Description
A luscious homemade raspberry cake filling made with fresh or frozen raspberries, sugar, lemon juice, and a touch of cornstarch for thickening. Perfect for adding a vibrant, fruity layer to your cakes, this filling is cooked on the stovetop and can be prepared in advance to develop rich flavors and a smooth texture.
Ingredients
Scale
Raspberry Cake 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 + 3 Tbsp water, divided (105g) – first part added to raspberry mixture, second part used to make the cornstarch slurry
- 3 Tbsp cornstarch (22g)
Instructions
- Prepare the Raspberry Mixture: Place the raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup of water in a saucepan. Heat over medium-high heat until the mixture begins to boil.
- Simmer the Filling: Reduce the heat to medium-low and let the raspberry mixture simmer for 10-15 minutes, allowing it to thicken and the flavors to develop.
- Strain the Filling: Remove the saucepan from heat and pour the mixture through a metal strainer into a bowl. Use a rubber spatula to press the filling through, extracting as much liquid as possible, leaving about 1/2 cup of seedy pulp behind.
- Make the Cornstarch Slurry: In a small bowl, mix the remaining 3 tablespoons of water with 3 tablespoons of cornstarch, stirring until fully dissolved.
- Combine and Reheat: Stir the cornstarch slurry into the strained raspberry liquid, then return the mixture to the cleaned saucepan.
- Cook Until Thickened: Heat over medium-high heat, stirring constantly to prevent sticking or burning. When it begins to boil, lower the heat to medium-low and continue stirring and cooking for a few more minutes until thickened.
- Cool and Store: Turn off the heat and transfer the filling to a bowl. Cover with plastic wrap and refrigerate for at least 1 hour or preferably overnight to allow the filling to fully thicken and flavor to mature.
Notes
- This recipe yields about 1.5 cups of raspberry filling, perfect for an 8-inch layer cake.
- Make the filling up to two weeks in advance; store in an airtight container in the fridge.
- A frosted cake filled with this raspberry filling can be refrigerated for up to one week or frozen for up to one month.
- Buttercream frosting helps lock in moisture, keeping the cake fresh and delicious.
Nutrition
- Serving Size: 1/4 cup (about 60g)
- Calories: 70
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 0.5g
- Cholesterol: 0mg
