Combination of fillings for birthday cake: 15 perfect options


A birthday cake to be a tremendous success has to have a fluffy and moist dough, in addition to the filling that must match the texture and flavor of the dough.

Let's say that you must select the ingredients that combine with each other, as is the case of the dulce de leche with plum, which is one of the most used options considered by many to be a classic!

And it's not for less, cheap, easy to make and delicious, it pleases even the most demanding palates.

But if you want to innovate your choice, don't worry, we'll show you many, many other recipes that will give your cake much more texture in addition to making it much tastier.

Birthday Cake Filling Recipes

I don't know about you, but for me a birthday cake, besides having a beautiful decoration, must also taste amazing.

It doesn't do any good to look impeccable if the flavor leaves something to be desired.


A cake with a simpler decoration is worth more, but its flavor is unparalleled.

Many people focus on the aesthetics of the cake and end up forgetting the main thing, which is its flavor and creaminess.

Before choosing the filling, you should take into account the temperature of the season, as for hot days the best choice is the most refreshing fillings.

For the cold, the full-bodied and creamy options are a sure bet!

Below you can find some options for fillings for cakes that can be used both at birthday parties and for pot cakes, being a great suggestion for you who want to increase your family income.

Simple and homemade birthday cake fillings

  • Nest Milk Filling


  • 1 cup (tea) milk
  • 3 gems
  • 2 cans of condensed milk
  • 1 tablespoon of butter

Preparation mode:

1st: Sift the yolks.

2º: Put all the ingredients in a pan and mix well, dissolving the nest milk completely.

3º: Take it to low fire and stir until it thickens. However, it is important not to get to the point of brigadeiro, otherwise your filling will be very hard.

4th: Let it cool at room temperature and fill the cake.

Tip 1: Combine with the Nutella filling.

Tip 2: Add a box of milk cream at the end for a creamier filling.

  • Chocolate Ganache Filling


  • 350ml of sour cream
  • 500g dark chocolate, cut into very small pieces

Preparation mode:

1st: Heat the cream.
2nd: Pour the cream over the chocolate and mix with a whisk until the chocolate is completely melted.

3rd: Let it cool and use.

Tip 1: If the ganache is too hard, put it in a mixer and beat for 10 minutes using the globe. It will be lighter, but it will have a much better consistency to stuff and even decorate with a nozzle.

Tip 2: For a more consistent ganache, add less cream. For a more liquid ganache, add a little more cream.

  • Chocolate filling for birthday cake


  • 300g melted semisweet chocolate
  • 200 g of sour cream
  • 2 tablespoons of cocoa powder
  • 400 g of dulce de leche

Preparation mode:

1st: Place the dulce de leche, cocoa powder and cream in the mixer.

2nd: Beat on medium speed for 2 minutes.

3º: Add the melted chocolate and let it beat for another 2 minutes.

4th: Transfer to a container and take it to the fridge for 1 hour before applying to your cake.

  • Passion Fruit Mousse Filling


  • 2 cans of condensed milk
  • 3 boxes of sour cream
  • 1 packet of passion fruit flavored juice powder
  • 3 tablespoons powdered milk
  • 1 tablespoons passion fruit flavor ice cream powder
  • 1 package unflavored gelatin already dissolved in 1/2 cup of water (if you want, add 1/2 cup of concentrated passion fruit juice)

Preparation mode:

1st: In the blender place all the ingredients and beat for five minutes.

2nd: Then, in the mixer, beat 4 cups of whipped cream well chilled (already forming ice crystals) with a tablespoon of powder for passion fruit ice cream (or your preference),

3rd: Wait for the blender mixture to cool well and take it to freeze.

4th: join the two to obtain the stuffing point.

  • Strawberry filling with condensed milk



  • 1 can of condensed milk
  • 1 can of sour cream
  • 1 tablespoon cornstarch dissolved in half a cup of milk
  • 1 box of chopped strawberries

Preparation mode:

1st: Put the first three ingredients in a pan

2: Bring to a simmer, stir constantly until thickened.

3rd: Finally, add the chopped strawberries.

  • Alpine Cake Cream


  • 400g dulce de leche
  • 300g semi-sweet chocolate, finely chopped
  • 150g boxed cream

Preparation mode:

1st: Place all the ingredients in a bowl and melt the same in a bain-marie, until a homogeneous mixture is formed.

2nd: Let it cool so that the cream creates consistency and fills the cake.

  • Lemon Mousse Filling


  • 1/2 Glass of Lemon Juice
  • 1 Colorless Unflavored Gelatin
  • 3 Egg Whites in Snow
  • 1 can of condensed milk

Preparation mode:

1st: Make the gelatin according to the recipe.

2nd: Add it after ready with the lemon and condensed milk and hit the blender.

3rd: After mixing well add the egg whites in snow and mix carefully.

4th: Take the mixture to a greased shape with oil.

5th: After letting it rest for about 15 minutes, apply it on your cupcakes.

  • White cream for filling and cake topping


    • 2 gems
    • 1 tablespoon margarine or butter
    • 3 spoons of sugar
    • ½ can of condensed milk
    • ½ can of whey-free cream
    • 1 cup powdered milk
    • Note: After placing the stuffing, you can spread chopped candy on it.

Preparation mode:

1st: Beat in the mixer until it becomes a cream and then add the condensed milk and the whey-free cream

2nd: Beat again just to mix the added ingredients and put the powdered milk; stir now with a spoon and put a little in the fridge and then fill and cover the cake

  • plum filling


  • 1 can of plums in syrup
  • 1 can of condensed milk
  • 1 can of sour cream

Preparation mode:

1st: Remove the pits from the plums and place them together with a little of the syrup in the blender and give a light beat

2nd: Reserve in a bowl

3rd: Put the cream together with the condensed milk in the blender and beat for 5 minutes, add the plum already beaten, beat for another 2 minutes

Step 4: Place in the freezer for 15 minutes.

To fire:

5th: Remove the pits from the plums and place them together with a little of the syrup in the blender and give a light beat

6th: Reserve in a bowl

7º: Place the condensed milk in a pan and bring to the fire, always stirring, put the cream and then the beaten plum, let it cook a little longer.

8º: After cooling, fill the cake to your liking.

  • Gourmet Brigadeiro filling


    • 1 can of condensed milk
    • 50-80g semisweet chocolate bar, chopped into pieces
    • 1 tablespoon of butter
    • 200ml of sour cream

Preparation mode:

1st: In a pan put the condensed milk, butter and chocolate.

2º: Take it to the low fire and stir constantly until it reaches a firm consistency.

3rd: Add the cream.

4th: Stir well and remove from heat.

5th: Let it cool and use.

  • Nutella filling


  • 200ml fresh cream
  • 1/2 cup Nutella (tea)

Preparation mode:

1st: Whip the cold cream until it forms a whipped cream.

2nd: In a bowl, place the Nutella and gradually add the whipped cream, incorporating carefully.

3rd: If you want a more intense flavor, add more Nutella.

Tip: Combine with the nest milk filling.

  • coconut filling


  • 200g unsweetened dried coconut flakes
  • 2 cans of condensed milk
  • 1 tablespoon of butter
  • 200ml of sour cream

Preparation mode:

1st: In a heavy-bottomed pan, place the condensed milk, coconut and butter.

2nd: Mix well and bring to medium/low heat and stir non-stop as if you were kissing.

3rd: Add the cream.

4th: Mix well and let it cool.

Tip: Combine with the pineapple filling.

  • Girl drool stuffing


  • 6 gems
  • 1 small glass of coconut milk
  • 1 cup (tea) of sugar
  • 1 teaspoon of vanilla essence

Preparation mode:

1st: Sieve the yolks and discard the skins that remained in the sieve. Do not scrape the sieve inside or out.

2º: Take to the low fire, the mixture of all the ingredients until it starts to thicken.

3rd: Remove from heat and stir until cool so that the drool doesn't curdle.

  • Pineapple filling with walnuts


  • 115 g chopped walnuts
  • 120 g icing sugar
  • 2 tablespoons of semi-skimmed milk
  • 1 can of condensed milk
  • 4 tablespoons of corn starch
  • 1/2 liter of milk
  • 2 sieved egg yolks
  • 1 tablespoon of vanilla essence
  • 1 chopped pineapple with 1 cup of sugar. Or 570 g of chopped canned pineapple with the syrup

Preparation mode:

1st: If using fresh pineapple, heat until all the pineapple juice dries up. Reserve.
If using canned pineapple, chop and reserve with the syrup.

2º: Then take all the other ingredients mixed to the fire until it thickens.

3º: When it cools down, add the pineapple, mix and apply it on the cake.

  • Dulce de leche filling with apricot


  • 1 cup (tea) of butter
  • 4 eggs
  • 1 and 1/2 cup (tea) of water
  • 2 tablespoons of powdered milk
  • 2 cups (tea) of sugar
  • 1/2 cup (tea) cornstarch
  • 3 cups of flour (wheat)
  • 1 tablespoon of chemical baking powder
  • Butter and wheat flour for greasing


  • 2 cans of boiled condensed milk
  • 2 cups apricots (chopped)
  • Roof:
  • 1 can of boiled condensed milk
  • apricots to decorate

Preparation mode:

1st: Beat the butter, egg, water, powdered milk and sugar in a blender until smooth.

2nd: Transfer to a bowl, add the cornstarch, flour and baking powder and mix well.

3º: Pour in a greased and floured 26 cm diameter pan and take it to the medium oven, preheated, for 30 minutes or until golden.

4th: Let cool, unmold and cut into 3 parts.

5th: Book.

6º: For the filling, mix the boiled condensed milk with the apricot.

7º: For assembly, place a part of the cake on a platter and spread half of the filling. Place another part of the cake and spread the remaining filling.

8º: Overlap the last part of the cake and spread the boiled condensed milk from the frosting over the entire cake.

9º: Decorate with apricots and refrigerate for 2 hours before serving.

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