Homemade Raspberry Cake Filling Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Make the Cornstarch Slurry: In a small bowl, combine 3 tablespoons water with 3 tablespoons cornstarch, stirring until the cornstarch is fully dissolved.
- Incorporate the Slurry: Add the cornstarch slurry to the strained raspberry liquid and stir well to combine.
- 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.
- 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.
- 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
