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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.

Close-up of layered vanilla sponge cake with chocolate frosting on white plate.
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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.

Table of Contents

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.

Partially eaten cupcake with chocolate filling and white frosting on wrapper.

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

Five labeled dessert ingredients on marble counter, including pudding mix and cream.

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.
Whipped chocolate frosting in bowl with hand mixer and bright background.
Glass bowl of creamy chocolate frosting stirred with a metal spoon.

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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Glass bowl of creamy chocolate frosting stirred with a metal spoon.
Prep Time: 5 minutes
Total Time: 5 minutes
4.62 from 113 votes

Easy Chocolate Cake Filling

By Dahn Boquist
This cake filling tastes like the chocolate mousse that is inside a Costco cake. It is creamy, smooth, and rich but best of all, it is fast and easy.

If you make this recipe, please leave a star rating and comment.

Servings: 3.3 cups of 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

Makes 3¼ cups of filling.
Start with softened cream cheese: If it’s too cold, you’ll end up with little lumps no matter how much you whip it.
Adjust the thickness: If the filling gets too thick, just splash in a little extra cream and whip briefly to loosen it up. The more you whip it, the thicker it gets.
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.
Make in advance: The filling holds up great in the fridge for a day or two. Just give it a quick stir before using.
For softer cakes like my famous chocolate cake, partially freezing the layers first will make them easier to work with. 

Nutrition

Serving: 1tablespoon, Calories: 44kcal, Carbohydrates: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 11mg, Sodium: 12mg, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4.62 from 113 votes (112 ratings without comment)

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38 Comments

  1. Samantha says:

    Can I freeze the leftover filling? I only needed half of it for now and didn’t think to cut the recipe in half.

    Reply
    1. Dahn Boquist says:

      Absolutely, this filling freezes very well. Thanks for the question

      Reply
  2. Sara Jack says:

    I just made this as a filling for my nephew’s birthday cake. I doubled the recipe because i was doing a big layer cake. It came out very thin! Not mousse like texture at all! More like regular pudding consistency. I trued adding more powdered sugar and beat for longer, but no improvement. HELP! I have no filling now!!!

    Reply
    1. Dahn Boquist says:

      Make sure you are using instant pudding mix and not the kind that needs to be cooked. Also, you need to use cream for this recipe and not milk. You should be able to fix the filling if you get a package of powdered instant pudding and whip it into the mix that you already have.

      Reply
  3. Tootilou says:

    Just made this yesterday for birthday party today. My batch came out very very thick so I globed it on thick and had plenty. If my cake hadn’t been frozen probably would have thinned it to spread more easily. The cake sat out on table the whole time. No problem. And everyone took seconds! Yummy! Will make again.

    Reply
    1. Dahn Boquist says:

      Thanks for the comment. If you make it again and it is still thicker than you like, you can add a tad more cream.

      Reply
  4. Kristy ODonnell says:

    Will this recipe hold well out of the fridge for a few hours?

    Reply
    1. Dahn Boquist says:

      Yes, it will. FDA guidelines recommend 2 hours outside of the fridge but I’m a bit of a rebel and I will leave it out all day as long as it isn’t in the sun.

      Reply
  5. Holly Michelli says:

    Can I fill cupcakes with this the day before and keep them successfully in the refrigerator?

    Reply
    1. Dahn Boquist says:

      Yes, you can. This filling holds up very well

      Reply
  6. STACEY MILLER says:

    Does it squish out the sides when in a layer cake? Do I need to pipe a buttercream dam to keep it in or is it stiff enough to work on its own?

    Reply
    1. Dahn Boquist says:

      No this filling is quite firm and holds up on its own. It will hold a heavy butter cake and you don’t need to make a dam with buttercream. This is a filling that makes cake decorating quite easy. Thanks for your question

      Reply
  7. Roni Lett says:

    Can I use half and half instead of whipping cream

    Reply
    1. Dahn Boquist says:

      It won’t get as thick if you use half and half

      Reply
  8. Theresa Deatherage says:

    I made this for my Chocolate loving 10-year old’s birthday cake. Everyone loved it!

    Reply
    1. Dahn Boquist says:

      Oh wow! Double digits this year. Happy birthday to the kiddo 🙂 Thanks for the comment

      Reply
  9. Diane Zeigler says:

    Do I need to refrigerate my cake with this filling in it?

    Reply
    1. Dahn Boquist says:

      Yes, if you will not be serving it on the same day then you should refrigerate it. The cake and the filling will taste better if you let it come to room temperature before serving it.

      Reply
  10. angiesrecipes says:

    Looks absolutely delicious with just a few simple ingredients..and it reminds me of unbaked chocolate cheesecake.

    Reply
    1. Dahn Boquist says:

      Thanks Angie, it is a bit like cheesecake but a bit more spreadable 🙂

      Reply