Moon Cake Recipe

Hey there, folks! It’s Austin from Beyond The Bayou Blog, and I’ve got a story to share along with today’s recipe for moon cake. Back in college, I went on a college trip abroad in China, where I first fell in love with these delightful treats. Memories of sharing moon cakes with friends under the starlit sky still bring a smile to my face.

Now, I’ve put my own spin on this traditional dish, infusing it with flavors that remind me of those warm summer nights. With a soft exterior and a creamy center, each bite takes me back to those unforgettable moments abroad.

So, today by making this recipe I will be recreating those lovely memories and the joy of having Pork Curry and Shirataki Noodles along with trying many more snacks over there.

Whether you’re celebrating a special occasion or simply craving a taste of nostalgia, this moon cake recipe is sure to hit the spot. So, gather around, and let’s create some new memories together with this timeless treat!

What Is Moon Cake?

Moon cake is a traditional Chinese dessert enjoyed during the Mid-Autumn Festival, a celebration of the harvest and family reunions. It’s a round pastry with a rich, dense filling. Sometimes, it contains salted egg yolks, symbolizing the full moon.

The pastry’s outer layer is soft and tender, often decorated with intricate designs symbolizing good fortune or happiness. Moon cakes come in various flavors and styles, from classic to modern interpretations, and are typically shared among family and friends as a symbol of unity and prosperity during this festive occasion.

Lunar Delight Moon Cake Recipe

Indulge in a delicious dessert with this easy-to-make pudding cake! A creamy pudding layer atop a golden cake crust, topped with whipped cream and chocolate syrup—pure decadence in every bite!

5 from 4 votes

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Calories: 135kcal

Author: Austin Carter

Servings: 35

Equipment

• ▢
  Oven
• ▢
  10×15-inch jelly roll pan
• ▢
  Large saucepan
• ▢
  Electric mixer
• ▢
  Large Bowl
• ▢
  Spatula

Ingredients

• ▢ 1 cup water
• ▢ 1 cup all-purpose flour
• ▢ 2 packages instant vanilla pudding mix
• ▢ 1 package cream cheese
• ▢ 1/4 cup chocolate syrup
• ▢ 1/2 cup margarine
• ▢ 4 eggs
• ▢ 3 cups milk
• ▢ 1 container  frozen whipped topping, thawed

Instructions

• Preheat the oven to 400°F (200°C) and lightly grease a 10×15-inch jelly roll pan.
• In a large saucepan, bring water and margarine to a boil. Remove from heat and mix in flour using an electric mixer.
• Add eggs one at a time, beating well after each addition, then spread the cake batter evenly in the prepared pan.
• Bake in the preheated oven for 20 to 25 minutes until golden brown. Allow the cake crust to cool completely.
• In a large bowl, combine pudding mix, milk, and cream cheese, and mix until smooth with an electric mixer.
• Spread the pudding mixture evenly over the cooled cake crust.
• Top with whipped topping and drizzle with chocolate syrup.
• Chill in the refrigerator until cold, then serve.

Nutrition

Calories: 135kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 140mg | Potassium: 55mg | Sugar: 7g | Calcium: 40mg | Iron: 1mg

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Time for The Tips!

1. To avoid lumpy filling, ensure the milk doesn’t exceed 150°F (65°C). Use a thermometer if available, or warm it gently over low heat until comfortably warm to the touch.
2. Wait to mix egg yolks with dry ingredients until after heating the milk. Adding sugar too early can alter the yolks’ texture.
3. Stir the custard constantly while heating on the stove. It’ll be thin at first but thickens rapidly. Once bubbling, keep stirring and boil for a full minute to fully cook the flour.
4. Let the custard chill completely before shaping the mooncake. Cooling will firm up the texture, making it easier to work with.