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This vanilla cake filling is the easiest and fastest cake filling you will ever make. It tastes like a cross between vanilla mousse cake filling and a cheesecake filling.
The creamy filling is very similar in flavor to the filling in the middle of Costo cakes.
You know that creamy vanilla mousse texture that everyone scoops out of the center of the cake before they even eat the cake? This is it.
Similar to Costco cake filling:
That Costco cake filling is addictive and everyone that has ever had a Costco cake wants to know how they make the filling.
This recipe is going to satisfy your cravings and you’re going to be amazed at how easy it is to make.
Not entirely from scratch:
I almost thought about apologizing for this recipe. This vanilla cake filling is so far from my typical style of cooking that I won’t be surprised if I get a few snarky emails about how far I have fallen from the ‘from-scratch’ bandwagon.
It has happened in the past when we have used store-bought cookies for things like this Mocha chocolate icebox cake and this Girl Scout Samoas Chocolate Lasagna.
Then there is this meatloaf recipe that calls for a package of onion soup mix. We get emails from readers that get pretty upset when we use pre-packaged store-bought ingredients in our recipes.
But I just can not apologize for this recipe. It tastes great and holds up very well on a long, hot summer day.
If you can’t stand the idea of using a package of instant pudding in your cake filling then we have plenty of cakes with creamy, dreamy, luscious, fillings that are made entirely from scratch.
This coconut cake roll has a creamy filling with coconut essence. Then there is this lemon meringue cake that is filled with luscious lemon curd. So good! Or this Chocolate Guinness cake that I filled and frosted with Bailey’s cream cheese frosting.
You won’t be disappointed with our from-scratch recipes but this recipe serves some useful purposes.
A great filling for cake carving:
It is great for layering in a cake that you plan to carve.
Normally if you are going to carve a cake, a thick, stiff buttercream is the best thing to put between the layers. But I like putting yummy, creamy, luscious fillings between my cake layers.
The problem with putting creamy fillings between the layers of a cake you plan to carve is that it creates ‘slippage’.
When you start carving a cake, the layers have a tendency to slide if the filling is smooth and creamy.
This filling will hold the layers together as you carve the cake (as long as you don’t slather it on super thick).
I recently made a Barbie Cake where the cake was the gown for a Barbie doll. There were 8 layers of cake filled with this vanilla cake filling.
The filling did not slip and slide when I used a serrated knife to shape the cake layers to form the gown.
This filling holds cake layers together very well, so carve away.
A great cake filling for hot weather.
This cake filling will hold up in long, hot, humid weather. That isn’t always a problem where I live in the Pacific Northwest. But we do have a few days of pretty intense heat in our summer months.
Nothing will destroy a cake more surreptitiously than a hot, humid day. One moment the cake looks perfect, then an hour later, you’re thinking “is that cake leaning?” And an hour after that, the cake is almost on the ground.
But not with this filling. This vanilla cake filling will keep your cake layers intact on those hot days.
And, if you are wondering.. does cream cheese frosting go with chocolate cake? Well, it does. It also goes with coconut cake, or whatever your heart desires.
Storing Cake Filling
You can make the filling ahead of time and store it in the fridge for up to 3 days. You can also freeze it for up to 6 months.
Just make sure you keep it in freezer proof containers if you plan to store it in the freezer.
Some Other Recipes You Will Love:
Try this all-butter yellow cake with this vanilla cake filling. It goes well with the chocolate frosting or with this fluffy vanilla buttercream.
Vanilla and chocolate go together perfectly. Fill this gluten-free chocolate cake with this vanilla mousse cake filling.
Squirt some vanilla cake filling into the center of red velvet cupcakes before you add the frosting. It will be a delightful surprise.
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Will this do two 9” layers?
Yes, it makes a little over 3 cups. 1-1/4 cups is a decent amount of filling for a 9-inch cake. Two cups of filling in a 9-inch cake would make a thicker layer so if you want it thick then double the recipe.
This recipe is awesome!! Not sweet at all and I love that!! Got very good reviews on the filling!! Thank you for sharing!!
Thanks Liz! I’m glad it was a hit, thanks for the comment.
Hello. Is this recipe good for decorating a cake? I have to do a bunny shaped cake, and would like to decorate it the night before. It sounds like it would hold up well to piping.
I have covered cakes with it but it doesn’t pipe quite as nicely as buttercream. Otherwise, it will last if you make it the night before… it will actually last if you make it a couple of days in advance
Can I use the Godiva vanilla pudding mix it doesn’t say that it’s instant pudding
If it isn’t instant pudding then it will not work with this recipe. Check out the instructions on the box to see if it is instant pudding. If the instructions have you cook it on the stovetop then try a different pudding.
Thank you for your comment! It is instant and it came out sooooooo delicious!!! I won the Christmas bake-off by adding this in between my layers of cake! That’s what made my cake win!
Thanks!!
That is so exciting to hear, congratulations on the bake-off 🙂
Does a cake filled with this have to be refrigerated? Thanks!
Yes, since it contains dairy it should be refrigerated
Hi there, I’ve made the filling and it tastes amazing!! Its just how I ike it, not to sweet. I have now filled and crumb coated my cake with buttercream icing. Its sitting in my fridge now covered with plastic. I plan on covering it with fondant today (Thursday) but the party is on Saturday morning. Can I leave the cake out at room temperature until then??
If you go by USDA guidelines then you shouldn’t leave the cake out for more than 2 hours. I have left cakes out for a full day however simply because I feel pretty confident that all the sugar in the cake acts as a preservative. I don’t usually leave cakes out longer than that. Fondant cakes are tricky though because when you take them out of the fridge they get condensation all over them. I have stored fondant cakes in the fridge and then removed them SEVERAL hours before serving them so the condensation has time to dry.
I followed this recipe and substituted Godiva instant dark chocolate pudding mix and added a couple of tablespoons of whole milk at the end until it was piping consistency. I piped it on chocolate fudge cupcakes and had the lightest most delicious “frosting ” I’ve ever made. Family loved it.
Hi, Chris, thanks for this great feedback, we love hearing from our readers…Your cupcakes sound delicious and we are pleased that you and your family enjoyed the cupcakes.
This filling was delicious. Will use this often and try different pudding flavors. Very easy to make and less sweet than buttercream.
Thanks Penny, I’m glad you liked it. I agree it is less sweet than buttercream and has way more flavor.
How long do you think this filling in a frosted cake can sit out? Does it go bad?
Per USDA guidelines it can stay out at room temp for 2 hours. Personally, I feel fine leaving it out all day because the sugar acts as a preservative. The filling, as well as any cake you put it in, will taste better at room temperature so if you are not comfortable leaving it out all day then take it out of the fridge 2 hours before serving it.
Hi Thank you for the recipe! I just bought everything to make it, but i have 1 question, heavy cream needs be whipped or you add liquid to the mix?
Just add the liquid in, the filling will thicken when you whip it
Can you out fruit(strawberries) in this filling without it getting runny?
Yes, freshly sliced fruit like strawberries will last a couple of days without making the cake soggy but don’t use frozen fruit or really juicy fruit. Thanks for your question
This was so good vanilla filling. I always use this to my client that prepare not really sweet one. I do have a question cause i will do a wedding cake and they want the vanilla. The wedding is Sunday. I will assemble the cake by friday night. Can I make this buttercream ahead of time? Like 2 days in advance and store in freezer? I always do my buttercream exact same day I will decorate but this is 3 tier cake so I’m thinking to make ahead of time.
Thank you.
Hi, Mamiecel…Lucky you getting to do a wedding cake! Yes, you can make this vanilla cake filling 2-days in advance. I wouldn’t freeze it as it will take too long to thaw. It will be fine in the refrigerator for the two days. Thanks, for your comments and questions. Have a happy wedding reception! ?