Delicious and easy, this Raspberry Filling for Cakes is perfectly tart and sweet and spreads beautifully between layers of white or chocolate cake. It also keeps well in the frig or freezes well for weeks.
For ages I've bought pre-made fillings for my cakes. But not too long ago I had an order where the client asked for raspberry filling and I realized I was running low. Since I live in a very rural area where I can't buy cake fillings, I decided to make it this time. This is my favorite recipe for Raspberry Filling for Cakes.
This raspberry filling is really easy to make. I usually double the recipe and freeze half of it. That way I don't have to make it every time I have an order that calls for raspberry filling.
If I'm doing an especially large cake - such as a wedding order - I have even tripled the recipe. You know - just to be sure I have enough (although I almost always have too much 😉 ).
I most often use this recipe combined with my White Almond Sour Cream Cake (Wedding Cake), but it also is delicious with Chocolate Cake, if that's the way you roll.
The recipe is so simple - only calling for 5 ingredients (including water). While I most often make it with frozen berries, you can absolutely make it with fresh berries. Just note that you may have to adjust the cornstarch and water a little to get the right consistency).
Looking for another income stream for your business? Check out this ebook:
Again - I live in a rural area and running to a store to buy fresh raspberries is usually not an option. But I can keep a stash of frozen ones on hand all the time.
Raspberry Filling for Cakes
One last note. I almost always spread a thin layer of raspberry filling directly on the cake in between the two laters. Then I top it off with buttercream (cream cheese buttercream or vanilla buttercream 99% of the time). But if you don't like the idea of that - you can absolutely mix this raspberry filling into the buttercream - in essence, making a raspberry buttercream 🙂
I rarely do this but I have once or twice and it works beautifully!
While I was shooting the pics for the cake, I decided to take one picture with a bite on a fork:
Then my kids asked if they could have some. Next thing I know - here's what my beautiful slice of cake looked like:
Haha... leave it to my kids to destroy a piece of cake in about two seconds flat. On the other hand, I can confidently say that even my kiddos love this Raspberry Filling!
Cake Recipes that need Raspberry Filling
Alrighty, here's the printable recipe for you:
PrintRecipe
Raspberry Filling for Cakes
- Total Time: 40 minutes
- Yield: 2 cups 1x
Description
Delicious and easy, this Raspberry Filling for Cakes is perfectly tart and sweet and spreads beautifully between layers of white or chocolate cake. It also keeps well in the frig or freezes well for weeks.
Ingredients
4 cups of frozen raspberries
¾ cup white sugar
½ cup water, divided
2 teaspoons lemon juice
3 Tablespoons corn starch
Instructions
In a small pot, add the raspberries, sugar, ¼ cup water, and lemon juice. Bring to a boil.
Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes.
Remove from heat and using a sieve, strain out the seeds. I use a silicone spatula to press the mixture into the sieve to squeeze out all of the juice into a bowl and leave the seeds.
 Pour the syrup back into the pot. Â
In a separate small bowl, mix together the cornstarch and remaining ¼ cup water bowl until dissolved.Â
Whisk it into the raspberry mixture.
Bring mixture to a boil again, stirring constantly to prevent sticking and scorching. Turn the heat down and continue cooking until thickened, about 5 minutes. If you prefer a thicker filling, you can add more cornstarch/water mixture a teaspoon at a time until the desire thickness. Â
Cool in the refrigerator for at least 30 minutes. I prefer overnight.
Notes
Adapted from AllRecipes.com.
You can use fresh berries, but you may have to adjust the water/cornstarch amounts to get the desired thickness.
This filling can be refrigerated for several days or frozen for 2-3 weeks. Thaw in the frig overnight before using.
You can also substitute or mix strawberries and blueberries.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: raspberry, raspberry filling, filling, cake, filling, white cake, chocolate cake, berries, desserts
William Grandez
I like your Raspberry Recipe, it will see very easy and Tasty
★★★★★
Rose
Thanks!
Angie b
Made this with blackberries this past weekend. I ended up using a whole extra cup of sugar as the berries were super tart. I also added more cornstarch. It was so good. I was glad I had a little left over. I Used some to fill macarons and my kids have been eating the rest with toast in the morning. Will be my go to recipe from now on. Thanks for sharing.
★★★★★
Rose
That sounds incredible!
Debi Yakel
Rose!! Imagine my surprise!! I was scrolling Pinterest looking for a cake recipe,and frosting/filling. I've been ask to make a birthday cake for our small group from church (just about 15-18senior adults)
And there you were!!! As you know I am not a baker, I'm a seamstress. But I can't wait to try this recipe this week
Dana
Hi Rose, would this filling hold up under fondant? I’d like to use it in just a 2 layer fondant covered cake and do as you suggested with a layer of buttercream and a layer of filling on top, as opposed to making a mixed buttercream. I’m wondering if the raspberry filling will ooze out, and how far in advance (days) I could fill the cake; I’m worried the cake will get soggy. I appreciate any thoughts on this.
Thank you, Dana
Rose
I use this in between layers of cakes with fondant. I put the filling directly on the bottom layer, then cover it with buttercream and the top layer and I don't have any problems. I've done in a day or two in advance and have no soggy issues. It's a really thick filling - almost like jam, so it doesn't really soak into the cake.
Dana
Thanks! One more question: do you pipe a wall first to hold the filling in? And I guess you pipe the buttercream on top of the filling; I can’t see trying to spread it...?
I guess that’s 2 questions lol.
Rose
I always pipe a wall - but again, my layer of raspberry is SO thin - it's not going to ooze out. Sometimes I spread it out and sometimes I pipe it. Either works okay.
Lyla
What frosting do you recommend for the chocolate cake and this raspberry filling?
Rose
I honestly don't like the combo of chocolate and raspberry, so it's not something I've ever done. But I've seen it done with both vanilla and chocolate frosting, so I guess whichever appeals to you the most?! Here are those recipes: https://rosebakes.com/chocolate-buttercream-frosting/ or https://rosebakes.com/VanillaButtercream.
Lyla
What filling would you recommend for your chocolate cake? I’m not sure I want to go with something that would need immediate refrigeration. Thank you!!
Chase Hobbs
Perhaps I missed this somewhere--do you know about how much filling this recipe makes? I'm planning to core and fill 2 dozen cupcakes and I don't want to have a lot of filling leftover. I'm wondering if I can get away with halving the recipe.
Susan
Hi Chase! This recipe will make about 2 cups. Hope you enjoy it!
Sara
Hi I've got a wedding cake soon and they are wanting a cake with strawberry filling. I do not want to have to refrigerate the cake once its iced. Does this have to be refrigerated? If not how long can it stay at room temp in a cake?
Rose
I do recommend refrigeration.
Sara
Does this have to be refrigerated or can it be left out. Once it is on the cake how long will the cake be good kept at room temp? thank you!
Susy
Hello there! First off, I made this to use in my husbands birthday cake and it was amazing!! I wanted to make raspberry swirl cheesecake- do you think I’d be able to use this raspberry and put it in the oven when baking without any issues?
★★★★★
Rose
I hvaen't ever tried that but I imagine it would work great!
Nicki
Thank you for your posts. They contain very useful ideas. It took me years to find some recipes that work really well. Thank you for sharing!
marcie
Hi Rose,
i love your recipes i made the raspberry filling and a white boxed cake. I have never in my life made a cake with any filling. I have taught my granddaughter how to make vanilla buttercream frosting from scratch. I tried yours with rosses and for doing this for the first time? I think it turned out wonderful. Its not too sweet but not bland the raspberries were given to me by a neighbor and because I couldnt find a recipe until i found you i had froze them. This cake turned out to be wonderfully easy i made the raspberry filling the day before.
Let it sit in the fridge overnight i needed to add a little sugar, i rarely measure stuff, and my decorating skills are non existent but it doesn't look too bad.. lol thank you
★★★★★
Tammie
I 1/2 the recipe each time I've made it (except for the first time. I did have a lot left over so in the freezer it went) and they all came out wonderful. Last week I made the raspberry (again) that I used on a 3 layer chocolate cake. After filling my layers I laid down about a 6in circle of the filling on the top and then used a white chocolate frosting to cover the rest of the cake. I also toasted some sweetened coconut flakes and put that all over the frosting. That's such a good cake. Today I made this with frozen blueberries and strawberries. I also made a Pavlova. Since I don't have fresh fruit to put on it I'm just going to use these 2 fillings by piping dollops all over. I'm also going to add some homemade lemon curd into the whipping cream. Can NOT wait to taste my creation. Thanks for the recipe. I love when I come across one that's easy to scale down if I need to....
★★★★★
Debra Lyn
So this is precisely the recipe I want to use for my sister’s wedding cake! If I want to add the alcohol for fun should I use a small amount of water less and add the razz alcohol after it’s cooked?!
Rose
I've never done this with alcohol but I don't see why you couldn't sub some of the water with alcohol.
Alyssa
I made this and so far, it came out awesome! How should bring the filling to a smooth, spreadable consistency after being in the fridge all night? It’s got a jello-o like consistency.
Rose
I like to set it out and let it come to room temp and it's usually ok. If it's still too thick and congealed, you can microwave it for a few seconds and it'll be great!
ashok
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
★★★★★
Rose
I'm so happy to hear this!!
Jp
just tried this now, does it supposed to be slimy or i did it wrong?
Rose Atwater
I'm sorry it didn't turn out as you expected. I would not consider the texture to be slimy but it is a thick fruit spread/syrup.
anna
Can this be used on its own in between layers or does it need buttercream to help hold?
★★★★★
Rose
I have used thin layers between cakes but it cannot be a thick layer.