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!
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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.
Carlee’s 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
Ingredients
- 1½ cups heavy whipping cream
- 1 3.4 oz box vanilla instant pudding mix
- 3 Tablespoons milk possibly a little more
Instructions
- Place cold 1½ cups heavy whipping cream and 1 3.4 oz box vanilla instant pudding mix in a mixing bowl. Beat until stiff.
- Add the 3 Tablespoons milk, a little at a time, beating between additions until you reach your desired consistency.
- Store in the refrigerator until ready to use.
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This recipe worked well as a substitute for Bavarian filling. I did add some powdered sugar to the milk to sweeten it up a bit.
I’ll bet that made it even more stable too. I am glad you liked it!
Can you cook it in two layers of sheet cake?
You don’t want to cook it in the cake. But, it would work as a filling for any shape of cake.
Does this taste good with an Oreo cake
Yes! It would be fabulous on an Oreo cake. It would kind of give dirt pudding vibes, which would be fun!
Dose this filling work to freeze with the cake
I haven’t tried it. I’d be a bit worried that it might release some moisture when it defrosts. It would probably be okay, but the texture might change a little.
Hi, do you know what the measurements would be with a 5.1 ounce pudding?
You would need 2.25 cups of cream and about 5 Tablespoons of milk.
Thank you so much. 🫶🏿
Shortcut pudding cake filling. Does the cake need to be refrigerated ?
Yes, it is best to keep it in the refrigerator because of the dairy in the filling.
I am making a layered cake, but then covering it with fondant. I wanted to make the cake and frost day 1, fondant and decorate day 2 and serve day 3. Will the filling last if in fridge; but then, can I put the fondant covered cake bake in fridge w/o ruining it????
Fondant isn’t my specialty, but I think the biggest concern is the cake sweating if you take a cold cake out of the fridge into a warmer, more humid environment. Otherwise, I think it should be alright.
Hi! Do you know how many cups of filling this would make? I need to fill 3 layers each of a 10″, 8″ and 6″ round(s), so about 6 cups in total
Thanks!
Donna
I would make 3 batches. This recipe makes between 2-3 cups, so I would err on the side of a little bit extra.
@Carlee,
Thank you so much for answering! I will let you know, and measure it, and write it down on your recipe page that I have printed.
Decided to do different fillings, as each tier is a different flavour of cake.
Thanks again!!
That is such a fun idea! I hope the cake turns out wonderfully for you.
Can you pipe with this recipe? I’m thinking about making an Elmo cake for my nieces birthday. Wondering if I can use this with food colouring and pipe his fur on the cake?
It probably has enough body to be piped. However, I am not sure how it would hold up over time as I haven’t tried it. If you do, please let me know how it goes!
Can you add mascarpone to this recipe?
I don’t see why not. That sounds delicious!