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Fresh Raspberry Cake Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 33 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: About 1 cup of filling
  • Category: Cake Filling
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Cake Filling recipe offers a luscious and vibrant topping perfect for cakes, cupcakes, or pastries. Made with fresh or frozen raspberries, sugar, and lemon juice, it’s thickened with cornstarch for a smooth, glossy texture. The optional vanilla adds a subtle depth of flavor, making it an irresistible sweet and tangy complement to your baked goods.

Ingredients

Filling Ingredients

  • 2 cups raspberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1/2 teaspoon salt (a pinch)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Cook the Raspberries: In a medium saucepan, combine the raspberries, sugar, lemon juice, and salt. Place over medium heat and cook while stirring frequently for 5 to 6 minutes, until the raspberries break down and release their juices.
  2. Make the Cornstarch Slurry: In a small bowl, whisk together cornstarch and cold water until fully dissolved and smooth to create a slurry that will thicken the filling evenly.
  3. Thicken the Filling: Once the raspberry mixture reaches a gentle boil, slowly pour in the cornstarch slurry while stirring continuously. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens enough to coat the back of a spoon.
  4. Add Vanilla (Optional): Remove the saucepan from heat and stir in the vanilla extract if using. Allow the mixture to cool in the pan for 5 to 10 minutes.
  5. Strain if Desired: For a seedless filling, pour the warm mixture through a fine mesh sieve into a clean bowl, pressing gently with a spatula to extract as much liquid as possible.
  6. Cool Completely: Transfer the finished filling to a jar or airtight container. Let it cool fully at room temperature, then refrigerate until ready to use. The filling will thicken further as it chills.

Notes

  • Use fresh or frozen raspberries; if using frozen, no need to thaw before cooking.
  • Adjust sugar to taste based on raspberry sweetness.
  • Straining is optional but recommended for a smoother texture without seeds.
  • The filling can be stored in the fridge for up to one week.
  • This filling pairs beautifully with vanilla, chocolate, or lemon cakes.

Find it online: https://slsrecipes.com/fresh-raspberry-cake-filling-recipe/