The most delicious cake fillings. Top 10 fillings

Professional confectioners know more than a dozen fillings for making delicious cakes. The recipe database is regularly updated, thanks to the inexhaustible imagination of masters in this field. Any housewife can now prepare a delicious birthday cake. All you have to do is open the Internet, choose the recipe you like and stock up on all the necessary products, as well as cooking tools. The list below includes the most delicious cake fillings with their descriptions.

Nutella

Nutella is one of the most delicious fillings for the cake of the same name. This is truly a heavenly pleasure that this confectionery product gives when you taste it. For a sponge cake, during the preparation process you cannot do without such products as roasted hazelnuts, cocoa powder, chicken eggs, vanilla essence and a little flour. Nutella or chocolate-nut butter, chocolate and cocoa powder are added to the cream. The finished product is super high in calories and filling. Chocolate lovers believe that a cake with this filling is the most delicious.

Criteria for choosing the filling

Taste is the main criterion for evaluating confectionery products. Taste preferences and allergies to ingredients are taken into account along with other factors.

Comprehensive assessment:

The occasion and theme of the celebration is a birthday, wedding, children's party. For an anniversary with a large number of guests, “universal” fillings are preferred - creamy, yoghurt, with condensed milk, fruit and berries. You can congratulate your friend with her favorite “drunk cherry” flavored cake.
Appearance is important for “naked” desserts, when clear boundaries between biscuit layers and the integrity of pieces of fruit and berries are preferred.
Portion size - a piece of juicy carrot cake with a layer of cream cheese will be heavier than a similar-sized piece of yogurt cake.
Price - you can celebrate a family holiday with loved ones with an inexpensive ready-made cake. The use of non-seasonal, exotic products in the filling and the complexity of the design significantly increases the cost of a sweet gift.

A “light” cake with yoghurt, curd, fruit and berry filling will suit a festive feast with many hearty dishes. For a corporate buffet you can order chocolate, cheese, and cream desserts. Drink options taken into account are tea, coffee, juice, lemonade, warm milk or milkshake.

Yogurt filling

Yogurt filling for cake is included in the list of the most delicious cake fillings. Light yoghurt cream with gelatin and fruit syrup has the lowest calorie content compared to other types of fillings, which are particularly fatty. In addition to fruit syrup, it is recommended to add pieces of fresh berries to the cream. Strawberries are best suited for these purposes, as they will give the cake a particularly piquant and juicy taste. Suitable as a rare dessert for those who keep their figure.

Our top 5 cake fillings

Thanks to access to exotic products, the development of food technologies, and the limitless flight of imagination of confectioners, the list of varieties of fillings for holiday cakes is constantly growing.

Based on order statistics, we can identify the 5 most popular fillings:

Mr. Banana is a combination of classic buttercream with boiled condensed milk, banana pieces and chocolate sponge cake. Taste of childhood. Some pleasant memories for grandparents or a romantic tea party.
Caramel - light sponge cake soaked in rum syrup, caramel cream with prunes and walnuts. Caramel “on the cheek” is good for youth parties of any size: from a tea party for two girlfriends, to a noisy hen party before the wedding and a bright festival.
ChocoCherry is a tandem of luxurious taste of chocolate sponge cake soaked in cherry-rum syrup with cherries in sour cream. A wedding, an anniversary in the banquet hall of a restaurant, a gift for a friend’s birthday, when there is autumn slush or cold snowdrifts outside the window.
Yogurt temptation - the fruity aroma of vanilla sponge cake, the tenderness of the yogurt cream is complemented by the taste of kiwi, pineapple, strawberry, peach, blueberry, raspberry. The customer chooses the composition of the fruit and berry set according to his taste. Corporate party, outdoor celebration - birthday, wedding.
Berry mix - light sour cream with blackberries, raspberries, cranberries, blueberries, lingonberries - to choose from - between layers of sponge cake soaked in berry syrup. Suitable for children's and adult events of any format, at any time of the day or year.

Cream based on condensed milk and sour cream

Tenderness is a cake that got its name because of its very tender and tasty filling.
A cream is prepared based on condensed milk and sour cream. The last of the ingredients gives the finished product its most delicate taste. You will also need butter for the filling, which will also be the basis of the filling. It is recommended to supplement the delicate cream with slices of fresh peach and peach syrup. This confectionery product has gained great popularity because it is liked by most people with a sweet tooth who are not afraid for their figure.

Option with mastic

Wedding cakes decorated with fondant deserve special attention. They can be with any pattern or three-dimensional image that the future newlyweds choose. Often such desserts are ordered for themed weddings, when it is not possible to choose a stylized version from simple ingredients.

Mastic is a plastic product based on powdered sugar, which is made according to various recipes. With its help, the pastry chef can depict any subject on the cake, and experienced masters produce real masterpieces that are not immediately associated with something edible, especially dessert.

Despite its advantages, mastic is a rather capricious material. It must be handled professionally, otherwise the intended design will not work - it will simply spread out. Not all fillings for a wedding cake with mastic are suitable, which also needs to be taken into account. Fillings that are too delicate and wet will cause the plastic product to melt, which will ruin the entire appearance of the dessert.

Fillings for wedding cakes without mastic are much easier to choose. Because, for example, soufflés, jellies and mousses are not suitable for mastic. The same can be said about sour cream fillings, whipped cream, fruits and berries. It is better to choose a dense cream, for example, oil-based or with the addition of boiled condensed milk. This applies to all parts of the cake - although the mastic comes into greater contact with the filling in the upper part, “emergency situations” with smudges can also occur on the sides. Despite the fact that these places usually do not have elaborate decor, the dessert will still lose its impeccable appearance.

If you still want to use wet filling and mastic at the same time in one cake, a so-called buffer layer is made. It consists of either an additional cake or sponge cake on top of the entire filling, or buttercream applied after it. However, even in these cases there is no complete guarantee that the cake will remain intact.

Cheesecake

Cheesecake is a delicious filling for a cake of the same name that literally melts in your mouth.
There are several cooking recipes. The most popular is the classic one, in which there is no need to bake the cakes. The cream is made from Philadelphia cheese and Mascarpone. Instead of the last ingredient, you can use regular cottage cheese, which must first be thoroughly wiped. To obtain a homogeneous mass and thickening, a little gelatin is added to the products. This filling and cake are valued for their simplicity and speed of preparation. In addition, the cake really turns out “finger-licking good,” as they say.

Cherry filling

Cherries can decorate any baked goods with their bright cherry color. Cakes with it turn out sweet, juicy and very tasty. The cherry filling recipe is not complicated.

Ingredients:

cherry jam – 230 gr.;
eggs – 4 pcs.;
walnuts – 200 g.

Preparation:

Combine cherry jam (or cherry jam) with nuts and lightly grind through a meat grinder. At the same time, first drain the syrup from the jam.
In eggs, separate the whites from the yolk.
We turn the whites into foam during the beating process.
Mix the protein foam with the cherry-nut mixture. Cherry filling, as a rule, has a slight sourness, which is in perfect harmony with any type of dough. Sponge cakes, puff cakes, yeast cakes, custard cakes, and honey cakes can have a cherry layer.

Filling for honey cake

Honey cake is a popular cake that has one of the most delicious fillings, which is why it has gained immense popularity and love among those with a sweet tooth. There is a large selection of cream recipes for this cream. One of the most delicious, in our opinion, is Honey cake stuffed with condensed milk. Thanks to this product, the finished product is not only incredibly tasty, but also satisfying. In addition to condensed milk, the cream will require good butter and vanilla sugar. As you can see, the recipe does not require many ingredients and is easy to prepare. It is enough to melt the butter and mix all the products using a mixer. The filling is ready to be applied to the prepared shortcakes.

Curd filling

To make the curd filling tasty, you need to prepare a complete set of ingredients.

Ingredients:

cottage cheese;
bulb onions;
zucchini;
carrot;
salt;
pepper;
a couple of cloves of garlic;
mayonnaise.

Preparation:

Mix and grind cottage cheese, mayonnaise, pepper, and salt until smooth. Spread the cottage cheese filling onto the liver crust in a thin layer.
Sauté finely chopped onion. When it is half-fried, mix it with finely grated fresh zucchini. We also add grated fresh carrots there. Finish frying these vegetables and place them in the next layer on the crust.
In addition to the base filling, add beautifully sliced tomatoes to the top crust.

Curd cream with chocolate and coffee

Coffee fluff is a delicious cake, 90% of which is the filling. Cottage cheese cream with chocolate and coffee is applied to a single thin cake layer. The confectionery product is prepared very simply and quickly, which is why many housewives love it, who want to pamper their family with something tasty for tea. To prepare the filling, you should stock up on any chocolate, chicken eggs, cottage cheese, granulated sugar and cappuccino bags. Also, don’t forget about heavy cream, which will serve as the basis for the airy cream. In order for the filling to really become airy, you need to use a mixer.

Banana filling

The banana filling is a cream with banana pieces. It’s easy to make, and it doesn’t take much time to prepare. It's just as delicious as chocolate.

Ingredients:

sour cream or low-fat (35%) cream – 500 g;
sugar - half a glass;
bananas – 2 pcs.

Preparation:

Combine the cream with sugar and beat with a mixer (you need to set it to the slowest setting). You should watch the whipping process very carefully and stop in time so that the cream does not turn into a sweet, oily mixture.
When forming the cake, the filling should be placed between layers of biscuit dough. First, cream is applied to the bottom cake, and then a banana, cut into thin rings, is laid out on top.

Banana filling goes perfectly with biscuit and puff pastry.

Frosty chocolate

Frosty chocolate is a cake filling whose taste will not leave anyone indifferent. The mint syrup included in its composition gives the finished chocolate cakes and buttercream a piquant and exotic feel. Hence the name - frosty chocolate. To prepare a delicious cream you will need very rich cream, the most delicate mascarpone cheese, powdered sugar and mint syrup. You can top it off with chocolate chips. The finished product is coated with chocolate glaze, which is a worthy addition to the exquisite taste.

Poppy filling

Poppyseed filling is a universal option for all baking options. It is easy to prepare and does not require much time to prepare.

Ingredients:

poppy – 200 g;
sugar – 165 g;
butter – 180 g;
walnuts – 85 g;
raw or boiled milk – 85 g;
vanilla sugar to taste.

Preparation:

At the beginning of the process of preparing the sweet layer, we wash the poppy seeds in cool water and then drain it.
The poppy seed is filled with boiling water and the container is covered with a lid. The steaming procedure takes no more than two hours.
Separate the water from the poppy seeds.
Grind the poppy seeds in a coffee grinder.
Beat the melted butter at room temperature.
Mix the butter with sugar, poppy seeds, vanilla, milk and beat thoroughly with a mixer.

The poppy seed filling harmonizes perfectly with both classic and chocolate sponge cake.

Raffaello

Raffaello is a very tasty cake filling that will bring heavenly pleasure when tasting it.
It is easy to prepare and does not require many ingredients or time. She will require a pack of good quality butter, a can of condensed milk, a couple of white chocolate bars and coconut flakes. Solid ingredients are heated in a water bath and then mixed with other products. After this, the mixture must be beaten with a mixer to give airiness to the cream. The finished filling can be used both for cake layers and for tea cookies. It turns out incredibly tasty.

Coconut filling

Many fillings are suitable for sponge cake. Coconut filling is versatile and one of the best because it smells like coconut. So let's look at her recipe.

Ingredients:

sugar – 120 g;
softened butter – 100 g;
store-bought coconut flakes – 200 g;
milk – 200 ml.

Preparation:

Pour the milk into a saucepan, add bulk sugar, as well as butter cut into small pieces. Place the pan with the ingredients listed above on low heat and wait for the milk to heat up and the butter to melt.
Add coconut flakes to the hot mixture. Mix everything well. We wait until the contents of the pan boil.
As soon as the boiling process has begun, we begin to actively stir the mass with a whisk and do this for 8-10 minutes, constantly stirring the contents of the pan.
During this time, the chips will absorb the liquid. This will result in a thick mass, in which small lumps may occur. The mass should be stirred so that the lumps dissolve. Then you need to cool it before assembling.

Red velvet

Red velvet is a filling that has an unsurpassed and very delicate taste containing pieces of fresh strawberries. The cream is prepared on the basis of velvety and delicate mascarpone cheese and cream whipped with powdered sugar. You will also need good quality butter with a fat content of 82.5%. A cake with such a filling has gained enormous popularity; it came to Russia from the USA. The finished product is distinguished not only by its piquant taste, but also by its satiety. The cake has not only the most delicate filling, but also a cake-type dough that literally melts in your mouth. Having tasted this homemade delicacy once, you will want to make it again and again to pamper yourself, your family or guests.

Lemon filling

Lemon filling is an interesting option for those who like sweet and sour cakes. To prevent lemon, which will be one of the main ingredients of the cake, from adding too much acid, it is important to prepare the filling correctly.

Ingredients:

lemon – 2 pcs.;
sugar – 200 gr.;
water – 1⁄4 cup.

Preparation:

Carefully pierce the lemons with a wooden stick in many places.
Place the lemons in a saucepan, add a small amount of water and cook 2–3 times, draining the water each time.
The boiled lemon should be easily pierced. If it does not pierce well, then the cooking process should be extended.
At the end of cooking, the citrus is cooled and grated in a mixer or on a fine-mesh grater.
Sugar is added to the water and the liquid is brought to a boil, that is, we make syrup.
Add grated lemons to the syrup and cook until the liquid becomes clear.
If the prepared jam contains little acid (to taste), then lemon juice is added to it. Lemon filling goes well with biscuit and shortbread dough.

Chocolate fantasy

Chocolate Fantasy is a very tasty cake filling that guests will definitely love. To prepare the cream, the culinary master should stock up on cream, the fat content of which should not be less than 30%, cocoa and, of course, sugar. To prepare the ganache you will also need cream, granulated sugar, and dark natural chocolate. You can use coffee liqueur as an impregnation, which will give the finished product a special richness and taste. Before putting the creamy contents on the cakes, they are soaked. A cake with such a filling turns out incredibly tasty and tender.

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World of sweets

Confectionery professionals are familiar with more than a dozen fillings for making delicious cakes. The arsenal of great recipes in this area is constantly expanding from all over the world. Moreover, most of them are not secret and not so complicated. A skilled housewife can prepare many delicious holiday cakes in her kitchen.

Today, to do this, you need to find a recipe on the Internet, purchase the necessary products and prepare the tools for preparing the planned dessert. Our confectionery World of Sweets has compiled a selection of the ten best, in our opinion, cake fillings. We advise you to choose from this selection the one that suits you.

10) Napoleon.

Napoleon is one of the most delicious fillings for the cake of the same name. Fans of Napoleon cake consider this filling to be the most correct and delicious. Delicate puff pastry with butter or custard. We recommend trying “Napoleon” with fresh strawberries; you can add walnuts to taste.

9) Honey cake.

The “Honey Cake” cake got its name because of the very delicate and tasty honey filling. It is prepared on the basis of honey cakes and custard. “Chocolate honey cake” or popularly called “Spartak” is an incomparable taste. Once you try this cake you will surely love it. The best cream for this cake is sour cream with cream. And the best addition for this cake is blueberries combined with walnuts. The cake turns out so tender that you can eat it with your lips. This confectionery product is loved by most people with a sweet tooth.

Yoghurt.

This cake filling is one of the most delicious. Thin chocolate cakes with yogurt cream and a delicious combination of berries or fruits (cherries, blueberries, currants, strawberries) have the lowest calorie content compared to other types of fillings. Therefore, they may be loved as a dessert by those who are watching their figure.

7) Black forest.

“Black Forest” or “Chocolate Fantasy” is one of the most amazing and delicate fillings. The superiority of this cake is in the chocolate sponge cake, saturated with syrup based on cognac or rum. The cakes are first soaked and then coated with airy sour cream and whipped cream. To prepare the cream, the culinary master needs to stock up on sour cream and cream with a high percentage of fat content. Juicy layers of fresh or frozen aromatic cherries give the taste of “Black Forest” a unique charm.

6) Dairy girl.

“Milk Girl” impresses with its ease of preparation. In addition, it does not require many ingredients and time. This delicate multi-layer cake (chocolate or white) can be made with different creams: “cream-sour cream”, “sour cream” or “yogurt”. You can add one fruit of your choice or berries: strawberries, peach, banana, kiwi, blueberries, raspberries. The Milk Girl filling can be used for both cake layers and pastries. It turns out incredibly tasty.

5) Prague.

The famous and beloved Prague cake came to us from the Czech Republic. It is known that the recipe for a real original cake is complex, and the preparation process is labor-intensive and requires a lot of effort and time. The classic dessert includes several types of butter creams with the addition of cognac and liqueurs. But lovers of the “Prazhsky” cake will also like a simplified version of the “Prague” filling with cream based on boiled condensed milk and butter.

4) "Royal".

This filling consists of a thin chocolate sponge cake with a layer of fluffy whipped cream topped with fresh strawberries. You can add another fruit or berry: peach, banana, kiwi, blueberry or raspberry.

3) Red velvet.

This filling is famous for its unusual velvety texture. It is prepared according to a super popular classic recipe invented in the southern United States. The basis of “Red Velvet” is a delicate sponge cake with cognac impregnation and cream and sour cream. This delicacy captivates not only with its beautiful cross-sectional appearance, but also with its unique taste.

2) Charm.

“Charm” is a chiffon sponge cake with an unusual composition and recipe. Many housewives are familiar with the recipe for the classic chiffon sponge cake, but this version definitely deserves a higher place in the ranking of fillings. Many lovers of sweets will appreciate the notes of the Caribbean Pina Colada cocktail in Charm and agree that the combination of cream and cake in this filling is ideal.

1) The hormone of happiness.

“Happiness Hormone” is another chiffon sponge cake that you and your guests will definitely like. To prepare the cream you will need high fat cream, cocoa and sugar. For the “Happiness Hormone” to live up to its name, you need to prepare very soft velvety chocolate cakes and add a lot of fresh, juicy, sour strawberries and sweet banana. A cake with such filling will give you several minutes of bliss.

Classic butter cream with condensed milk

The recipe for this cream is basic; you can add various additives and dyes to it. The most popular flavors: vanilla, chocolate, strawberry, lemon, coffee, coconut. It is often used to make a variety of confectionery products. To ensure that the buttercream is fluffy and smooth, all products must be at room temperature.

Ingredients:

Butter – 190 g.
Condensed milk – 190 g.

Preparation:

Transfer the soft butter into a mixing bowl. Beat with a mixer until the mixture turns white and becomes fluffy. If desired, add the necessary flavorings, such as vanilla sugar.
Without stopping whipping, begin to add condensed milk in portions. Beat the mixture until smooth after each portion of condensed milk.
If necessary, cool the cream in a cold place for about 1 hour, then it will hold its shape better.

Cream for cake with ricotta

I'll start with the freshest one, which I tried literally today.

This is a very delicate cream with a refined, unobtrusive taste and aroma of vanilla.

Personally, this finished cream reminded me a lot of mascarpone cheese.

If desired, this cream can be combined with fruit or berry puree. Or you can add a handful of chocolate chips.

We will need:

heavy cream 33-36%, cold - 200 gr.
ricotta cheese - 400 gr.
sugar - 3 tbsp.
vanilla extract - 1.5 tsp. ( can be found here )
fruit/berry puree - 40 gr. (optional)

Preparation:

Using a mixer, beat the cold cream until stiff peaks form.
Don't beat the cream too hard or it may curdle when you mix it with the ricotta.
In a separate container, beat the ricotta with sugar and vanilla essence for about 3 minutes until the sugar melts. If desired, add fruit and berry puree and mix.
Lastly, add the whipped cream and gently mix with a spatula using folding movements from bottom to top.

Before assembling the cake, put the cream in the refrigerator.

Confiture

If your imagination suggests that berries would be an excellent filling for your creation, you are 100% right! This is not only delicious, but also a beautiful solution to add brightness to your dish. But is it possible to use fresh berries in a cake? I'll be honest: anything is possible! The question is, what result do you want to achieve? If you prepare the cake in advance, the berry filling may leak, and in the summer, during the heat, it is not too safe to use fresh berries. What to do? Get tired! Just simmer a little over low heat. And after that you can be confident in the stability of your filling.

What is confiture? The translation from French of the word “confiture” very accurately characterizes this product: “cook in sugar.” Fruits, berries, and sometimes vegetables are boiled in syrup to a certain consistency. It can be a clear syrup with pieces of fruit or thickened jam with boiled fruits/berries. Sometimes gelling agents are used to obtain the desired consistency.

If you are wondering what cream to prepare for a sponge cake, take note of the article Cream for a sponge cake.

How to cook it correctly? First you need to prepare the raw materials: sort out the fruits or berries, blanch or boil if necessary (quince, apples, melons). The prepared raw materials are poured with hot syrup. The confiture is boiled for about 20 minutes after the start of boiling. As soon as the jam boils, increase the fire under the container with the future confiture. The uniformity of boiling is maintained by constant stirring. What is confiture like? What berries is it usually made from? The list here can be huge. These are fruits: quince, pear, apple... And berries: currants, raspberries, blueberries, strawberries... And citrus fruits: orange, lemon, etc.

Sour cream with powdered sugar

A recipe for the laziest, a budget option, but very tasty, moderately sweet, with a slight sourness. Most often, sour cream is prepared for “Medovik”, “Pancho”, “Lady’s Caprice” cakes and fruit pies.

Ingredients:

Sour cream 25–30% – 250 g.
Powdered sugar – 4 tbsp. l.

Preparation:

For this recipe, you need fatty sour cream, but even it contains quite a lot of whey. Therefore, it needs to be weighed, that is, put in gauze and a sieve. Then put it in the refrigerator for 4-7 hours. After this, the sour cream will become thick and the cream will be strong.
In a bowl, combine sour cream, powdered sugar, and vanilla if desired. Beat everything well with a blender or mixer at high speed for just a couple of minutes.

Yogurt cream with gelatin for sponge cake

This recipe will appeal to lovers of light, low-fat creams. It is especially good for assembling children's cakes. Eclairs and cakes with it are also very tasty.

Ingredients:

Thick fruit yoghurt – 500 g.
Heavy cream – 200 g.
Gelatin – 15 g.
Filtered water – 90 g.
Powdered sugar – 4 tbsp. l.

Preparation:

First, soak the gelatin in cold water. As soon as it swells, melt it in the microwave in short bursts, but do not overheat.
In a separate bowl, whip cold heavy cream.
Add powdered sugar to cold yogurt, I use strawberry. Next, add the cooled gelatin in a thin stream while constantly whisking.
Then combine the yogurt mixture with the whipped cream. Mix everything carefully with a kitchen spatula.
Place in the refrigerator for 30–40 minutes to allow the cream to set well.

Custard ice cream “Diplomat”

The cream turns out to be very tender, tasty, but not dense. It can be used for filling a cake or pastry, but it is not at all suitable for leveling and decorating them. It is also well suited for assembling sponge cakes, such as “Honey cake”, “Napoleon”, “Heart”. Used for filling eclairs, profiteroles, croissants, sponge rolls.

Ingredients:

Milk – 400 ml.
Sugar – 185 g.
Chicken egg – 1 pc.
Butter – 100 g.
Cream – 200 ml.
Corn starch - 3.5 tbsp. l.

Preparation:

First, pour milk into a saucepan and bring to a boil.
Meanwhile, pour the egg into the pan. Add sugar, corn starch. Stir until smooth.
Continuously stirring the egg mixture, pour hot milk into it.
Return the egg-milk mixture back to the saucepan and set to cook on the stove. Cook over medium heat, stirring constantly with a whisk until thickened, about 7-8 minutes. Then remove from heat.
Add butter to the hot custard and mix everything again.
Next, the custard base needs to be cooled to room temperature. To do this, place the saucepan in a bowl of cold water or cover it with cling film “in contact” and put it in the refrigerator.
While the custard base is cooling, let's make the cream. Whip well-chilled cream to soft peaks.
As soon as the cream begins to hold its shape, we begin to add custard in portions. Mix everything until smooth. The main thing is that the cream and custard mass are at the same temperature.
Cream “Diplomat” is ready. It's very tasty, I recommend trying it!

Cocoa and milk cream

Perhaps the simplest and most affordable cream of all presented.

For it we will need:

flour - 60 gr.
cocoa powder - 25 gr.
sugar - 200 gr.
milk - 600 ml

Preparation:

In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
Add about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done to ensure that there are no lumps.
Place the saucepan over moderate heat and, stirring constantly with a whisk, bring the cream to a boil.
When the cream begins to boil and many large bubbles appear, remove the saucepan from the heat and cool, covering tightly with cling film.

After cooling, the cream is ready to assemble the cake.