Cake Filling Recipes like Orange Cupcake Filling and Others

Cake filling recipes for putting cake layers together can be the same as the frosting recipe that you use on the sides and top of the cake. For an added cake dessert experience use a contrasting cake filling between the layers and a delicious frosting on the top and sides. The easiest way to do this is to spread a jam between the layers for a filling. Place the jam in a small bowl and blend in a small amount of your favorite liqueur if desired. Also if desired add a small amount of crushed fruit to give it added flavor. However you choose to use the jam, it adds a delightful flavor to your cake.

I make thin cake filling recipes for several of my homemade cakes. One of my favorites is my carrot cake. I slice the layers in half and spread with an orange glaze. Because this filling is thin and I spread it in the middle of the cakes, I frost between the cake layers, top and sides with cream cheese frosting. What flavor! I have always loved raspberries and chocolate together. Sometimes when I bake a chocolate layer cake, I slice the layers in half and spread with a raspberry glaze, then frost this cake with a butter cream chocolate frosting. Also very delicious!

If you are using a butter cream frosting or a soft sweet cooked or uncooked mixture between the layers, it should be about ¼ inch thick. I have seen some beautifully filled cakes with the filling about ½ inch thick but fillings this thick must be firm enough to hold up under the cake layers. A good technique to accomplish this is to chill after spreading the layer but before adding another layer. Cakes with thick fillings hold up better if refrigerated after finishing them. Depending on what type of filling you use, you may want to set them at room temperature a short while before serving.

After placing cake on a turntable, cake filling recipes should be spread with a long metal spatula to make a smooth even layer of filling. Heap filling on top of cake layer and spread in a back and forth motion without lifting the spatula. Then hold the spatula half way across the cake with the blade of the spatula flat against the surface and slowly rotate the cake pressing lightly to a full circle. The top should be smooth and even before placing a layer on top.

CHOCOLATE FILLING RECIPE

A favorite of all cake filling recipes is, of course, chocolate. Try the following recipe.

• 6 Ounces grated semi chocolate
• ½ Cup softened butter
• 2/3 Cup powdered sugar
• 2 Egg yolks
• 1 Teaspoon vanilla extract
• 2 Egg whites

Melt chocolate in top of double boiler; set aside to cool.

In a small bowl beat butter until light; gradually add in the sugar and continue beating until light and fluffy.

Add egg yolks one at a time beating well after each.

Gradually beat in the chocolate and then vanilla.

Beat egg whites until stiff peaks form.

By hand fold the beaten egg whites into the chocolate mixture only until blended.

CREAM FILLING RECIPES

Another favorite of the cake filling recipes is the following cream filling recipe.

• 7/8 Cup sugar
• 1/3 Cup flour
• 1/8 Teaspoon salt
• 2 Beaten eggs
• 2 Cups scalded milk
• 1 Teaspoon vanilla

Combine and blend in top part of double boiler the sugar, flour and salt.

Gradually stir in scalded milk; beat in beaten eggs.

Cook in double boiler until thickened stirring constantly.

Remove from heat, stir in vanilla and let cool.

LEMON FILLING RECIPE

I always love lemon whether it is in a pie or as a filling. This recipe is good between layers of white cake or try slicing an angel food cake horizontally and spreading this filling between the layers.

• ½ Cup water
• ¼ Cup sugar
• 1 Tablespoon grated lemon peel
• ¼ Cup lemon juice
• 4 Teaspoons cornstarch
• ¼ Teaspoon salt
• 1 Tablespoon butter

Combine and blend in saucepan the water, sugar, lemon peel, lemon juice, cornstarch and salt.

Cook over medium heat stirring constantly until very thick and boiling briskly.

Remove from heat and stir in butter; let mixture set to cool.

NUT FILLING RECIPE

• 2 Cups sugar
• 1/3 Cup light corn syrup
• ½ Cup water
• 2 Egg whites
• 1 Teaspoon vanilla
• 2 Cup chopped nuts

Combine sugar, water and corn syrup in a saucepan; bring to a boil and boil until soft ball forms in cup of cold water.

Start beating egg whites; when soft peaks form slowly drizzle hot syrup over whites while still beating.

Beat mixture until thick; fold in vanilla and nuts.

Spread between layers.

PINEAPPLE FILLING RECIPE

• 1 Cup sugar
  
• 4 Tablespoons flour
  
• 2 Cups crushed pineapple
  
• 1/8 Teaspoon salt
  
  

Combine and mix flour, sugar and salt in saucepan; add pineapple.
Boil until thickened; cool and spread between layers.

ORANGE CUPCAKE FILLING

• 1 ½ Oranges (juice and grate rind fine)
  
• ½ Lemon (juice and grate rind fine)
  
• 1 Cup sugar
  
• 1 Tablespoon butter
  
• ½ Cup boiling water
  
• 1 Heaping tablespoon flour (dissolve in a little cold water)
  
• 2 Well beaten egg yolks
  
• 1/8 Teaspoon salt
  
• 1 Cup whipped cream
  

Combine rinds, juices and butter in saucepan.
Cook over low heat until dissolved; add boiling water and stir constantly.
Add flour mixture and beaten yolks; boil and stir until thickened.
Cool completely; fold in whipped cream and fill cold cupcakes.

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