Types of Cake Fillings

Between the Layers: Anything that goes between the layers of a cake (or inside the cake, if it's rolled up) is called the filling. Many cakes use more than one type of filling—either all together, such as whipped cream and berries between each layer, or alternating fillings between different layers, such as ganache between some and buttercream between others. Some types of fillings can also be used to cover the outside of the cake—many of the fillings listed below fall into this category.

Sugar Syrup:

This is brushed on cake layers to moisten them. It's particularly essential for drier cakes, such as genoise, but even some butter and oil cakes can benefit from being brushed with syrup, which will keep them fresher longer. For this reason, syrup is popular in wedding cakes and other large projects that must be made in multiple stages. The cake is made first and can be several days old by the time it's served—the syrup keeps it tasting fresh and moist.

Syrup is not usually used alone as a filling—generally the layers are brushed with syrup and then another filling, such as jam or buttercream (see below), is spread on top. Basic sugar syrups can be flavored with myriad ingredients, including espresso, vanilla extract, liquors, liqueurs, eaux-de-vie, and fruit juice. The flavoring of the syrup should complement or match the flavors of the cake and other finishing agents.

Buttercreams and Other Frostings:

Buttercream, also referred to as butter icing or frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts. Food coloring is commonly added if the buttercream is being used to add a decorative touch..

Jams and Jellies:

These are also best in combination with other fillings such as buttercream or ganache. To use a jam or jelly as a cake filling, simply stir it to soften, or heat it slightly if it's too thick. You may also want to strain jams to remove the seeds for a smoother texture.

Custards, Curds and Creams:

These include fruit curds, such as lemon or orange curd, and pastry cream, a custard thickened with flour or cornstarch. Custards are used as fillings in many European-style cakes—they work well between layers of genoise—but can also be used with any layers that aren't too rich, such as white or chiffon cake. Pastry cream can be flavored with vanilla or other flavorings, and sometimes a small amount of whipped cream is folded in to lighten it. Custards are generally used only as fillings—they're too rich and have the wrong texture to cover the outside of a cake. But a small amount of custard can be folded into a cream cheese frosting to flavor it.

Rich Custard Filling
Lemon Curd
Orange Curd

Whipped Cream:

Whether lightly flavored or left as is in all its fluffy goodness, whipped cream is a classic and simple cake filling. Since it's somewhat bland itself, whipped cream works particularly well with assertively flavored cakes, such as devil's food or spice cakes. But, when paired with other fillings like fruit, it's also good with lighter cakes such as genoise. Whipped cream can also be used to cover the outside of a cake and piped to form soft decorations.

Mascarpone Cream:

Mascarpone has something special that makes it ideal for pretty much everything, be it sweet or savory. It’s like cream cheese, just sweeter, less tangy, and much smoother. Mix it with heavy whipping cream, powdered sugar, and vanilla bean paste for something truly decadent.

Ganache:

This is a rich mixture of chocolate and cream that can be paired with many different types of cakes. It can be left thin to use as a glaze, or whipped to air making it light. Recipe for Ganache

Mousse:

The name "mousse" comes from the French word meaning "foam." The light and airy texture of this classic dessert comes from whipping air into cream and gently folding it into the chocolate mixture. For the best chocolate mousse, it is important to use the highest quality chocolate available. The better the chocolate, the better the mousse. Semisweet or bittersweet chocolate is preferred because it will impart a rich flavor without being too sweet. You can incorporate a splash of cognac or coffee liqueur into the chocolate mixture for added panache. Brewed espresso also works well if you prefer a non-alcoholic option.