You won’t believe what happened one time when I was hosting a party! It was one of those crazy weeks when everything seemed to happen at once, and before I knew it, the big day had arrived.
With just one hour to go before the guests showed up, I took a risk and spruced up the plain white cake with raspberry filling. Took me only 15 minutes, and surprisingly, the cake ended up a total hit!
Why Raspberry Filled Cake Recipe Is Everyone’s Favorite Recipe
- This crowd-pleaser filling is all about the perfect balance between a hint of tartness and the sweet vibes of raspberries. It cuts through all the crumbly richness to give you a whole burst of flavor, and who can ever refuse to come back for more?
- Raspberry filling isn’t picky. It plays nice with all kinds of cakes, whether you’re rocking a classic vanilla or going for something braver like almond or lemon. Feel free to adjust its consistency to fit your needs. Want it thick for layering? No problem. Need it thin for topping? Easy peasy.
- You don’t even need a pantry full of fancy ingredients to make this happen! Nope, just a few basic staples you probably already have in your kitchen. And the best part? It’s not just for cakes! People use it to jazz up their cupcakes and pastries all the time, heck, they can even spoon it over ice cream for a heavenly summer treat.
How To Make Raspberry Cake Filling
Ingredients
Here are all the key ingredients we’ll need for homemade raspberry filling:
Corn Starch
Our secret thickening agent! Just about 2 ¼ tablespoons of cornstarch dissolved in hot water does this trick. I call it a “slurry,” kind of like what we do with strawberry sauce.
Raspberries
Now, onto the stars of the show!
Frozen berries work great; they’re literal flavor bombs and super convenient. And these guys are usually frozen in their prime, so their sweet and fresh vibes are out of this world! But hey, fresh berries are just as amazing if that’s what you prefer.
Sugar
Let’s sweeten things up with a touch of sugar! (just about 1/2 cup). The filling is gonna get real cozy with the frosting and main cake, so we want it to have a little extra zing.
Lemon Juice
Want even more oomph? Throw in some lemon juice, the perfect balance to our sugar and berry combo! Seriously, don’t skip it unless you want the filling to fall a bit flat.
Vanilla Extract
Last but not least, a dash of vanilla takes the flavor to a whole new level of yum.
Step-by-step Guide
Step 1.
Grab yourself a medium-sized saucepan and whisk cornstarch with water until it’s all dissolved. No fancy equipment here; I just use my good ol’ fork for mixing. Super easy!
Step 2.
Now, toss frozen or fresh raspberries (you don’t have to thaw them if they’re already frozen), lemon juice, and granulated sugar into the saucepan with your cornstarch mixture.
Set everything on medium heat and start stirring with your trusty silicone spatula. When the raspberries soften, give them a gentle mash to help things along!
Once everything’s mixed up nicely, bring it all to the boil and let it bubble away for a good 5 minutes, stirring every now and then. After that, take the saucepan off the heat and whisk in some vanilla extract.
Step 3.
Let the filling cool down at room temp for 10 to 15 mins, then move it into a container or bowl and pop it into the fridge for 4 hours (but hey, longer is even better!) I don’t usually cover it if it’s just for a few hours, but if you want to let it sit there longer, seal it up tight!
Filling Cakes
Step 1.
Now, onto the fun part: filling your raspberry cake! You’re ready to go when the filling is completely thickened and cooled.
But here’s my secret tip: to make sure the cake stays stable, I spread thin frosting or buttercream on the layers first, then pipe a buttercream-y “dam” around all my chilled cake to keep all the jammy goodness inside.
Step 2.
Spoon the filling inside this buttercream border, stack on the next layer, and keep going until you’ve got yourself a real masterpiece!
For a 3-layered cake, about half a cup of filling between layers should do. And if you’re working with a 2-layer, around ¾ cup is more than enough! Oh, and don’t worry if you have some filling leftovers; they’re perfect for topping off cupcakes or spreading on toast.
Filling Cupcakes
Step 1.
Grab some cooled cupcakes and a very sharp knife. Cut a small circle right in the middle of the cupcake (kind of like you’re making a little well), then gently remove that centerpiece. It’ll look like a cute mini cone!
Step 2.
Now, use a spoon to fill that cupcake “well” however you like; I usually use 1 to 2 teaspoons. Then trim off the pointy tip of the cone-like centerpiece you took out earlier and gently place it back atop the filling.
So there you have it: a mouthwatering, raspberry-filled cupcake!
Step 3.
Keep going with the rest of your cupcakes until they’re all filled; my recipe makes more than enough filling for three dozen cute cupcakes. Or you can fill up just 1-2 dozen and save the rest of the cupcake filling for later.
Notes: Bonus Cake Success Tips
- You know, there’s actually some debate about adding vanilla to raspberry filling. Some worry it might overshadow the fresh, tart raspberry flavor and make everything a bit too… candied?
I personally disagree; that’s why I include vanilla extract in my recipe. But hey, if you’re REALLY not vibing with it, feel free to leave vanilla out of your filling. It’s all about personal cake taste, so no offense taken!
2. If you want to pop your seedless raspberry cake filling in the fridge, make sure it’s covered well with plastic wrap or sealed up tight in a container. It’ll stay fresh and tasty for a week! But after that, I give it the cold shoulder (literally) and stick it in the freezer.
Speaking of freezers, your filling can hang out there for 6 months! Just stash it properly in an airtight container to keep it from getting frosty.
Oh, and here’s my neat trick: freeze the filling in ice cube trays if you only need a little at a time. That way, you can thaw just what you need whenever that craving hits! Pop the cubes into a freezer bag or freezer-friendly container, and you’re good to go.
3. This recipe is my all-time jam, especially when I’m whipping up a dark chocolate cake, strawberry shortcake cupcake, vanilla cupcake, or that fancy cookies and cream cake (you know, the one that screams weddings?)
But don’t limit yourself! As I said earlier, this frosting rocks with all sorts of cake flavors. Let me dish out some more cakes that go well with my favorite cake filling:
- Lemon raspberry cupcake
- White almond cake
- Chocolate chip layer cake
- Cookie dough cupcake
- Dark chocolate mousse cake
- Chocolate chip loaf cake
- Fruit cake
- Angel food cupcake
- Strawberry cake
4. Instead of sticking with raspberries, you can jazz it up by throwing in some blueberries, blackberries, or strawberries.
It will give your filling a whole new vibe, not to mention those gorgeous jewel tones! Oh, and why not add zesty lemon or orange curd for a burst of citrusy flavor and some cool marbled effects?
FAQs
How Do I Keep The Filling From Being Too Runny?
Just so you know, cornstarch is the most common thickener used in raspberry cake filling. Make sure you whisk the cornstarch smoothly with a little water (or some raspberry juice) before adding it to the hot mixture!
Can I Use A Different Thickener Besides Cornstarch?
Yup. Arrowroot powder works similarly to cornstarch and can be used in a 1:1 substitution. Some recipes also use tapioca pearls or flour as thickeners, but be warned: they require different baking methods/cooking times and might even alter the texture!
Have fun with my delicious dessert recipe!
Discover More Unique Cake Recipes:
Raspberry Cake Filling
Ingredients
- 2 ¼ tablespoons (33ml) water
- 2 ¼ tablespoons (6 ¾ teaspoons or 18g) cornstarch
- 4 ½ cups (18 ounces) fresh (must be thawed) or frozen raspberries
- ½ cup (100.5g) granulated sugar
- 1 ½ teaspoons fresh lemon juice
- ¾ teaspoon pure vanilla extract
Instructions
- In a medium saucepan, whisk together cornstarch with water until dissolved. Add raspberries (frozen is fine), lemon juice, and granulated sugar.
- Heat them on medium and stir with a rubber spatula until raspberries soften. Mash gently and boil the mixture, then simmer for 5 minutes. Remove from the heat and whisk in some vanilla extract.
- Let the filling cool for 10 to 15 minutes at room temperature, then refrigerate for at least 4 hours. For longer periods, seal the container tightly.
Filling Cakes:
- Spread thin buttercream or frosting on cake layers to stabilize. Pipe a border of buttercream around the edges.
- Spoon raspberry filling inside this buttercream border, stacking each layer of cake until complete. Use half a cup of filling between layers for a 3-layered cake or ¾ cup for a 2-layered one. Leftover filling can be used for cupcakes or toast.
Filling Cupcakes:
- Cool cupcakes and use a knife to cut a small circle in the center, removing the piece to create a well.
- Fill the well with 1 to 2 teaspoons of raspberry filling. Trim the removed piece and place it back on the filling.
- Repeat with your remaining cupcakes. The recipe yields enough filling for three dozen cupcakes (or fewer if desired; any leftover filling can be saved for later use).
Notes
- You can leave out the vanilla extract if you don’t want it to overshadow the raspberry flavor.
- When refrigerating, cover it well with plastic wrap or seal it in a container; it stays fresh for a week. You can freeze it for 6 months in ice cup trays (for easy portioning) or an airtight container.
- This filling can be paired with many cakes, such as chocolate raspberry cake, cookies and cream cake, lemon raspberry cupcake, cookie dough cupcake, chocolate chip loaf cake, fruit cake, and angel food cake.
- Feel free to experiment with blueberries, blackberries, or strawberries. Consider adding lemon or orange curd for a citrusy flavor and marbled effects.
