Dessert

Melt-in-Your-Mouth Cake Recipe

ByElara Stone October 18, 2025October 18, 2025

Introduction

The Melt-in-Your-Mouth Cake is a light, creamy dessert perfect for any occasion. With its delicate layers of tender dough and luscious cream filling, this cake promises a delightful treat that’s both simple to make and irresistibly delicious.

A round cheesecake with a thick, golden brown crust forms the base and edges. The top layer is creamy and smooth, pale yellow in color, with gentle swirls and soft peaks. A light dusting of white powdered sugar is spread unevenly across the surface, adding a delicate touch. The cheesecake is placed on a white plate with a dark rim, set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a saucepan over medium heat, melt 80 grams of butter. Add 100 ml water, 100 ml milk, and ½ teaspoon salt, stirring until the butter fully melts and liquids combine.
Step 2: In a separate bowl, whisk together 150 grams flour and 1 teaspoon baking powder to distribute the baking powder evenly.
Step 3: Bring the liquid mixture to a boil, reduce the heat, and gradually add the dry mixture while stirring continuously to prevent lumps. Cook until the dough pulls away from the pan sides and forms a smooth ball.
Step 4: Transfer the dough to a mixing bowl and let it cool until warm but not hot. Add 4 eggs one at a time, mixing thoroughly after each addition. The dough should become smooth and slightly sticky.
Step 5: Preheat the oven to 400°F (200°C). Line a 25cm round baking pan with parchment paper. Divide the dough into two equal parts. Spread one portion in the pan and bake for 20 minutes on the middle rack. Repeat with the second portion to form two layers. Let layers cool completely.
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 and then 500 ml milk, whisking constantly to form a smooth batter.
Step 7: Pour the batter into a saucepan and cook over medium heat, stirring continuously until it thickens and comes to a boil. Cook for an additional 3 minutes, then remove from heat and cover with plastic wrap to cool.
Step 8: In a separate bowl, beat 180 grams butter until light and fluffy. Gradually add the cooled cream mixture in spoonfuls, beating well after each addition to create a smooth filling.
Step 9: Place one cake layer in a clean pan and spread half the cream filling evenly on top. Add the second cake layer and cover with the remaining cream.
Step 10: Refrigerate the assembled cake for at least two hours to allow the cream to set and flavors to meld.
Step 11: Before serving, dust the cake with icing sugar or your favorite garnish. Slice and enjoy!

Tips & Variations

Use room-temperature eggs to help the dough and cream mixture combine smoothly without curdling.
For a flavor twist, add a teaspoon of vanilla extract or citrus zest to the cream filling.
Try garnishing with fresh berries or chocolate shavings instead of icing sugar for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best texture, bring to room temperature about 15 minutes before serving. This cake does not freeze well due to its creamy filling.

How to Serve

A round cheesecake with a thick, golden-brown crust forming the outer layer, slightly rough and cracked at the edges; inside, a smooth, creamy pale yellow filling with soft swirls on the surface; light dusting of powdered sugar on top of the crust and filling; the cheesecake sits on a white plate with a thin gray rim, placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Whole wheat flour can be used, but it may alter the texture, making the cake slightly denser. For best results, substitute only half the flour with whole wheat.

How can I make the cream filling thicker?

Ensure you cook the cream mixture thoroughly until it thickens during step 7, and allow it to cool completely before blending with butter. Adding a little cornstarch to the batter can also help thicken the filling.