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Melt-in-Your-Mouth Cake

This Polish Melt-in-Your-Mouth Cake blends buttery layers with creamy filling — a simple, affordable dessert perfect for holidays or everyday indulgence.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

Ingredients
  

For the Dough:

  • 150 g (1 ½ cups) all-purpose flour
  • 100 ml (½ cup) water
  • 100 ml (½ cup) milk
  • 80 g (⅓ cup) butter
  • 4 large eggs
  • 1 tsp baking powder
  • ½ tsp salt

For the Cream Filling:

  • 500 ml (2 cups) milk
  • 150 g (¾ cup) sugar
  • 100 g (1 cup) all-purpose flour
  • 2 large eggs
  • 180 g (¾ cup) butter

Optional Topping:

  • Icing sugar, grated chocolate, or fresh berries

Instructions
 

Prepare the Dough

  • Melt and Combine Liquids: In a saucepan, melt butter over medium heat. Add milk, water, and salt. Stir until smooth and combined.
  • Mix the Dry Ingredients: In a bowl, whisk flour with baking powder.
  • Cook the Dough: Slowly add dry ingredients to the saucepan while stirring constantly. Continue mixing until the dough pulls away from the sides and forms a smooth ball.
  • Cool and Add Eggs: Transfer dough to a bowl and let it cool slightly (so the eggs don’t scramble). Add eggs one at a time, mixing well after each. The dough should be smooth and slightly sticky.
  • Bake the Layers: Preheat oven to 400°F (200°C). Line a 25 cm round pan with parchment paper. Divide the dough into two equal parts. Spread one evenly in the pan and bake for 20 minutes. Repeat with the second half. Let both layers cool completely.

Make the Cream Filling

  • Whisk the Base: Beat eggs and sugar until pale and frothy. Add flour gradually, then whisk in milk to make a smooth mixture.
  • Cook the Cream: Pour into a saucepan and cook on medium heat, stirring constantly, until it thickens. Once it starts to bubble, cook for 3 more minutes. Remove from heat, cover with plastic wrap, and let cool.
  • Blend with Butter: In another bowl, beat butter until light and fluffy. Add the cooled cream a spoonful at a time, blending after each addition. You should get a smooth, custard-like cream.

Assemble the Cake

  • Place one baked layer on a serving plate or back into the pan.
  • Spread half of the cream evenly over it.
  • Add the second cake layer and spread the rest of the cream on top.
  • Chill in the refrigerator for at least 2 hours (overnight gives the best texture).
  • Before serving, dust the top with icing sugar or your favorite garnish.