Melt-in-Your-Mouth Cake with Cream Filling Recipe

Introduction

This Melt-in-Your-Mouth Cake is a delicate, creamy dessert that’s perfect for any occasion. With soft layers and a smooth cream filling, it offers a wonderful balance of textures and flavors that will impress your guests.

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, melt 80 grams of butter over medium heat. Add 100 ml each of milk and water along with ½ teaspoon of salt. Stir until the butter is fully melted and liquids are combined.
2. Step 2: In a separate bowl, whisk together 150 grams of flour and 1 teaspoon of baking powder.
3. Step 3: Bring the liquid mixture to a boil, then reduce heat. Slowly add the dry mixture, stirring continuously to avoid lumps. Cook until the dough pulls away from the pan sides and forms a smooth ball.
4. Step 4: Transfer the dough to a bowl and let it cool until warm but not hot. Add 4 eggs one at a time, mixing thoroughly after each addition, until smooth and slightly sticky.
5. Step 5: Preheat oven to 400°F (200°C). Line a 25cm round baking pan with parchment paper. Divide dough in two and spread one portion evenly in the pan. Bake on the medium rack for 20 minutes. Repeat with second portion. Let layers cool completely.
6. Step 6: For the cream filling, beat 2 eggs and 150 grams sugar in a bowl until pale and frothy. Gradually add 100 grams flour, then 500 ml milk, whisking to a smooth batter.
7. Step 7: Cook the mixture over medium heat in a saucepan, stirring constantly. When thickened and boiling, cook for 3 more minutes. Remove from heat and cover with plastic wrap to cool.
8. Step 8: Beat 180 grams butter until light and fluffy. Gradually add the cooled cream mixture a few spoonfuls at a time, blending well until smooth and creamy.
9. Step 9: Place one cake layer in a clean pan and spread half the cream filling evenly on top. Add the second layer and spread the rest of the cream over it.
10. Step 10: Refrigerate the cake for at least two hours to let the cream set and flavors meld.
11. Step 11: Before serving, dust with icing sugar or your preferred garnish. Slice and enjoy!

Tips & Variations

• Use room temperature eggs for easier mixing and better texture in the dough and filling.
• Try adding a teaspoon of vanilla extract to the cream filling for a subtle flavor boost.
• For a lighter cake, substitute half the butter in the dough with applesauce.
• Experiment with different garnishes such as fresh berries, nuts, or a drizzle of chocolate sauce.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream filling’s texture. To serve, slice directly from the fridge; reheating is not recommended as it may soften the cream and affect the cake’s structure.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

It’s best to prepare and bake the dough fresh for optimal texture, but you can refrigerate the dough for a few hours if necessary. Bring it to room temperature before adding eggs.

What can I use instead of icing sugar for garnish?

You can use cocoa powder, finely chopped nuts, shredded coconut, or fresh fruit to decorate the cake instead of icing sugar.

Melt-in-Your-Mouth Cake with Cream Filling Recipe

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4.5 from 148 reviews

Melt-in-Your-Mouth Cake is a luscious layered dessert featuring tender baked dough layers filled with a rich, creamy butter cream. The cake is made by cooking a smooth dough on the stovetop before baking, then layered with a homemade vanilla cream filling and chilled to set. Finished with a dusting of icing sugar, this cake promises a soft texture and delightful flavor that melts beautifully in your mouth.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours including chilling
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Dough 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

Cream Filling Ingredients

• 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, melt 80 grams of butter over medium heat. Add 100 ml each of milk and water, along with ½ teaspoon of salt. Stir the mixture until the butter is fully melted and the liquids are combined.
2. Mix the Dry Ingredients: In a separate bowl, whisk together 150 grams of flour and 1 teaspoon of baking powder to evenly distribute the leavening agent.
3. Incorporate the Dry Mixture: Once the liquid mixture comes to a boil, reduce the heat and slowly add the dry mixture, stirring continuously to prevent lumps. Cook the dough, stirring continuously until it pulls away from the sides of the pan and forms a smooth, elastic ball.
4. Cool and Add Eggs: Transfer the dough to a mixing bowl and allow it to cool slightly until warm but not hot to the touch. Add the 4 eggs one at a time, mixing thoroughly after each addition until the dough is smooth and slightly sticky.
5. Bake the Layers: 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 medium rack. Repeat with the second portion to create two cake layers. Allow layers to cool completely.
6. Making the Cream Filling – Whisk the Base Ingredients: In a mixing bowl, beat 2 eggs and 150 grams of sugar until pale and frothy. Gradually add 100 grams of flour, followed by 500 ml of milk, whisking constantly to form a smooth batter.
7. Cook the Cream Mixture: Transfer the batter to a saucepan over medium heat, stirring constantly to prevent lumps. Cook until the mixture thickens and begins to boil, then cook for an additional 3 minutes. Remove from heat and cover with plastic wrap to cool.
8. Blend the Butter and Cream: In a separate bowl, beat 180 grams of butter until light and fluffy. Gradually add the cooled cream mixture in small portions, mixing well after each addition until the filling is smooth and creamy.
9. Assembling the Cake – Layer the Cake: Place one baked dough layer in a clean pan. Spread half of the cream filling evenly over the top. Add the second cake layer and spread the remaining cream over it.
10. Chill the Cake: Refrigerate the cake for at least 2 hours to set the cream and meld flavors.
11. Garnish and Serve: Before serving, dust the top of the cake with icing sugar or your preferred garnish. Slice and enjoy this melt-in-your-mouth dessert with family and friends.

Notes

• Ensure the dough is warm and not hot before adding eggs to avoid cooking them.
• Continuous stirring during cooking of dough and cream prevents lumps and ensures smooth texture.
• Allow cake layers to cool completely before assembling to prevent cream melting.
• Chilling the assembled cake helps the cream filling set properly for easier slicing.
• You can customize the garnish with cocoa powder, fresh berries, or edible flowers for variety.

Keywords: melt in your mouth cake, cream filled cake, layered cake, easy cake recipe, homemade dessert