Raspberry Cake Filling

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This delicious homemade Raspberry Cake Filling is perfectly sweet and tart with intense raspberry flavor and easy to make from just 4 ingredients. Once you know how to make it, you can use it in so many applications from spreading between cake layers and filling cupcakes and pastries to serving alongside pancakes or waffles for brunch. It is so beautiful with ruby red color and even makes a wonderful topping on ice cream and yogurt. I use it to fill my White Chocolate Raspberry Cake.

raspberry cake filling in a jar with a spoon inside on a wooden board

WHY THIS RECIPE WORKS

Quick and easy to make - you only need 4 simple ingredients plus water to make this delicious filling and it is ready in less than 15 minutes.
Make ahead recipe - you can make this raspberry cake filling up to a week in advance of using in your desserts.
Tart and sweet flavor - this filling has the perfect balance of tartness and sweetness to add so much punch to your cakes. I like to have it on hand to stir into my oatmeal and yogurt for breakfast in the morning.
Delicious raspberry sauce - if you prefer a smoother sauce to use as a topping, you can simply strain out the seeds.

raspberry cake filling in a jar and on a spoon on a wooden board

INGREDIENTS FOR RASPBERRY FILLING

Raspberries - you can use fresh or frozen raspberries. Both will work in this recipe.
Sugar - simple white granulated sugar helps thicken and sweeten the filling. You only need 2 tablespoons to make enough to fill a 2 layer cake. It is meant to be a little tart since it is paired with cake and frosting. You can easily double or triple the batch to scale it up for a larger cake.
Lemon juice - although raspberries are already a bit tart, lemon juice adds a tanginess that brightens the flavor. Without it, the filling can taste a bit flat as though it is missing something. The reaction with citric acid and the pectin in berries will also help thicken the filling.
Corn starch - this is the thickener that will ultimate set the filling into a spreadable consistency.
Water - blending the cornstarch in water to create a "slurry" before adding it to the berries and sugar will help it disperse evenly so that you don't get clumps in the filling.

close up of raspberry cake filling in a jar with a spoon

STEP BY STEP INSTRUCTIONS

STEP 1). Cook down the raspberries. Combine raspberries, granulated sugar, and lemon juice together in a small saucepan (I also love this saucier) over medium heat. Cover and let cook for 3 minutes until the berries are thawed and start breaking down. Stir the mixture as it comes to a simmer, breaking up some of the raspberries as you stir.
STEP 2). Mix in corn starch slurry. Mix water with cornstarch in a very small bowl. Once the raspberries have broken down and are simmering, add the cornstarch mixture and stir it in.
STEP 3). Cook until thick. Continue to cook and stir until it begins to bubble and thicken. Once bubbling, cook for 15 seconds.
STEP 4). Cool. Pour the filling into a clean bowl and let cool completely at room temperature, then refrigerate for 1 hour until thoroughly chilled and set before using. Cover and store for up to 1 week in the refrigerator.

raspberry cake filling in a jar on a board with spoon inside

HOW TO USE RASPBERRY CAKE FILLING

This recipe makes about ½ cup (120ml) of raspberry filling which is the perfect amount to fill a 2-layer 8--inch cake. You can easily double or triple the recipe amounts to make more for a 3-layer cake or 9x13-inch cake. I used all of this recipe to fill my White Chocolate Raspberry Cake. Try it in one of these recipes:

Dark Chocolate Raspberry Cake
Strawberry Shortcake Cupcakes (with raspberry filling)
Best Vanilla Cupcakes (use it to fill the cupcakes and top with chocolate buttercream)
Triple Chocolate Cheesecake (as a topping instead of the ganache)
Perfect Vanilla Cheesecake (as a topping)

RECIPE FAQ

How to fill cakes with raspberry filling?

To use raspberry filling between cake layers, you need to make a buttercream "dam" which is a border that keeps the filling in place so it doesn't squeeze out the sides and show through the frosting. To do this, fill a piping bag fitted with a large round tip (or cut about ¾ inch off the tip of a ziptop bag without a piping tip) then pipe a thick amount of buttercream around the the edge of the cake to cover the perimeter. Then, spread the raspberry filling within the border.

Can I use raspberry cake filling to make cupcakes?

Yes! You can use this filling in place of the strawberry compote in my Strawberry Shortcake Cupcakes, or also try it with my Best Vanilla Cupcakes, Triple Chocolate Cupcakes, or replace the mousse in my Mocha Chocolate Mousse Cupcakes.

Try out these delicious cake recipes:

Baking with raspberries

Here are some of my latest raspberry recipes:

Christina Marsigliese

Perfectly sweet and tart raspberry filling for cakes, cupcakes, tarts and pastries. You can also enjoy this stirred into yogurt or oatmeal for breakfast!

5 from 1 vote

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Prep Time 5

Cook Time 10

Chill Time 1

Servings 0.5 cup

Ingredients

1 ½ cups (170g) fresh or frozen raspberries (do not thaw if using frozen berries)
2-3 tablespoon (25-40g) granulated sugar (I use 2 tbsp, but it depends on how sweet your berries are)
½ teaspoon lemon juice
2 teaspoon (5g) cornstarch
1 tablespoon (15ml) water

Instructions

Cook down the raspberries. Combine raspberries, granulated sugar, and lemon juice together in a small saucepan or saucier over medium heat. Cover and let cook for 3 minutes until the berries are thawed and start breaking down. Stir the mixture as it comes to a simmer, breaking up some of the raspberries as you stir.
Mix in corn starch slurry. Mix water with cornstarch in a very small bowl. Once the raspberries have broken down and are simmering, add the cornstarch mixture and stir it in
Cook until thick. Continue to cook and stir until it begins to bubble and thicken. Once bubbling, cook for 15 seconds.
Cool. Pour the filling into a clean bowl and let cool completely at room temperature, then refrigerate for 1 hour until thoroughly chilled and set before using. Cover and store for up to 1 week in the refrigerator.
NOTE: The raspberry sauce must cool down completely before using in cakes and cupcakes, so I recommend making it in advance.