raspberry cake filling

This recipe is simple and adds fresh flavor to your favorite cake or cupcake recipe! It will fill one 8&quot; or 9&quot; two layer cake or 12 cupcakes. This makes about 1 1/4 cups of filling. Recipe includes a how-to video!

Raspberry Cake Filling

sugar ((65 grams))

cornstarch

raspberries (8 ounces (226 grams))

water

lemon juice (optional, but recommended

Combine sugar and cornstarch in small saucepan and whisk until combined.

Add raspberries, water, and lemon juice and stir together until all ingredients are combined.

Turn stovetop heat to medium (Important! don’t increase the heat above this, you want everything to heat slowly so the sugar dissolves and the mixture thickens properly) and cook, stirring almost constantly, until berries release their juices and mixture begins to bubble (it usually takes about 7 minutes for my mixture to begin to bubble).

Continue to cook, stirring constantly, until thickened (this usually takes me about 2 minutes). Remember that the filling will continue to thicken as it cools, you don’t want it to become pasty in the saucepan or it will be too thick after cooling

Transfer to a heatproof container and allow to cool to room temperature before spreading over cake. If not using immediately, store in an airtight container in the refrigerator for up to a week. If mixture is too thick to spread over cake after refrigerating, briefly heat it in the microwave for several seconds until it is a spreadable consistency.

https://embed.mediavine.com/videos/bm6otkaygvhxefqwtdjl

A simple recipe for raspberry cake filling. Today's recipe is easy and can be made on the stovetop with fresh or frozen raspberries.

Classic crepes layered with sweet raspberry cream with a hint of almond sandwiched in between the layers creating a beautiful crepe cake

Raspberry Cream Crepe Cake

milk

eggs

butter

sugar

vanilla

almond extract

salt

flour, sifted

raspberries

lemon juice (the juice of about 1 lemon)

heavy whipping cream

cream cheese

lemon

whipped cream mixture

raspberry sauce

This Raspberry Almond Poke Cake is seriously delish! It's a wonderful almond cake soaked with sweetened condensed milk and pureed raspberries, which make it a little sweet and a little tart. Topped with a light almond whipped cream!

Raspberry Almond Poke Cake

15.25 oz box white cake mix (plus ingredients on box)

tsp almond extract

sweetened condensed milk

oz raspberries

tbsp sugar

almond slivers

1. Preheat oven to 350 degrees. Grease a 9&#215;13 cake pan.

2. Add dry cake mix, cake mix ingredients and almond extract to a mixer bowl and mix according to box instructions.

3. Pour batter into cake pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

4. Once cake comes out of the oven, poke holes in the warm cake with the end of a wooden spoon or something similar.

5. Pour can of sweetened condensed milk over the cake and allow to soak into the holes.

6. Place raspberries, sugar and water into a food processor and puree until smooth.

7. Pour pureed raspberries over the cake and allow to soak into the holes.

8. Place cake in refrigerator for 2-3 hours while it cools and soaks up mixture.

9. To make the whipped topping, whip heavy cream until it begins to thicken.

10. Add powdered sugar and almond extract and whip until stiff peaks form.

11. Spread whipped topping onto completely cooled cake. Topped with raspberries and almond slivers.

12. Refrigerate cake until ready to serve.

I made this for my adult daughter’s birthday. She requested raspberries and almond with a light frosting so this fit the bill! We all loved it. The only thing I wasn’t sure of was how many holes to poke. The condensed milk seemed to fill the holes and the raspberry purée seemed to stay mostly on top. But it was delicious! 

This raspberry cake filling is the perfect consistency, and is packed with that delicious tart raspberry flavor! It&#x27;s sure to elevate any dessert!! It&#x27;s great inside of cakes, cupcakes, and even cookies.

raspberries (500 grams)

sugar (150 grams)

lemon juice (12 grams)

cornstarch (31 grams)

Mesh Strainer

Sauce Pot

If possible, make the raspberry filling in advance!...

If possible, make the raspberry filling in advance! The extra time will allow the filling to thicken and develop its flavor.

Place the frozen or fresh raspberries, granulated sugar,...

Place the frozen or fresh raspberries, granulated sugar, lemon juice and lemon zest, and 1/4 cup of water in a saucepan and heat over medium high heat.

Stir the mixture until it begins to boil.

Lower the heat to medium-low, and allow the...

Lower the heat to medium-low, and allow the filling to simmer for 10-15 minutes.

Turn off heat and remove the pot from...

Turn off heat and remove the pot from the stove. Pour the filling into a metal strainer suspended over a medium sized bowl, and push through using a rubber stapula. Use a decent amount of pressure to really get all the liquid through the sieve. You should be left with about 1/2 cup of seedy pulp.

In a separate small bowl, make a slurry...

In a separate small bowl, make a slurry by combine the remaining 1/4 cup of water with the cornstarch. Stir until the cornstarch has fully dissolved into the water.

Add this cornstarch mixture into the strained raspberry...

Add this cornstarch mixture into the strained raspberry filling, and stir until it is incorporated.

Rinse out your pot and pour the filling...

Rinse out your pot and pour the filling back into it (you don't want any residual seeds getting into the filling).

Heat at a medium high heat, and be...

Heat at a medium high heat, and be sure to stir constantly during this stage to prevent the filling from burning.

Cook until the mixture begins to boil, then...

Cook until the mixture begins to boil, then reduce the heat to medium low.

Continue to stir, and cook for a few...

Continue to stir, and cook for a few additional minutes.

Turn off heat and pour the raspberry filling...

Turn off heat and pour the raspberry filling into a separate bowl to cool. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.

https://mediavine-res.cloudinary.com/video/upload/whrvuja3mvpq0ggv027n.mp4

This white chocolate raspberry cake recipe is made with fluffy white cake layers, and its white chocolate frosting is perfectly balanced with a tart raspberry filling!

White Chocolate Raspberry Cake

An easy raspberry filling for cupcakes, doughnuts, cakes, and pastries!

Easy Raspberry Filling

corn starch

Add frozen raspberries to a medium saucepan and heat over medium-high until berries break down, about 10 minutes.

Bring raspberries to a light boil, stir in sugar, and return to a boil.

In a separate small bowl, whisk together corn starch and water and pour into the raspberries.

Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.

Bottle up and store in the fridge or freezer, or use right away.

https://content.jwplatform.com/videos/HYS1v9Pm.mp4

This Easy Raspberry Filling recipe takes just four ingredients and 20 minutes to make! It’s the perfect addition to cakes and pastries!

A quick and easy Raspberry Cake Filling can turn the most basic cake into something decadent and special. Made with fresh or frozen raspberries, this sweet-tart element adds a fun, fruity twist to your favorite desserts like cakes, cupcakes, brownies, and donuts!

sugar ((100 grams))

lemon juice

Combine raspberries and sugar in a medium saucepan.

Cook over medium heat, stirring frequently, until the raspberries release their juices and break down, about 8-10 minutes.

In a small, separate bowl, whisk together the cornstarch, lemon juice, and water to create a slurry. Add to the raspberry mixture while stirring and continue to cook another 1-2 minutes until thickened and goes from cloudy to clear. The filling will continue to thicken as it cools, so it shouldn&#39;t be too thick and paste-like in the pan.

Remove from heat and cool completely before using to fill a cake.

Using fresh or frozen raspberries and just 5 other ingredients, this raspberry cake filling comes together in less than 15 minutes. Make it in advance so it has time to cool completely before assembling your cake. For best results, I recommend spreading a layer of frosting on your cake layer, piping a frosting dam around the edge, and then spreading the raspberry filling inside the frosting border. See above for a visual.

(67 grams) granulated sugar

vanilla extract

Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Combine cornstarch mixture, raspberries (no need to thaw if using frozen), granulated sugar, and lemon juice in a medium saucepan set over medium heat. Using a silicone spatula, stir the mixture, mashing the raspberries as they begin to thaw and soften.

Bring to a boil and let it boil for 5 full minutes, stirring occasionally. Remove pan from heat and stir in vanilla extract.

Allow the raspberry filling to cool at room temperature for 10–15 minutes, then transfer it to a bowl or container and place it in the refrigerator for at least 4 hours and up to 1 week (the longer, the better). No need to cover it; but if refrigerating for longer than 4 hours, cover tightly. It will continue to thicken up as it chills. Raspberry filling must be completely cooled before using in your cake. If freezing, see Note below for instructions.

To fill cake: You can use the completely cooled and thickened raspberry filling to fill a 2-layer or 3-layer cake. You&#8217;ll have the most success with this raspberry filling if you partner it with some frosting filling; it really needs a buttercream base layer to keep the cake layers stable. Spread a thin layer of buttercream/frosting on your cake layers, to work as the sturdy base for your raspberry filling. Doesn&#8217;t need to be much; just a thin layer. You also need a buttercream &#8220;dam&#8221; around the cake layers to keep the jammy raspberry filling inside the cake layers. Spoon some buttercream into a piping bag fitted with a large round tip, such as Wilton 2A. Pipe a border around the cake. Then, spread the raspberry filling inside the buttercream border. An offset spatula is helpful for spreading. Assemble next cake layer on top, and repeat. For a 3-layer 8-inch or 9-inch cake, use a heaping 1/2 cup between each layer. For a 2-layer 8-inch or 9-inch cake, use about 3/4 cup filling; you&#8217;ll have some left over. See Note below for other cake sizes.

To fill cupcakes

With a sharp knife, cut a circle in a cooled cupcake, and remove the center, which will be roughly the shape of a cone. Using a small spoon, fill the middle of the cupcake with as much raspberry filling as you can. (Usually between 1–2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the round piece back on top of the filling. Repeat with remaining cupcakes. Makes enough filling to fill 2 dozen cupcakes. Or fill 1 dozen, and have some filling left over.

Cake or cupcakes filled with raspberry filling and topped with buttercream are typically fine covered at room temperature for 1 day. Cover and store in the refrigerator after that.

I made this raspberry filling for your 3 layer lemon cake (one of my favourites). The frosting "dam" broke at one part on the lower layer and the jam leaked out a bit. I think next time I will use buttercream instead of the cream cheese buttercream for extra stability in the jam layer. The cake was a huge hit at the party, thank you! I think the seeds are pretty noticeable but also this adds to the raspberry-ness of the experience. Especially great to get a strong flavour using frozen raspberries when they are out of season. Will definitely make again, thank you :-)

Sally your recipes are awesome, and great way you explain is simple and without flaws. Thankyou you're the best. God bless those hands.

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The most viewed raspberry cake filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine