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Hands Down The Best Cake Filling You’ll Ever Eat

I’m telling y’all: this is hands down the best cake filling you’ll ever eat!

I’m gonna need you to calm yerself before you gaze upon it’s creamy light deliciousness.

Ready?

GO!

Hands Down The Best Cake-Filling You'll Ever Eat #cakefilling #bestcakefilling #cake #desserts #ohmrstucker

Don’t you want to just grab a spoon and hide in a closet until yer done hoggin’ all that cake filling goodness?

No?

WHAT?!

Come On, People – live a little!

It makes me giddy (not even kidding) ever time I see it.

The bonus is it tastes even better than it looks.

#pinkyswear

Let’s take another peek:

Hands Down The Best Cake-Filling You'll Ever Eat

There’s only one problem with this recipe: I have amnesia.

I have where-did-I-find-this-most-amazing-recipe amnesia.

For that I am truly sorry, because whoever created this deserves a stinkin’ cake-filling medal.

Hands down the BEST you’ll ever eat.

Ain’t even kidding!

Have you ever read a recipe and were all: Oh, man – I gotta try that.

Soon.

So you grab whatever scrap piece of paper is closest and scribble down the recipe, swearing you’ll get to the store, grab the necessary ingredients, and make that bad boy tomorrow?

Yeah. Me too. Twinsies!

Except it took FOREVER before I found the scribbled recipe again and then actually got to the store, grabbed the ingredients and made it.

I had tucked it into my “recipe file” (a giant notebook haphazardly stuffed with scraps of paper) and had promptly forgotten about the nommy nom nom that awaited me.

Then one day, while rummaging through the ridiculously overstuffed notebook for a completely different recipe (and swearing for the thousandth time that I would organize that hot mess), I came across my barely legible chicken scratch on an old-looking piece of paper and pulled it from the abyss to decipher and make.

Lawsy.

To say that day changed my cake filling ways isn’t hyperbole, it’s the holy truth of what actually happened.

~ clouds parting – angels singing ~

Look at this lovely bowl full of fluffy cake-filling nirvana:

Hands Down The Best Cake-Filling You'll Ever Eat

~ mouth watering…must make again ~

We’ll just cut the chit-chat and get right to it, shall we?

Here’s the true lowdown on what happened…

As soon as I made the cake filling and knew it was gold, my brain immediately started to play around with it for modifications:

* Cut up fruit and add to filling.

* Add mini chocolate chips.

* Flavors, so many flavors of pudding available to try!

* One flavor filling to fill the cake – another to top the cake.

* Use on cupcakes!

* Pancake, waffles and French Toast filling!

* Make and hide in the back of your fridge – for your spoon only!

Hands Down The Best Cake-Filling You'll Ever Eat

To recap – here’s how thangs went down:

* Years ago, I found a filling that spoke to me on paper, but I never got around to making it. I copied it and tucked it away, until now.

* I had a new cake recipe that I wanted to try.

* I thought I’d try the filling too.

* Turned out the filling was so good that I didn’t frost the cake, I simply used the filling to fill and top the cake.

* We almost fainted from the sheer joy and deliciousness.

Full Disclosure: We didn’t come near to fainting, but if I could have, I would have.

* After I filled and topped the cake, we licked the container clean that held the filling.

Like kids. I had it on my fingers and face and shirt.

I ain’t ashamed.

* We ate a piece of cake each and fell in love. With the cake-filling. Cause we’re already in love with each other.

Just thought I should clarify.

But, totally feed this to someone whose affection you seek.

It should do the job.

[Tweet “Yep. Cake filling. I’m practically hyperventilating over cake filling. “]

SIDE NOTE on this amazing cake filling concoction:

My MIL is a picky picky sweets eater and in her later years has taken to a softer foods.

Enter the best cake-filling modified as her fav: banana pudding.

I simply make use the vanilla pudding mix, then add banana slices and finely crumbled vanilla wafers as a topping.

Add a spoon and she’s in!

Currently, this is her all time fav sweet to eat.

People. Try this filling. DO IT!

I soooo want to link where I found this bit of cake-filling nirvana, but I don’t know to whom the credit belongs.

THANK YOU, ANONYMOUS STRANGER!

If y’all will excuse me, I need to go make filling.

No cake.

Just filling.

Cake Filling Heaven

Sweet sweet filling of the cakes!

Go on now – get to whippin’ and stirrin’ and lickin’ of the spoonin’s!

How easy is this filling to make?

Can your pour?

Can you stir?

Can you fold in one more ingredient?

Yes, to all?

That’s how easy it is to make.

Let’s quit messin’ around and get to pouring, stirring and folding.

Do you love a custard cake filling?

Have you ever made custard for filling a cake?

There’s the heating of milk and carefully adding the eggs – don’t add too fast! Do you want to ruin it and have to start all over again?! Sheesh.

There’s the constant stirring and babying the mixture.

While the finished product is delicious, you may not have time for the drama, mama!

Honestly, this is as close as you’ll get with minimal time and mess.

Let me backtrack just a hair – have you ever had a giant Costco custard filled sheet cake?

You know the ones. They could feed a village and you could still send everyone home with leftovers.

Oh, momma!

I tell anyone who will listen (THAT’S YOU!) that I could eat that filling straight from the vat. 

For my next birthday, y’all can skip the cake (SACRILEGE!) and simply bring me a spoon and a tub o’filling from Costco!

It’s addicting.

It’s lip-smacking.

It’s spoon licking goodness.

As. Is. This. Best. Cake. Filling.

You know you can trust me on this.

I mostly use the vanilla as a chocolate cake filling.

I’ve used this filling, the vanilla flavor, mostly in my chocolate cakes; the light flavor and texture is perfectly paired with a robust and dense chocolate cake.

Witness:

chocolate cake with white icing and jimmes on orange plate

This is one of the most simple and, dare I say, elegant ways to present a cake.

Simply fill in between the layers and then top cake with filling.

For a fun splash, you can top the cake with anything your imagination offers.

Nothing on a cake says OH MY GOSH, THIS IS GONNA BE GOOD! like a sprinkling of, well, sprinkles.

For my chocolate cakes, I like the delicious crunch and fun appearance of jimmies.

JIMMIES!  (commonly known as sprinkles)

Who doesn’t love jimmies?  WHO?!

Fun Fact: Jimmies are the granddaddy of ice cream toppings, and credit for their creation is claimed by Brigham’s, a Boston-area ice cream company in business since 1914. Company records don’t reveal why the miniature chocolate rods (outsiders call them “sprinkles”) were dubbed jimmies. 

Honestly, when I was research I was surprised to learn this fact; I thought the term belonged to the South.

Alrighty, y’all – enough jibber-jabber: To the recipe!

Note: I have included a printable recipe card below for yer stuff-and-forget into your “recipe file” needs. Aren’t I swell?

cake filling in a blue bowl

Hands Down the Best Cake Filling You’ll Ever Eat

Ingredients:

1 4.6 ounce box vanilla instant pudding mix.

1 1/2 cups of milk (use only half the milk called for on box)

1 1/2 – 2 cups Cool Whip or whipped heavy cream

Instructions:

#1: Whisk pudding mix with milk.

#2: Place in fridge for about 5 minutes to set.

#3: Fold in Cool Whip or whipped heavy cream (I used 1 1/2 cups Cool Whip – one normal-sized tub)

#4: Makes enough to fill and top a two-layer cake.

Note:

Once cake is filled and topped, eat immediately – or – cover and refrigerate.

cake filling in a blue bowl

 

cake filling in blue bowl

Hands Down The Best Cake-Filling You'll Ever Eat

Yield: Enough to fill and top a two-layer cake
Prep Time: 5 minutes
Additional Time: 5 minutes
Total Time: 10 minutes

Hands down the best light and fluffy cake-filling I've ever made or eaten. Get ready for a cake-filling, cupcake-topping, spoon-eating recipe to end all recipes.

Ingredients

  • 1 4.6 ounce box vanilla instant pudding mix.
  • 1 1/2 cups of milk
  • 1 1/2 – 2 cups Cool Whip or whipped heavy cream

Instructions

  1. Whisk pudding mix with milk.
  2. Place in fridge for about 5 minutes to set.
  3. Fold in Cool Whip or whipped heavy cream (I used 1 1/2 cups Cool Whip - one normal-sized tub)
  4. Makes enough to fill and top a two-layer cake.

Notes

Once cake is filled and topped, eat immediately - or - cover and refrigerate.

Options:

* Cut up fruit and add to filling.

* Add mini chocolate chips.

* Flavors, so many flavors of pudding available to try!

* One flavor filling to fill the cake – another to top the cake.

* Use on cupcakes!

* Pancake, waffles and French Toast filling!

IMPORTANT: The nutritional info does not take into account how much per spoonful you sneak.

Nutrition Information:
Yield: 12 Serving Size: 1 slice cake
Amount Per Serving: Calories: 97Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 55mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 2g

Nutrition information can vary.

Original Post: October 2, 2017. Updated: July 10, 2019

Tired of searching for a popular OMT! recipe?

Rest yer weary fingers.

Except to click on the image.

You still have enough strength for that.

COME ON!

YOU CAN DO IT!

 

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Linda

Thursday 2nd of September 2021

Looks scrumptious! Do you recommend using a buttercream dam when using this as a filling? I'm thinking about using it in my wedding cake but also wanted to know if it would be okay to refrigerate it for 4-ish days if I make it ahead of time? Thanks!

Patti Tucker

Friday 3rd of September 2021

Linda - the filling is not as sturdy as a buttercream. Using a dam is an excellent idea, but not sure the filling will hold up for that amount of time.

You know what this means, right? Gotta make a cake and see if this works!

Linda Vandivort

Monday 30th of August 2021

I’ve been using this to frost ALL my cakes for years but with one more ingredient! An 8 oz. block of cream cheese, softened. It is to die for! Mix it with 1/3 cup of sugar (more or less) to your taste and then add to other ingredients! Be prepared to “swoooon”😋

Patti Tucker

Tuesday 31st of August 2021

Cream cheese = winning!

Sherry Black

Monday 16th of August 2021

Use 5oz.french vanilla pudding mix instead and refrigerate 10 minutes, meanwhile mix together 12oz of cool whip with 1 can sweetened condensed milk and fold into refrigerated pudding mix. I've used this for cakes as well as making banana pudding. Additional treat.....use as a frosting for banana bread....yummy goodness.

Patti Tucker

Thursday 19th of August 2021

Holy Moly - YES!

Thank you for this!

Nancy

Monday 9th of August 2021

I been making this filling for many many years. I made it myself and never new there was a recipe for it. Mine is a lot simpler. Box of instant pudding, 1 cup of milk and 1 cup of whipping cream. Put together beat slow until pudding is dissolved and put mixer on high and let it go. I’ve been telling people about this for years.

Patti Tucker

Friday 13th of August 2021

I love the variations of this recipe - thank you for sharing yours! Now, where's my spoon...

Emily Nelson

Wednesday 26th of May 2021

Ok so small confusion. In your recipe, it says to use a 4.6oz box of instant pudding mix. The only 4.6 I can find is the Cook and Serve type, which I don't think will work for this recipe. Did you mean to use a 3.4oz box?

Patti Tucker

Thursday 27th of May 2021

Hi, Emily! That 4.6 is not a mistake - there is a box that size (the same size as the Cook and Serve). If you can't the bigger box, modify the recipe using two smaller boxes.

Hope that helps (maybe check out Amazon for the larger instant pudding boxes).

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