Ina Garten Boston Cream Pie

Ina Garten’s Boston Cream Pie is made with whole milk, unsalted butter, vanilla extract, orange zest, all-purpose flour, baking powder, kosher salt, extra-large eggs, sugar, orange juice, Grand Marnier, semisweet chocolate chips, bittersweet chocolate, light corn syrup, vanilla extract, and instant coffee granules. This delicious Boston Cream Pie recipe creates a delightful dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.

This Boston Cream Pie Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

For The Cake:

• ¾ cup whole milk
• 6 tablespoons (¾ stick) unsalted butter
• 1½ teaspoons pure vanilla extract
• ½ teaspoon grated orange zest
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• 1½ teaspoons kosher salt
• 3 extra-large eggs, at room temperature
• 1½ cups sugar

For The Soak:

• ⅓ cup freshly squeezed orange juice
• ⅓ cup sugar
• 1 tablespoon Grand Marnier

For The Chocolate Glaze:

• ¾ cup heavy cream
• 1¼ cups semisweet chocolate chips, such as Nestlé’s (7½ ounces)
• 2 ounces bittersweet chocolate, such as Lindt, broken in pieces
• 2 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract
• ½ teaspoon instant coffee granules, such as Nescafé

How To Make Boston Cream Pie:

1. Preheat the oven: Preheat your oven to 160°C (325°F). Grease two 9-inch (23 cm) round baking tins, line them with parchment paper, then grease and flour the pans. Set aside.
2. Prepare the cake batter: Scald the milk and butter in a small saucepan over medium heat. Once it’s ready, remove from heat and stir in the vanilla and orange zest. Cover and set aside. In a separate bowl, sift the flour, baking powder, and salt.
3. Mix eggs and sugar: In a mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 4 minutes until thick and pale yellow. Slowly whisk in the warm milk mixture, followed by the flour mixture. Be careful not to overmix.
4. Bake the cakes: Divide the batter evenly between the prepared tins and bake for 22 to 25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes before transferring them to a cooling rack.
5. Make the soak: In a small pan, heat the orange juice and sugar until the sugar dissolves. Remove from heat and stir in the Grand Marnier. Set aside.
6. Prepare the chocolate glaze: In a heatproof bowl set over simmering water, combine the heavy cream, semisweet chocolate chips, bittersweet chocolate, corn syrup, vanilla, and instant coffee granules. Stir occasionally until the mixture is smooth and fully melted. Set aside for 25 to 30 minutes, stirring occasionally, until it thickens enough to drip in a ribbon.
7. Assemble the cake: Slice each cake in half horizontally, creating four layers. Place the bottom layer on a serving plate, cut side up, and brush with a third of the orange soak. Spread a third of your pastry cream on top (if using). Repeat this process with the remaining layers, finishing with the top of the second cake, cut side down.
8. Add the chocolate glaze: Pour the chocolate glaze over the assembled cake, allowing it to drip down the sides. Let the cake set for about an hour before slicing and serving.

Recipe Tips:

• Don’t skip heating the milk: Heating the milk makes the butter melt and gives the cake a better taste. Just heat it until it’s hot but not boiling.
• Use eggs at room temperature: Cold eggs don’t mix well and can make the cake heavy. Let them warm up for 30 minutes before using.
• Don’t overmix the batter: After adding flour, mix it gently. This helps the cake stay light and soft.
• Let the chocolate cool down: After melting the chocolate, wait 25-30 minutes before pouring. This makes the glaze shiny and smooth.
• Use enough orange soak: The orange soak adds flavor and keeps the cake moist. Brush it on each layer for a tasty citrus flavor.

How To Store Leftovers?

• Refrigerate: First, let the leftover Boston Cream Pie cool to room temperature. Once cooled, cover it tightly with plastic wrap or place it in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• Freeze: To freeze Boston Cream Pie, allow it to cool to room temperature first. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months.

Nutrition Facts

Serving Size: 1 slice (94g)

• Calories: 270
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 270mg
• Potassium: Not available
• Total Carbohydrate: 41g
• Dietary Fiber: 0.5g
• Sugars: 27g
• Protein: 3g

Try More Ina Garten Recipe:

• Ina Garten Berries & Jam Milkshakes
• Ina Garten Salted Pistachio Meringues
• Ina Garten Applesauce Cake With Bourbon Raisins
• Ina Garten Bittersweet Chocolate Cake
• Ina Garten Black & White Cookies