Welcome to a cozy baking adventure where simplicity meets indulgence. Melt-in-Your-Mouth Cake is a delightful creation that feels like a warm hug from the oven. As it bakes, the aroma of buttery sweetness fills your kitchen, inviting everyone to gather around with eager hearts. Picture this: the first forkful, where the cake almost dissolves on your tongue, leaving you craving another bite.
This enchanting recipe is not just a treat for your taste buds; it’s also easy on your wallet. With minimal ingredients, you can whip up a cake that brings smiles and memories, perfect for any occasion. Whether you’re celebrating a special day or simply want to indulge, this cake fits beautifully into your life. So why wait? Pin this recipe for later or try baking it this weekend.
Table of Contents
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Perfect for cozy weekends or brunch with family
- Wholesome flavor that feels like home
- Budget-friendly without compromising taste
- Versatile for any celebration or quiet afternoon treat
Ingredients You’ll Need
To create your own Melt-in-Your-Mouth Cake, gather the following ingredients:
- 150 grams (1 ½ cups) all-purpose flour – the backbone of your cake, providing structure and lightness
- 100 ml (½ cup) water – helps to moisten the batter during baking
- 100 ml (½ cup) milk – for a creamy texture
- 80 grams (⅓ cup) butter – adds richness and enhances flavor
- 4 large eggs – crucial for binding and creating a soft crumb
- 1 teaspoon baking powder – helps the cake rise
- ½ teaspoon salt – balances sweetness
- 500 ml (2 cups) milk – used in the cream filling for a smooth finish
- 150 grams (¾ cup) sugar – sweetens the cake just right
- 100 grams (1 cup) all-purpose flour – additional flour for the filling
- 2 large eggs – more eggs for the cream filling, adding a lovely richness
- 180 grams (¾ cup) butter – needed for the cream filling, making it indulgent
- Icing sugar or your favorite garnish – for the final touch
Step-by-Step Directions
Preparing the Dough
- Preheat your oven to 180°C (350°F). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, cream together 80 grams of butter and 150 grams of sugar until light and fluffy.
- Crack in the 4 large eggs one at a time, mixing well after each addition. Gradually add 100 ml of water and 100 ml of milk, combining until smooth.
- In another bowl, sift together 150 grams of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Cream Filling
- In a saucepan, melt 180 grams of butter over medium heat.
- Add 150 grams of sugar and 100 grams of all-purpose flour, whisking together until well combined.
- Gradually pour in the 500 ml of milk, stirring continuously, until the mixture thickens and becomes smooth.
- Remove from heat and let it cool slightly before adding 2 large eggs for richness. Mix well until fully blended.
Assembling the Cake
- Once the cakes have cooled to room temperature, place one layer on a serving plate.
- Spread a generous amount of the cream filling over the first layer, then top with the second layer of cake.
- Finish off by spreading more cream filling on top and running down the sides if desired.
- Dust with icing sugar or your favorite garnish to add a charming finish.
Pro Tips for Success
- Measure flour accurately for that perfect light and airy texture.
- Allow baked goods to cool completely before glazing to prevent melting.
- Store any leftovers in an airtight container to maintain freshness.
- Create a lovely presentation by keeping the icing sugar dusting light and even.
Variations and Creative Twists
Feel free to play with this recipe and make it your own:
- Add a splash of vanilla extract for extra flavor.
- Swirl in some chocolate chips or fresh berries for a fruity twist.
- Incorporate a cinnamon swirl for a warm and cozy spice note.
How to Store or Freeze
To keep your Melt-in-Your-Mouth Cake fresh:
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap slices individually in plastic wrap and place them in a freezer-safe bag. They’ll stay delicious for up to 3 months.
Serving Ideas
Enjoy this delightful cake in so many wonderful ways:
- Serve warm with a cup of coffee for an afternoon pick-me-up.
- Slice it up for lunchbox treats that will make your day a little sweeter.
- Perfect for a Sunday brunch, paired with fresh fruit and whipped cream.
For More Recipe Inspiration
If you love cozy baking, explore these delightful recipes for even more inspiration:
Melt-in-Your-Mouth Cake
Ingredients
For the Cake
- 150 grams all-purpose flour the backbone of your cake, providing structure and lightness
- 100 ml water helps to moisten the batter during baking
- 100 ml milk for a creamy texture
- 80 grams butter adds richness and enhances flavor
- 1 teaspoon baking powder helps the cake rise
- ½ teaspoon salt balances sweetness
- 150 grams sugar sweetens the cake just right
For the Cream Filling
- 500 ml milk used in the cream filling for a smooth finish
- 100 grams all-purpose flour additional flour for the filling
- 180 grams butter needed for the cream filling, making it indulgent
- Icing sugar or your favorite garnish for the final touch
Instructions
Preparing the Dough
- Preheat your oven to 180°C (350°F). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, cream together 80 grams of butter and 150 grams of sugar until light and fluffy.
- Crack in the 4 large eggs one at a time, mixing well after each addition. Gradually add 100 ml of water and 100 ml of milk, combining until smooth.
- In another bowl, sift together 150 grams of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Cream Filling
- In a saucepan, melt 180 grams of butter over medium heat.
- Add 150 grams of sugar and 100 grams of all-purpose flour, whisking together until well combined.
- Gradually pour in the 500 ml of milk, stirring continuously, until the mixture thickens and becomes smooth.
- Remove from heat and let it cool slightly before adding 2 large eggs for richness. Mix well until fully blended.
Assembling the Cake
- Once the cakes have cooled to room temperature, place one layer on a serving plate.
- Spread a generous amount of the cream filling over the first layer, then top with the second layer of cake.
- Finish off by spreading more cream filling on top and running down the sides if desired.
- Dust with icing sugar or your favorite garnish to add a charming finish.
Notes
Melt-in-Your-Mouth Cake – FAQs
FAQs
Can I substitute the butter with a different fat?
Yes, you can use margarine or a plant-based butter substitute if desired, but the flavor and texture may change slightly compared to regular butter.
How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free blend. For best results, make sure your blend contains xanthan gum to help provide structure and maintain a tender crumb.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance, store them covered, and assemble or frost them when you’re ready to serve.
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Now it’s time to bring a little joy into your kitchen with this Melt-in-Your-Mouth Cake. Stay inspired and happy baking!