Baking Blog

Reading Between the Layers: Layer Cake Filling Ideas… Dos and Don’ts

When it comes to filling cakes, there's lots of choices out there and most of us are driven by our taste buds, so selecting a cake filling can be an exciting process! For professional cake decorating, however, it's important to remember that different layer cake filling ideas can alter structure, melt in warm weather, or even become inedible.

Here's a list of layer cake filling ideas (with dos and don'ts) to help you whip up perfect cakes every time.

Raspberry and chocolate ganache cake by Juniper CakeryPhotos via Juniper Cakery

DO predict the weather

Unreliable weather forecasts are the bane of a cake decorator's existence as they have the potential to ruin that fondant masterpiece you've just spent 20+ back-breaking hours on. In warmer months make ganache and ganache/buttercream hybrids your best friend by suggesting them to clients as an alternative to cream fillings. They both call for a considerable amount of chocolate in their recipes, which moonlights perfectly as a stabilizer, making them less likely to melt.

Hot weather combined with a big outdoor event never bodes well for cake decorators and caterers! Don't make things harder on yourself by suggesting or planning a beautiful four-tiered creation for a July wedding...covered in cream cheese! Not only would this create a visual nightmare as it melts in the heat, but would you like to eat a cake smothered with gloppy warm cream cheese (or whipped cream) that's been sat in the sun for 4 hours or more?

See also our tips for hot weather cake decorating.

DO think about the venue

Where your cake will be displayed and how it will travel there can heavily influence the filling. Sometimes cakes have to travel quite a distance and the idea of them sliding around in the back of a vehicle is a cake decorator's nightmare. Think about what you're filling your cakes with and how. Preserves, cream cheese, creme patisserie or whipped cream are definite no-nos; they're unstable, slippery and the dairy options aren't going to cope well with any heat.

Filled chocolate layer cake by Juniper Cakery

DO remember that sometimes it's what's on the outside that counts

What icing is on the outside of your cake will influence your choice of filling on the inside. Is your cake to be covered with fondant, royal icing, ganache or buttercream?

  • Fondant adds weight, so think about keeping your filling or crumb coat stable and firm.
  • A good soft yet firm ganache makes the perfect crumb coat for precarious cakes as they stiffen when the melted chocolate begins to set.
  • One part cream to two parts chocolate (for dark chocolate) will create a luxuriously smooth and silky covering that won't allow a stacked layer cake to slide around as easily as cream, jam or soft buttercream would.

Strawberry jam and whipped cream filled Victoria Sponge Cake by Juniper Cakery

DO get too fruity

If you're creating naked layer cakes, like a Victoria sponge, that doesn't need icing, you can experiment with fresh fruit fillings.

Strategically decorating with pieces of fresh fruit can look beautiful! Strawberries are a favorite, as they can look like little love hearts. Lay them in a circular pattern from the outside in so when you cut into your cake each slice will look wonderful. This method also prevents your cake from drooping in the middle as the fruit acts as support. Also, cut all of your fresh fruit pieces evenly to avoid your cake looking lopsided when layering.

Other fruits to consider are blueberries, raspberries, blackberries, caramelized apples, mangoes and passion fruits, all of which would make luxurious drizzles, sauces and preserves to pour over your cakes.

Strawberry preserve and whipped cream filled cake by Juniper Cakery

DON'T overcomplicate your fillings

Two-tone, confetti, chocolate chip and fruit-filled buttercreams are just a few you should steer away from if you're planning on creating a carved cake. It's tempting to include quirky fillings, especially for a children's party, but you'll pay for it during the carving process. Once you begin carving you want it to go as smoothly as possible (pun intended), so hitting a hard chocolate chip or a squishy fruit chunk would be a nightmare. Two-toned and confetti buttercreams are fun additions to normal layer cakes, but carving into them would prove messy! Gorgeous colors could become a murky brown as you're working and the sprinkles used to create the otherwise lovely confetti look would act as extra crumbs to battle.

Overfilled peach and white chocolate cake by Juniper Cakery

DON'T be generous to a fault

Being overly generous when filling your cake will certainly please but it'll also compromise stability. Lashings of tasty fillings certainly make the mouth water but overfilling your cakes, especially in warm weather, would create an inedible disaster. Remember the weight of the next layer (and even tiers) will naturally cause your filling to spread, so leave a small gap around the outside of your layer as this will naturally fill when you place your next layer on top.

DON'T be too eager

Wait until your layers have cooled before you fill your cake! We know building and stacking a cake is exciting, but patience is a virtue, because if you add any filling while your cake is still hot you will be left with a sugary mess.



Do you know what type of frosting is used in the two pictures of this article? They look lighter and fluffier than buttercream… Thank you!


i think its whipped cream! ๐Ÿ™‚


How thick do you put your fondant on your cakes thank you so much.



samuel oluoch

l love sweet cake make in cooker the oven we are all make sweet cake….


How do I keep my pastry filling from coming out between the layers of cake?


You have to use a dam ๐Ÿ™‚


How does a 7 minute frosting or a jello frosting do as a filler under fondant (ganashed sides under fondant) . I am using meringue power instead of egg for no refrigeration


Sheryl Thrasher

Hi –
I’m making a two layer strawberry cannoli cake. Do I put the cannoli filling first then the strawberries?
Above Cheryll asked How do I keep my pastry filling from coming out between the layers of cake? You answered You have to use a dam. By dam do you mean not going all the way to the edges with the filling or actually cutting a small ring of cake off the first layer? Any suggestions you can offer would be greatly appreciated.
Thank you,
Sheryl T.


Pipe buttercream icing on the edge of the cake all around the inside, about 1/2 inch in width, this is a dam. It holds in your filling.


When making a sponge cake with cream and jam and covering it with fondant, how long will the cream inside last, can it be made to cover as cream shouldn’t be of room temp but fondant shouldn’t be in the fridge so I’m not 100% sure if it should even be made to decorate, please help ??

Charmaine Zammit

I normally use buttercream to fill cakes covered in fondant as this cream does not reequire to be put in the fridge . However i advice to consume in not more than 3 days . If using buttercream only to cover outside of cake , then its fine to refrigirate .


Can I use fresh fruit filling and covere the cake with fondant? Is the fruit don’t go soggy in the middle? Is it ok if I prepare it a night before the cake delivered?

Maria Belen Camarista

Can i use red velvet with cream cheese frostinh as the base of my two layered cake? 2nd layer is butter cake with buttercream frosting.


How far in advance can i make strawberry filling? will be ok to fill and fondant cake 12-24 hours before event if kept in well air conditioned room?


Hey I’m from Germany and I’m super confused. Is buttercream frosting? I want to bake a cake with a filling and everywhere is says its buttercream but can I use the frosting from for example pills bury or is this mixture too soft? Thanks


Buttercream can be used for both frosting or filling, but I wouldn’t do both at the same time, as it’s very sweet, unless used sparingly. Also not good if it’s warm outside or in the house.

Angie Hansen

I have 5 tier cake for my wedding my cakes r chocolate,white,yellow,marble,red velvet any filling ideas


I’d keep it simple and let the cake take the show.

Valerii De Loach

I am making a tiered cake (10″ x 4″ 2 layers and 8″ x 4″ also 2 layers) I want to use raspberry preserves. The icing will be a white chocolate cream cheese icing. My dilemma is that I need to construct it the day before the event due to time restrictions. I will keep it in the refrigerator once constructed, but I am concerned about stability for that amount of time because of the preserves. Should I construct anyway or add something, but what, to the preserves to thicken it up. Thanks.


I would thicken the filling with gelatin, and use a couple dowels vertically, removing them and filling the little holes, with frosting, just before displaying.


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