Copycat Costco Cake Filling Recipes

COPYCAT COSTCO SHEET CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, mix white sugar, flour, baking powder, baking soda, and salt.
• Add in the eggs one at a time and continue mixing.
• With the mixer running, add in two cups milk, four teaspoons vanilla extract, and vegetable oil. Mix until just combined.
• Generously spray two 9" x 13" cake pans with cooking spray. Add a piece of parchment on the bottom of the pan to be sure your cake won't stick to the pan. Divide the batter between the two cake pans and place in the oven. Bake cakes for 20 minutes until light golden brown. A toothpick inserted into the cake will tell you if the cake is completely baked.
• Remove cakes from the oven and allow to cool while you prepare the filling and frosting.
• In the bowl of a stand mixer fitted with the whisk attachment, add the two cups heavy whipping cream and half a cup of milk. Begin whipping your cream, and then add in the powdered pudding mix. Whip the mixture until the ingredients are combined, and then increase the speed to whip the mixture into a thick mousse.
• For the buttercream frosting, add the softened sticks of butter to the mixer fitted with the paddle attachment. Whip the butter until smooth and gradually add in two cups of powdered sugar while the mixer is running. Gradually add in half a cup of milk. Add in four teaspoons vanilla extract. Continue to gradually add in the rest of the powdered sugar while the mixer is running, scraping down the sides of the bowl with a spatula as needed. Once all ingredients are incorporated and your frosting begins to form, increase the speed of the mixer to whip the frosting.
• Fill the cake by placing one cake layer on a cardboard cake board or platter. Cover the first layer with the mousse filling, and then top it with the second cake layer. Frost the top and sides of your cake, and decorate as desired.

TUXEDO CAKE

Steps:

• Preheat your oven to 350°F, grease and line 2 8-inch cake pans with parchment paper.
• Sift and mix the dry ingredients in a small bowl.
• Cream together the butter and sugar until lightened.
• Whisk in the eggs and vanilla extract until fluffy.
• Whisk in the oil and sour cream until incorporated.
• Fold in half of the dry ingredients, then the buttermilk and coffee. Fold in the last of the dry ingredients until just combined.
• Bake the cakes for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Cool in the tins for a few minutes, then remove and cool on a wire rack completely.
• Sift and stir the dry ingredients for the brownie.
• Melt the chocolate and butter in a bowl.
• Whisk the eggs, sugars, and vanilla extract until fluffy.
• Whisk in the chocolate mixture until thick.
• Fold in the dry ingredients.
• Pour the batter into a 9x5 loaf pan, greased and lined with parchment paper. Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs. Cool on a wire rack after resting in the pan for a few minutes.
• Melt the chocolate and butter.
• Whip the egg whites with the salt and cream of tartar until it reaches stiff peaks. Mix in half of the sugar while whipping.
• Whip the cream to stiff peaks.
• Whisk the eggs, sugar, and vanilla extract over a double boiler until thick and pale. Mix in the chocolate mixture.
• Fold in the egg whites, then fold in the cream until just combined.
• Pour over a prepared cake layer.
• Add chopped brownies pieces over top. Chill for an hour.
• Whisk the cream to stiff peaks.
• Whip the cream cheese until lightened.
• Melt the butter and white chocolate. (It may separate, that is okay).
• Whisk into the cream cheese until combined.
• Fold in the cream until incorporated.
• Pour over the chocolate mousse layer.
• Add the top layer of cake over top, and chill the cake overnight.
• Remove the foil, and clean the edges with a flat edge.
• Melt the chocolate and cream together. Wrap the edge of the cake in plastic wrap, and pour the ganache over the cake. Chill for at least 2 hours before serving. This cake tastes better over time.
• Slice into 12 slices.
• Enjoy!

EASY VANILLA CAKE FILLING

Steps:

• Beat cream cheese until smooth. Add powdered sugar and beat on low until incorporated then turn the speed up and beat until smooth.
• Slowly add the cream and whip on slow until it is well incorporated and smooth.
• Slowly pour in the powdered instant pudding mix. Increase the speed and whip for 2 to 3 minutes until it is thick.

COPY CAT COSTCO MOUSSE CAKE FILLING

Steps:

• Combine all in a bowl and mix with hand blender until smooth and thick.
• For Vanilla - Use Vanilla flavored pudding.
• For Milk Chocolate - Use chocolate pudding.
• For dark chocolate - Use chocolate pudding and add 2 T cocoa powder (or more to your liking).
• For cheesecake flavored - Use cheescake pudding.
• Be sure to use it on cooled layer cakes and refrigerate it after it is mixed and/or on the cake. You can use fat free milk if you want to but it is no where near as rich, thick and creamy.

WHITE CHOCOLATE VANILLA CHEESECAKE MOUSSE (COSTCO COPYCAT)

Steps:

• In a small bowl, melt white chocolate in microwave (heat for 30 seconds, stir, and repeat until completely melted smooth).
• In a medium bowl beat heavy cream until it holds soft peaks.
• In a medium bowl, beat pudding into milk for 2 minutes.
• In a large bowl beat together cream cheese, confectioners' sugar, vanilla, and a pinch of salt until creamy smooth. Beat in the melted white chocolate.
• Stir the pudding into the cream cheese mixture. Stir in 1/3 of the whipped cream into the cream cheese mixture to lighten. Then fold in another 1/3 of the whipped cream and then fold in the remaining 1/3.
• Chill 15 minutes and use as a filling for a cake.