Melt-in-Your-Mouth Cake Recipe

Introduction

The Melt-in-Your-Mouth Cake is a delicate and creamy dessert that combines a tender dough with a rich, smooth filling. Its light texture and luscious cream make it perfect for any special occasion or a cozy treat at home.

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 of milk, 100 ml of water, and 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 flour and 1 teaspoon of baking powder to distribute the baking powder evenly.
3. Step 3: Bring the liquid mixture to a boil, then reduce the heat. Slowly add the dry mixture while stirring continuously to avoid lumps. Cook until the dough pulls away from the 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 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 25 cm round baking pan with parchment paper. Divide the dough into two equal portions.
6. Step 6: Spread one portion evenly in the pan and bake for 20 minutes on the middle rack. Repeat with the second portion to create two layers. Let the layers cool completely.
7. Step 7: For the cream filling, beat 2 eggs and 150 grams of sugar in a bowl until pale and frothy. Gradually add 100 grams of flour, then 500 ml of milk, whisking constantly to form a smooth batter.
8. Step 8: Pour the batter into a saucepan and cook over medium heat, stirring continuously. When it thickens and boils, cook for 3 minutes more, then remove from heat. Cover with plastic wrap and cool.
9. Step 9: Beat 180 grams of butter until light and fluffy. Gradually add the cooled cream mixture in spoonfuls, blending well after each addition to create a smooth, creamy filling.
10. Step 10: Place one cake layer in a clean pan and spread half of the cream filling evenly on top. Add the second layer and spread the remaining cream over it.
11. Step 11: Refrigerate the assembled cake for at least two hours to allow the cream to set and flavors to meld.
12. Step 12: Before serving, dust the top with icing sugar or your preferred garnish. Slice and enjoy!

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cream filling before cooking.
• Try garnishing with fresh berries or a drizzle of chocolate for a decorative touch.
• Ensure the dough has cooled sufficiently before adding eggs to prevent scrambling.
• Use a stand mixer to beat the butter and cream filling for a smoother texture.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. For best results, bring the cake to room temperature for 15 minutes before serving. The cream filling is best enjoyed fresh but can be gently reheated in a warm room to soften slightly.

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 the right texture, but you can try cake flour for a lighter crumb. Avoid whole wheat as it may alter the delicate texture.

Is it possible to make the cake layers ahead of time?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and keep them refrigerated until ready to assemble.

Melt-in-Your-Mouth Cake Recipe

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4.9 from 87 reviews

Melt-in-Your-Mouth Cake is a delicate layered dessert featuring light baked dough layers filled with a smooth and creamy butter custard. The cake boasts a wonderfully soft texture and a sweet, rich flavor, perfectly complemented by a dusting of icing sugar. This recipe involves preparing a soft choux-like dough, baking thin layers, making a silky cream filling from scratch, and assembling it into an elegant treat that is sure to impress.

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

Ingredients

Scale 1x2x3x

Dough Layers

• 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

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

Garnish

• Icing sugar or your favorite garnish

Instructions

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

Notes

• Ensure the dough is warm but not hot before adding eggs to prevent them from cooking prematurely.
• Stir cream mixture constantly while cooking to avoid lumps and burning.
• Cooling the layers completely before assembling prevents the cream from melting.
• You can flavor the cream filling with vanilla extract or citrus zest for added taste.
• Use parchment paper for easy removal of cake layers after baking.
• The cake is best served chilled but can be stored covered in the refrigerator for up to 3 days.

Keywords: layered cake, cream filling, melt-in-your-mouth cake, dessert recipe, homemade cake, soft cake, custard cream, baking dessert