Name: Melt‑In‑Your‑Mouth Polish Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Polish
Ingredients: 150 g all-purpose flour; 100 ml water; 100 ml milk; 80 g butter; 4 large eggs; 1 tsp baking powder; ½ tsp salt; 500 ml milk (for cream filling); 150 g sugar; 100 g all-purpose flour (for cream filling); 2 large eggs (for cream filling); 180 g butter (for cream filling); Icing sugar or garnish of choice (optional topping)

A classic Polish dessert that lives up to its name, this Melt-In-Your-Mouth Polish Cake delivers a soft, cloud-like texture with a rich, creamy filling that makes each bite irresistible. It’s an affordable, easy-to-make treat that’s perfect for weekend baking, family get-togethers, or a simple way to indulge in something sweet and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

150 g all-purpose flour

100 ml water

100 ml milk

80 g butter

4 large eggs

1 tsp baking powder

½ tsp salt

For the Cream Filling:

500 ml milk

150 g sugar

100 g all-purpose flour

2 large eggs

180 g butter

Optional Topping:

Icing sugar or garnish of choice

Directions

I start by preheating the oven to 180 °C (350 °F).

In a saucepan, I melt the butter with milk and water over medium heat, adding a pinch of salt. Once everything is melted and combined, I take it off the heat.

In a separate bowl, I whisk the flour with baking powder, then gradually stir it into the warm liquid until a smooth dough forms. I let it cool slightly before adding the eggs.

Once it’s warm (not hot), I beat in the eggs one at a time, mixing well after each to get a sticky but smooth batter.

I spread half of the batter into a greased baking dish and bake it for about 15–20 minutes, just until lightly set.

While that bakes, I make the cream filling. I heat the milk and sugar in a saucepan until the sugar dissolves. In another bowl, I whisk the flour with the eggs, then slowly add the warm milk mixture, stirring constantly. I return it to the heat and cook until it thickens.

After removing it from the heat, I let it cool slightly before blending in the butter until smooth and glossy.

I pour the warm cream over the baked base, then gently spoon or spread the remaining dough over the top.

It goes back into the oven for another 30–35 minutes until golden and set.

I let the cake cool completely, then finish it with a dusting of icing sugar before slicing and serving.

Servings and timing

Servings: 8

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Calories: Approximately 300 kcal per serving

Variations

I sometimes add a splash of vanilla extract to the cream filling for extra aroma.

For a chocolate twist, I stir in 2 tablespoons of cocoa powder into the cream mixture.

When I want a citrusy note, I add a bit of lemon zest to the dough or filling.

To give it a festive flair, I top it with slivered almonds or drizzle a simple glaze instead of powdered sugar.

I’ve even layered it with jam before adding the top layer of dough—it adds a subtle fruitiness.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. The cake tastes great chilled, but if I want to warm it up, I microwave individual slices for about 15 seconds. I avoid reheating the whole cake, as the cream filling can become too soft. For freezing, I wrap individual slices tightly in plastic wrap and freeze for up to one month.

FAQs

How do I know when the cake is fully baked?

I look for a golden top and a set center. It should not jiggle when I gently shake the dish. Inserting a toothpick into the top dough layer should come out clean.

Can I make this cake in advance?

Yes, I often make it a day ahead. The flavors meld beautifully overnight, and it’s easier to slice once chilled.

Can I use margarine instead of butter?

I’ve tried it with margarine in a pinch, but I prefer butter for the best flavor and texture. It gives the dough and filling a richer taste.

Is the dough supposed to be sticky?

Yes, the dough is meant to be slightly sticky, similar to pâte à choux. I just make sure it’s not too runny and holds its shape when spread.

Can I double the recipe?

Absolutely. I double it for larger gatherings and bake it in a bigger pan, adjusting the baking time slightly to ensure even cooking.

Conclusion

This Melt-In-Your-Mouth Polish Cake is everything I want in a homemade dessert—simple ingredients, delightful texture, and a nostalgic, creamy flavor that brings comfort in every bite. Whether it’s a holiday, a celebration, or just a regular afternoon, this cake finds its way to my table again and again.

📖 Recipe: