Raspberry Cake Filling

A cake with tender, moist layers pairs perfectly with buttercream frosting, but a filling can take the dessert to another level. And making your own raspberry cake filling is a fantastic way to elevate your homemade cake recipes. You could certainly buy cake filling, but this DIY option is simple and delicious. It adds a pop of bold, fruity flavor to cakes made with vanilla, chocolate or even lemon.

This raspberry filling for cake starts with a frozen bag of raspberries and can be made in just 10 minutes. All that’s left to do is bake your favorite cake, wait for the layers and filling to cool, and start assembling. You’ll have an impressive dessert that’s ready to slice in no time.

Raspberry Cake Filling Ingredients

• Raspberries: Raspberries are the star of the show in this raspberry cake filling. The recipe uses frozen raspberries for fresh flavor and ease; pull the bag straight out of the freezer and start cooking.
• Sugar: Raspberries are naturally sweet, but a small amount of granulated sugar helps to sweeten the filling and break down the fruit.
• Cornstarch: Cornstarch is the best thickener for this raspberry cake filling.
• Water: Water serves as the liquid base for this recipe.
• Lemon juice: A small amount of lemon juice is added after the cake filling simmers. It cuts the sweetness to create depth and balanced flavor.

Directions

Step 1: Cook the raspberries

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In a small saucepan, combine the raspberries, sugar, cornstarch and water. Bring the mixture to a boil, then cook, stirring, for two minutes or until the mixture has thickened.

Step 2: Add lemon juice and chill

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Remove the saucepan from the heat. Stir the lemon juice into the filling, and allow it to cool slightly.

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Transfer it to a small bowl and refrigerate until it’s chilled.

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How to Use Raspberry Cake Filling

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This raspberry filling is an excellent choice for assembling layered cake recipes. The recipe makes 1-1/2 cups of filling, which is plenty for one or two layers. To use it:

• Let it cool: Keep the raspberry cake filling in the refrigerator until it has cooled completely.
• Make a frosting dam: Place the first cake layer on a cake stand or plate. Use a piping bag to pipe a dam of frosting around the outer edge of the cake layer. This circle of frosting will help to keep the filling in place and prevent it from seeping out on the edges.
• Spread the filling: Once the frosting dam has been added, add about 1 cup of the raspberry cake filling in the center of the dam. Spread it out to cover the cake layer.
• Add the next cake layer: Smooth the filling, then place the next cake layer on top.

After adding the filling, you can frost the cake with your favorite frosting. When assembling and frosting a layer cake with filling, it’s best to do a crumb coat (a thin layer of frosting that’s spread over the cake to smooth out any imperfections). Once the crumb coat sets, finish frosting the entire cake.

How to Store Raspberry Cake Filling

If you plan to use the raspberry cake filling immediately after it cools, store it in a small bowl in the refrigerator. For long-term storage, transfer the filling to an airtight container or a jar with a tight-fitting lid.

How long does raspberry cake filling last?

When stored properly in an airtight container in the fridge, raspberry cake filling will last up to four days.

Can you freeze raspberry cake filling?

You can freeze raspberry cake filling for up to two months. It’s a great option if you want to keep extra on hand for later! Transfer the cooled cake filling to a freezer-safe airtight container. Before you need to use it, allow the cake filling to thaw in the fridge overnight.

Raspberry Cake Filling Tips

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What are good frosting and cake pairings for raspberry cake filling?

Raspberry cake filling, vanilla cake and vanilla buttercream frosting are a classic combination, but there are plenty of other options. Try this cake filling with chocolate cake and a chocolate buttercream frosting, or go for even more fruit flavor with a lemon or orange buttercream frosting.

Can you remove the seeds from this raspberry cake filling?

Because this cake filling is made with real raspberries, there may be a few seeds in the mixture. While it’s completely fine to eat the seeds, you could also strain the mixture to get rid of them. Strain the finished filling through a fine-mesh sieve to make it even smoother.

What else can you do with raspberry cake filling?

Raspberry filling is a bit thinner than raspberry jam, but you can use it in place of jam in most instances. Spoon it over Greek yogurt for a snack, or drizzle it onto ice cream for a dessert. Mix it into homemade frosting recipes, or use it instead of syrup to top pancakes or waffles. Raspberry cake filling could also be used to make a fruity version of oatmeal sandwich cookies.