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Raspberry Cake Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 53 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup
  • Category: Dessert Filling
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This luscious Raspberry Cake Filling recipe is a perfect blend of fresh raspberries, sugar, and a hint of lemon juice, thickened with cornstarch to create a smooth, sweet, and tangy filling. Quick to prepare and cook, it adds a vibrant flavor and moist texture to cakes, cupcakes, or pastries. Whether you prefer it with seeds or strained for a silky smooth finish, this versatile filling is sure to enhance your baked goods with fresh berry goodness.

Ingredients

Raspberry Filling Ingredients

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

Instructions

  1. Cook the Raspberries: In a medium saucepan, combine raspberries, sugar, lemon juice, and salt. Cook over medium heat, stirring frequently, for 5 to 6 minutes or until the raspberries break down and release their juices.
  2. Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until fully dissolved and smooth. This mixture will help 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. Cook for another 2 to 3 minutes, stirring constantly, 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. Let the mixture cool for 5 to 10 minutes in the pan.
  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. It will thicken more as it chills.

Notes

  • Use fresh or frozen raspberries depending on availability; frozen should be thawed before cooking.
  • Straining the filling is optional; it removes seeds for a smoother texture.
  • Store the filling in the refrigerator for up to one week.
  • This filling can also be frozen for up to 3 months; thaw before use.
  • You can adjust the sugar quantity depending on the tartness of your raspberries or personal preference.

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