Description
This easy raspberry cake filling recipe uses real fresh or frozen raspberries to create a bright, tart fruit filling that’s perfect for layer cakes, cupcakes, and tarts. Ready in 15 minutes with simple ingredients!
Ingredients
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- 2 cups raspberries (fresh or frozen – both work great!)
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- 1/2 cup granulated sugar
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- 2 tablespoons fresh lemon juice (freshly squeezed is SO much better!)
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- 2 tablespoons cornstarch
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- 2 tablespoons cold water
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- 1/2 teaspoon vanilla extract (optional)
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- Pinch of salt
Instructions
In a medium saucepan, combine your raspberries, sugar, lemon juice, and salt. Cook over medium heat, stirring frequently, for 5-6 minutes. You want the raspberries to break down and release all their beautiful juices
While your berries are cooking, grab a small bowl and whisk together the cornstarch and cold water until completely smooth.
Once your raspberry mixture reaches a gentle boil, slowly pour in that cornstarch slurry while stirring continuously. Keep stirring for another 2-3 minutes.
Remove the saucepan from heat and stir in the vanilla extract if you’re using it. Let the mixture cool in the pan for 5-10 minutes.
For a seedless, ultra-smooth filling (perfect for elegant white cakes!), pour the warm mixture through a fine mesh sieve into a clean bowl. Use a silicone spatula to press it through
Transfer your finished filling to a jar or airtight container. Let it cool fully at room temperature, then refrigerate until you’re ready to use it.
Notes
Stir Frequently – Especially once the slurry goes in! This prevents sticking and ensures even thickening
Test the Thickness – Dip a spoon in, turn it over, and run your finger through the coating. If it holds a clear line, you’re done!
Chill Before Using – The final texture really comes together after refrigeration
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Cake Filling
- Method: Stovetop
- Cuisine: American