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5.0 from 6 votes

Raspberry Cake Filling

A quick and easy Raspberry Cake Filling can turn the most basic cake into something decadent and special. Made with fresh or frozen raspberries, this sweet-tart element adds a fun, fruity twist to your favorite desserts like cakes, cupcakes, brownies, and donuts!

Prep Time
5 mins
Cook Time
5 mins
Cooling Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 52 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 12 ounces fresh or frozen raspberries (about 2 1/2 to 3 cups)
  • 1/2 cup granulated sugar (100g)
  • 2 Tablespoons cornstarch
  • 1 Tablespoon lemon juice
  • 1 Tablespoon water

Instructions

    Cup of Yum
  1. Combine raspberries and sugar in a medium saucepan.
  2. Cook over medium heat, stirring frequently, until the raspberries release their juices and break down, about 8-10 minutes.
  3. In a small, separate bowl, whisk together the cornstarch, lemon juice, and water to create a slurry. Add to the raspberry mixture while stirring and continue to cook another 1-2 minutes until thickened and goes from cloudy to clear. The filling will continue to thicken as it cools, so it shouldn't be too thick and paste-like in the pan.
  4. Remove from heat and cool completely before using to fill a cake.

Notes

  • Yield: Makes about 1 1/2 cups of filling, which is enough to fill an 8- or 9-inch two- or three-layer cake, a sheet cake, or 12 cupcakes.
  • Storage: If you aren't using the filling right away, it can be stored in the fridge for 3-4 weeks in an airtight container. If it is too thick to spread, you might want to warm it in the microwave for a few seconds until it reaches a better consistency.
  • Freezing: Raspberry filling can be frozen for up to 3-4 months. Thaw in the fridge or on the counter before using.
  • Seedless raspberry cake filling: If you prefer a seedless raspberry cake filling, just strain the filling through a fine mesh sieve while it is still hot. You may need to press and scrape the filling against the sides of the sieve to push it through, but it will remove the seeds for you and you can discard them. You might want to double the filling if this is your plan though, because removing the seeds will result in less filling from a regular batch.

Nutrition Information

Calories 52kcal (3%) Carbohydrates 13g (4%) Protein 0.3g (1%) Fat 0.2g (0%) Saturated Fat 0.01g (0%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.02g Sodium 1mg (0%) Potassium 44mg (1%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 9IU (0%) Vitamin C 8mg (9%) Calcium 7mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 52

% Daily Value*

Calories 52kcal 3%
Carbohydrates 13g 4%
Protein 0.3g 1%
Fat 0.2g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.02g 0%
Sodium 1mg 0%
Potassium 44mg 1%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 9IU 0%
Vitamin C 8mg 9%
Calcium 7mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.