When it comes to cake fillings, there’s a wide variety to choose from—fruit preserves, buttercream, ganache, and more. But have you ever considered using pudding between cake layers? Pudding is not only creamy and delicious, but it also adds moisture and flavor without overwhelming the cake.
In this article, we’ll explore how to use pudding between cake layers, the difference between pudding and custard, how to thicken it for layering, and helpful tips to ensure your cake turns out perfectly.
1. Pudding Between Cake Layers
Using pudding as a filling between cake layers is a clever way to add a rich, creamy texture and extra flavor to your cake. The soft consistency of pudding contrasts beautifully with the denser texture of cake, creating a delightful combination in each bite. Whether you’re making a classic vanilla cake, a decadent chocolate cake, or a fruity sponge, pudding can add that extra layer of indulgence.
2. Can You Use Pudding Between Cake Layers?
Yes, you can absolutely use pudding between cake layers! Pudding is a versatile filling that works well for a variety of cakes. It adds moisture and a creamy, smooth texture that can elevate your cake from good to great. However, since pudding is softer than many traditional cake fillings, you may need to take extra care to ensure it doesn’t ooze out between the layers. This can be managed by thickening the pudding slightly or using a frosting dam to keep it in place.
3. Difference Between Pudding and Custard
While pudding and custard are often used interchangeably, they are actually two distinct types of desserts with different ingredients and textures.
Pudding: Generally, pudding is made with milk or cream, sugar, and a thickening agent like cornstarch or gelatin. It has a smooth, creamy texture and is often flavored with vanilla, chocolate, or butterscotch.
Custard: Custard, on the other hand, is thicker and richer, usually made with eggs, milk, and sugar. The eggs are often used as a thickening agent, which gives custard its firmer texture compared to pudding. Custard is also commonly baked or cooked on the stovetop until it sets.
For cake layering, pudding is typically preferred because of its lighter, creamier texture, while custard is often too dense for this purpose.
4. What Type of Pudding Works Best for Layering Cakes
When choosing a pudding to use between cake layers, there are a few factors to consider:
Flavor: The flavor of the pudding should complement the cake. For example, chocolate pudding works well with chocolate or vanilla cakes, while vanilla pudding pairs nicely with fruit-flavored or sponge cakes. Butterscotch or banana pudding can also add unique flavors to your cake.
Consistency: A thicker pudding works better for layering cakes, as it’s less likely to seep out between the cake layers. Instant pudding or homemade stovetop pudding can work well, especially if you adjust the recipe slightly to make it firmer.
Sturdiness: Pudding that holds its shape without being too runny is the key to a successful cake filling. You don’t want the pudding to be so soft that it runs out when you cut into the cake.
5. How To Thicken Pudding Between Cake Layers
Since pudding can sometimes be a bit too soft for use between cake layers, you might want to thicken it to ensure it holds its shape. Here are a few methods to thicken pudding:
Methods to Thicken Pudding:
Add less liquid: If you’re using instant pudding mix, reduce the amount of milk or liquid by about 25%. This will create a thicker consistency that works better for layering.
Cornstarch slurry: If you’re making homemade pudding, you can add an extra tablespoon of cornstarch mixed with a little cold water or milk to the recipe. This will help the pudding set more firmly.
Gelatin: For a firmer texture, add a small amount of unflavored gelatin to your pudding. Dissolve the gelatin in a little hot water, then stir it into the pudding while it’s still warm. Let it cool and thicken before using it as a filling.
Whipped cream: For a fluffier, more stable filling, fold in some whipped cream to the pudding. This will not only thicken it but also give it a lighter, mousse-like texture.
6. Tips and Tricks for Using Pudding Between Cake Layers
Create a frosting dam: To prevent the pudding from oozing out the sides, pipe a thick ring of frosting (such as buttercream) around the edge of each cake layer before adding the pudding. This creates a barrier that keeps the filling in place.
Chill the cake: After assembling the cake with the pudding filling, chill it in the refrigerator for at least 30 minutes to an hour before frosting the outside. This helps the pudding set and makes the cake easier to frost without shifting or sliding.
Do not overfill: When using pudding as a filling, less is more. A thin layer of pudding is usually enough to add flavor without making the cake too heavy or unstable.
Use sturdy cake layers: Pudding can make the cake layers slightly softer due to its moisture content. To avoid a soggy cake, use sturdier cake layers, such as sponge cakes or butter cakes, which can hold up well to the pudding’s texture.
7. Keep Your Cake with a Pudding Filling Inside an Airtight Container
Once your cake is assembled and frosted, it’s important to store it properly to maintain its freshness and texture. Because pudding contains dairy and is prone to spoilage, always keep your cake in an airtight container in the refrigerator. This will prevent the cake from drying out and keep the pudding filling fresh.
Here are a few tips for storing your cake:
Chill before serving: Refrigerate the cake for at least an hour before serving to allow the pudding to firm up and make slicing easier.
Cover with plastic wrap or a cake dome: If you don’t have an airtight container, cover the cake with plastic wrap or use a cake dome to protect it from air exposure in the fridge.
Eat within 2-3 days: Cakes with pudding filling are best eaten within 2-3 days to ensure that the pudding remains fresh and the cake doesn’t absorb too much moisture from the filling.
Using pudding between cake layers is a fantastic way to add a creamy, flavorful twist to your cakes. With the right type of pudding, proper thickening techniques, and a few helpful tips, you can create a cake that’s not only delicious but also visually stunning.
