Making the most delectable raspberry cake filling is easier than you think! Using frozen or fresh raspberries and just 5 other ingredients, it comes together in less than 15 minutes. Prepare it in advance so it has time to cool completely before spreading onto your frosted cake layers.
For years, readers have asked if I have a raspberry cake filling recipe. The answer has always been no, because I’ve never really made a successful batch that tastes great AND holds up between cake layers. But that changed the other week as I reduced down endless packages of frozen raspberries over the stove. (And enjoyed plenty of the leftovers stirred into oatmeal.) And so, by popular demand…
When developing this recipe, I started with my recipe for raspberry sauce. I knew I wanted to make it thicker, without straining the seeds, and that it needed to set up nicely so that it wouldn’t ooze out of a cake. It also needed to be a little sticky, so it wouldn’t cause the cake layers to slide around. Oozing, slippery cakes are NOT on the menu today.
The recipes are pretty similar, but this one thickens up into a jam-like consistency thanks to a little more cornstarch and longer cooking time. I first tested it with this epic chocolate raspberry cake!
Key Ingredients You Need for Raspberry Cake Filling & Why:
Just a Few Minutes on the Stove
Let it cool at room temperature for about 15 minutes and then transfer to a heatproof bowl and refrigerate. It will continue to thicken and set up as it chills.
How to Assemble a Cake With Raspberry Filling
Choose a sturdy frosting, like a vanilla buttercream or Swiss meringue buttercream (more suggestions below). Spread a thin layer on your cake layers, to work as the base for your raspberry filling to cling to.
You Also Need a Buttercream “Dam”
After you add the dam, spread the raspberry cake filling in the center:
Best Frostings to Pair With Raspberry Filling
Uses for Raspberry Cake Filling (Even Beyond Cake!)
This recipe makes a little more than 1 cup of raspberry filling (about 340g). I find it to be just the right amount for a 3-layer 8-inch or 9-inch cake (with 2 layers of raspberry filling). Use a heaping 1/2 cup between each layer..). Try it in one of these recipes:
- Chocolate Raspberry Cake
- Vanilla Cake & Chocolate Cake
- Lemon Cake
- Pistachio Cake
- Zebra Cake
- Coconut Cake
- Banana Layer Cake
- Raspberry Chocolate Chip Layer Cake
- Replace the raspberry preserves in these Raspberry Streusel Bars
- Swap out the butter and cinnamon-sugar filling in Cinnamon Rolls to make cream cheese frosting-topped raspberry rolls
- Replace the jam in this Raspberry Twist Bread
- French Macarons filling
- Replace the raspberry jam in these Raspberry Pistachio Linzer Cookies
- Filling for Breakfast Danish Pastries & Homemade Berry Turnovers
- Replace the raspberry preserves in these Lemon Raspberry Jam Cupcakes
- Serve alongside Scones
- Piped between rows of pastry cream in Mille-Feuille
- Filling for Homemade Eclairs
FAQ: Can I Make Raspberry-Filled Cupcakes?
Absolutely, and I hope you try it! Have you ever made my cream-filled chocolate cupcakes before? You’ll fill your cupcakes the exact same way with this raspberry cake filling, and I include those instructions in the filling recipe below and in my How to Fill Cupcakes tutorial. You can use any flavor cupcake, so browse my cupcake recipes to find some inspiration..
Easy Raspberry Cake Filling Recipe
Ingredients You’ll Need
Instructions
- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Combine cornstarch mixture, raspberries (no need to thaw if using frozen), granulated sugar, and lemon juice in a medium saucepan set over medium heat. Using a silicone spatula, stir the mixture, mashing the raspberries as they begin to thaw and soften.
- Bring to a boil and let it boil for 5 full minutes, stirring occasionally. Remove pan from heat and stir in vanilla extract.
- Allow the raspberry filling to cool at room temperature for 10–15 minutes, then transfer it to a bowl or container and place it in the refrigerator for at least 4 hours and up to 1 week (the longer, the better). No need to cover it; but if refrigerating for longer than 4 hours, cover tightly. It will continue to thicken up as it chills. Raspberry filling must be completely cooled before using in your cake. If freezing, see Note below for instructions.
- To fill cake: You can use the completely cooled and thickened raspberry filling to fill a 2-layer or 3-layer cake. You’ll have the most success with this raspberry filling if you partner it with some frosting filling; it really needs a buttercream base layer to keep the cake layers stable. Spread a thin layer of buttercream/frosting on your cake layers, to work as the sturdy base for your raspberry filling. Doesn’t need to be much; just a thin layer. You also need a buttercream “dam” around the cake layers to keep the jammy raspberry filling inside the cake layers. Spoon some buttercream into a piping bag fitted with a large round tip, such as Wilton 2A. Pipe a border around the cake. Then, spread the raspberry filling inside the buttercream border. An offset spatula is helpful for spreading. Assemble next cake layer on top, and repeat. For a 3-layer 8-inch or 9-inch cake, use a heaping 1/2 cup between each layer. For a 2-layer 8-inch or 9-inch cake, use about 3/4 cup filling; you’ll have some left over. See Note below for other cake sizes.
- With a sharp knife, cut a circle in a cooled cupcake, and remove the center, which will be roughly the shape of a cone. Using a small spoon, fill the middle of the cupcake with as much raspberry filling as you can. (Usually between 1–2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the round piece back on top of the filling. Repeat with remaining cupcakes. Makes enough filling to fill 2 dozen cupcakes. Or fill 1 dozen, and have some filling left over.
- Cake or cupcakes filled with raspberry filling and topped with buttercream are typically fine covered at room temperature for 1 day. Cover and store in the refrigerator after that.
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