Melt-in-Your-Mouth Cake Recipe

Introduction

This Melt-in-Your-Mouth Cake is a tender, creamy dessert perfect for any occasion. Layers of soft dough combined with a rich, smooth cream filling make every bite irresistible and delightful.

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
• 150 grams (¾ cup) sugar
• 100 grams (1 cup) all-purpose flour
• 2 large eggs
• 180 grams (¾ cup) butter
• Icing sugar or your favorite garnish

Instructions

1. Step 1: In a saucepan over medium heat, melt 80 grams of butter. Add 100 ml each of milk and water, plus ½ teaspoon of salt. Stir until the butter is fully melted and the liquids are combined.
2. Step 2: In a separate bowl, whisk together 150 grams of all-purpose flour and 1 teaspoon of baking powder to evenly distribute the leavening.
3. Step 3: When the liquid mixture begins to boil, reduce the heat and gradually add the flour mixture. Stir continuously to avoid lumps. Cook the dough until it pulls away from the sides of the pan 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 4 eggs one at a time, mixing thoroughly after each addition until the dough is smooth and slightly sticky.
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 portions. Spread one portion evenly in the pan and bake for 20 minutes on the middle rack. Repeat with the second portion. Let the layers cool completely.
6. Step 6: For the cream filling, beat 2 eggs and 150 grams of sugar in a bowl until pale and frothy. Gradually whisk in 100 grams of flour, then add 500 ml of milk slowly, mixing constantly for a smooth batter.
7. Step 7: Pour the mixture into a saucepan and cook over medium heat, stirring constantly until thickened. Once boiling, cook for 3 more minutes. Remove from heat and cover with plastic wrap to cool.
8. Step 8: Beat 180 grams of butter until light and fluffy in a separate bowl. Gradually add the cooled cream mixture, a few spoonfuls at a time, blending well after each addition to create a smooth, creamy filling.
9. Step 9: To assemble, place one cake layer in a clean baking pan. Spread half of the cream filling evenly over it. Top with the second layer and spread the remaining cream.
10. Step 10: Refrigerate the assembled cake for at least two hours to set and meld flavors.
11. Step 11: Before serving, dust the cake with icing sugar or your favorite garnish. Slice and enjoy.

Tips & Variations

• Use full-fat milk for a richer cream filling.
• For added flavor, fold in lemon zest or vanilla extract into the cream mixture.
• Try garnishing with fresh berries or chopped nuts instead of icing sugar.
• Ensure eggs are added to warm dough, not hot, to avoid curdling.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream filling’s texture. Reheat slices slightly at room temperature before serving if desired, but the cake is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled and refrigerated up to 24 hours in advance. This allows the flavors to develop and the cream to set perfectly.

Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free blend. Ensure the blend contains a binding agent like xanthan gum for best results.

Melt-in-Your-Mouth Cake Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

Melt-in-Your-Mouth Cake is a delicate layered dessert featuring light baked dough layers paired with a smooth, creamy filling made from eggs, sugar, flour, milk, and butter. This cake is baked in two layers, filled with a luscious cream, chilled to set, and garnished with icing sugar for a perfectly sweet finish.

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Cake 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 Filling

• 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

For Garnish

• Icing sugar or your favorite garnish

Instructions

1. Preparing the Dough: In a saucepan over medium heat, melt 80 grams of butter. Add 100 ml each of milk and water along with ½ teaspoon salt. Stir continuously until the butter is fully melted and the liquid mixture is uniform.
2. Mix the Dry Ingredients: In a separate bowl, whisk together 150 grams flour and 1 teaspoon baking powder to evenly distribute the leavening agent.
3. Incorporate the Dry Mixture: When the liquid mixture reaches a boil, reduce heat to low and slowly add the dry flour mixture, stirring constantly to avoid lumps. Continue to cook while stirring until the dough pulls away from the sides of the pan forming a smooth ball.
4. Cool and Add Eggs: Transfer the dough to a mixing bowl and allow it to cool until warm but not hot. Add 4 eggs one at a time, mixing thoroughly after each addition until smooth and slightly sticky.
5. Bake the Layers: Preheat the oven to 400°F (200°C). Line a 25 cm round baking pan with parchment paper. Divide the dough into two equal parts. Spread one portion evenly in the pan and bake on the middle rack for 20 minutes. Repeat for second layer. Let both layers cool completely.
6. Making the Cream Filling – Whisk Base Ingredients: In a bowl, beat 2 eggs and 150 grams sugar until pale and frothy. Gradually add 100 grams flour followed by 500 ml milk, whisking continuously to create a smooth batter.
7. Cook the Cream Mixture: Pour the batter into a saucepan and cook over medium heat stirring constantly to prevent lumps. Once it thickens and reaches a boil, cook for an additional 3 minutes. Remove from heat and cover with plastic wrap to cool completely.
8. Blend Butter and Cream: Beat 180 grams butter in a bowl until light and fluffy. Gradually add the cooled cream mixture a few spoonfuls at a time, blending well after each addition until smooth and creamy.
9. Assembling the Cake – Layer the Cake: Place one cake layer into a clean baking pan. Spread half of the cream filling evenly over it. Top with the second cake layer and spread the remaining cream over the top.
10. Chill the Cake: Refrigerate the assembled cake for at least two hours to allow the cream to set and the flavors to meld.
11. Garnish and Serve: Dust the top with icing sugar or your preferred garnish. Slice and serve this delicately layered, melt-in-your-mouth cake.

Notes

• Allow the dough to cool before adding eggs to prevent curdling.
• Ensure constant stirring when cooking dough and cream to prevent lumps and burning.
• The cake layers can be baked ahead and refrigerated before assembly.
• This cake is best served chilled for the cream to set properly.
• You can garnish with cocoa powder, chopped nuts, or fresh fruit as alternatives to icing sugar.

Keywords: melt-in-your-mouth cake, layered cake recipe, creamy filling cake, easy cake recipe, homemade cake