Raspberry Cake Filling

Homemade raspberry cake filling is a simple recipe to make and pairs perfectly with my lemon cake, vanilla cake, angel food cake, or even chocolate cake. All you need is five ingredients!
↓ Recipe Never Miss A Cake
Total Time: 10 mins
Serves: 12 oz
finished raspberry filling in a mason jar.

This raspberry cake filling recipe is perfect for cake layers. It’s thick enough to stay put but doesn’t lose that smooth texture. You can even use it as a cupcake filling, make fresh raspberry macarons, or mix it into Swiss meringue buttercream to make raspberry buttercream.

finished raspberry filling in a mason jar.

Did you know you can use this recipe with different fruit puree mixtures to make different flavors? Blackberries, strawberries, marionberries, the list goes on. Just switch up the lemon for other spices that might compliment the mixture. Sometimes I even add in some pure vanilla extract to make a raspberry and cream kind of flavor. You can also swirl the seedless raspberry filling into vanilla cake or bundt cake to make a raspberry swirl cake.

Raspberry Cake Filling Ingredients

raspberry filling ingredients.Fresh or frozen raspberries will work for this recipe! If you’ve got a lot of fresh raspberries to use up, make a big batch of this fruit filling and freeze it to use later. If you don’t have fresh raspberries then it’s really more cost-efficient to buy them frozen. Bonus: frozen berries are picked at the peak of ripeness and are always very sweet and delicious!

Lemon zest and lemon juice will add some brightness and flavor to your raspberry filling that is lost during cooking. Don’t worry, your filling won’t taste like lemons.

ClearJel is similar to cornstarch but stays clear when it’s cooked and keeps a smooth consistency even when cooked at high temperatures. If you don’t have ClearJel you can substitute with equal parts corn starch.

Making the Raspberry Cake Filling

  1. Add your raspberries and sugar to a medium-sized saucepan over medium heat.hand pouring sugar onto raspberries in a pot.
  2. Heat your raspberry puree until it begins to bubble. Increase the heat to medium-high heat if needed.raspberries bubbling while being cooked in a pot.
  3. Protip – If you would like seedless raspberry cake filling, then strain your mixture through a fine mesh strainer to remove the seeds, and then return the mixture to the saucepan and bring it back to a bubble. raspberry filling being strained into a bowl to remove the seeds
  4. In a small bowl, combine the water and the ClearJel (or cornstarch) and mix until smooth. Don’t just add the ClearJel or cornstarch directly to the hot liquid or you’ll end up with lumps of thickener in your filling.hands whisking water and cornstarch together.
  5. Add your ClearJel mixture (or cornstarch slurry) to the hot liquid and mix for one more minute to thicken the mixture.hand pouring cornstarch slurry into cooked raspberries in a pot while stirring.
  6. Add in the lemon juice and lemon zest and continue cooking for one more minute.hand pouring lemon juice into raspberry mixture in a pot.
  7. Transfer the mixture to a heat-proof container and cover it with plastic wrap (so that it’s touching the surface) and allow it to cool to room temperature or place it into the refrigerator to cool before using it. Pro tip – If you pour the raspberry filling onto a sheet pan or cake pan and place it into the fridge, it will cool faster.cooling raspberry filling in a cake pan

Using the Raspberry Cake Filling

If you’re making this raspberry filling for a cake, you’ll want to prepare your cake so that your cake layers don’t slip around or the filling doesn’t ooze out the sides of cakes.

  1. Make sure your raspberry filling is fully cooled down before you use it.
  2. Pipe a dam of buttercream around your cake layer and spread a thin layer of your raspberry filling inside. The buttercream keeps the filling from oozing out the sides of the cake.
  3. Keep your raspberry filling layer thin. No more than 1/4″ thick.
  4. If you want more raspberry flavor, you can mix some of the raspberry filling in with buttercream or even whipped cream. Not only does it make a gorgeous pink color but it tastes freaking delicious! hand holding spoon pouring raspberry filling into bowl of buttercream
  5. You can use the leftover raspberry filling for donuts, cupcakes, thumbprint cookies, homemade hand pies, or just freeze the raspberry mixture in an airtight container to use later!finished raspberry filling in a mason jar.

For more information on how to frost and decorate your first cake, you can watch my free tutorial on how to decorate your first cake. In this cake tutorial, I show how to bake perfect cake layers, how to stack, crumb coat, make the perfect final coat of buttercream, and how to decorate.

FAQ

Does raspberry filling need to be refrigerated?

Fresh fruit filling should be refrigerated but because of the high concentration of sugar, the filling can be at room temperature for 6-8 hours with no issue.

How long does raspberry filling last?

If you aren’t going to use your raspberry filling within 7 days it should be frozen for up to 6 months.

Can you use raspberry jam as a cake filling?

Yes, you can! Raspberry jam is basically the same as this raspberry filling recipe. Just keep in mind that jam is very sweet and sometimes not as flavorful as homemade raspberry filling so make sure you like the flavor before you use it on your cake.

Can I use this to make raspberry donut filling?

Yes! This filling is perfect for filling donuts. With a rubber spatula, scoop the cooled filling into a piping bag fitted with a medium-sized round tip. Push the tip into the donut and squeeze the filling into the donut.

Where can I buy raspberry cake filling?

No time to make your own raspberry filling? You can buy pre-made, shelf-stable filling from places like smart foods service (cash and carry), most cake decorating stores, or even online. These are the same fillings I used to use when I worked at Safeway way back in the day.

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Did You Make This Recipe?Leave a rating and tell me how it went!
finished raspberry filling in a mason jar.

Raspberry Cake Filling

Homemade raspberry cake filling is a simple recipe to make and pairs perfectly with my lemon cake, vanilla cake, angel food cake, or even chocolate cake. All you need is five ingredients!
4.91 from 91 votes
Print Rate Never Miss A Cake
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Serves: 12 oz
Calories: 128kcal

Ingredients

Raspberry Filling Recipe

  • 12 ounces (3 cups) fresh or frozen raspberries
  • 5 ounces (3/4 cup) sugar
  • 1 whole lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 ounce (2 Tablespoons) water
  • 2 Tbsp Clear Jel or cornstarch

Instructions

Making the raspberry filling

  • Add your raspberries and sugar to a medium-sized saucepan over medium heat.
  • Heat your raspberry puree until it begins to bubble. Increase the heat to medium-high heat if needed.
  • In a small bowl, combine the water and the ClearJel (or cornstarch) and mix until smooth. Don't just add the ClearJel (or cornstarch) directly to the hot liquid or you'll end up with lumps of thickener in your filling.
  • Add your ClearJel mixture (or cornstarch slurry) to the hot liquid and mix for one more minute to thicken the mixture.
  • Add in the lemon juice and lemon zest and continue cooking for one more minute.
  • Transfer the mixture to a heat-proof container and cover it with plastic wrap (so that it's touching the surface) and allow it to cool to room temperature or place it into the refrigerator to cool before using it.
    Pro tip – If you pour the raspberry filling onto a sheet pan or cake pan and place it into the fridge, it will cool faster.

Using the raspberry filling

  • Make sure your raspberry filling is fully cooled down before you use it.
  • Pipe a dam of buttercream around your cake layer and spread a thin layer of your raspberry filling inside. The buttercream keeps the filling from oozing out the sides of the cake.
  • Keep your raspberry filling layer thin. No more than 1/4" thick.
  • If you want more raspberry flavor, you can mix some of the raspberry filling in with buttercream or even whipped cream. Not only does it make a gorgeous pink color but it tastes freaking delicious.
  • You can use the leftover raspberry filling for donuts, cupcakes, thumbprint cookies, homemade hand pies, or just freeze the raspberry mixture in an airtight container to use later!

Notes

Protip – If you would like seedless raspberry cake filling, then strain your mixture through a fine mesh strainer to remove the seeds, and then return the mixture to the saucepan and bring it back to a bubble.
Fresh or frozen raspberries will work for this recipe! If you’ve got a lot of fresh raspberries to use up, make a big batch of this fruit filling and freeze it to use later. If you don’t have fresh raspberries then it’s really more cost-efficient to buy them frozen. Bonus: frozen berries are picked at the peak of ripeness and are always very sweet and delicious!
Lemon zest and lemon juice will add some brightness and flavor to your raspberry filling that is lost during cooking. Don’t worry, your filling won’t taste like lemons.
ClearJel is similar to cornstarch but stays clear when it’s cooked and keeps a smooth consistency even when cooked at high temperatures. If you don’t have ClearJel you can substitute with equal parts corn starch.

Nutrition

Calories: 128kcal (6%) | Carbohydrates: 33g (11%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (5%) | Sodium: 1mg | Potassium: 45mg (1%) | Fiber: 2g (8%) | Sugar: 30g (33%) | Vitamin A: 10IU | Vitamin C: 9mg (11%) | Calcium: 8mg (1%) | Iron: 0.2mg (1%)
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