Community Pick
Raspberry Cake Filling
"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!"
photo by Khristy Kelly-Male
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
1 cake
ingredients
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Raspberry Filling
- 1 1⁄2 cups frozen raspberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice (fresh is best, but...)
- 1⁄4 cup sugar
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.
Questions & Replies
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How many cups of filling does it make? I would like to fill a 3 layer 9-inch round cake. -
Is there a way to make this ahead of time and store like a day ahead???
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can I use raspberry puree -
Can I use fresh raspberries?
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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?
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Reviews
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This is one of my favorite recipes from this site. After making the raspberry a few times, I used this recipe as the basis of developing other fruit fillings for cakes. The only thing was it wasn't thick enough to use in a tiered cake. Instead of adding extra cornstarch, I added one packet of bloomed gelatin per bag of fruit used. This helped make it a little thicker than the consistency of jelly and kept it from getting cloudy from the cornstarch. In addition to the berry fillings, minus the lemon juice, this recipe also makes a really good pineapple or mango filling. -
I've made this recipe several times now and it is definitely a winner. As written it makes a very tart filling that works really well to cut the sweetness of white cakes, especially when iced with a really sweet buttercream frosting. I have increased the sugar to 1/3 cup when I want a slightly sweeter filling. After trying it both ways I do think that it is better to remove the seeds. I cook the raspberries with the sugar and lemon juice, pour the mixture through a metal sifter to remove the seeds, and then put it back into the pan with the corn starch to thicken up. I have made this up to 2 days before and stored it in the fridge before using... and my family eats the leftovers on toast or ice cream for another week after that. Thanks so much for a great recipe! -
Very good recipe, just found it to be a bit thin for my preferences. Because there were so many seeds, I cooked the raspberries and lemon juice together, then put the mixture through a sieve. I then put the mixture back over the heat and added the sugar and cornstarch. This made removing the seeds a breeze and only took a minute to do!
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First time I have ever made a cake filling. This is wonderful. I made it twice, once with all raspberries and the other with a combination of raspberries and blueberries. I added 1 tsp of cornstarch extra to just the raspberries and 1 1/2 tsp to the raspberries/blueberries combo. Perfect!
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Woowwww!! This is such a yummy recipe! Made this for a cake filling and wow, is it delicious! I doubled the recipe, subbed the raspberries for strawberries, added 1 extra tbs of cornstarch and 1 1/2 tbs sugar. Now I'm going to have a hard time saving it for the cake and not eating it all! 6 stars if I could!
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Tweaks
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This looked delicious as written but when I got ready to make it I realized that I didn't have a lemon. I ended up using the juice of an orange instead. It was quite tasty. I still want to try again with lemon but if you end up needing to substitute the lemon you can use an orange with success. -
Instead of using this as filling, I like to marble the raspberries into a white cake before baking and then top with butter frosting.
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This is one of my favorite recipes from this site. After making the raspberry a few times, I used this recipe as the basis of developing other fruit fillings for cakes. The only thing was it wasn't thick enough to use in a tiered cake. Instead of adding extra cornstarch, I added one packet of bloomed gelatin per bag of fruit used. This helped make it a little thicker than the consistency of jelly and kept it from getting cloudy from the cornstarch. In addition to the berry fillings, minus the lemon juice, this recipe also makes a really good pineapple or mango filling.
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Excellent and easy to make! Made this filling for a moist chocolate cake and they matched perfectly. Followed the suggestion to add an extra tsp of cornstarch, however, I found I was out of that as well as lemon juice. I was able to substitute with flour for the cornstarch and Rose's Key Lime syrup with an added tsp of water. Even with the changes it tasted wonderful! Thanks!
RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>
