Raspberry filling that is sweet, tangy and perfect for filling your cake
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.
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
- 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.
- 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.
- 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.
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 Recipe
- 3 cups (3 cups) fresh or frozen raspberries
- 5 oz (141 g) sugar
- 1 Tbsp (1 whole) lemon zest
- 1 Tbsp (1 Tbsp) fresh lemon juice
- 1 ounce (2 Tbsp) water 4 Tbsp
- 1 Tbsp (1 Tbsp) corn starch
Raspberry Filling Instructions
- 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).
- 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.