Raspberry Filling

Date Posted:

Last Updated:

Raspberry filling that is sweet, tangy and perfect for filling your cake

I love making raspberry filling for my cakes. It goes really well with lemon cake, vanilla cake or even chocolate cake

raspberry filling

This raspberry filling comes together really quickly and is perfect for filling a cake. You can even use other types of berries instead of raspberries to make cake fillings. 

I like to use frozen raspberries for my filling but in the summertime when we have LOADS of fresh raspberries, I always use up what we can’t eat and make it into raspberry filling and then freeze so I can use it later. 

lemon cake with raspberry filling

When I use raspberry filling in between my cake layers, I just do a thin layer with a dam of buttercream around the outside edge to keep it from oozing out the sides. But I have also mixed the raspberry filling in with my easy buttercream like in my lemon raspberry cake and it was amazing and delicious. 

To make raspberry buttercream, just combine the cooled filling with a little of my easy buttercream and whip until combined. 

If you want a seedless raspberry filling, puree the raspberries first and push them through a mesh strainer with a spatula. I personally don’t mind seeds but I know some people have a thing about that and that’s totally ok. 

How to make raspberry filling

  1. Like I said, you can use fresh or frozen raspberries. I tend to just throw them in the saucepan with the sugar and start heating them before I blend with the immersion blender to break up the berries. You can also blend before you start cooking, especially if you’re going to to strain out the seeds. Once the berries are bubbling, you can add in the thickener.
  2. Combine the cornstarch and the water in a cup and just whisk until smooth. This is called a slurry. The water has to be cool or it will get lumpy and you can’t just add cornstarch straight into the bubbling berries or you’ll get lumps. Lumps of cornstarch look and taste gross. Trust me lol. 
  3. Pour the cornstarch into your hot berry mixture and turn your heat to med-low. Continue stirring with a spatula until everything thickens and the cornstarch turns clear. I love the glossy look of the berries and the filling after the cornstarch thickens. 

cooling raspberry filling

When I need to use my filling right away and get it to cool faster, I pour my filling into a cake pan and put it in the fridge. Spreading the filling out so that it’s thinner increases the surface area and allows the filling to cool faster. 

You can store raspberry filling in the fridge for up to a week or freeze for 6 months in an airtight container. I love having some on hand whenever I need some delicious fresh filling for my cakes but I have been known to simply slather it on some cake scraps for lunch. Don’t judge me haha!

raspberry filling for cake

Raspberry Filling

Delicious raspberry filling that is sweet, tart and perfect for filling a cake

Course Dessert
Cuisine American
Keyword raspberry
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 oz
Calories 128 kcal
Author Liz Marek


Raspberry Filling Recipe

  • 3 cups fresh or frozen raspberries
  • 5 oz sugar
  • 1 Tbsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 4 oz water
  • 1 Tbsp corn starch


Raspberry Filling Instructions

  1. Combine raspberries and sugar in a sauce pan and bring to a boil. Use an immersion blender to make the filling smooth (or leave chunky if you prefer).  

  2. Combine your cornstarch and water to make a slurry. Pour it into the raspberry mixture and let it simmer until mixture is clear and thickened. Remove from heat, stir in lemon juice and zest and let cool before using. 

    Store leftovers in the fridge for up to a week or freeze for 6 months. 

Recipe Notes

The most delicious lemon raspberry cake recipe ever! Lemon cake full of flavor and filled with fresh raspberry filling

Nutrition Facts
Raspberry Filling
Amount Per Serving
Calories 128 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 45mg1%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 30g33%
Protein 1g2%
Vitamin A 10IU0%
Vitamin C 9mg11%
Calcium 8mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

raspberry filling

The Sugar Geek Show