I've seen cakes baked with soft fillings inside like a cream cheese of chocolate buttercream type filling that were obviously baked in there, rather than baking and filling when cold. What are the general techniques for doing this, and do they work with all kinds of fillings?

  • Can you give us some examples of the cakes you've seen like this? There may be many different methods so it may be very difficult to answer this question completely.
    – Catija
    Aug 1, 2016 at 19:32
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    I've seen filled cupcakes (cut a cone out, then fill) -- typically cakes are torted and fillings spread between the layers. I've also seen cake pans that end up forming an area that can be filled, such as Wilton's 'Tasty-Fill' line.
    – Joe
    Aug 1, 2016 at 20:03
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    Why do you believe the fillings were "obviously baked in there, rather than baking and filling when cold"? A buttercream, for example, simply cannot be baked - you'll end up with melted sweetened fat, not buttercream. On the other hand, you can do a lot of things with the suitable application of a piping bag. So, Occam's Razor and all that, if I meet a cupcake with a buttercream filling, I conclude that the buttercream was added after baking, rather than positing a strange buttercream-like substance that doesn't melt.
    – Marti
    Aug 1, 2016 at 22:26
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    @Marti that doesn't mean it's not possible... many cakes (particularly bundt cakes) have fillings that are baked inside - Tunnel of Fudge, for example.
    – Catija
    Aug 2, 2016 at 22:58
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    I think Marti and Catija are both right there: the OP might well have seen cakes that were (skillfully) filled afterwards and would benefit from asking about filling without messing things up, but it's also interesting to ask about what you can actually bake inside of a cake.
    – Cascabel
    Aug 10, 2016 at 21:28

1 Answer 1


I have a few recipes that are made like that, and the general technique is:

1) Fill the cake tin with half of the batter you would use for a cake; 2) Spoon or pipe the required quantity of filling; 3) Fill the tin with the rest of the batter; 4) PROFIT!

It doesn't work with all fillings, considering that you need to have a filling that is heat resistant (buttercream is a no-no) and that doesn't expand when heated (nothing too airy).

The recipes I have call for brigadeiro (which is a kind of chocolate fudge made with condensed milk, powdered cocoa and butter, previously cooked), dulce de leche, fruit jam and one of them uses a mix of cream cheese, sugar and Bailey's, and all of them work very well.

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