That isn’t always a problem where I live in the Pacific Northwest. This cake filling will hold up in long, hot, humid weather. Tastes like cheesecake mousse filling! A great cake filling for hot weather. This filling holds cake layers together very well, so carve away. The filling did not slip and slide when I used a serrated knife to shape the cake layers to form the gown. There were 8 layers of cake filled with this vanilla cake filling. I recently made a Barbie Cake where the cake was the gown for a Barbie doll. This filling will hold the layers together as you carve the cake (as long as you don’t slather it on super thick). When you start carving a cake, the layers have a tendency to slide if the filling is smooth and creamy. The problem with putting creamy fillings between the layers of a cake you plan to carve is that it creates ‘slippage’. But I like putting yummy, creamy, luscious fillings between my cake layers. Normally if you are going to carve a cake, a thick, stiff buttercream is the best thing to put between the layers. It is great for layering in a cake that you plan to carve. Creamy and smooth! A great filling for cake carving: You won’t be disappointed with our from-scratch recipes but this recipe serves some useful purposes. So good! Or this Chocolate Guinness cake that I filled and frosted with Bailey’s cream cheese frosting. Then there is this lemon meringue cake that is filled with luscious lemon curd. This coconut cake roll has a creamy filling with coconut essence. If you can’t stand the idea of using a package of instant pudding in your cake filling then we have plenty of cakes with creamy, dreamy, luscious, fillings that are made entirely from scratch. It tastes great and holds up very well on a long, hot summer day. We get emails from readers that get pretty upset when we use pre-packaged store-bought ingredients in our recipes.īut I just can not apologize for this recipe. Then there is this meatloaf recipe that calls for a package of onion soup mix. It has happened in the past when we have used store-bought cookies for things like this Mocha chocolate icebox cake and this Girl Scout Samoas Chocolate Lasagna. This vanilla cake filling is so far from my typical style of cooking that I won’t be surprised if I get a few snarky emails about how far I have fallen from the ‘from-scratch’ bandwagon. I almost thought about apologizing for this recipe. This recipe is going to satisfy your cravings and you’re going to be amazed at how easy it is to make. That Costco cake filling is addictive and everyone that has ever had a Costco cake wants to know how they make the filling. You know that creamy vanilla mousse texture that everyone scoops out of the center of the cake before they even eat the cake? This is it.

The creamy filling is very similar in flavor to the filling in the middle of Costo cakes. It tastes like a cross between vanilla mousse cake filling and a cheesecake filling. When the cake is completely cooled, enjoy it plain or add icing, frosting, chocolate or caramel drizzles, sprinkles or other decorations as desired.This vanilla cake filling is the easiest and fastest cake filling you will ever make.If a small piece of cake didn't come out quite right, push it back into the cake while it's still warm, using frosting to secure it if necessary. You can tap the bottom and sides to help it out, if needed.

If the pan was properly greased, the cake should fall right out of the pan. Then, flip the pan over onto a wire rack.

Let the cake cool in the pan for 10 minutes.

It should come out clean when the cake is finished. If you don't have an instant-read thermometer, insert a knife into the middle of the cake.

Pour the batter into the prepared Bundt pan and bake it for 40 to 45 minutes on the middle rack until the internal temperature reaches 205 to 210 degrees.

Mix by hand, in a stand mixer with a paddle attachment, or using an electric hand mixer for 30 seconds to 1 minute, until the batter no longer contains large clumps of dry flour.

In a large bowl, combine the melted ice cream, white cake mix, and eggs.

If the ice cream doesn't reach the 2-cup mark after it's melted, add additional ice cream or add milk until it reaches the line. Alternatively, you can melt it in the microwave in 15 second intervals, stirring in between sessions, until it's melted but not hot.

Measure the vanilla ice cream and let it melt naturally overnight in the refrigerator.

Prepare a Bundt pan with nonstick baking spray and set it aside.

Preheat the oven to 350 degrees Fahrenheit.

Vanilla cake