Skip to Content

Raspberry Cake Filling

A couple weeks ago I made a white chocolate raspberry cake, and the real star of the show was its raspberry cake filling!

It was deliciously sweet and tart, and the perfect consistency to fill a cake.

The cake recipe was pretty detailed, so I wanted to make a post sharing just the raspberry filling.

I also hope this will encourage people to get creative and add this filling to their favorite cake and cupcake recipes.

This filling would be incredible with my chocolate layer cake recipe, or even my matcha cake recipe. The sky’s the limit!!

Giving This Raspberry Cake Filling Its Silky-Smooth Texture

I love the texture of seeds in a fresh raspberry and in raspberry jam, but I have strong feelings when it comes to the texture of raspberry filling. It really needs to be seedless.

Raspberry filling is usually made with fresh or frozen raspberries that are cooked down to help concentrate the mixture.

image of raspberry cake filling that's being cooked down in a saucepan

This thickens the mixture and enhances the flavor of the filling.

When doing this, the seeds in the mixture also become more concentrated.

If you don’t strain the mixture, the texture of the seeds can be overwhelming. I think the filling is so much better without the seeds!!

The photo below shows the filling after it was strained, but before it was thickened with the cornstarch slurry.

image of stained raspberry cake filling, before being thickened with cornstarch

My Advice: Use A Strainer

I hate straining things, but this is one situation where I’m willing to whip out my mesh strainer and put in the work.

This helps us get the filling to have that gorgeous consistency shown in the photo above.

image of pouring raspberry compote through a strainer to make it seedless for a cake filling

The mixture is pretty thick once it’s been cooked down, so you really need to push firmly with a rubber spatula to get it through the sieve.

It takes a few minutes to do, and is a bit of an arm workout.

But it is 100% worth it!! You should be left with about ½ cup of concentrated raspberry seeds, which can be composted.

image of raspberry cake filling being pushed through a fine mesh sieve to remove the seeds

Frozen vs. Fresh Raspberries

I tested out this recipe with both fresh raspberries and frozen raspberries. Both types work great, so you can make this recipe with either!

If raspberries are in season, using fresh raspberries is a great idea! Frozen raspberries work great in the offseason, or if you can’t get your hands on fresh raspberries.

Frozen raspberries are also quite a bit cheaper than fresh raspberries. For convenience I like to use frozen raspberries, because I don’t have to worry about them spoiling if I don’t use them immediately.

image of the ingredients used in this raspberry cake filling including frozen raspberries, sugar, and lemon juice

I also think that frozen raspberries are picked at peak ripeness, while some fresh raspberries are picked before they’re fully ripe to make transportation easier.

Getting the Consistency Just Right For a Cake

While cooking down the raspberries does thicken the mixture, it doesn’t make it quite thick enough to add to cake.

If you’ve ever tried to add a bunch of jam between the layers of a tall cake, you know that you need a thick filling or else your cake layers slide all over the place!

I like to call it the slip and slide, and it makes cake decorating a nightmare.

image of a slice of raspberry white chocolate cake on a plate

You also need a cake filling to be thick to ensure it won’t ooze out the sides of your cake once it’s stacked and frosted.

Even with the help of a piped ring of frosting (i.e. a frosting dam), the filling can still ooze out as the cake settles.

Trust me, I’ve had my share of oozing fruit-filled cakes, and nothing is worse!!

Thickening This Raspberry Cake Filling with Cornstarch

This recipe is designed to make a really thick filling once it’s fully cooled.

It ends up being just about as thick as jelly. The secret to making this raspberry cake filling so thick is cornstarch!

This recipe adds a slurry (a mixture of cornstarch and water) to the partially cooked down raspberry mixture.

image of raspberry cake filling in a bowl

Using a slurry rather than adding cornstarch directly into the filling makes it so much easier to incorporate the cornstarch into the filling.

I hate making extra dishes, but you simply can’t add the cornstarch straight into the raspberry mixture.

I’ve tried it, and you end up with tons of tiny clumps of cornstarch in your filling!!

My Secret Ingredient

Whenever I make anything with strawberries or raspberries, I love to incorporate a bit of fresh lemon juice and zest. This recipe uses both!

I think it really enhances the flavor of the fruit, and adds a bright pop of flavor.

Just be sure you use a fresh lemon! Pre-squeezed lemon juice doesn’t have the same effect.

image of a white chocolate raspberry cake that's been cut open to show it's tart. delicious raspberry. cake filling

Even if you plan to add this filling to something with chocolate in it, I still recommend adding the lemon.

The lemon really just adds an accent, and isn’t a dominant flavor in the filling.

Tips for Making the Best Raspberry Cake Filling:

  • Make the raspberry cake filling at least a day in advance to allow it to properly thicken and develop its flavor.
  • Be sure to use fresh lemon juice and zest to enhance the tartness of the raspberries.
  • Strain the raspberry mixture to remove the seeds, to give it a silky-smooth texture.
  • Save leftover filling to fill cupcakes, add to thumbprint cookies, or even to top ice cream!

Making this Cake Filling in Advance and Storage Tips

This raspberry cake filling can be made up to two weeks in advance if stored in an airtight container in the fridge.

This raspberry cake filling can be stored in the freezer for up to a month if stored in an airtight container.

Give the filling a stir with a rubber spatula before adding it to your cake to make it easier to spread.

Let Me Know What You Think

If you try this raspberry cake filling recipe, I’d love to hear what you think! Please leave a rating below.

Other Recipes You Might Like:

Yield: 1.5 cups

Raspberry Cake Filling

image of a white chocolate raspberry cake that is made with fluffy vanilla cake layers, tart raspberry cake filling, and white chocolate buttercream frosting

This raspberry cake filling is the perfect consistency and is packed with that delicious tart raspberry flavor! It's sure to elevate any dessert!! It's great inside of cakes, cupcakes, and even cookies.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 20 minutes


Raspberry Cake Filling

  • 4 cups of 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)

Equipment Needed


Raspberry Cake Filling

  1. If possible, make the raspberry filling in advance! The extra time will allow the filling to thicken and develop its flavor.
  2. Place 4 cups frozen or fresh raspberries, 3/4 cup granulated sugar, 1 Tbsp lemon juice and 2 tsp lemon zest, and 1/4 cup of water in a saucepan and heat over medium high heat.
  3. Stir the mixture until it begins to boil.
  4. Lower the heat to medium-low, and allow the filling to simmer for 10-15 minutes.
  5. Turn off heat and remove the pot from the stove. Pour the filling into a metal strainer suspended over a medium sized bowl, and push through using a rubber spatula. Use a decent amount of pressure to really get all the liquid through the sieve. You should be left with about 1/2 cup of seedy pulp.
  6. In a separate small bowl, make a slurry by combining the remaining 3 Tbsp of water with 3 Tbsp cornstarch. Stir until the cornstarch has fully dissolved into the water.
  7. Add this cornstarch mixture into the strained raspberry filling, and stir until it is incorporated.
  8. Rinse out your pot and pour the filling back into it (you don't want any residual seeds getting into the filling).
  9. Heat at a medium high heat, and be sure to stir constantly during this stage to prevent the filling from burning.
  10. Cook until the mixture begins to boil, then reduce the heat to medium low.
  11. Continue to stir, and cook for a few additional minutes.
  12. Turn off heat and pour the raspberry filling into a separate bowl to cool. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.


This recipe makes about 1.5 cups of raspberry cake filling, which is enough to fill an 8-inch layer cake.

Making This Cake Filling in Advance and Storage Tips

  • This raspberry cake filling can be made up to two weeks in advance if stored in an airtight container in the fridge
  • A frosted cake filled with this raspberry cake filling can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

Nutrition Information



Serving Size


Amount Per Serving Calories 1667Total Fat 7gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 609mgCarbohydrates 401gFiber 55gSugar 191gProtein 12g

Amp up your baking game with our delicious cake filling ideas | crumbs & confetti

Friday 5th of July 2024

[…] Raspberry Cake Filling Recipe […]


Saturday 22nd of June 2024

I have been searching for seedless raspberry cake filling. I really think I’ll like yours. Is this on the tart or sweet side. Looking closer at the picture of the cake it appears there is frosting under and on top of the filling. Is this right? Thank you for your help.


Monday 24th of June 2024

Hi Laurie,

The tartness/sweetness really depends on the raspberries you're using!! I'd say this recipe is nicely balanced between sweet and tart, but can vary based on the ripeness of the berries you use. I do like to add a layer of frosting with the raspberry filling when I make cakes just because I love frosting, but it's optional and the a cake can be filled with just the filling if you want! Just be sure to pipe a ring of frosting around it to help keep it in place. Hope that helps, happy baking!


Friday 24th of May 2024

This recipe is SO good and SO simple. It is my go to for any berry filling and ALWAYS gets rave reviews!!


Sunday 26th of May 2024

I am so happy to hear that Shelley :) Thank you for sharing!!


Monday 29th of April 2024

This raspberry filling was easy and delicious. It won rave reviews from my family and will be a frequent request for future events!


Sunday 5th of May 2024

Thank you so much for sharing Wendy :) That is wonderful to hear!!!!


Sunday 7th of April 2024

I made this with three 6 oz containers of raspberries, just over 500 grams. The texture was perfect! I was concerned after reading the comments. The only change I made was to add a pinch of salt (I usually do with sweets). It was just the right amount for a 9-inch cake. This recipe's definitely going on my make-again list.


Saturday 13th of April 2024

I am so happy to hear that Bob!! I totally support the pinch of salt, it does such a nice job balancing out the sweetness in baking! Thank you for sharing :)

Skip to Recipe