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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.

Ingredients

Scale

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

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