Hands Down The Best Cake Filling You'll Ever Eat
Cake Filling
Get ready.
Yes, I know the haters will say this is trash. HA! You make and decide, Boo!
As always, if you'd rather not read the jibber jabber, hit that "jump to recipe" tab and get to nomming.
Hands Down The Best Cake Filling You'll Ever Eat
I'm telling y'all (again!): 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!
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:
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.
Cake Filling
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.
Cake Filling Ideas
The Story Of This Life-Changing Cake Filling
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:
~ 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...
Cake Filling Flavors
Not only is this filling delicious on its own, it's ripe for change.
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!
How Cake Filling Changed My Baking Life
* 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. "]
Picky Eaters
This Amazing Cake Filling Concoction For Other's Joy.
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.
Sweet sweet filling of the cakes!
Go on now - get to whippin' and stirrin' and lickin' of the spoonin's!
Easy Cake Filling
How Easy Is It To Make This Cake Filling?
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.
Custard Cake Filling
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.
Vanilla Cake Filling
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:
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?!
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?
Hands Down the Best Cake Filling You'll Ever Eat
Ingredients:
- 1 3.9 ounce box vanilla instant pudding mix.
- 1 cup of milk (use only half the milk called for on box)
- 1 ½ – 2 cups Cool Whip or whipped heavy cream
Instructions:
- Whisk pudding mix with milk.
- Place in fridge for about 5 minutes to set.
- Fold in Cool Whip or whipped heavy cream (I used 1 ½ cups Cool Whip - one normal-sized tub)
- Makes enough to fill and top a two-layer cake.
Note:
Once cake is filled and topped, eat immediately - or - cover and refrigerate.
Hands Down The Best Cake-Filling You'll Ever Eat
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 3.9 ounce box vanilla instant pudding mix.
- 1 cup of milk
- 1 ½ – 2 cups Cool Whip or whipped heavy cream
Instructions
- Whisk pudding mix with milk.
- Place in fridge for about 5 minutes to set.
- Fold in Cool Whip or whipped heavy cream (I used 1 ½ cups Cool Whip - one normal-sized tub)
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Wilton Angled Spatula, 9", 9 inch, Black -
American Metalcraft SSB1300 Stainless Steel Mixing Bowl, 16" Diameter, Silver, 13-Quart -
Set of 3 Stainless Steel Whisk 8"+10"+12", Kitchen Balloon Hand Stainless Whisk Set for Blending Whisking Beating Stirring by Ouddy -
Cake Carrier Holder Cover by Sweet Course Official Large Round Container with Collapsible Handles
Nutrition Information:
Yield: 12 Serving Size: 1 slice cakeAmount 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: May 2, 2025
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!
If you liked this cake filling post, here are three others you might like!
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The Best Texas Chocolate Sheet Cake
Truly a Texas classic. This cake cures homesickness, soothes a broken heart, and is offered at every event imaginable in the South.
Doesn't hurt that it's addictive!
Manhattan Cheesecake is the Last Cheesecake Recipe You'll Ever Need
Folks in New York love this cheesecake and now you can too. It's our family go-to for birthdays.
It takes a bit of time to make, but it's not difficult (hardest part is letting it sit in fridge overnight for the flavors to marry).
Now you have four great recipes to try!
Thank you for reading and trying this recipe: Hands Down The Best Cake Filling You'll Ever Eat
Tell me what you think!
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”?
Cream cheese = winning!
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!
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!
I have a question. The recipe calls for 1 4.6 ounce box vanilla instant pudding mix, but the only 4.6 ounce box is the Cook & Serve (not instant), is this the one I should use or do I need to alter the amount from an instant pudding mix? Thank you in advance.
The small instant pudding boxes are 3.9 ounces. The larger 4.6 can also be found n instant (at least where I live in Texas). You may have to check online. When I googled, Walmart popped up instantly. No. Pun. Intended!
Does adding fruit to the filling make it soggy or runny? And, can this be made in advance in a bowl and kept in the fridge until ready to put on or in the cake? OR best made day of that you are decorating the cake?
I have made the filling a day before - holds up great. Never added fruit to it though. Just know any added liquid from fruit will break down filling, so I would say best to fill right before you serve if adding a wetter fruit.
You are so right - this is the best ever filling. I have been using it for years to fill my cream puffs. Sift a little powdered sugar over their tops, decorate the platter and you’ve got a delicious and classy dessert. My family, from grandparents to great grandchildren request these for every holiday get-together and, believe me, it’s the filling that gets the rave reviews!
I can taste them now! Thank you for sharing this!
This is the Frosting recipe for a Jello poke cake. Came out in the late 70’s /early 80’s.
Quick question, can I add squashed or pieces of bananas to it??, think it may be perfect for my upcoming banana pecan cake
I would think adding the mashed banana *might* make it too runny, but I would definitely try the slices. I think I might do a thin layer of filling, then place banana slices on top of that, then top that with more filling. That way your bottom has a stronger, less wobbly base.
Let us know how it goes if you try this!
@Patti Tucker,
Came out PERFECT, thank you for the deliciousness filling!!!
YAAAS! Thank you for coming back and filling (snort!) us in!
Can you use the pudding you have to cook?
Would this filling be good for a 4 layer cake that is iced with buttercream? I’m just worried about picking a filling that will blend well with the flavors and not be overly sweet.
It's a pretty light-weight filling, so if you're going to fill and then frost and then eat fairly quickly, I think it will work.
I have split two cake rounds to make four layers and that worked pretty good.
Hope this helps, Taylor!
I was curious if this recipe makes enough to fill a 10x15 sheet cake and if it will hold up well outside of the fridge for a few hours? I will also be adding strawberries to it, so worried about the moisture. Thanks very much
Natalie, the filling is so light that the addition of strawberries might make it unstable if outside fridge for an extended period of time. Maybe do a dry run of just filling to see what happens.
If you do, come back and share your results. We'd love to know!