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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
- 1 (8-ounce) package cream cheese (room temperature)
- ½ cup powdered sugar
- 2 to 2-½ cups heavy cream
- 1 (3.4-ounce) package instant vanilla pudding (dry powder)
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!
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!