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Melt-in-Your-Mouth Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/melt-in-your-mouth-cake-recipe-2/