Melt-in-Your-Mouth Cake Recipe

Introduction

This Melt-in-Your-Mouth Cake is a delicate and creamy dessert that combines a soft, tender dough with a luscious homemade cream filling. Perfect for special occasions or an indulgent treat, this cake is sure to impress with its smooth texture and rich flavor.

Ingredients

• 150 grams (1 ½ cups) all-purpose flour
• 100 ml (½ cup) water
• 100 ml (½ cup) milk
• 80 grams (⅓ cup) butter
• 4 large eggs
• 1 teaspoon baking powder
• ½ teaspoon salt
• 500 ml (2 cups) milk (for the cream)
• 150 grams (¾ cup) sugar
• 100 grams (1 cup) all-purpose flour (for the cream)
• 2 large eggs (for the cream)
• 180 grams (¾ cup) butter (for the cream)
• Optional topping: icing sugar or your favorite garnish

Instructions

1. Step 1: In a saucepan over medium heat, melt 80 grams of butter. Add 100 ml of milk, 100 ml of water, and ½ teaspoon of salt. Stir until the butter fully melts and the liquids combine.
2. Step 2: In a separate bowl, whisk together 150 grams of flour and 1 teaspoon of baking powder to evenly distribute the baking powder.
3. Step 3: When the liquid mixture reaches a boil, lower the heat and gradually add the dry mixture, stirring constantly to avoid lumps. Cook until the dough pulls away from the pan sides and forms a smooth ball.
4. Step 4: Transfer the dough to a mixing bowl and let it cool until warm but not hot. Add the eggs one at a time, mixing well after each to create a smooth, slightly sticky dough.
5. Step 5: Preheat the oven to 400°F (200°C). Line a 25cm round baking pan with parchment paper. Divide the dough into two equal parts, spread one evenly in the pan, and bake for 20 minutes on the middle rack. Repeat with the second portion. Let the layers cool completely before assembling.
6. Step 6: To prepare the cream, combine 500 ml of milk, 150 grams of sugar, 100 grams of flour, and 2 eggs in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and mix in 180 grams of butter until smooth. Allow the cream to cool before spreading between the cake layers.
7. Step 7: Assemble the cake by spreading the cream evenly between the two baked layers. Optionally, dust the top with icing sugar or garnish as desired before serving.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cream mixture while cooking.
• If you prefer a fruit twist, layer fresh berries between the cream and cake layers.
• Make sure the dough cools sufficiently before adding eggs to prevent them from cooking prematurely.
• Use parchment paper to easily remove the cake layers from the pan without damage.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Before serving, you can let it sit at room temperature for about 20 minutes to soften the texture. The cake can also be frozen for up to a month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for this cake?

All-purpose flour works best for this recipe to achieve the right texture, but you can experiment with cake flour for a lighter result. Avoid whole wheat flour as it may alter the softness.

What can I use as a garnish if I don’t have icing sugar?

Alternative garnishes include powdered cocoa, grated chocolate, chopped nuts, or a light dusting of cinnamon. Fresh fruit or edible flowers also make attractive toppings.

Melt-in-Your-Mouth Cake Recipe

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★★★★★

4.9 from 125 reviews

This Melt-in-Your-Mouth Cake is a delightful layered dessert featuring a tender, buttery dough and a rich, creamy filling. The cake layers are baked to golden perfection and combined with a smooth, velvety cream made from milk, sugar, eggs, and butter, creating a luscious treat that melts effortlessly on your palate. Ideal for special occasions or any time you want a comforting, homemade dessert.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Dough:

• 150 grams (1 ½ cups) all-purpose flour
• 100 ml (½ cup) water
• 100 ml (½ cup) milk
• 80 grams (⅓ cup) butter
• 4 large eggs
• 1 teaspoon baking powder
• ½ teaspoon salt

For the Cream:

• 500 ml (2 cups) milk
• 150 grams (¾ cup) sugar
• 100 grams (1 cup) all-purpose flour
• 2 large eggs
• 180 grams (¾ cup) butter

Optional Topping:

• Icing sugar or your favorite garnish

Instructions

1. Melt the Butter and Combine Liquids: In a saucepan, melt 80 grams of butter over medium heat. Add 100 ml each of milk and water, along with ½ teaspoon of salt. Stir the mixture until the butter is fully melted and the liquids are combined.
2. Mix the Dry Ingredients: In a separate bowl, whisk together the 150 grams of flour and 1 teaspoon of baking powder to ensure even distribution of the leavening agent.
3. Incorporate the Dry Mixture: Once the liquid mixture in the saucepan comes to a boil, reduce the heat and slowly add the dry ingredients while stirring continuously to prevent lumps. Cook the dough until it pulls away from the sides of the pan and forms a smooth ball, indicating proper consistency.
4. Cool and Add Eggs: Transfer the dough to a mixing bowl and let it cool slightly to a warm temperature so the eggs won’t cook when added. Add the 4 eggs one at a time, beating thoroughly after each addition until the dough is smooth and slightly sticky.
5. Bake the Layers: Preheat your oven to 400°F (200°C). Line a 25cm round baking pan with parchment paper. Divide the dough into two equal parts. Spread one portion evenly in the pan and bake for 20 minutes on the medium rack until turning golden. Repeat baking with the second portion to create two distinct layers. Let these layers cool completely before assembling the cake.
6. Prepare the Cream: In a saucepan, combine 500 ml milk, 150 grams sugar, and 100 grams flour. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and temper the 2 eggs by slowly adding some of the hot mixture into the eggs, then return all to the saucepan. Cook for a few more minutes until fully thickened. Remove from heat and stir in 180 grams soft butter until smooth and creamy.
7. Assemble the Cake: Spread the prepared cream evenly over one baked cake layer, then top with the second layer. Optionally, dust with icing sugar or garnish of your choice. Chill before serving for best texture.

Notes

• Allow the dough to cool enough before adding eggs to prevent cooking them prematurely.
• Ensure the cream is smooth and lump-free by stirring continuously during cooking.
• Baking times may vary depending on your oven; check for a golden color and firm texture as indicators of doneness.
• The cake layers can be made ahead and stored in an airtight container to maintain freshness before assembly.
• This cake is best served chilled but can be stored at room temperature for a few hours before serving.

Keywords: Melt-in-Your-Mouth Cake, creamy cake, layered cake, homemade dessert, easy cake recipe