Name: Melt-in-Your-Mouth Layer Cake with Cream Filling Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European
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

Jump to Recipe

Picture this: the moment you cut into a cake so tender, it practically melts against your tongue, releasing waves of creamy sweetness with each bite. The soft, golden layers yield effortlessly, inviting you to savor every luscious forkful. This is not just any dessert—it’s a Melt-in-Your-Mouth Layer Cake with Cream Filling Recipe that’s as comforting to make as it is irresistible to eat. Whether you’re celebrating a special occasion or simply craving a sweet escape, this cake delivers that perfect blend of simplicity and elegance that makes every bite unforgettable.

Why You’ll Love This Melt-in-Your-Mouth Layer Cake with Cream Filling Recipe

Ready in just about an hour: You won’t believe how quickly this delicious cake comes together, making it perfect for last-minute entertaining or a delightful treat on a whim.
Uses simple ingredients: Flour, eggs, milk, butter, sugar—pantry staples that combine to create pure magic with no need for fancy additions.
Perfect for beginners: Clear steps and straightforward techniques ensure you’ll bake this beautiful cake with confidence, even if you’re new to homemade desserts.
Impressive presentation: Achieve those smooth, even layers and silky cream filling that look like you spent hours in the kitchen, guaranteed to wow your guests.
Customizable to your taste: Swap out garnishes or flavor the cream filling to match your mood, making every cake uniquely yours.

Why This Melt-in-Your-Mouth Layer Cake with Cream Filling Recipe Works

The secret to this cake’s unbeatable tenderness lies in the technique of boiling the water, milk, and butter before combining with flour to create a smooth, elastic dough. This step ensures the layers rise with flawless texture and resist drying out. Then, adding eggs one at a time after cooling the dough guarantees an airy, delicate crumb. The cream filling is a velvety custard that thickens gently on the stove, blended with butter for a rich, luscious mouthfeel that perfectly balances each bite. Altogether, these carefully combined methods and ingredients bring a cake that feels light as a cloud yet decadently satisfying.

Whole, uncut creamy Japanese cheesecake with a golden brown crust dusted lightly with powdered sugar, displayed on a large white plate, photographed from a 3/4 angle on a white marble surface with natural lighting, styled like a hero shot from a food magazine, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Melt-in-Your-Mouth Layer Cake with Cream Filling Recipe serves a special purpose, coming together simply to create extraordinary results.

All-purpose flour: The foundation for the cake layers and the cream’s base, providing structure and softness.
Water and milk: Essential liquids that work with butter to form the perfect dough texture.
Butter: Adds richness and moisture, essential both in the layers and cream filling.
Large eggs: Bind ingredients and add lift to the cake, creating a tender crumb.
Baking powder: A gentle leavening agent that helps the cake layer rise evenly.
Salt: Enhances all the sweet flavors, balancing the recipe perfectly.
Sugar: Sweetens the cream filling, making it irresistibly smooth and satisfying.
Icing sugar or garnish of choice: The finishing touch for a visually stunning cake.

Ingredient Substitutions & Tips

All-purpose flour: Can be replaced with cake flour for an even lighter texture, or gluten-free flour blends if needed.
Butter: Use margarine or a neutral oil if dairy-free, but keep in mind the flavor and texture will vary slightly.
Milk: Substitute with almond, oat, or soy milk for a lactose-free version.
Sugar: Try coconut sugar or honey for a nuanced sweetness—adjust quantities to taste.

👨‍🍳 Pro Tips for Perfect Results

Use room temperature eggs: They incorporate more easily into the dough for improved texture.
Cook the cream filling slowly: Constant stirring prevents lumps and gives you that silky smooth filling.
Don’t skip the cooling step: Letting the dough cool before adding eggs ensures they don’t scramble and keeps the batter flawless.
Line your pans with parchment: It makes removing your cake layers a breeze and keeps edges crisp.
Chill the assembled cake: This step lets flavors meld and the cream set perfectly, making slicing neater and tastier.

How to Make Melt-in-Your-Mouth Layer Cake with Cream Filling Recipe

Step 1: Prepare the Dough Base

Begin by melting 80 grams of butter in a saucepan over medium heat. Add 100 milliliters each of water and milk along with half a teaspoon of salt. Stir until the butter is fully melted and the mixture is hot but not boiling.

💡 Pro Tip: Keep the heat moderate to avoid burning the butter and ensure smooth blending of flavors.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together 150 grams of flour and one teaspoon of baking powder. This step ensures your cake layers will rise evenly and have a light texture.

💡 Pro Tip: Sifting the flour and baking powder can further help create a fluffy batter.

Step 3: Combine Liquids and Dry to Form Dough

Once the liquid mixture has come to a boil, reduce the heat and slowly add the flour mixture, stirring continuously. The dough will thicken and eventually form a smooth ball that pulls away from the sides of the pan. Continue cooking, stirring gently, until this happens.

💡 Pro Tip: Stir constantly to prevent lumps and ensure the dough cooks evenly.

Step 4: Cool the Dough and Add Eggs

Transfer the hot dough to a mixing bowl and let it cool until warm to the touch. Add eggs one at a time, mixing thoroughly after each addition. Your dough should end up smooth and slightly sticky—a good sign you’re ready to bake.

💡 Pro Tip: Don’t rush the cooling; adding eggs too soon will scramble them.

Step 5: Bake the Layers

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 25-centimeter round pan with parchment paper. Divide the dough evenly into two portions, spreading each out in the pan to an even thickness. Bake each layer separately for about 20 minutes on the middle rack. Allow them to cool fully before assembling.

💡 Pro Tip: Use a toothpick to check doneness; it should come out clean.

Step 6: Prepare the Cream Filling

In a bowl, beat two eggs with 150 grams of sugar until pale and frothy. Gradually whisk in 100 grams of flour, then slowly add 500 milliliters of milk, mixing constantly to form a smooth batter.

💡 Pro Tip: Use a whisk to break up any clumps for a silky cream.

Step 7: Cook the Cream Filling

Pour the mixture into a saucepan and cook over medium heat, stirring continually until it thickens and just starts to boil. Keep stirring for another three minutes to cook through, then remove from heat and cover with plastic wrap to cool completely.

💡 Pro Tip: Press clingfilm directly on the surface to prevent a skin from forming.

Step 8: Beat the Butter and Combine with Cream

In a separate bowl, beat 180 grams of butter until light and creamy. Gradually add the cooled cream filling spoonful by spoonful, blending well until the cream filling is smooth and fluffy.

💡 Pro Tip: Make sure the cream is completely cool to avoid melting the butter.

Step 9: Assemble the Cake

Place one cake layer on your serving dish and spread half the cream filling evenly over it. Top with the second layer and cover with the remaining cream filling.

💡 Pro Tip: Use an offset spatula for smooth, even spreading.

Step 10: Chill and Garnish

Refrigerate the cake for at least two hours to let the cream set and all the delicious flavors marry. Before serving, dust with icing sugar or decorate with your favorite garnish.

💡 Pro Tip: Chilling also makes slicing cleaner and neater.

Common Mistakes to Avoid

Learn from these common pitfalls:

Adding eggs too early: Can cause eggs to scramble if the dough is still hot.
Not stirring the cream filling continuously: Leads to lumps or burning on the bottom of the pan.
Skipping parchment paper: Makes removing the cake layers messy and difficult.
Baking layers unevenly: Improper spreading or oven temperature fluctuations can create uneven thickness.
Not chilling the assembled cake: Results in overly soft or messy slices.
Overbeating the buttercream: Can cause it to separate or become too dense.

Delicious Variations to Try

Once you’ve mastered this classic Melt-in-Your-Mouth Layer Cake with Cream Filling Recipe, why not get creative?

Chocolate Dream

Mix cocoa powder into the cake batter and fold melted chocolate into the cream for a rich, decadent twist.

Berry Bliss

Fold fresh or frozen berries into the cream filling, or spread a layer of berry jam between layers for a fruity burst.

Citrus Zest

Add lemon or orange zest to the batter and a splash of juice into the cream to brighten the flavors beautifully.

Nutty Delight

Incorporate ground almonds or hazelnuts into the dough and sprinkle chopped nuts on top for extra texture and flavor.

Spiced Comfort

Add cinnamon, nutmeg, or pumpkin spice to the batter for cozy, warming notes perfect for fall or winter.

How to Serve Melt-in-Your-Mouth Layer Cake with Cream Filling Recipe

Single white plate with one slice of fluffy Japanese cheesecake showing a delicate golden crust and a soft, airy, creamy interior with subtle texture visible, slice angled to reveal its light, soufflé-like layers, dusted lightly with powdered sugar on the edge, placed on a white marble surface under natural lighting, styled as an inviting individual dessert serving, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Dust with icing sugar, sprinkle with toasted nuts, drizzle with homemade chocolate glaze, or adorn with fresh fruit for an eye-catching finish.

Side Dishes

Serve alongside a scoop of vanilla bean ice cream, fresh whipped cream, or a small bowl of mixed berries. A hot cup of coffee or tea pairs beautifully too.

Creative Ways to Present

Cut into neat slices and arrange on a decorative platter, or serve individual portions in pretty dessert dishes topped with a sprig of mint or edible flowers for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake tightly covered in the refrigerator for up to 3 days to keep the cream fresh and flavorful.

Freezing

This cake freezes well! Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to a month. Thaw overnight in the fridge before serving.

Reheating

For best texture, enjoy the cake chilled or at room temperature. Avoid microwaving as the cream filling can separate.

FAQs

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. You may need to adjust liquids slightly.

How long can I keep the baked cake layers before assembling?

Bake layers can be stored wrapped at room temperature for up to 24 hours or refrigerated for 2 days before filling and assembling.

Can I use store-bought cream filling?

While homemade is best for freshness and flavor, you can substitute with high-quality custard or pastry cream from the store if in a pinch.

Is this recipe suitable for kids to help with?

Absolutely! Younger bakers can help with whisking, spreading cream, and decorating, making it a wonderful family activity.

Can I add flavor extracts to the cream?

Yes, vanilla, almond, or citrus extracts are great additions for extra flavor depth. Add during the butter-beating step.

What’s the best way to get even cake layers?

Spread the dough evenly and tap the pan gently to remove air bubbles before baking. Using a baking ring or cake strips can help, too.

Can I make mini cakes instead of one large layer?

Definitely! Adjust baking times accordingly and layer as usual for adorable individual servings.

How do I know when the cream filling is cooked enough?

When it thickens and starts gently bubbling, and holds its shape when you run a spoon through it, it’s ready.

Final Thoughts

Thank you for taking this delicious journey with me through this heartwarming Melt-in-Your-Mouth Layer Cake with Cream Filling Recipe. It’s one of those treasures that brings joy not just through taste, but through the memories made baking and sharing it. The combination of tender cake and creamy filling is like a cozy hug on a plate, perfect for any moment you want to make special.

Have you tried this Melt-in-Your-Mouth Layer Cake with Cream Filling Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😊