Hi, I’m Salma. I’m 32 years old and living in the United States, and my love for cooking grew from simple curiosity into something that feels like a lifelong passion.
I stumbled on this recipe while scrolling through a Reddit cooking thread filled with home chefs swapping tips and encouragement. Their kindness and creativity pushed me to try it and add my own twist.
Try it and tell me did you add your own creative touch too?
Why You’ll Love This Recipe
This recipe stands out for its ease and reliability, making it an excellent choice for both novice and seasoned bakers. The comforting flavors and moist texture of the Melt-in-Your-Mouth Cake ensure it delights anyone who tries it. Perfect for everyday meals, snacks, or special occasions, this cake offers incredible value with minimal effort, ensuring it can fit seamlessly into your routine.
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Baking pan
- Cooling rack
Ingredients
- 150 grams (1 ½ cups) all-purpose flour (structure)
- 100 ml (½ cup) water (moisture)
- 100 ml (½ cup) milk (moisture)
- 80 grams (⅓ cup) butter (richness)
- 4 large eggs (binding and structure)
- 1 teaspoon baking powder (leavening)
- ½ teaspoon salt (enhances flavor)
- 500 ml (2 cups) milk (moisture)
- 150 grams (¾ cup) sugar (sweetness)
- 100 grams (1 cup) all-purpose flour (structure)
- 2 large eggs (binding and structure)
- 180 grams (¾ cup) butter (richness)
- Icing sugar (optional topping)
How to Make Melt-in-Your-Mouth Cake
Step 1. Begin by preheating your oven to 350°F (175°C) to ensure it’s the right temperature for baking. It’s essential to have the oven warmed up before placing your cake batter inside to allow it to rise properly and to achieve an even bake.
Step 2. In a mixing bowl, combine the 150 grams of all-purpose flour, 100 ml water, 100 ml milk, 80 grams of butter, and the 4 large eggs. Mix these ingredients together using a whisk or an electric mixer until the batter is smooth and all elements are well integrated. Look for a consistent texture without lumps, which is important for the cake’s softness.
Step 3. Add in 1 teaspoon of baking powder and ½ teaspoon of salt. Stir well to combine. The baking powder will help the cake rise, while the salt will enhance the overall flavor. Ensure that the ingredients are mixed evenly to provide a uniform taste throughout.
Step 4. Once mixed, pour this batter into a greased baking pan. Make sure the batter is evenly spread across the pan for uniform cooking. You may want to gently tap the pan on the counter to eliminate any air bubbles and to settle the batter.
Step 5. Bake in the preheated oven for about 25–30 minutes. Keep a close eye on the cake during the last few minutes to ensure it doesn’t overbake. It’s done when a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
Step 6. While the first cake layer is baking, prepare the second layer by combining the 500 ml of milk and 150 grams of sugar in a separate bowl. Whisk together until the sugar dissolves completely in the milk, creating a sweet milk mixture that adds to the cake’s flavor profile.
Step 7. Next, mix 100 grams of all-purpose flour with 2 large eggs in a different bowl. Whisk this mixture until smooth and well combined, ensuring there are no lumps. This will create a batter that will add richness and depth to the final cake.
Step 8. After the first layer has finished baking, remove it from the oven and allow it to cool slightly while you prepare the next layer. This cooling period is crucial to prevent the layers from becoming soggy when combined.
Step 9. Once cooled, spread the prepared milk and sugar mixture over the first layer of cooled cake. This addition enhances moisture and flavor, making the cake even more delightful. Pour it slowly and evenly for the best distribution.
Step 10. Lastly, melt the 180 grams of butter and drizzle it over the second layer of cake batter, ensuring all parts are covered. Gently tap or shake the pan to help the melted butter settle into the batter and complete the preparation before it goes back into the oven.
Step 11. Bake this second layer in the oven for another 25-30 minutes at the same temperature until it is golden brown. Just like before, check it with a toothpick to ensure the inside is cooked through without being overdone.
Step 12. Once baked, remove the cake from the oven and allow it to cool fully on a cooling rack. Cooling will help set the layers and make it easier to slice.
Step 13. If desired, you may dust the cooled cake with icing sugar for a lovely finishing touch. This subtle addition enhances the visual appeal and adds a touch of sweetness without overwhelming the flavors of the cake.
Serving Suggestions
Melt-in-Your-Mouth Cake is wonderfully versatile and can be enjoyed in various ways. Serve it as a delightful breakfast alongside your morning coffee or tea, making a cozy start to your day. It makes for an excellent snack to enjoy throughout the afternoon, providing a sweet reprieve. This cake is also a great addition to family dinners, where it can be savored as a satisfying dessert. Leftovers can be enjoyed plain or with whipped cream, fruit, or even a scoop of ice cream to elevate the experience.
Pro Tips for Best Results
- Ensure all ingredients are at room temperature before beginning; this helps them mix more easily and results in a better texture.
- Don’t rush the cooling process. Allowing the cake to cool completely helps maintain its shape and prevent sogginess.
- Use a toothpick to check for doneness in the center of the cake to avoid overbaking.
- If doubling the recipe, be cautious with baking times, as they may vary.
- Opt for a light hand when mixing to prevent overworking the batter, which can lead to a tougher texture.
Common Mistakes to Avoid
- Not preheating the oven: This can result in uneven cooking or insufficient rising. Always preheat for the recommended time to ensure optimal results.
- Overmixing the batter: Mixing too vigorously can lead to a denser cake. Gently mix until ingredients are combined to maintain a light, airy texture.
- Using cold ingredients: Cold eggs or butter can affect the batter’s consistency, leading to a less desirable texture. Allowing ingredients to reach room temperature helps in creating a smoother batter.
- Skipping the cooling period: Cutting the cake too soon can make it fall apart or feel soggy. Always allow cooling on a rack to maintain structure.
- Incorrect baking time: Each oven is different, so keep an eye as baking times may vary. Check for doneness with a toothpick to avoid overbaking.
- Not checking for lumps: Leaving lumps in your batter can lead to uneven baking. Whisk the mixture thoroughly for a smooth, consistent batter.
Variations & Substitutions
For added flavor, consider incorporating vanilla extract or citrus zest into the batter. You can replace some of the all-purpose flour with almond flour for a slightly nutty flavor and a different texture. Adding fresh berries or chocolate chips can give your cake a delicious twist.
Storage & Reheating
Store the Melt-in-Your-Mouth Cake at room temperature for up to three days, wrapped tightly to maintain its freshness. If you want to keep it longer, use the refrigerator for a week. You can freeze the cake by wrapping it well in plastic wrap; it should stay fresh for up to three months. To reheat, place slices in the microwave for a quick warm-up, helping to retain its moist texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this cake can be made ahead of time. It keeps well at room temperature for a few days, or you can refrigerate it for up to a week.
How long does it last in the fridge?
Melt-in-Your-Mouth Cake will last up to a week when stored in the refrigerator, maintaining its delicious flavor and texture.
Can I freeze this recipe?
Absolutely! You can freeze the cake for up to three months when wrapped tightly. Just be sure it’s completely cooled before freezing.
What can I substitute for one ingredient?
If you need to substitute, consider using a non-dairy milk alternative instead of regular milk. This will change the flavor slightly, but it maintains similar moisture levels.
Why didn’t my recipe turn out as expected?
If your cake didn’t turn out as expected, it may be due to inaccurate measurements, improper mixing, or not preheating the oven. Ensuring precise measurements and following the steps carefully can help achieve the best results.
Final Thoughts
The experience of making Melt-in-Your-Mouth Cake is both enjoyable and rewarding. The simple process allows you to create a delicious treat that brings warmth to any occasion, without the need for complicated techniques. The soft texture and balanced flavors make each slice a pleasure to enjoy, whether shared with loved ones or savored alone. Remember, cooking is about the joy of creation, so embrace the process and trust in your ability to make something delightful.
Melt-in-Your-Mouth Cake
Ingredients
For the cake
- 150 grams all-purpose flour for the first layer
- 100 ml water for moisture
- 100 ml milk for moisture
- 80 grams butter for richness in the first layer
- 4 large eggs for binding and structure in the first layer
- 1 teaspoon baking powder for leavening
- ½ teaspoon salt to enhance flavor
- 500 ml milk for moisture in the second layer
- 150 grams sugar for sweetness in the second layer
- 100 grams all-purpose flour for structure in the second layer
- 2 large eggs for binding in the second layer
- 180 grams butter for richness in the second layer
- icing sugar optional topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine 150 grams of all-purpose flour, 100 ml water, 100 ml milk, 80 grams of butter, and 4 large eggs. Mix until smooth.
- Add 1 teaspoon of baking powder and ½ teaspoon of salt; stir to combine.
- Pour the batter into a greased baking pan and tap to eliminate air bubbles.
Baking the first layer
- Bake for about 25–30 minutes, or until a toothpick comes out clean.
- While the first layer is baking, combine 500 ml milk and 150 grams sugar in a separate bowl until dissolved.
- In another bowl, whisk 100 grams of all-purpose flour with 2 large eggs until smooth.
- Allow the first layer to cool slightly.
Assembling the cake
- Spread the milk and sugar mixture over the cooled first layer.
- Melt the 180 grams of butter and drizzle it over the second layer of cake batter.
- Bake the second layer for another 25-30 minutes until golden brown.
- Allow the cake to cool fully on a cooling rack.
- Dust with icing sugar before serving, if desired.