Homemade Raspberry Cake Filling Recipe

Introduction

This raspberry cake filling is a vibrant and tangy addition to your favorite cakes or desserts. Made from fresh or frozen raspberries, it offers a perfect balance of sweetness and tartness with a smooth, thick texture. Preparing it ahead enhances the flavor and helps it set beautifully.

Ingredients

• 4 cups fresh or frozen raspberries (500g)
• 3/4 cup granulated sugar (150g)
• 1 Tbsp lemon juice (12g)
• 2 tsp fresh lemon zest (5g)
• 1/4 cup + 3 Tbsp water, divided (105g total)
• 3 Tbsp cornstarch (22g)

Instructions

1. Step 1: In a saucepan, combine the raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup of water. Heat over medium-high heat, stirring occasionally until the mixture starts to boil.
2. Step 2: Reduce the heat to medium-low and let it simmer for 10 to 15 minutes to soften the fruit and develop flavor.
3. Step 3: Remove the pan from the heat. Pour the mixture through a metal strainer into a bowl, pressing firmly with a rubber spatula to extract about 1/2 cup of seedy pulp.
4. Step 4: In a small bowl, mix the remaining 3 tablespoons of water with the cornstarch until smooth to create a slurry.
5. Step 5: Stir the cornstarch slurry into the strained raspberry liquid, then rinse the saucepan and pour the mixture back in.
6. Step 6: Heat the filling over medium-high heat, stirring constantly to prevent burning. Bring it to a boil, then reduce to medium-low.
7. Step 7: Continue stirring and cooking for a few more minutes until thickened.
8. Step 8: Remove from heat and transfer the filling to a bowl. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to let it fully thicken and the flavors meld.

Tips & Variations

• For extra depth, add a splash of vanilla extract or a pinch of cinnamon when cooking the raspberries.
• Use fresh lemon zest for a brighter flavor, but dried zest can work in a pinch.
• To make the filling seedless, be sure to press firmly when straining the raspberry mixture.
• You can substitute cornstarch with arrowroot powder in equal amounts for a clearer filling.

Storage

Store the raspberry filling in an airtight container in the refrigerator for up to 5 days. When ready to use, gently stir and bring to room temperature or warm slightly for easier spreading. Avoid freezing as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work just as well. Thaw them completely before cooking for the best results.

What if my filling is too runny?

If the filling is too thin, return it to the heat and cook a bit longer while stirring, or add a little more cornstarch slurry, cooking until it thickens to your desired consistency.

Homemade Raspberry Cake Filling Recipe

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This Raspberry Cake Filling is a vibrant, tangy-sweet topping made from fresh or frozen raspberries, sugar, lemon juice, and zest, thickened with cornstarch to create a luscious, smooth texture perfect for cakes, pastries, or desserts. Making it in advance allows the flavors to meld and the filling to thicken beautifully.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 35 minutes (including chilling time)
• Yield: Approximately 2 cups raspberry cake filling 1x
• Category: Filling
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Raspberry Filling

• 4 cups fresh or frozen raspberries (500g)
• 3/4 cup granulated sugar (150g)
• 1 Tbsp lemon juice (12g)
• 2 tsp fresh lemon zest (5g)
• 1/4 cup water (60g)

Cornstarch Slurry

• 3 Tbsp cornstarch (22g)
• 3 Tbsp water (45g)

Instructions

1. Prepare the Raspberry Mixture: Place 4 cups of frozen or fresh raspberries, 3/4 cup granulated sugar, 1 tablespoon lemon juice, 2 teaspoons fresh lemon zest, and 1/4 cup water in a saucepan. Heat over medium-high heat, stirring occasionally.
2. Simmer the Mixture: Once the mixture begins to boil, lower the heat to medium-low and let it simmer gently for 10-15 minutes to soften the raspberries and blend the flavors.
3. Strain the Filling: Remove the pot from heat. Pour the raspberry mixture through a metal strainer over a bowl, using a rubber spatula to press the pulp and extract the liquid. This should yield about 1/2 cup of seedy pulp.
4. Make the Cornstarch Slurry: In a small bowl, combine 3 tablespoons water with 3 tablespoons cornstarch, stirring until the cornstarch is fully dissolved.
5. Incorporate the Slurry: Add the cornstarch slurry to the strained raspberry liquid and stir well to combine.
6. Cook the Filling Again: Clean the saucepan and pour the mixture back into it to avoid seed contamination. Heat over medium-high heat, stirring constantly to prevent burning.
7. Boil and Thicken: Bring to a boil, then reduce heat to medium-low. Continue stirring and cook for a few more minutes until the filling thickens to desired consistency.
8. Cool and Refrigerate: Remove from heat and transfer the filling to a bowl. Cover with plastic wrap, pressing it directly onto the surface to avoid a skin forming. Refrigerate for at least 1 hour or preferably overnight to let the flavors develop and filling thicken further.

Notes

• For best flavor and texture, prepare the filling at least a few hours before use or overnight if possible.
• If using frozen raspberries, no need to thaw before cooking.
• Stirring constantly during the final cook prevents burning and ensures smooth texture.
• This filling stores well in the refrigerator for up to 3 days.
• The straining step removes seeds and creates a smoother filling, but if you prefer a more rustic texture, you can skip it.

Keywords: raspberry cake filling, raspberry sauce, fruit cake filling, homemade berry filling, dessert topping, raspberry dessert sauce