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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!
when I defrost the filling, do I need to return it to the mixer before use it?
You shouldn’t need to unless it looks like it is separated or if you want to add a touch more cream to make it more spreadable. It usually defrosts just fine
Hello,thanks for this recipe
How do I substitute the dry pudding mix for a homemade Vanilla pudding that isn’t dry?
I can’t seem to find the dry one here in Nigeria.
Thank you
Unfortunately, we don’t have a substitute for the instant dry pudding mix. The dry pudding mix has a modified cornstarch that thickens the filling without adding additional liquid.
Loved this!! Nice and easy. I was going a funfetti cake for my grand daughter and wanted a funfetti filling. Used this recipe added a little cake batter flavoring and sprinkles. Delicious!
Great idea! Thanks for the comment, Angela.
This filling was super easy to make and tastes delicious! I’ve made it twice now, the first time with a white chocolate pudding, the second with vanilla. Everyone ra:ed abiut the cake and of course the filling. There is plenty for a 3 layer cake (mine was a 9.something inch) and I have at least a cup left over. Approx how long will it keep in the fridge?
Thank you for the recipe. Can’t wait for the family BBQ and my next cake. (Ps, I also squeezed into the center of raspberries and that was a hit).
I’m so glad you enjoyed it. The filling will last for 3 days in the fridge and for 6 months in the freezer. It freezes very well. Thanks for the comment, the raspberries sound great, I’m glad that worked.
Can’t even read the recipe. There is a giant ad blocking the ingredient list
Can you send me a screenshot so I can help troubleshoot that issue?
@Dahn Boquist, I’m running into the same issue on my phone and now on the computer too and was hoping to make it today for my daughters birthday cake.
If you click the button and add your email, the recipe card will open.
This looks great and simple, I’ve never put filling in my cakes before besides buttercream so I’m excited to try it 🙂 Once assembled, does the cake have to stay in the fridge b/c of the cream cheese filling?
If you don’t plan to eat the cake right away, you should keep it in the fridge. I like to let cakes sit at room temperature for two hours before serving it because the filling and buttercream will taste better at room temperature.
Hi just wondering if you could swap the vanilla pudding mix to a chocolate pudding mix to get a nice chocolate filling ??
Yep, but this recipe for chocolate cake filling also uses some extra chocolate because the chocolate pudding mix doesn’t have a lot of chocolate flavor.
Can I substitute the heavy cream with half and half or whole milk?
The filling will not get thick enough if you use half and half or whole milk.
Would this be enough for a 12×18 sheet cake?
Yes, this will fill a large sheet cake.
This filling is fantastic!! If I wanted to use a ganache filling also, would spread this filling first and pipe a dam then add the ganache? Or spread ganache first, then this filling? Trying to avoid slippage and will use a dowel too.
TIA!
I would spread this filling down first then pipe some extra around the edges to make a bit of a dam for the ganache. A dowel sounds like a good idea. With the ganache and this filling on top of each other, it might get a bit slippery 😉
@Dahn Boquist, perfect! Thank you Dahn!