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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!
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! ?