Melt-in-Your-Mouth Cake with Cream Filling Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill the Cake: Refrigerate the cake for at least 2 hours to set the cream and meld flavors.
- 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
