11 Layer Cake Filling Recipes
This is a continuation of the article, Streamlined Layer Cake Filling Menu.
All 11 of the cake filling ideas listed here are use these two buttercream frosting recipes as their base.
Buttercream Base Recipes
This is an example of a streamlined cake menu that you can use to help boost the productivity of your bakery business.
Streamlined Cake Filling Menu 11 Layer Cake Filling Variations
#1 Stable Cream Cheese Cake Filling
#2 Strawberry & Cream Cake Filling
#3 Summer Fruit Cake Filling
#4 Cookies & Cream Cake Filling
#5 Lemon Pucker Cake Filling
#6 Raspberry & Cream Cake Filling
#7 Crunchy Turtle Cake Filling
#8 Chocolate Raspberry Cake Filling
#9 Chocolate Hazelnut Cake Filling
#10 Chocolate Cherry Cake Filling
#11 Raspberry Almond Cake Filling
Suggested Cake Filling Method
My preferred method for assembling layer cakes is to build them inside the baking pan. I recommend watching the videos and reading this entire tutorial on how to fill cakes in the pan.
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I am trying to get the 11 fillings recipes. I bout the buttercream book but I’m not getting to a link with y the recipes
The 11 cake filling formulas are listed right here on this page.
I decided to make a vanilla cake with your cookies & cream filling for my son’s 21st birthday cake. It was a hit!!
Yay! Happy B-day to your son! Did you celebrate together while on lock down?
No, it was actually the very beginning of March!!
OMG yay! You did Sonic theme! Thank you for sharing a pic of your work. The cake looks superb and your son looks like he knows his mama loves him. Good thing his birthday happened before the apocalypse when ingredients like butter became scarce!
Christine, I hope you and your loved ones are all hanging in there right now with enough food and funds and TP to carry you through.
Hi do you have recipes for actual cakes or only the fillings?
Only the fillings
Can you please give me a basic sponge cake recipe
Where i can find your vanilla cake recipe please
How much does one batch of strawberry cream filling make
I’m loving your filling and frosting recipes – I’ve become very creative since I found your website. After the skull cake I made for Halloween, I made a birthday cake with your chocolate filling, adding peanut butter and crushed Nutter Butter cookies for a different “cookies and cream” filling. Then I topped the frosted cake with diced candied bacon. It was great.
For the holidays, I want to make a gingerbread cake with a cream cheese/pumpkin/cinnamon filling. I found out the hard way with the peanut butter to be careful how much I add to your filling – even in the food processor, too much peanut butter made it clump.
Do you have any suggestions about quantities when adding things like pumpkin or peanut butter to your recipe – or is it all trial-and-error?
I LOVE your Nutter Butter idea. Unfortunately I have not tried peanut butter due to the allergy concern. That’s interesting to learn that it clumps. You might want to try thinning it out a little with some buttercream before you add it to the whole.
As for pumpkin, I would avoid adding it to the buttercream (it works better in cake) and that would pair nicely with a buttercream flavored with pumpkin spice.
As for quantities, you’ll have to taste to find out 🙂
Is your vanilla buttercream recipe in your book – cake decorating with modeling chocolate the same as the one you keep referring to in your smooth butter cream frosting ebook?
Sorry this may be a dumb question but when you refer to the creamcheese buttercream ratio 1 part buttercream 1 part cream cheese. Is that basicaly ounces for ounce or One buttercream batch to one package cream cheese?
Yes it’s the same two recipes. The difference is that in the buttercream book, there are videos and extensive instructions on how to frost using that recipe.
1:1 proportions means equal volume of each so yes, you want to match them up by pounds or ounces.
Thank you very much for letting me know. I ended up just purchasing your ebook. I was anxious to see it anyways! My cakes were raved about! Thank you so much! They turned out great!
Oh wow! That came out great! So much personality in that cake. WELL DONE, Melony. I’m so glad you got compliments on your work. You definitely deserved it! BRAVO 🙂
Thank you! Much credit to you! Your buttercream was raved about and what a dream to work with. I will never use another recipe again!
I would like to know if I can use your buttercream recipe for fondant cakes. Covering and filling. Thank you.
Yes! Absolutely. The crumb coat should be thin. Suggested cake filling formulas are here.
Thank you. I already bought by amazon. I need these stable fillings. I’m very worried when tired cakes start moving like gelatin. I also bought the Cake Splat! ebook. Is so stressing delivering cakes! but with this ebook, no more worries.
I love these recipes but where is the vanilla buttercream recipe wich is base for others????
Also do you have a cake batter recipe?
That recipe is here in this book: Smooth Buttercream Cake Frosting
Sorry – I’m not offering cake batter recipes at this time.
Have you ever done something with peanut butter? The bride wants something with peanut butter and I was thinking about your raspberry almond filing with peanut butter instead. I could use some ideas, thanks!
The first thing that always springs to mind when I think of peanut butter is peanut butter ganache. It’s been a long time since I’ve made this but I’m sure the recipe is still good. Make sure to use high quality chocolate for the best flavor.
10 oz milk chocolate
10 oz dark chocolate
2/3 cup smooth peanut butter
1 cup heavy cream
1 cup sugar
2 Tablespoon butter
Heat the heavy cream, butter and sugar and stir until all the sugar is dissolved. Bring the liquid to a simmer. Leave a wooden spoon across the top of the pot so it does not boil over. Watch closely as cream rises when boiled. Once simmering, remove from heat. Pour the liquid mixture over the chocolate and peanut butter and let it all sit for a minute so the heat starts to melt the chocolate. Stir until smooth. For a lighter ganache, you can also whip it to incorporate air.
Hello a quick question to ask 1st I love your work . wanted to know what size pans are you using in this tutorial.. and do you sell pans on your website. And also what brand do you use to make your buttercream with
You can find my recommendations on which cake pans to buy here. There are links within the post that will direct you to where you can purchase the pans on Amazon.
I’m not sure which item you are referring to with the buttercream. Can you please specify?
Hi may I ask you if I can make double the ingredients of the vanilla or chocolate cake recipe for bigger pan
I will be very thankful
Yes I’m sure you could. I don’t see why not.