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If you need an easy chocolate cake filling that’s rich, fluffy, and dependable, this chocolate cream cheese filling delivers every time. It has a smooth, stable texture that won’t disappear or slide out of your cake layers.
The instant pudding mix gives it a sturdy structure, making it perfect for stacking, frosting, or even piping. If you’re tired of fillings that fall flat, this one’s about to raise your standards. Best of all, it’s a simple, five ingredient recipe.
This recipe is an easy upgrade for any cake. Layer it into a classic chocolate cake, a soft vanilla cake, or even a banana layer cake.
Here is Why This Chocolate Cake Filling Recipe Works
Sturdy enough to stack: Perfect for layered cakes, cupcakes, or anywhere you need a filling that stays put.
Ultra-smooth and creamy: Blends up silky and spreadable, perfect for layering without tearing up your cake.
Legit chocolate flavor: Cocoa powder and pudding mix mean it actually tastes like chocolate, not sadness.
Fast and foolproof: You can whip it together in minutes, no pastry degree required.
If you like this recipe, check out my easy vanilla cake filling.
Recipe Tips
Start with softened cream cheese: If it’s too cold, you’ll end up with little lumps no matter how much you whip it.
Whip the cream slowly at first: Dumping it in all at once or whipping too fast can make the texture weird and grainy.
Add the pudding mix gradually: Pour it in slowly so it blends evenly without clumping.
Adjust the thickness if needed: If your filling gets too thick, just splash in a little extra cream and whip briefly to loosen it up.
Using a stand mixer? Stick with the paddle: The whip attachment can over-aerate the filling and make it too thick. The paddle works best for this recipe.
Use cold heavy cream: Start with cold cream straight from the fridge, it whips up faster and gives a lighter, fluffier texture.
Plan ahead: Once whipped, the filling holds up great in the fridge for a day or two. Just give it a quick stir before using
Storing Leftovers
- Refrigerator: Store in an airtight container for up to 5 days. Give it a quick stir before using. It will firm up slightly in the fridge.
- Freezer: Yes, you can freeze it. Transfer to a freezer-safe container, press plastic wrap directly onto the surface to prevent ice crystals, and freeze for up to 1 month.
- To use after freezing: Thaw overnight in the fridge. Once thawed, give it a gentle re-whip to bring back that creamy texture.
Chocolate Cream Cheese Cake Filling
If you’re craving that rich, fluffy chocolate filling like the kind you find in a Costco cake, this easy chocolate cake filling recipe is about as close as it gets. It’s sturdy enough for tall layer cakes, simple enough for quick cupcake fixes, and tastes like you spent way more time on it than you did.
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Easy Chocolate Cake Filling
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Ingredients
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 2 cups heavy cream
- 3.4 ounces instant chocolate pudding
Instructions
- Beat cream cheese until smooth. Add powdered sugar and cocoa powder, then beat on low until incorporated. Turn the speed up and beat until smooth.
- Slowly add the cream and whip on slow until it is well incorporated and smooth.
- Slowly pour in the powdered instant pudding mix. Increase the speed and whip for 2 to 3 minutes until it is thick. If it gets too thick, add additional cream until it reaches the consistency you want.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This has got to be the easiest filling I’ve ever made
It is my go-to recipe for really any flavor cake / cupcake mix
After making it the first time it’s the only filling my family askes for
I’m actually making some tonight
Only thing different I do is just add a quarter cup of whole milk at the end just to loosen it up a bit.
Thanks
Thanks for the comment! I’m so glad you enjoy the recipe. It can indeed get pretty thick, especially if you use a whisk attachment. Adding a touch of milk or even more cream is an easy fix.
I made this as dairy free as I could. I don’t think I’d call it vegan, but it is dairy free:
8 oz package tofu cream cheese
1 package of cook and serve chocolate pudding (didnt have instant)
1 cup international delight liquid sweet cream creamer
1/2 cup powdered sugar
3 tbsp unsweetened cocoa
I followed all the mixing instructions and it came out great! I used less liquid because it was cook and serve pudding and using a non dairy liquid doesnt tend to set as firm with pudding mixes.
It came out great! Very thick, creamy, delicious.
Wow, I’m surprised that you were able to adapt the recipe and make it dairy-free while still keeping the filling thick and creamy! It’s fascinating to see how ‘cook and serve’ pudding and tofu cream cheese worked for you. While the original recipe leans heavily on instant pudding for that set texture, your version sounds like it got the job done.
That said, if you get your hands on instant chocolate pudding next time, you might find that it helps you achieve an even better texture. The instant pudding is formulated to thicken up quickly and is fantastic for achieving that perfect consistency.
Thanks for sharing your take on this! It’s always wonderful that you were able to tweak the recipe to suit your dietary needs.
Does this need to be refrigerated if used as a filling (transporting cake 2 hours away)?
It does need to be kept in the fridge but it will do fine if it isn’t refrigerated for 2 hours.
I must bake the cake in advance. Can I fill my layers with this filling, crumb coat it and then freeze it. Or can I do the frosting as well and what is the correct way to defrost is before use,.
Yes, you can assemble the cake in advance and freeze it. You can even frost it and decorate the cake prior to freezing, however it all depends on the type of frosting and cake you have as to how long it needs to defrost. The best way to defrost the cake is to place it in the fridge. It can take anywhere from 8 hours to defrost in the fridge to as long as a couple of days for a larger wedding cake. Typically, I will need about 8 hours for a standard, double layer cake to defrost in the fridge. The larger your cake and the more layers it has, the longer it will need to defrost.
Can I use this as a topping /icing ,as well? With chocolate spears to decorate or is it too soft?
Yes, you can use this to cover the cake. It isn’t too soft for that. You may even want to add a couple of tablespoons of milk to make it more spreadable.
Can I add Peanut Butter to the Filling to make a chocolate/peanut butter filling?
I have not tried it but I am sure it would work. I would suggest reducing the cream cheese to 4 or 6 ounces and adding 1/3 cup of peanut butter. If you add too much peanut butter it will probably get too soft. You might be able to add additional peanut butter after you mix everything but I would mix it up well with 1/3 cup then add a little more if it isn’t too soft. I would love to hear how it goes if you try it.
@Dahn Boquist, just a thought but what if you used powered peanut butter?
That might work as well. 🙂
Can you use this recipe with different flavored instant pudding?
Yes, but since this has some additional cocoa powder, our vanilla cake filling will make a better ‘base’ recipe to use with different flavors.
I had to add a little extra whipping cream to loosen it up a bit. My family are big fans. It’s light and creamy and delicious. The chocolate flzvor develops as it sits. A keeper
Thanks for the comment Janet. I’m glad to hear everyone enjoys it