This Raspberry Cake Filling Recipe is delicious, and only requires a few ingredients! My recipe also removes the seeds for a very smooth filling. Use this as a filling for your cakes, or you could use it as a raspberry sauce. Some of my favorite alternatives are using it as a sauce on cheesecake or chocolate waffles!
With only a few ingredients, it is relatively easy to make this cake filling. For the raspberries, you could use fresh or frozen. I like to keep a bag of frozen raspberries in my freezer so I can make this whenever I need to. If you are using frozen raspberries, you can cover the saucepan with the lid to help them defrost. Or you could let them thaw at room temperature for a bit before cooking.
If you are using fresh raspberries, be sure to wash them well before using them. I like to wash them right before I make the filling. I use a water and vinegar mixture that is about 50/50. Once you are done washing them be sure to drain any excess water before adding them to the saucepan.
One of the most important steps in this recipe is removing the seeds from the filling. I do this by placing a fine mesh strainer over a large bowl and using the back of a spoon to push it through the strainer. This will take a few minutes to do, but it is worth it in the end. You probably won’t be able to get everything separated from the seeds, but you can get most of it. It can help to scrape the outside of the strainer periodically during this process because it can build up. Once you get through this step you are almost done with the recipe!
You will find the Raspberry Cake Filling Recipe below. Since nothing is rising in this recipe there is no need to adjust for altitude and there is only one recipe. I hope you enjoy it! Be sure to leave a comment if you try it out or have any questions! And if you want a strawberry version, check out my Strawberry Sauce Recipe!
Raspberry Cake Filling Recipe
- Large Saucepan
- Large Bowl
- Strainer (fine mesh)
- 2 cups raspberries (fresh or frozen 10oz. bag)
- 1/3 cup granulated sugar
- 1/2 tsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- Add the raspberries, granulated sugar, and lemon juice to the saucepan. If you are using frozen raspberries, you don't have to thaw them and can add them while they are still frozen. I would recommend putting the lid on to help the frozen raspberries thaw faster.
- Bring everything to a boil over medium heat. Try to break up any big pieces while it is heating up. Once it is at a boil, reduce the heat and simmer for 5 minutes.
- Remove the raspberry cake filling from the heat.
- Place your fine mesh strainer over a large bowl. Pour the raspberry cake filling into the strainer and use a spoon to push it against the sides. Repeat until most of the filling is in the large bowl, leaving the seeds in the strainer. This will take a few minutes.
- Return the raspberry cake filling that was in the large bowl to the saucepan and taste. Add more lemon juice or sugar as needed.
- In a small bowl, mix together the cornstarch and water. Add the mixture to the saucepan while stirring constantly.
- Put the saucepan back on the heat and bring to a boil again while stirring constantly. Reduce the heat and let it simmer for another 1-2 minutes.
- If the sauce is not thick enough, make another cornstarch and water mixture. Mix together another 1/2 - 1 tbsp of each. Keep in mind that the raspberry cake filling will thicken a bit once it has cooled.
- Once the filling is the desired consistency, remove from the heat. You could either serve it or let it cool.
- Store in an airtight container in the refrigerator. The raspberry cake filling will last for about 5 days in the refrigerator, or 3 months in the freezer.