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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!
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Thanks Ronak
2 cups of heavy cream how much it will be in gram or ounce?
By weight, it will be 8.4 ounces or 238 grams
@Dahn Boquist, 238 grams for 1 cup of the heavy cream or 2 cups.?
Yes, 1 cup of heavy cream weighs about 238 grams or about 8.4 ounces. The volume is a standard U.S. measuring cup but the weight is 238 grams. The weight of an ingredient will always vary depending on what the ingredient is. Cream is fairly dense and heavy. 238 grams for 1 cup is correct
@Dahn Boquist, Thanks for the quick response.! Just tried making the filling and my oh my it is so yummy! Perfect balance of everything. Thanks for sharing..
I’m so glad you like it. Thanks for the comment
Hi, I was wondering can we use mascarpone cream cheese? And is it alright to crumb coat a cake with this filling and later coat the cake with buttercream for final finished look and decoration ?
Mascarpone cream will work as long as it isn’t too moist. Some brands are a little more ‘wet’.
You can crumb coat the cake with this but I don’t know how well buttercream will adhere to it. I haven’t tried it but I would be concerned that the buttercream could ‘slip’ off the cake after a while
I’m so excited to try this as is, but also wondering – if I wanted to make a lemon filling, would you suggest using lemon instant pudding or adding lemon extract/zest?
Either of those options would work fine. Adding a drop of lemon oil would also brighten the lemon flavor quite a bit. Lemon oil is much more potent than lemon extract though so you have to add it one small drop at a time.
Can I replace instant vanilla pudding with vanilla custard?
As long as it is an instant custard it should work. It won’t work it is the kind that you have to cook.
I love this filling but I always have to much left. Do you think I could freeze it?
Yes, it freezes very well! Leftovers are also great as a fruit dip 😉
Hi there! This looks delicious! I am planning to use this filling for my son’s birthday cake. How far in advance can I fill the cake? His party is on Saturday. Can I fill and crumb coat the cake on Thursday? Or would that be too early? Thank you!!
Thursday would work just fine. You can even decorate it that far in advance 😉
Hi Dahn! I have so enjoyed looking at all the gorgeous cakes you’ve made . Thank you for posting!
I am hoping to do a semi naked cake for a friend of mine and was wondering if I could use your Vanilla frosting using the instant podding mix to do the semi naked cover ? Would be grateful for any additional tips as well ! Thank you!
Thanks, Mariann. Yes, you can use this cake filling inside a naked cake just fine. It holds up very well. It will not spread the same way that traditional buttercream spreads though so if you want to give the outside of the naked cake an unfinished wisp of frosting then you won’t get that look with this filling. If you want to have a thin smear of frosting covering the naked cake then I would make a regular buttercream for that part of the decoration.
Hope that helps
This is a great filling! I made a turtle filling by changing to an instant cheesecake pudding, adding 5 tablespoons of good cocoa and then once I spread it On the layers I added toasted pecans on top of the filling and then homemade caramel. Amazing!!! Thank you for sharing. It is so versatile.
Oh wow, that sounds so good!! Thank YOU for sharing 😉
Any chance that this would work good with a marble cake? Also could I substitute 2% milk for the heavy cream? Or what else?
This will definitely work great with a marble cake. If you don’t have cream it CAN work with milk but it won’t be as thick. Use less milk and pour the milk in just a little at a time until you get the consistency you want