Yeasted Cake Recipe: Airy Melt-in-Your-Mouth Cake

This Melt-in-Your-Mouth Cake is a timeless, buttery-soft dessert with a delicate crumb and a tender texture so light, it practically disappears on your tongue. Whether you’re after a simple tea-time treat or a versatile cake base for layered celebrations, this recipe delivers pure comfort in every bite.

With hints of vanilla, a moist, fine-crumbed interior, and a golden crust that’s lightly crisp around the edges, this cake is as good plain as it is with frosting, whipped cream, or fruit compote. Inspired by the softness of classic pound cake but with a fluffier twist, it’s ideal for birthdays, brunches, or just an everyday sweet craving.

No complicated techniques — just pantry staples and a few simple steps stand between you and the softest cake you’ve ever made.

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Ingredients Overview

Each ingredient here plays a key role in creating the cloud-like texture that gives this cake its signature “melt-in-your-mouth” quality.

Dry Ingredients

• All-purpose flour: Gives structure without heaviness. You can also use cake flour for an even finer crumb.

• Cornstarch: Helps tenderize the cake and creates a softer texture.

• Baking powder: Adds lift and lightness.

• Salt: Balances the sweetness and enhances overall flavor.

Wet Ingredients

• Unsalted butter (softened): The rich, creamy base. Be sure it’s at room temperature for easy creaming.

• Granulated sugar: Creamed with butter for airiness. You can use superfine sugar for a smoother texture.

• Eggs (room temperature): Bind the batter and contribute to the tender crumb.

• Sour cream or full-fat Greek yogurt: Adds moisture and tang, helping keep the cake ultra-soft.

• Whole milk: Loosens the batter while keeping it rich.

• Vanilla extract: Classic flavor that elevates the sweetness with warmth and depth.

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Step-by-Step Instructions

Step 1: Prep Your Pan and Oven

1. Preheat the oven to 325°F (163°C).

2. Grease and flour a 9-inch round cake pan or loaf pan, or line with parchment for easy release.

Step 2: Mix Dry Ingredients

1. In a medium bowl, sift together:

   • 1 ½ cups all-purpose flour

   • 2 tbsp cornstarch

   • 1 ½ tsp baking powder

   • ¼ tsp salt

Set aside.

Step 3: Cream Butter and Sugar

1. In a large bowl, beat ½ cup unsalted butter with ¾ cup granulated sugar for 3–4 minutes, until light and fluffy.

2. Add 2 large eggs, one at a time, beating well after each addition.

Tip: Scrape the sides of the bowl to make sure everything is evenly mixed.

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Step 4: Add Wet Ingredients

1. Stir in:

   • ½ cup sour cream or Greek yogurt

   • ¼ cup whole milk

   • 1 ½ tsp vanilla extract

Mix until smooth and creamy.

Step 5: Combine Wet and Dry

1. Gradually add the dry ingredients to the wet, mixing on low speed or with a spatula until just combined.

2. Do not overmix — a few small lumps are okay.

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Step 6: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top with a spatula.

2. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Note: The cake should be pale golden with a soft, springy top and delicate edges.

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Tips, Variations & Substitutions

Expert Tips:

• Use room temperature ingredients for best blending and texture.

• Don’t overmix after adding flour — overworked batter can toughen the crumb.

• Let the cake cool fully before slicing to preserve moisture.

Variations:

• Lemon version: Add 1 tbsp lemon zest and 1 tsp lemon juice to the batter.

• Almond twist: Replace ½ tsp vanilla with almond extract for a nutty flavor.

• Layer cake: Double the recipe and bake in two 8-inch pans for a frostable birthday cake.

Substitutions:

• Dairy-free: Use dairy-free yogurt and plant milk; substitute butter with vegan baking stick.

• Gluten-free: Use a 1:1 gluten-free flour blend plus ½ tsp xanthan gum for structure.

• Low-sugar: Replace sugar with erythritol or monk fruit sweetener.

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Serving Ideas & Occasions

This melt-in-your-mouth cake is endlessly versatile and perfect for:

• Tea parties and brunches — served with berries and whipped cream.

• Everyday snacking — sliced plain with coffee or tea.

• Celebrations — frost with cream cheese, buttercream, or ganache for birthdays or showers.

• Layered trifles or parfaits — cut into cubes and layered with fruit and custard.

Try topping with a dusting of powdered sugar, fresh sliced peaches, or a simple glaze made from powdered sugar and milk for an easy finish.

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Nutritional & Health Notes

Though this cake is a sweet treat, its simplicity makes it one of the more balanced desserts:

• Sour cream or yogurt adds protein and probiotics.

• Butter and eggs provide healthy fats and nutrients.

• Portion-controlled servings help you enjoy without overindulging.

Want a lighter version? Use reduced-fat yogurt and cut the sugar by 25% without significantly affecting the texture.

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FAQs

Q1: Can I make this cake ahead of time?

A1: Yes. It stays moist for up to 3 days at room temperature, wrapped tightly. You can also refrigerate or freeze slices for longer storage.

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Q2: Can I use cake flour instead of all-purpose?

A2: Absolutely. Swap 1:1 for an even softer, lighter crumb. No need to add cornstarch if using cake flour.

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Q3: What’s the best pan for this recipe?

A3: A 9-inch round, 8×8-inch square, or loaf pan all work well. For bundt or layer cakes, double the recipe and adjust bake time.

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Q4: Why is my cake dense?

A4: Overmixing or using cold ingredients can lead to a dense texture. Ensure your eggs, butter, and dairy are room temperature before starting.

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Q5: Can I frost this cake?

A5: Yes! It’s wonderful with buttercream, cream cheese frosting, or a simple vanilla glaze. It also makes a great base for layered or celebration cakes.

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Q6: How do I store leftovers?

A6: Wrap in plastic or store in an airtight container at room temperature for 2–3 days. Refrigerate if frosted. Freeze individual slices for up to 2 months.

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Q7: Is this cake overly sweet?

A7: No — it’s gently sweet with a balanced flavor. You can reduce the sugar slightly or add a tart topping like berries or lemon glaze for contrast.

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