Cake fillings are important, and understanding which filling goes where, and with what cake, will give your cake a delicious texture and structure.
Cake fillings are the unsung heroes of the cake that make or break it. If the core is rotten, or in this case, soggy, what difference will a well-decorated exterior do? The key to picking the perfect cake filling depends on your understanding of the cake sponges you choose and choosing a combination that complements it.
Porous sponges will not go with fillings like custards, the cake will collapse due to becoming soggy. Your safe bet is thicker fillings like mousse and jams that are more cohesive and bring the cake together beautifully. But if you are feeling more adventurous, we have more filling ideas in store for you!
Mousse makes for a light and creamy filling making for crowd-favorite cakes. The soft and fluffy texture provides a nice contrast to the structure of the cake. Chocolate mousse is a classic choice that pairs well with rich chocolate cakes.
The soft filling brings out the flavors of the mousse. Due to its delicate nature, mousse is best used to fill horizontal cakes or stacked cakes rather than bundt cakes where it could get displaced. Proper chilling is important before serving to maintain its fluffy texture.
Fruit spreads like jam, preserves (chunky jams), and marmalade make delicious and versatile fillings for cakes. They add moisture, besides providing bursts of fruitiness between layers. Any cake that benefits from a touch of sweetness, acidic undertones, or extra moisture will pair well with a fruit spread filling.
For a moist crumb, fruit spreads work especially well in bundt cakes and coffee cakes. Simply spread, pipe, or lump the preserves between cake layers and on top of the frosted cake. Their all-natural ingredients make fruit spreads a colorful, and fruity filling option.
Ganache is a delicious chocolate-based filling that works well for many types of cakes. It is made by heating cream and pouring it over chopped chocolate, then letting it sit to fully blend into a smooth, spreadable consistency. Ganache can be made with varying ratios of chocolate to cream to achieve different textures, from pourable to firm and spreadable.
Ganache is best for cakes that complement its rich chocolate flavor. Dark chocolate ganache pairs nicely with chocolate or coffee-rich cakes. Milk or white chocolate ganache suits lighter cakes like vanilla or red velvet. Ganache can be used in layers between cake slices or as a frosting spread over the top and sides of cakes.
Curd makes for a delicious filling for cakes and desserts and its mild tanginess balances out its sweeter flavors really well. Fruit curds like mango, pineapple, or mixed fruit curds work especially nicely. When using curd as a filling, spread it evenly inside or on top of cooled, unfrosted cake layers. This helps it set firmly.
For cakes, curd pairs well with moist, dense varieties like carrot cake due to its creamy texture. The acidity in curd cuts through the richness. It can also be sandwiched between layers of vanilla or chocolate sponge cakes. Freshly made curd is best but store-bought varieties also work well.
Usually, a cake topper, buttercream frosting makes for a delicious filling as well for many cakes. It has a light and creamy texture that pairs well with lighter cakes like yellow cake or vanilla cake. The sweet buttercream complements the mild flavors of these cakes without overpowering them.
It works best with layer cakes as the frosting will help keep the cake layers moist. Buttercream is best used as a filling for cakes with delicate crumbs, like sponge cakes. It can be made with just butter and powdered sugar for a simple version, or variations using cream cheese or pastry cream.
Whipped cream makes for a wonderful cake filling, especially if you have a finicky person among your guests who hates the traditional cream fillings. It’s light and barely detectable and goes down smoothly.
Whipped cream is light and airy, with a subtle sweetness that pairs well with many cakes. It works especially nicely in layer cakes like sponge cakes or vanilla cakes. When piped into the center of cupcakes, whipped cream adds a lovely finishing touch.
Custard is a richer filling that works best with dense, moist cakes; pastry cream is one of the most common types of custard commonly used in baking. It complements flavors like chocolate, coffee, and fruit. Custard stands up well to heavier cake textures of pound cakes. It can fill and frost bundt cakes or fill the center of coffee cakes. Both whipped cream and custard elevate simple cakes when used as a filling. Just be mindful that the filling doesn't end up making the cake soggy.