why make this recipe
Melt-in-Your-Mouth Cake is a delightful treat that everyone will love. It’s soft, airy, and has a wonderful cream filling that makes it special. This cake is perfect for celebrations or just a sweet snack. If you want a cake that literally melts in your mouth, this recipe is the way to go!
how to make Melt-in-Your-Mouth Cake
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 (for the cream filling)
- 150 grams (¾ cup) sugar
- 100 grams (1 cup) all-purpose flour (for the cream filling)
- 2 large eggs (for the cream filling)
- 180 grams (¾ cup) butter (for the cream filling)
- Icing sugar or your favorite garnish
Directions:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream together the butter and sugar until fluffy, and then add the eggs one at a time, beating well after each addition.
- Gradually incorporate the flour mixture, alternating with the milk and water, until smooth.
- For the cream filling, combine the remaining milk, sugar, and flour in a pot and cook over medium heat until thickened. Stir in the butter until melted, then cool.
- Preheat your oven to 180°C (350°F) and grease a cake pan.
- Pour half of the batter into the pan and bake for about 20 minutes or until a toothpick comes out clean.
- Let cool, add the cream filling, then pour the remaining batter over it and bake for another 20 minutes.
- Let cool completely and dust with icing sugar before serving.
how to serve Melt-in-Your-Mouth Cake
Serve the cake at room temperature. Cut it into slices and sprinkle icing sugar on top. You can also add fruit or whipped cream for an extra treat!
how to store Melt-in-Your-Mouth Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving.
tips to make Melt-in-Your-Mouth Cake
- Ensure the butter is at room temperature before you start. This helps it cream better with the sugar.
- Be careful not to overmix the batter; mix just until smooth.
- Let the cake cool completely before adding the cream filling to prevent it from melting.
variation
You can add chocolate or fruit to the batter for a different flavor. For example, mixing in cocoa powder or berries can add a nice twist!
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead. Just cover it well and store it at room temperature.
2. Can I freeze the cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and it can last for about a month in the freezer.
3. What can I use instead of butter?
You can use margarine or a plant-based butter substitute if you prefer a dairy-free option.
Melt-in-Your-Mouth Cake
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cake that is soft, airy, and filled with a delicious cream filling, perfect for celebrations or a sweet snack.
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 (for the cream filling)
- 150 grams (¾ cup) sugar
- 100 grams (1 cup) all-purpose flour (for the cream filling)
- 2 large eggs (for the cream filling)
- 180 grams (¾ cup) butter (for the cream filling)
- Icing sugar or your favorite garnish
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream together the butter and sugar until fluffy, then add the eggs one at a time, beating well after each addition.
- Gradually incorporate the flour mixture, alternating with the milk and water, until smooth.
- For the cream filling, combine the remaining milk, sugar, and flour in a pot and cook over medium heat until thickened. Stir in the butter until melted, then cool.
- Preheat your oven to 180°C (350°F) and grease a cake pan.
- Pour half of the batter into the pan and bake for about 20 minutes or until a toothpick comes out clean.
- Let cool, add the cream filling, pour the remaining batter over it, and bake for another 20 minutes.
- Let cool completely and dust with icing sugar before serving.
Notes
Ensure the butter is at room temperature before you start, and be careful not to overmix the batter. Let the cake cool completely before adding the cream filling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
