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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!
I was wondering if you whip the cream before you add it to the cream cheese, or if you keep it in liquid form?
I keep it in liquid form when I add it to the cream cheese. The filling will thicken up after you beat in the instant pudding powder.
Actually, I didn’t make this cake myself. Cate made it. She did a really good job.
What is your favorite brand of instant pudding mix? I find some to have a slight after taste. Just curious which brand you use?
Thank you kindly.
I usually use Jello brand but haven’t noticed a bad after taste with other brands
Sorry if this question has already been answered, but what is pudding mix? Im from the Uk and I dont think we have it? what is the brand? is there a substitute i can use?? thank you x
Instant pudding mix comes in a small box with flavored powder, sugar, and cornstarch. All you have to do is add milk and whisk until it thickens up into a pudding consistency. It is definitely an American product and I am not sure the UK makes anything similar. There is an American grocery site in the UK called American Fizz that might carry it. The brand that is the most common here is the Jell-o brand. I did a quick search and saw that London has a store called American Food Store that carries the instant pudding (click for the link).
@Dahn Boquist, Thank you so much, seems an odd combo to add to the cream cheese, but im gonna try it, thank you!! x
This was absolute PERFECTION!!!!!
thanks so much, I’m glad you enjoyed it.
Can this be made and refrigerated the night before filling a cake ?
Yes, it will get thicker in the fridge but it will still be spreadable. If you want to make it a bit easier to spread then let it sit at room temp for an hour before you fill the cake.
Can I use instant sugar free pudding?
I haven’t tried it with the sugar-free package but it should work. I expect the texture and volume will be different, especially if you are not adding any additional sugar.
@Arlene S, I have made this with sugar free pudding and it’s still amazing!
is this recipe sufficient for a 3 layer cake or should I double it. BTW it sounds wonderful !!
It makes a nice amount of filling for an 8-inch three-layer cake. It makes a little over 3 cups of filling. I generally put between 1 to 2 cups of filling between the layers. Of course, it all depends on how thick you like the filling. For context, the photo above that is showing the filling between two layers is how thick it will be if you use 1-3/4 cups spread out over an 8-inch cake.
Hello!
This might be a silly question .
Did you add the actual pudding powder, or did you make the pudding and then incorporate it into the cream cheese . If you did, my concern was it would come out too soupy ?
Yes, I add the dry powder. You are correct, pre-made pudding would make it pretty soupy. Thanks for your question
When making this filling should the cream cheese be at room temperature before adding to the bowl to beat?
Yes, it will blend much easier if it is at room temperature. Cold cream cheese will turn lumpy. Thanks for the question