This thick and stable vanilla pudding is perfect for filling cakes, eclairs, cream puffs, donuts and more. Using this shortcut gives you Bavarian cream style filling in just a few minutes!
It only take 3 ingredients and a few minutes to have a creamy and flavorful filling for all sorts of desserts. It is stable enough to not smoosh out between cake layers, or could easily be piped into donuts or eclairs. It is perfectly creamy and could be made a variety of flavors if desired.
I have been really enjoying filling cakes lately. Adding filling gives more fun textures and flavors to a cake. It all started when I was testing cakes for my brother’s wedding.
Not only did I test different white cake recipes, I tested lots of frosting and filling combinations as well. There was chocolate buttercream with raspberry filling. It was good, but the cake wasn’t quite what I had in mind.
Then there was a different cake recipe filled with raspberry and Italian meringue buttercream. It was delicious with all of that fluffy frosting. I filled the second tier of that cake with homemade lemon curd and frosted it with the perfect summertime buttercream.
The final cake had two layers of lemon curd, one layer of raspberry filling and that perfect buttercream. It was very well received by everyone, especially the wedding cake lovers in my family.
It also made me convert to fillings. Now I want to fill all of the cakes! I love how it really adds a whole new dimension to the cake. Fillings give you the chance to add more flavors, textures and height too!
This pudding filling quickly became one of our favorites. We normally make it with vanilla pudding, but you could make it with any flavor you like!
Making The Filling
The instant pudding gets sprinkled into the cold whipping cream and it is whipped stiff with a hand mixer. Then you can add milk a tablespoon at a time until you get the consistency you want.
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I wanted it to be really stable, so I kept it on the stiffer side. Plus that way it would stay in place as it is served. It worked out just as I had envisioned.
Plus just think of all of the flavor combinations you could do just by picking a different flavor of pudding! Coconut, cheesecake, chocolate, pistachio, lemon… the options are almost limitless!
This filling goes wonderfully with our favorite white cake recipe. The combination makes for an extra special dessert.
Making More
If you want to use a 5.1 oz. box of instant pudding mix, you will want to add 2.25 cups of heavy cream and 5 Tablespoons of milk.
Tips and Tricks:
Both whipping cream and instant pudding work better with cold temperatures. Make sure your cream is as cold as possible.
You can also pre-chill the bowl and your beaters, though that isn’t necessary.
Cakes filled with pudding are best stored in the refrigerator. Pull the cake out an hour or so before serving to let it come to room temperature and let the guests ooh and ah over your work!
This is stable enough you don’t really need a frosting dam to keep it in place, however I still like to use one to keep the outside frosting cleaner. I think it makes the crumb coat easier as well.
For another simple creamy recipe that uses instant pudding as its secret weapon, try making eclair cake. It has layers of fluffy pudding, graham crackers, and fudge icing in a tasty no bake dessert.
Storage
Because of the dairy in the filling it is best to refrigerate a cake that is filled with pudding. Store it under a dome or in another airtight container to keep it from drying out.
Shortcut Pudding Cake Filling
Equipment
Ingredients
- 1½ cups heavy whipping cream
- 3.4 ounce box instant pudding
- 3 Tablespoons milk possibly a little more
Instructions
- Place cold whipping cream and instant pudding in a mixing bowl. Beat until stiff.1½ cups heavy whipping cream, 3.4 ounce box instant pudding
- Add the milk, a little at a time, beating between additions until you reach your desired consistency.3 Tablespoons milk
- Store in the refrigerator until ready to use.
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Can't wait to try, thank you for sharing.
I hope you love it!
I've made something very similar for years in my cream puffs and also use different flavors of pudding…pistachio, choc, lemon, etc. SO yummy!
It would be perfect for cream puffs and all those flavors sound so good to fill them. Now I want to make a batch!
I definitely will be trying this on my next cake. Love easy and simple recipes. Thank you for sharing!
I hope you love it!
HI, what frosting did you use for this cake?
I used a variation of an american buttercream for this one. https://www.cookingwithcarlee.com/2018/06/the-perfect-buttercream-not-too-sweet.html
No. Just no. Making a Creme pat is no more difficult and it’s not full of artificial crap that’s in the “pudding” EWW
You'll have to send me your creme pat recipe, I'd love to try it! It's nice to have lots of options.
@Unknown, You’re not a very nice person.
You’re not a nice person Karen! 🤣
If you tried it and don’t like it then leave your opinion. However, not trying it and saying eww no blah blah blah… I guess you have nothing better to do with yourself?
Yummy! This Bavarian cream looks amazing. One of my favorite fillings to use. Thanks so much for sharing with us at the Whimsical Wednesdays Link Party!
I have been having fun experimenting with different fillings lately, but this one was definitely a hit!
It makes such a fun filling! Thank you!
Hi Carlee, you're a genius! I really like the idea of a vanilla pudding cake filling. The smoothness would be a nice contrast against the cake and I imagine it woul go wonderfully with a citrus or chocolate flavoured cake… I'm not back in the kitchen yetm, but this is a filling I will be trying as soon as I am cake baking again.
xx
Now I want to make an orange or lemon cake and fill it! Great idea!
The pudding sounds delicious and perfect for a cake filling. I like your tips and tricks – I actually recently started adding those as well.
Thank you! I love being able to share an extra couple tidbits when I can!
This is a great idea! I actually make a pudding frosting for my cakes, especially sheet or snack cakes. I make it a little less stiff so that I can spead it on top. My husband loves what he calls "puddin' top cake" because it is not as sweet as buttercream frosting. You can use sugar free pudding too. Also I sometimes add a little adult type beverage such as kalua or hazelnut liquer.
Now I want some puddin' top cake too! What a great idea to give it a little spike too!