Melt-in-Your-Mouth Cake: A Heavenly Delight

Indulging in a slice of Melt-in-Your-Mouth Cake is truly a heavenly experience. This delightful dessert boasts a soft and airy texture, inviting aromas of freshly baked cake, and a wonderfully rich cream filling that makes each bite irresistible. Whether you’re hosting a special occasion or simply want to treat yourself or your loved ones, this cake fits every moment. Imagine the joy of slicing into a beautifully layered cake, revealing the luscious cream nestled between its tender layers. Perfectly paired with a cup of tea or coffee, this cake is a celebration of flavors and textures that will leave everyone asking for seconds. Give this recipe a try and bring a cheerful smile to your gathering!

Ingredients

150 grams (1 ½ cups) all-purpose flour: The foundation of the cake, providing structure and a light texture.
100 ml (½ cup) water: Helps create the ideal batter consistency for a moist cake.
100 ml (½ cup) milk: Adds richness and enhances the cake’s overall flavor.
80 grams (⅓ cup) butter: Provides moisture and a lovely buttery aroma to the cake.
4 large eggs: Essential for binding ingredients and achieving a fluffy rise.
1 teaspoon baking powder: A leavening agent that helps the cake rise beautifully.
½ teaspoon salt: Enhances flavor and balances sweetness in the cake.
500 ml (2 cups) milk (for cream filling): Creates a rich, creamy filling that complements the cake perfectly.
150 grams (¾ cup) sugar (for cream filling): Sweetens the filling and contributes to a smooth texture.
100 grams (1 cup) all-purpose flour (for cream filling): Thickens the filling for a luscious consistency.
2 large eggs (for cream filling): Binds the filling ingredients and adds richness.
180 grams (¾ cup) butter (for glaze): Adds a glossy finish and a rich flavor to the cake.
Icing sugar or your favorite garnish: Optional for a sweet and decorative touch.

Step-by-Step Instructions

Preheat your oven to 180°C (350°F) and grease a round cake pan to prevent sticking.
In a mixing bowl, combine 150 grams of all-purpose flour, 100 ml of water, 100 ml of milk, 80 grams of butter, 4 large eggs, 1 teaspoon of baking powder, and ½ teaspoon of salt. Mix these ingredients until smooth to prepare the batter.
Pour the batter into the prepared cake pan, spreading it evenly for a consistent bake.
Bake in the preheated oven for 25-30 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the cream filling. In a saucepan, combine 500 ml of milk and 150 grams of sugar. Heat over medium heat until the sugar dissolves completely.
In a separate bowl, whisk together 100 grams of all-purpose flour and 2 large eggs. Gradually add the warm milk mixture to the flour and egg mixture to create a smooth batter. Return this mixture to the saucepan and cook, stirring constantly, until thickened.
Once the cake has cooled, slice it horizontally to create two layers. Spread the cream filling generously between the layers and on top of the cake.
Melt 180 grams of butter and drizzle it over the cake (or use it as a topping). Optionally, dust with icing sugar or your preferred garnish before serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 slices
Calories: Approximately 350 per slice

Tips, Storage & Variations

To ensure a successful bake, make sure all ingredients are at room temperature before starting.
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months.
Add flavor variations by incorporating a teaspoon of vanilla extract into the batter, or try mixing in some cocoa powder for a chocolate version.

FAQ Section

Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used; however, the texture might be denser.
What can I substitute for eggs?
You can use flaxseed meal mixed with water or commercial egg replacers as an alternative.
How can I make the cream filling thicker?
Cook the mixture longer while stirring until it reaches your desired thickness.
Is it necessary to use butter for the glaze?
You can use a simple sugar syrup instead if you prefer a lighter glaze.
Can I add fruits to this recipe?
Yes, fresh fruits like berries can be layered between the cake and cream filling for extra flavor.
How do I prevent my cake from sticking to the pan?
Make sure to grease and flour the pan well before pouring in the batter.

Melt-in-Your-Mouth Cake

Print Recipe

A delightful dessert with a soft and airy texture, rich cream filling, and perfect for any occasion.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 cream filling)
150 grams (¾ cup) sugar (for cream filling)
100 grams (1 cup) all-purpose flour (for cream filling)
2 large eggs (for cream filling)
180 grams (¾ cup) butter (for glaze)
Icing sugar or your favorite garnish (optional)

Instructions

Preheat your oven to 180°C (350°F) and grease a round cake pan.
In a bowl, combine flour, water, milk, butter, eggs, baking powder, and salt. Mix until smooth.
Pour the batter into the prepared cake pan evenly.
Bake for 25-30 minutes or until golden and a toothpick comes out clean.
Heat milk and sugar in a saucepan until dissolved for the cream filling.
In a bowl, whisk flour and eggs, then gradually add warm milk mixture to create a smooth batter. Cook until thickened.
Once the cake cools, slice it horizontally to create two layers. Spread the cream filling between the layers and on top.
Melt butter and drizzle over the cake; optionally dust with icing sugar before serving.