Melt-in-Your-Mouth Cake
Indulge in the delightful experience of our Melt-in-Your-Mouth Cake, a perfect treat for all occasions. This soft and creamy cake combines layers of rich flavor and luscious filling, making it a standout dessert for birthday celebrations, family gatherings, or simply as a sweet way to brighten your day. With its golden exterior and smooth cream filling, this cake invites you in with a warm aroma that fills your kitchen, making it hard to resist a slice. Each bite offers a satisfying texture that melts delicately on your tongue, creating a truly memorable dessert experience. Whether you enjoy it on its own or with a side of fresh fruit, this cake is sure to impress!
Ingredients
- 150 grams (1 ½ cups) all-purpose flour: Provides structure and texture to the cake.
- 100 ml (½ cup) water: Keeps the cake moist.
- 100 ml (½ cup) milk: Adds creaminess and flavor.
- 80 grams (⅓ cup) butter: Enhances richness and tenderness.
- 4 large eggs: Acts as a binding agent and adds moisture.
- 1 teaspoon baking powder: Helps the cake rise and become fluffy.
- ½ teaspoon salt: Balances sweetness and enhances flavors.
- 500 ml (2 cups) milk (for filling): Forms the base of the creamy filling.
- 150 grams (¾ cup) sugar (for filling): Sweetens the filling.
- 100 grams (1 cup) all-purpose flour (for filling): Thickens the filling for a smooth texture.
- 2 large eggs (for filling): Binds the filling ingredients together.
- 180 grams (¾ cup) butter (for glaze): Adds a glossy finish and flavor.
- Icing sugar or your favorite garnish: Optional decoration to elevate the presentation.
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 until the batter is smooth and well combined.
- Pour the batter into the prepared cake pan, spreading it evenly to promote consistent baking.
- Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- For the cream filling, prepare a saucepan and combine 500 ml of milk with 150 grams of sugar. Heat the mixture until the sugar has fully dissolved.
- In a separate bowl, whisk together 100 grams of all-purpose flour and 2 large eggs. Gradually pour the warm milk mixture into this bowl while whisking to ensure a smooth batter.
- Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a creamy consistency.
- Once the cake has cooled, carefully 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 finished cake. Optionally, dust with icing sugar for an elegant finish before serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8
- Calories: Approximately 450 per serving
Tips, Storage & Variations
- Tips: Ensure all ingredients are at room temperature for best results. When slicing the cake, use a serrated knife for a clean cut.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to four days. Allow it to reach room temperature before serving.
- Freezing: You can freeze the entire cake or individual slices wrapped in plastic wrap for up to three months. Thaw in the refrigerator overnight before serving.
- Variations: Consider adding vanilla or almond extract to the batter for extra flavor. For a fruity twist, layer the cake with your favorite berries or citrus zest in the filling.
FAQ
1. Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture, but adjust the measurements slightly.
2. How do I know when the cake is done?
The cake is done when it is golden brown and a toothpick inserted in the center comes out clean.
3. Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance; just store it properly in the refrigerator.
4. What can I use instead of butter for the glaze?
You can use coconut oil or a vegan butter substitute if you prefer a dairy-free option.
5. Is this cake suitable for special diets?
This recipe is not gluten-free, but you can use a gluten-free flour blend in place of all-purpose flour for a safe option.
6. How can I make the filling thicker?
If you want a thicker filling, you can add a little more flour and adjust the cooking time accordingly.
People Also Ask
1. What occasions is this cake good for?
This cake is perfect for birthdays, anniversaries, or any family celebration.
2. Can I add chocolate to this recipe?
Yes, you can fold in cocoa powder into the batter or filling for a chocolate variation.
3. How do I store leftover cake?
Store it in an airtight container in the refrigerator.
4. Can I reduce the sugar in the recipe?
You can reduce the sugar slightly, but it may affect the sweetness and texture of the filling.
5. What is the best way to serve this cake?
Serve the cake at room temperature for the best texture and flavor.
6. How long does it take to bake at higher altitudes?
You may need to increase the baking time slightly and adjust the ingredients for elevation.
7. Can I decorate the cake?
Absolutely! You can use fresh fruit, whipped cream, or chocolate shavings for decoration.
8. Is this cake good for freezing?
Yes, this cake freezes well, allowing you to enjoy it later.
In conclusion, the Melt-in-Your-Mouth Cake is a delightful treat that is sure to satisfy your sweet cravings. We hope you give this recipe a try, share it with loved ones, and create unforgettable moments in your kitchen. Enjoy every buttery slice!
Melt-in-Your-Mouth Cake
Ingredients
Method
- 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 until the batter is smooth and well combined.
- Pour the batter into the prepared cake pan, spreading it evenly to promote consistent baking.
- Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- For the cream filling, prepare a saucepan and combine 500 ml of milk with 150 grams of sugar. Heat the mixture until the sugar has fully dissolved.
- In a separate bowl, whisk together 100 grams of all-purpose flour and 2 large eggs. Gradually pour the warm milk mixture into this bowl while whisking to ensure a smooth batter.
- Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a creamy consistency.
- Once the cake has cooled, carefully 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 finished cake. Optionally, dust with icing sugar for an elegant finish before serving.
