White Cake Filling Ideas: Dive into the World of Frosting Fantasies

Last Updated on January 31, 2023

Flavorful and fluffy, white cake is one of the most popular cake flavors. There are many delicious white cake filling ideas that will make for an amazing dessert. Whether you choose buttercream, fruit, or custard, you can’t go wrong with these tasty fillings.

Though the white cake is still amazing without fillings, adding a filling really takes it to the next level. Adding a filling is especially great for any special occasion, as it makes the cake even more memorable. There are plenty of delicious cake fillings you can choose from that will pair wonderfully with the flavor of white cake.

Delicious White Cake Filling Ideas

Adding filling to your cake is a great way to elevate it to the next level. No matter if your cake has two, three, or four layers, adding a filling can bring it all together. Fortunately, there are plenty of tasty fillings you can add to white cake.

Buttercream frosting

Buttercream frosting is a delicious and simple filling to use in your cake. You can use the buttercream as a filling and decorate the outside of the cake as well. Both vanilla and chocolate buttercream will taste amazing with white cake.

Cream cheese frosting

Tangy and rich, cream cheese frosting makes a perfect choice for white cake. You can use it as a filling and decorate your whole cake as well.

Strawberry filling

The strawberry filling is flavorful and makes a wonderful option for your white cake. You can easily make your own at home with fresh strawberries, lemon juice, water and cornstarch, and sugar. In addition, you can also buy strawberry jam to use as the filling for your cake.

Raspberry filling

Raspberry is another fruit that pairs amazingly with white cake. All you need to make your own raspberry filling is raspberries, lemon juice, water, cornstarch, and sugar. Storebought raspberry jam and jelly also make a delicious filling as well.

Custard

For a rich, flavorful filling, custard is the way to go. If you are up for a bit of a challenge, you can make your own custard at home and you certainly won’t regret it. Custard filling paired with white cake and chocolate frosting will make an exquisite dessert that will be a hit at your next celebration.

Ganache

Rich and full of chocolate goodness, ganache makes an excellent filling for your cake. You can easily make your own chocolate ganache at home with chopped semi-sweet chocolate and warm heavy cream. If you want to lighten its texture of it, you can beat it with a stand mixer.

Chocolate mousse

Chocolate mousse not only brings a great flavor as a cake filling, but it also adds a wonderful texture. It is flavorful, light, and fluffy, making it a huge hit when paired with white cake. You can also make your own homemade chocolate mousse which will be a huge hit.

Lemon curd

Refreshing, tart and flavorful, lemon curd makes a great filling for white cake, especially during summertime. Though it does take some time to make, homemade lemon curd will be well worth the effort.

Fresh berries

Fresh berries are often abundant during summer. Adding fresh berries such as strawberries, blueberries, raspberries, and blackberries will add wonderful flavor and texture to your cake. You can even add some fresh whipped cream with the berries for a refreshing, creamy, and flavorful combination.

Whipped cream

Light, fluffy, and delicious, whipped cream makes an amazing filling for white cakes. You can easily make your own whipped cream with heavy whipping cream, powdered sugar, and vanilla extract. Homemade whipped cream is truly a delicious treat.

Easy Cake Filling Recipes for White Cake

#1: Whipped Cream Filling Recipe:

Ingredients:

• 2 cups of heavy cream
• 1/4 cup of granulated sugar
• 1 teaspoon of vanilla extract

Instructions:

1. We will reveal to you the secret of the world’s best confectioners; always cool the mixing bowl and the beaters of an electric mixer in the freezer for 15 minutes before use.
2. Take out of the refrigerator, pour the heavy cream into the cooled mixing bowl, and start beating on medium speed.
3. When you start to notice that the magic has started to work, i.e. that the cream is starting to thicken, add the sugar gradually while still beating.
4. Add the vanilla extract and continue to beat until the cream forms stiff peaks. One important note, don’t overdo it, because you won’t like the end result. Overbeating causes the cream to become grainy.
5. Use right away or place in the refrigerator for up to 4 hours. We also recommend giving it a quick stir before use to re-incorporate any separated liquid.
6. In the end, spread the whipped cream between the cake layers, on top and edges of the cake, or whatever the recipe calls for.

#2: Buttercream Filling Recipe:

Ingredients:

• 2 sticks of unsalted butter, at room temperature
• 4 cups of powdered sugar
• 3 tablespoons of milk or heavy cream
• 1 teaspoon of vanilla extract

Instructions:

1. In a large mixing bowl, cream the butter using an electric mixer for about 2 minutes.
2. Gradually add powdered sugar. It would be best to add one cup at a time, beating thoroughly after each addition.
3. Add the milk or cream and vanilla essence and beat for 3-5 minutes, or until the mixture is nice, light, and fluffy.
4. If you aren’t satisfied with the consistency because it is too thick, dilute it with an additional dose of milk or cream, but gradually.
5. In case it’s too thin, add a little more powdered sugar and everything should be fine.
6. Use right away or keep in the refrigerator for up to a week. However, it is important to allow it to come to room temperature before re-beating briefly.
7. Use according to the instructions of the cake recipe or as you wish.

#3: Lemon Curd Filling Recipe:

Ingredients:

• 1 cup of granulated sugar
• 2 large lemons
• 1/2 cup of unsalted butter, cut into pieces
• 4 large eggs
• A pinch of salt

Instructions:

1. Combine the sugar, lemon zest, lemon juice, and butter in a medium saucepan.
2. Simmer on medium heat until the butter is completely melted and all the ingredients are nicely combined.
3. In a separate, slightly larger bowl, whisk together the eggs and salt.
4. Pour the hot lemon mixture into the eggs, but be careful and don’t skip the whisking, as this is the only sure way to keep it from curdling.
5. Pour the mixture back into the saucepan and cook over medium heat, we recommend stirring constantly for best results.
6. It is done when the mixture becomes pretty thick, or, even simpler when it coats the back of a spoon. On average, it takes about 10 minutes, but it all depends on the heat you have set.
7. Remove from the heat and strain the lemon curd into a clean bowl using a fine-mesh strainer.
8. Be sure to let it cool to room temperature.
9. When the lemon curd has chilled, spread it evenly over a cooled cake layer, that is, as the original recipe dictates.
10. Serve the cake straightaway or leave it in the fridge until the perfect opportunity.

#4: Marshmallow Filling Recipe:

Ingredients:

• 2 tablespoons of unsalted butter
• 2 cups of mini marshmallows
• 2 tablespoons of milk
• 1 teaspoon of vanilla extract
• A pinch of teaspoon salt
• 1 cup of powdered sugar

Instructions:

1. Melt the butter in a large saucepan over medium heat.
2. Add the marshmallows, milk, vanilla extract, and very little salt, and mix thoroughly so that all the ingredients are well combined.
3. Remove the pan from the heat and set aside for a few minutes to cool.
4. Whisk in the powdered sugar gradually until the marshmallow mixture is smooth and let it come to room temperature.
5. Spread according to the instructions or at your own discretion.
6. As for the filling itself, it can be served immediately after assembling the cake. But stick to what the original cake recipe calls for.

#5: Raspberry Filling Recipe:

Are you a fan of white cake with raspberry filling? Here’s the finest and least demanding filling recipe you will ever find!

Ingredients:

• 12 ounces of raspberries (you can use fresh or frozen, whatever you have on hand)
• 1/2 cup of granulated sugar
• 2 tablespoons of lemon juice
• 2 tablespoons of cornstarch
• 2 tablespoons of water

Instructions:

1. Combine the raspberries, sugar, and lemon juice in a medium bowl and cook, stirring occasionally, over medium heat until the mixture comes to a boil.
2. In a small bowl, mix together the cornstarch and water until you get a smooth consistency.
3. Gradually whisk in the cornstarch mixture to the raspberry mixture until it thickens.
4. Remove the pan from the heat and set aside to cool to room temperature.
5. Apply to the cake layer as the recipe dictates.

It goes great with the sweet and tart white cake!

#6: Caramel Filling Recipe:

Ingredients:

• 1 cup of granulated sugar
• 6 tablespoons of unsalted butter
• 1/2 cup of heavy cream
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1/2 teaspoon of flaky sea salt

Instructions:

1. Heat the sugar in a medium saucepan over medium heat until it turns a golden amber color. With frequent mixing, which you must not omit because otherwise, your effort will be in vain, the process usually takes between 5 and 7 minutes.
2. Add the butter, heavy cream, vanilla extract, and salt to the caramel mixture. Do this slowly and carefully so you don’t burn yourself with the hot sugar.
3. Stir until the butter melts and the mixture comes together.
4. Remove the pan from the heat and add the flaky sea salt.
5. Let it reach room temperature and then you can use it as you wish.

These were the finest white cake-filling ideas that you simply have to give a chance next time!

How Do I Keep The Filling From Coming Out?

After adding your filling to your cake, you may notice that it seeps out between the cake layers as you try to decorate your cake. Fortunately, there is an easy way to prevent this from happening, allowing you to make a neat-looking cake.

After adding your filling, add just a small amount of frosting to the outside of your cake to make a crumb coat. Then, place your cake in the fridge for about 30 minutes before you finish frosting the outside. By doing this, the filling will slightly firm up, so you don’t have to worry about it spilling out when you frost your cake.

How to Store Cake With Filling

Depending on the filling, your cake may need to be stored in the fridge when no serving. In other cases, you may be able to store your cake at room temperature for a few days in an airtight container.

For cakes with buttercream or ganache filling, they can be kept at room temperature in an airtight container for two days. Any time after that they should be kept in an airtight container in the fridge. Cakes with cream cheese, fruit fillings, custard, chocolate mousse, lemon curd, whipped cream, or fresh berries should be kept in the fridge at all times when not serving.

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Can you freeze cake with filling?

Cakes layered with buttercream and ganache can be frozen for around six months. It is generally not recommended to freeze cakes with perishable fillings such as custard, curd, whipped cream, or fruit, as they are will not hold up as well when frozen. However, you can still freeze cakes with perishable fillings for up to three months.

Conclusion

If you want to elevate your baking skills, adding filling to your cake is a great way to do so. They will add wonderful flavor and texture to your cake.

Do you have any questions regarding white cake filling ideas? If so, please ask your questions regarding the best fillings for white cake in the comments.

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