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Aug 26, 2007 03:55 PM

fillings for layer cakes - want some new ideas

What are your favourite fillings for white layer cakes - chiffon cake, victoria sponge, genoise, etc.?

I've done all the classics - sweetened whipped cream, praline cream, strawberries and cream, jam, chocolate ganache - and now want some new ideas. What are your favourite fillings?

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  1. I love this one spread between layers of white cake, and then you frost the cake with a seven minute icing...

    8 egg yolks
    2 c. sugar
    1 c. butter
    2 c. chopped pecans
    1 c. currants or chopped raisins
    1 (20 oz.) can crushed pineapple, well drained
    1/4 c. bourbon

    Combine egg yolks, sugar, and butter in heavy saucepan. Cook over medium heat, stirring constantly until thickened (about 20 minutes). Remove from heat, and stir in pecans and remaining ingredients. Cool filling completely. Yield: 3 3/4 cups

    1. chocolate mouse or a mousse flavored with any jam or fresh fruit. Ganaches can be flavored with almost anything. I love Nutella.

      Simple syrups flavored with any liquor or spices.

      fresh/dried/ macerated&pureed fruit and an kinds of chocolate, Layered or striped/swirled.

      foreign/exotic fruits for flavorings.

      various buttercreams

      Ive worked in pastry for more than 15 years and I'm still discovering new flavors.

      1. I love green tea ganache with a white cake or a pistachio filling with a white cake. Something about green fillings in a white cake, but it works for me.

        3 Replies
        1. re: misswills

          Pistachio filling with a cardamom-seeded white cake is definitely a winner. Chiffon cake made with purple yams, nuts and whipped cream are also rather good.

          1. re: JungMann

            What sort of pistachio filling do you use, JungMann and misswills? I often make pistachio cream by blitzing sugar, pistachios and a splash of water. Do you just fold this into whipped cream?

            I'm also wondering about the purple yams - is this a filling or an enriching cake ingredient? And does it really coome out purple??

            1. re: Gooseberry

              I'm not a pastry chef so I would actually use pistachio pudding mix to flavor whipped cream. I've had buttercream based on a pistachio pastry cream similar to yours, but I find it too heavy for a white cake.

              Purple yams are used to enrich the chiffon cake (and sometimes the frosting as well). Typically, the cake, which is deep purple (from the yams and an assist from some food coloring), is iced with a coconut frosting. You might also try making an ice cream cake alternating layers of white cake, purple yam ice cream, chopped walnuts or pecans and dessicated coconut.

        2. I am going to be pedestrian and say vanilla pudding. Like in a Boston cream pie. MMmmmm...

          1. I like to layer a white cake with a fruit curd, i.e. lemon, orange, or passion fruit, and an accompaning buttercream. You simply take some of the curd and add a bit to your buttercream. So you have a layer of cake, a layer of curd, and a layer of flavored buttercream. You can make the layers as thin as you like. This is a simple, elegant, and tasty way to layer a white cake.

            For decorating, I ice the sides and top with the buttercream, pipe a shell border around the top edge, and then spread a thin layer of the curd in the middle.

            1 Reply