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Imagine slicing into a cake and finding a thick, fluffy vanilla mousse cake filling that’s smooth like mousse but stable enough to hold its ground. This easy vanilla cake filling comes together in minutes, thanks to instant pudding mix, and pipes like a dream without sliding all over your layers.
If you’re into this kind of easy, no-cook filling, check out my chocolate cake filling made the same way, or go extra decadent with a swirl of Nutella buttercream.
Here is Why This Vanilla Cake Filling Recipe Works
No cooking required: Instant pudding mix does all the thickening work, so you skip the stovetop drama. If you don’t want to use instant pudding, see my recipe for white chocolate cake filling.
Super stable texture: This filling holds up beautifully between cake layers. No slipping, no sliding.
Fluffy but rich: Thanks to whipped cream and cream cheese, it’s light enough to not weigh down your cake but still full of flavor.
Make-ahead friendly: It sets up even better after a chill in the fridge, making your life easier on bake day.
Recipe Tips
Use room temp cream cheese: Cold cream cheese won’t blend smoothly and will leave lumps in your filling.
Whip cream slowly at first: This helps incorporate it without splattering or deflating the mix.
Don’t skip the pudding mix: It’s what gives this filling its structure. Make sure you’re using the dry mix, not prepared pudding.
Adjust the thickness: If the filling is too stiff, just beat in a bit more cream until it’s spreadable.
Use the paddle attachment: If you’re using a stand mixer, the paddle works better than the whisk. Over whipping can make the filling too thick and dense.
Chill if needed: The filling is ready to use right away, but a short chill in the fridge can firm it up even more if you need it extra stable.
Fill and spread: This vanilla filling is sturdy enough for layer cakes but smooth enough to spread inside my coconut cake roll (or any cake roll).
Fill cupcakes: Squirt some vanilla cake filling into the center of red velvet cupcakes (or any cupcake, really) before you add the frosting.
Top a cake: You can also use this as a topping instead of frosting. Spread it thick over something simple like my wacky chocolate cake for an easy win.
Storing Leftovers
- Refrigerate: Store the filling in an airtight container in the fridge for up to 5 days. Give it a quick stir before using if it’s been sitting.
- Freeze: This filling freezes surprisingly well. Spoon it into a freezer-safe container, press a layer of plastic wrap directly onto the surface, and seal.
This recipe is a great make-ahead option if you’re planning to use it with something like my vanilla cake later in the week.
Vanilla Filling for Cake
This easy vanilla cake filling is everything you want: quick, fluffy, and just sweet enough. With instant pudding doing the heavy lifting, you get max flavor with minimal effort. Go ahead and upgrade that box cake or homemade yellow cake, you deserve it.
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Easy Vanilla Cake Filling
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Ingredients
- 8 ounces cream cheese , room temperature
- ½ cup powdered sugar
- 2 to 2½ cups heavy cream
- 1 (3.4-ounce) package instant vanilla pudding mix, not prepared; use the dry powdered mix
Instructions
- Beat cream cheese until smooth. Add powdered sugar and beat on low until incorporated then turn the speed up and beat until smooth.
- Slowly add 2 cups 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 the filling gets too thick, slowly beat in ¼ to ½ cup more cream until you get the consistency you like.
Notes
- Makes 3 ¼ cups of filling.
- Use room temperature cream cheese for a smooth filling.
- Use dry instant pudding mix—don’t prepare it first
- Add more cream (¼ to ½ cup) if the filling gets too thick
- Use the paddle attachment in a stand mixer for best texture
- No need to chill before using, but it does firm up more in the fridge
- Makes a great cupcake filling and can be used as a frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi
Can I use whipping cream instead of heavy cream?
Yes, whipping cream has enough fat content and will work fine in this recipe. Thanks for the question.
Hi! I was wondering if you could swap heavy whipping cream with whole milk? Or would it not come out as thick?
It doesn’t get as thick if you use milk instead of cream.
Made it! Came out great and then the cream cheese has separated and I can’t figure out how to get it smooth again. What can I do?
I have never had that problem. Did you perhaps use non-fat cream cheese? You should be able to fix it if you add some more cream and whip it.
What is the best procedure to freeze any leftover filling?
I scoop it into a resealable bag and squish all the air out. I shape the bag so it is flat which lets me stack it with my other frozen items in bags.
This looks great! Do you have particular vanilla cake and buttercream frosting recipes that the filling pairs best with?
It goes great on our yellow cake and we have a super tender vanilla cake that will be published later this month.
@Dahn Boquist,
Thank you! I’m working on plans for an adult birthday cake, planning to use a half sheet pan for two layers. Using this filling between, and buttercream on sides and top so I can decorate it. Would you use the Yellow or vanilla recipe for this?
Do you have ideas on how to make sure all three flavors compliment each other?
Oh my gosh, you really can’t go wrong with any flavor cake. Vanilla is almost magical and it will compliment any flavor. I have used this filling with everything from chocolate cake to pumpkin spice cake, not just vanilla cake. And honestly, the filling is what people love the most.