Raspberry Cake Filling

Raspberry Cake Filling created by Khristy Kelly-Male

Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!

Ready In:
10mins
Yields:
Units:

ingredients

directions

  • In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
  • Let cool completely before spreading onto cake.
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"Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!"
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  1. Elizabeth M.
    Instead of using this as filling, I like to marble the raspberries into a white cake before baking and then top with butter frosting.
    Reply
  2. dianesalmela
    I doubled the cornstarch with the frozen raspberries and it still wasn’t thick enough to hold up between the layers that were barrier frosted. Most of the filling oozed out when I went to put on the cover layer of frosting. And my cake was going to be three layers! I had to scrape off most of the filling and resort to making pink frosting. I would have been better off letting it soak into the cake.
    • Review photo by dianesalmela
    Replies 1
  3. angbui1773
    can I use raspberry puree
    Replies 1
  4. Melissa O.
    Can I use fresh raspberries?
    Replies 1
  5. alettaann
    I ,made a white layered cake with a layer of raspberry filling. The red filling ran into the cake layer. How do I keep filling from bleeding into cake layer please?
    Replies 3
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