Homemade Cream Filled Individual Sponge Cakes

Homemade Cream Filled Individual Sponge Cakes


"Easy to make homemade version of the famous filled yellow cakes! The longer you beat it, the better the filling becomes."

Ingredients 1 h 15 m {{adjustedServings}} servings 206 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bake cake according to package directions in a 9x13 inch pan. Cool and cut into bars. Cut each bar in half lengthwise to make two layers.
  2. In a large bowl, beat butter with an electric mixer until creamy. Beat in shortening, a little at a time, until fluffy. Gradually beat in sugar. Combine evaporated milk and vanilla and beat into filling, scraping the bowl, until fluffy.
  3. Sandwich the bars with the fluffy filling.
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Reviews 13

  1. 15 Ratings


I didn't like the cream filling. I made it over using confectioner's sugar and 2% milk and it was much better.


Very yummy. I altered the recipe to include two boxes of jiffy white frosting and powdered sugar instead of just white sugar because of the unique taste the jiffy mix has. Also, instead of cutting bars and splitting, I just split the whole cake, frosted, then reassembled. The cream was great and thick enough to not splooge out too much when taking a bite!


I made these yesterday. I needed something to make for my kid's lunches. I did the recipe exactly as stated. They came out great. Next time, after the cake has been taken out of the pan and cooled, I am going to put the cake in the freezer before I cut it to make the bars. Just make it easier with the cake partially frozen. I put them in individual sandwich bags and put in the fridge so they will have snacks for the next few days for school. Thanks for the recipe!!