Description
Easy Raspberry Cake Filling is a bright, fruity, easy recipe that adds bold berry flavor to cakes, cupcakes, cheesecakes, and dessert bars. This quick dessert filling is perfect for birthday cakes, holiday baking, breakfast ideas that need a sweet touch, and simple food ideas when you want a homemade raspberry layer that tastes fresh, smooth, and bakery-style.
Ingredients
2 cups raspberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
3 tablespoons water
1 teaspoon vanilla extract
1 pinch salt
Instructions
1. Add the raspberries, granulated sugar, lemon juice, and salt to a medium saucepan.
2. In a small bowl, whisk the cornstarch and water until completely smooth.
3. Pour the cornstarch mixture into the saucepan and stir well.
4. Place the pan over medium heat and cook, stirring often, until the raspberries release their juices and begin to break down.
5. Gently press some of the berries with a spoon or spatula as the mixture cooks.
6. Continue cooking until the filling bubbles and thickens to a glossy, spoonable texture.
7. Remove from the heat and stir in the vanilla extract.
8. For a smoother filling, press the mixture through a fine mesh strainer into a bowl.
9. Let the filling cool to room temperature, then refrigerate until fully chilled.
10. Use between cake layers, inside cupcakes, or as a topping for cheesecake and other desserts.
Notes
Chill the filling completely before adding it to cakes so it stays thick and easy to spread.
If using it for layer cakes, pipe a frosting border first to keep the filling from slipping out.
Frozen raspberries work well too, but they may need an extra minute or two of cooking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 8g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg