Thick Raspberry Cake Filling
An easy homemade raspberry cake filling that is perfectly thick for filling cakes and cupcakes! Made with fresh or frozen raspberries and a handful of simple ingredients.
Servings 1 Cup
Ingredients
- 1 1/2 Tbsp (12g) cornstarch
- 1 1/2 Tbsp (22ml) water
- 2 Cups (8oz, 228g) fresh or frozen raspberries
- 1/3 Cup (67g) granulated sugar
- 1 Tbsp lemon juice
Instructions
- In a small bowl, whisk together the cornstarch and water until combined. Add it into a medium saucepan along with the raspberries, granulated sugar, and lemon juice. Set the saucepan over medium heat and stir with a rubber spatula to combine. Cook until the mixture begins to boil, mashing down the raspberries as they soften.
- Once the mixture starts to boil, set the timer for 5 minutes while you continue stirring occasionally. Then, remove from heat and transfer to a heat proof container. It won’t seem super thick at this point, but don’t worry – it will thicken significantly as it cools. Let the raspberry filling sit at room temperature for about 20 minutes, then cover and refrigerate for at least 4 hours and up to 1 week. The longer you refrigerate, the thicker and more flavorful it will be.
- When the raspberry filling has cooled and thickened, you're ready to use it as a cake or cupcake filling! If you're using it to fill a cake, be sure to pipe a buttercream dam around the edge of your cake layer before filling in the center with this raspberry filling. This way it won't squish out from between your cake layers. This blog post has more details on the filling process.
Notes
To Make Ahead: This raspberry filling can be made ahead and stored in an airtight container in the refrigerator for up to one week. You can use it as a filling while it's cold or bring it to room temperature to make it more spreadable.
Yield: This recipe makes enough filling for a triple layer 6-inch cake, double layer 8-inch cake, double layer 9-inch cake, or 15 cupcakes.