Raspberry Cake Filling
A couple of 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.
This filling would be incredible with my chocolate layer cake recipe, or even my matcha cake recipe. The sky’s the limit!!
The active cook time in this recipe is quick, but straining and cooling adds some time. I recommend making it the day before.
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.
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.
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 below.
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.
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.
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 the 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.
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.
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.
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 3 months 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.
NOTE: This filling sets up very firm in the fridge (almost like jelly). That’s intentional so it won’t squeeze out of your cake. Once chilled, give it a strong stir (or microwave 10–15 seconds and stir) and it becomes spreadable again.
Frequently Asked Questions
Can I make this filling less thick?
Yes! Use 2 Tbsp cornstarch for a softer, spreadable filling. Use 3 Tbsp if you want a very firm, wedding-cake-stable filling.
My filling is too thick after chilling. How do I fix it?
Stir it aggressively to loosen. If needed, microwave 10–15 seconds, stir, and repeat until spreadable.
My filling is runny. How do I thicken it?
You need heat to activate cornstarch. Simmer and stir, or add a small slurry (1 tsp cornstarch + 2 tsp water) and cook until it thickens.
Can I freeze it?
Yes. Freeze airtight up to 3 months, then thaw overnight in the fridge and stir before using.
Can I use strawberries/blueberries/cherries instead?
Yes, you can swap the fruit 1:1. Juicier berries may need a slightly longer cookdown before straining.
How much do I need?
- One batch makes about 1.5 cups, enough for an 8-inch, 3-layer cake.
- For 24 cupcakes, about 1 Tbsp each is roughly 2 dozen cupcakes.
- For a half sheet cake, plan 2–2½ cups for one layer of filling (up to 3 cups if you want it thick).
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.
Raspberry Cake Filling
Equipment
Ingredients
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 water (for the berries) 60g
- 3 Tbsp water (for the cornstarch slurry) 45g
- 3 Tbsp cornstarch 22g
Instructions
Raspberry Cake Filling
- If possible, make the raspberry filling in advance! The extra time will allow the filling to thicken and develop its flavor.
- Place 4 cups frozen or fresh raspberries, 3/4 cup granulated sugar, 1 Tbsp lemon juice, 2 tsp lemon zest, and 1/4 cup of water in a saucepan and heat over medium-high heat, uncovered.
- Stir the mixture until it begins to boil. Lower the heat to medium-low, and allow the filling to simmer for 10-15 minutes.
- Turn off the 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.
- In a separate small bowl, make a slurry by combining the remaining 3 Tbsp of water with 3 Tbsp cornstarch. Stir until completely smooth (no lumps)
- Add this cornstarch mixture to the strained raspberry filling, and stir until it is incorporated. It will go from cloudy/milky to clear and glossy as it thickens.
- Rinse out your pot and pour the filling back into it (you don't want any residual seeds getting into the filling).
- Heat over a medium-high heat, and be sure to stir constantly during this stage to prevent the filling from burning.
- Cook until the mixture begins to boil, then reduce the heat to medium-low. Cook 1–3 minutes after it starts bubbling, until it’s thick enough to coat a spatula.
- Turn off the 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.
Video
Notes
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 3 months. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
Nutrition
Other Recipes You Might Like:
I made your white chocolate raspberry cake this weekend and it was amazing! Only problem is that this raspberry filling turned into what I can only describe as jello. I followed the recipe exactly, so I’m wondering if maybe I should go lighter on the cornstarch?
Hi Marissa,
It does set pretty stiff, but usually if you give it a good stir it’s spreadable again! You can add less cornstarch if you want, but I find if it’s thinner than that jello-esque consistency it can ooze out the sides of the cake as the cake settles. Hope that helps, happy baking!
@Marissa, I just made this raspberry compote and used about 1tbsp of cornstarch. I also waited to add it until after it was boiling. You can guage the consistency when you turn it down to simmer. My consistency isn’t quite jam- more of a thick sauce which I find perfect for cake filling!
Thank you for sharing Miranda 🙂
@Marissa, I used this recipe in a three tiered cake. The jello like consistency is actually perfect for cake filling. Just stir it a bit first and it will loosen up, also add a dam of frosting to keep it from spilling out between layers. I like that this recipe will give a thick raspberry filling
Hi Madeline,
Yesss! Thank you for sharing, it does set quite firmly!!! 🙂
Hi Chelsea. I was stupid and used a different raspberry filling recipe and now it’s too runny. How can I thicken it up? I’m definitely using yours next time! Thanks!
No worries Mel! You can make a slurry of cornstarch and water, and add it the rasp filling over a medium heat! the combination of cornstarch plus the heat should thicken yours up. Hope that helps, happy baking!
@Chelsweets, I spent 2 hours sulking because I tried this recipe but accidentally put too much water (1/2) and I tried to fix it with a slurry but it was still soupy. It wasn’t until I read these comments that I realized it needed heat!! Oh silly me. Thank You !!!
Thank you so much Chelsea! What should the water to cornstarch ratio be?
Does this filling work well for tiered cakes covered with fondant?
Hi Lynda,
As long as you pipe a frosting dam around the filling, it should work great in a tiered fondant cake. Hope that helps, happy baking!!
This filling is great! I was looking for a good thick consistency and this is it. I also tried it with Strawberries and it was just as yummy. Thank you!!!
@Veronica, i have to make a cake with strawberry filling next month, i loved this raspberry recipe and am so glad to hear it’s just as good with strawberries!
@Veronica, did you just use the same amount of strawberries? 4 cups? Also did you use frozen or fresh?
I thought it sounded like too much cornstarch but my rule is that the first time I make something I follow the recipe exactly. In this instance I should have gone with my instincts because what I ended up with was an unspreadable red jello that could not be salvaged.
@Lisa Snyder,
What do you recommend?
@Lisa Snyder,
You reduced it too much. Add water back in. Fixed.
This was so yummy!!!! My daughter wanted a chocolate cake with raspberry filling for her birthday. Your recipe was perfect!
I absolutely love you!!! Thank you for sharing your recipes and instructions.
Great flavour and consistency. I made a white chocolate raspberry three layered cake and used you filling recipe which turned out perfect.
I used frozen raspberries and followed the directions exactly and had a little extra filling left over. Cake was a big hit at work. Thanks for a great recipe.
Hello! I recently made this recipe and it was great. I made it again (a double batch) and put it in the fridge a week ago, and today I saw that it had separated sort of?? There was a hunk of raspberry jello surrounded by raspberry liquid. I blended it back together with a hand blender but it’s a softer consistency than when I put it in the fridge initially. I also noticed it has a more cornstarchy mouthfeel. I’m wondering if I did something wrong, or maybe a week in the fridge is too long?? I need it for a wedding cake and I’d hate to have to remake it last minute, is there a way to thicken it back up just a bit?
Any idea how much you would need to fill a half or full sheet cake?
Hi Janette,
I usually use one batch of batter to make 2 9×13″ sheet cakes that are about 1 inch tall! You could probably use one batch to make a half sheet cake that’s slightly taller. Hope that helps, happy baking!
Same. It’s exactly like bouncy jello.
Hoping in this hot weather has to have success with a chocolate cake with raspberry compote in between the layers. You mentioned that it will make an 8 inch layer cake I’m looking for a three tier possibly 40 or 6 inch cake. Will this work or do I need to double the recipe
Correction above 3 or 4 tier 6” cake
I made the raspberry filling earlier this month and loved it! I’m now needing a strawberry filling for a cake. Can I use the same recipe and just switch out the fruits? Will the extra juice from the strawberries be too much?
Just made this for my daughter’s bday cake! (she requested vanilla raspberry cake). This was so easy and turned out so yummy!! I modified the recipe due to my lack of ingredients. I didn’t have a fresh lemon so I just used 3 table spoons of store bought lemon juice and only used 2 heaping tablespoons of cornstarch. I think this is the yummiest thing I’ve ever made! Thanks for the recipe!
Once a cake is filled with this filling, does the cake need to stay chilled?
Amazing recipe!! I did part raspberry, part strawberry. And I used monkfruit instead of sugar. The “jello” consistency was foreign to me, but I gave it a good stir after it sat overnight and it was perfect. Loving the cornstarch slurry. Cannot wait to test out some of your other recipes! Thank you!
Me too! And I thought the same thing. This is WAY too much cornstarch. And it was practically solid.
I’m so excited to try this! I’m going to use it for a chocolate cake and bloody cupcakes. Did you use this filling for the drip as well? If so how did you get it to the right consistency to come out of the squeeze bottle or is it squeeze-able as is?
Hi! I just made this for the first time today. I then made it again subbing frozen blueberries for the raspberries. Both taste absolutely amazing! Thank you! I’m alternating these fillings (and lemon curd), in a vanilla cake. As the fillings are quite thick, do you have tips on how to best spread them? I read they are thick so the cake doesn’t slip and that makes sense. I also saw that with your white choc. rasp. cake you say to freeze the cake layers for 5 minutes. Is that what you recommend without the buttercream layer as well? Any input is greatly appreciated. Thank you again for a great tasting fruit filling!
This is a fabulous recipe and so easy to make!! I have never made a fruit filling before – in the past, I have simply used a premade, store version. This was simple and OH MY GOODNESS *delicious*!!
I think I added too many raspberries. The filling is very tart. How do I fix it? It’s been in the fridge overnight.
Thanks and great recipe!
I tried this filing recipe. Since I can only cook gluten free, I made a gluten free cake, which if you don’t know, is nothing like a real cake. However, it was a fabulous birthday cake because of this filling and icing. Everyone just thought it was a heavier cake made for these raspberries.
This recipe is perfect and has wonderful flavor.
Thank you, it couldn’t have been better.
Have you tired Cups 4 cups GF flour. Cake by Courtney is the one who got me on to it and it’s a 1-1 replacement with regular flour. It is the best GF flour, I have made plenty of cakes using this flour and you would never know it’s GF!
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Could this be used in a frangepane tart?
Under the almond layer
I made this as filling for my husband’s birthday cake – chocolate pound cake, with whipped cream frosting (https://cooking.nytimes.com/recipes/1016330-ermine-icing) So good!!! I DID add the lemon as you suggested and you were right, it didn’t taste lemon-y, just delicious!
it came out with the consistency I wanted and imagined at the end. But sadly when I added the cornstarch the delicious flavor went away. I added another full lemon of juice which helped bring back the tart and sweetness. I would say to do less cornstarch and a bit more lemon.
This turned out great. We got married almost 15 yrs ago. For our wedding we had a raspberry swirl cake. So this year for my husbands birthday he asked for the raspberry swirl cake we had for our wedding. I found your recipe and made it I added a swirl to the white cake and I decided to fill in between the layers also. He said it was really good ( he is super picky). I also thought it turned out great. Thank you!
How do you make it drip down the cake?
Love the cake, but I found the raspberry filling a bit too tart with the lemon juice. Next time, I will only add sugar. I like the consistency of the filling, easy to spread.
Hi!! I made this recipe and it was DELICIOUS! However, the end result was cloudy rather than glossy and see through red as it seems in your pictures. Can you maybe tell me what I could do differently? Thank you so much!!
@KayZee, for me it was cloudy after the cornstarch, and after stirring and boiling all the sudden it turned bright red! Maybe you didn’t stir/boil enough?
Hello,
Could you use this as a filling for cupcakes?
I forgot the sugar in my raspberry filling
Oh my goodness!! This raspberry filling is absolutely delicious!! I’m making a chocolate cake with this raspberry filling and chocolate ganache!! I can’t wait to hear the rave reviews from my customer!! Thanks #chelsweets
So I poured my raspberry filling into bowls as suggested, but now that I see how nicely it set up, I wish that I’d lined my round pans and let it set in the shape of the cake so I could just flop it on as one big disc!
Since there’s no pectin or anything like in a real jelly, if I warm it back up to pour into the cake pan and then let it set again, will it set properly a second time?
Also, just wanted to drop the suggestion for other folks that it might work well to let it set in the cake pan instead!
FYI, for anybody reading my comment – I did a little practice and it seemed to work well, so I went for it!
@Margaret, my only concern with pouring the filling into a cake pan is that when the cake layers bake it shrinks away a bit from the sides, I would think that would leave a bit of extra filling slightly overhanging the cake, maybe by using additional frosting on the sides, you would be able to hide this?
@Gayle Jones,
If you are going to bake a 9″ cake to fill. Fill 8″ cake pans with this filling. Once you have the icing dam, the filling will be the correct size taking into consideration that the cake has shrunk from the sides once baked.
Great tips!! I totally agree. Thank you for sharing Chris 🙂
Hi Chelsea,
I’m wanting to try using this filling in a semi-baked wedding cake, but I’m concerned about keeping it out of the fridge. I worry if I put my somewhat exposed cake in the fridge the day before the wedding that it will dry out, but besides American buttercream I’m not sure of any other fillings that don’t require refrigeration. Also, it will definitely be out of the fridge for 6-8 hours on the day of the wedding. Any tips?
Thanks!
Rachel
@Rachel, Italian meringue buttercream is the most stable and can be left out over night. I use meringue powder instant of fresh egg whites to be extra sure—it’s delicious and actually less likely to melt— just note that it doesn’t crust like American buttercream, so be barel careful not to bump it!
Could you use strawberries if all the raspberries you bought are bad now and is the night before lol? And would you still strain them?
I made your raspberry filling for my daughters cake tasting a couple of months ago and everyone there raved over it! It is delicious and pairs perfectly with my almond cake! So today I made two batches to use in her wedding cake for this Friday!
My niece chose this filling for her upcoming wedding (cake) that I am making. I was surprised to read you could freeze this? What I’ve read about cornstarch is that it doesn’t freeze well and ruins whatever you put it in and freeze. I may just stick with the refrigerator for a few weeks.
When using this delicious raspberry filling along with a buttercream frosting, do I put them both between each layer or must I split each layer for the filling?
I have used this for numerous layered cakes. It is the most requested filling. One of my customers likes to eat it by the spoonful or dishes into crackers or bread and so requests it by itself. I also make a version with monkfruit instead of sugar for diabetics.
I made this Friday night for my son’s birthday yesterday. It came out super well.
You really do need to stir it after it sets, and once you do, it will spread beautifully.
When making the slurry do you mix the seedy part with the cornstarch mixture or is it the strained raspberry juice that gets mixed with cornstarch? I’m asking because in the pictures your filling had seeds but in the recipe I understood it to be mixed with the liquid and no mention of re-adding the seedy part?
I made this filling to use as one of three different fillings in an Italian creme cake. I used fresh raspberries and followed the recipe exactly…with the addition of a splash of raspberry liqueur (Chambord). This filling is awesome! It was “the star” in an already delicious cake! Wish I could attach a pic! I’ll be using it again…and again. Thank you!!!
I love this recipe!! I switched it up and used strawberries and it is delicious! It’s so beautifully smooth and the lemon really makes a difference. Thank you!
I used your raspberry cake filling for a chocolate cake with fudge filling “dam” and vanilla frosting and it was perfect! The raspberry tartness really helped cut the sweetness.
This raspberry filling is amazing! I’ve made it twice now, and everybody loves it! I did use less cornstarch the second time, and it still thickened nicely. It is worth the time to strain it. It’s so smooth and delicious!
I think there’s an error on the amount of cornstarch in the ingredients list. I just made two batches, one with raspberry and one with strawberries, and they’re cooling now. The raspberry one was first and I used the 1/4c each of cornstarch and water. It was way too thick within a minute of boiling and as I poured it, it looked like the fake goo around strawberries in a restaurant pie… and that was before it set. The second one I only used half of the cornstarch and when I pulled it off the heat it looked like a thick jello when it comes off the heat. It was thick but not overset. I’m hoping by running a whisk through once it’s cool, I can save the raspberry but I’m concerned. Will report back once everything is cool and the cake is decorated!
I don’t know what has gone wrong but I was trying to make this and when I went to open it it only has comments no recipe and I tried everything…..
A jump to the recipe link would be nice so I wouldn’t have to scroll down for what feels like 2 hours.
The filling is very yummy, and it is thick enough for layering cakes. Thanks for sharing. It sure taste much better than store bought version.
Wonderful! Turned out perfect! Spread easily on the cake, didn’t run. Beautiful color and so yummy! I made three layer cake with two chocolate cake layers and middle yellow layer with chocolate icing and raspberry on two bottom layers. It was a huge hit! Would make again. Followed recipe exact except did not use lemon rinds but did the real lemon juice. Sept 2021
Hi Chelsea,,
I love many of your recipes and I always save them to my phone homepage but this recipe doesn’t have the option to add to homepage? Can that be fixed?
This was the perfect Raspberry filling!! Sweet & tart. My only question is if it’s in a cake how long is it stable on the counter?
I made a batch with half fresh raspberries and half frozen mix of raspberry, blueberry and blackberry. I think the comments on being too thick might be with fresh only? Frozen seem to hold more water. The consistency seemed too thick but I sort of sliced it to the thickness I wanted then spread with a knife and evened it out. Really delicious. I hope freezing it keeps it as good.
Hello,
Are you able to put this filling in a chocolate cake and bake it?
Hi Chelsea- I love this raspberry filling!! Do you have any recommendations for a strawberry filling? Would it work to use this same recipe but substitute strawberries?
Thank you!
Hi, I don’t have cornstarch can I use an unflavored gelatin sheet instead? This white cake and raspberry filling is gorgeous! I’m trying it using chocolate cake, and doing three layers.
Thanks, love your site!
Fantastic recipe and great instructions thank you very much …..its delicious and well worth the effort.
Hello Chelsea, I found your recipe while looking for a raspberry filling for a trifle. Sounds perfect! Do you think this will work? Anything I should do differently for consistency? Much appreciated!
This recipe is awesome! I made this raspberry filling to go with a vegan chocolate cake for my daughters 30th birthday. The filling turned out so good! Is the perfect consistency and flavor! I followed the recipe exactly as it is stated. I used a scale for my measurements. If someone is trying this recipe and it does not turn out right I would question if they strained the raspberries enough,you really have to work hard to get all of the juice out otherwise you may not have the right proportion for the amount of cornstarch the recipe calls for.
I will make this again for sure!
Hello, I tried making your filling but it turned out super hard, I don’t know what I did wrong. Any advice?
I absolutely love it!!!!! I had someone request raspberry filling for a cake and decided on this because I love other recipes from you so I knew this would be delicious. thank you so much!!!
I made the filling and it was really good, but it got way to thick and was unable to spread. What can I do to make sure it doesn’t get so thick?
We made this today – VERY good raspberry filling! The lemon zest adds a lot.
This recipe turned out amazing for me. My sister wanted a chocolate cake with raspberry filling and chocolate frosting for her birthday. I was able to make the filling a few days ahead. When I stored it in the fridge before use, I made sure the plastic wrap came into contact with the filling, to prevent a skin from forming. I was a little nervous, as some reviewers reported the consistency to be too thick. But it turned out perfect for me. And the flavor was amazing – all raspberry, no cornstarch flavor at all. I’ll definitely be making this again. I imagine it would pair just as well, if not better with coconut or lemon. Thank you so much for this!
Thank you for sharing this recipe, it was exactly what I was looking for!
Serving size 1?
1 batch?
1 cup?
Trying to calculate carbs for insulin dosing!
The serving size can be hard to spot, but at the top of all of my recipe cards the yield is shared. This recipe makes 1.5 cups of filling 🙂
Your recipe is absolutely delicious but your prep is off. I just made it. Total time to make this is (1) hour and (15) minutes. It’s an ownerous activity but worth every minute.
@Susan Roebuck,
Also can you post what size cake this filling accommodate. For example (2) 8” layers or what?
In the notes section of the recipe (below the instructions) I do share that info! 🙂 This is enough filling to fill an 8-inch layer cake made with 3 layers.
@Susan Roebuck, oops I just saw the answer to this question on your blog.
Loved this filling. I used it with chocolate cake with buttercream and gauche and it balanced the sweetness perfectly. It definitely provided the structure the towering 3 layer cake needed for perfect decorating!
I made this last night left it in the fridge overnight. Now it is too solid like jello. What can I do to bring it back down to a softer consistency? Thanks!
Hi Jen,
I would recommend popping it in the microwave and heating it in short increments (10-15 seconds) while stirring between until it’s a spreadable consistency. Hope that helps, happy baking!
The best cake filling recipe I have ever made!! So good with lemon cake! Thank you! 🙂
Hi Cathy,
Aw thank you!! I’m so happy to hear that!!! 🙂
Can you freeze the raspberry filling and if so, how long in advance to using it can you do this for? Thanks!
Hi Sylvia,
You can totally freeze this filling! It can be frozen for up to 3 months. Transfer it to the fridge the night before you want to use it, and then you should be good to go. Happy baking!!
Hi Chelsea! I was wondering if how long this filling would last at room temperature. I’m looking for a good cake filling that would last at room temperature for a cake I want to enter into my local fair.
Hi Flora,
It’s cooked down pretty intensely, so I’d think it should last at room temp for at least 12-24 hours. It might last longer at room temperature, but I haven’t tested it to find out. Sorry I can’t be of more help!
I was looking forward to trying this recipe, but opted for a different one. Your recipe is inaccurate. 4 cups does not equal 500g. The 500g would only equal 2 cups plus 1 tbsp. Makes think I would be wasting ingredients , would not expect it to turn out properly. You need to get your amounts more accurate before posting recipes.
Hi Heather,
One US cup of fresh raspberries weighs anywhere from 123g to 125g on my digital kitchen scale. That is why in my recipe card I list that 4 cups is about 500g. I spend a lot of time testing and proof reading my recipes 🙂
Have you weighed your raspberries on a scale and found they weigh 250g? What type of raspberries are you using? Please let me know, thanks!
I only have 400 grams of raspberries. What should I do?
So I cut down the recipe & I’ll try it tomorrow
Hi Hazel,
That’s exactly what I’d recommend doing! Since you have 400g of raspberries, I’d recommend using 4/5 of the other ingredients to keep the ratios the same. Hope that helps and that the filling turns out great!
I followed your recipe exactly (frozen raspberries) and it was AMAZING! My whole family has decided we will never have another cake without it. I used a boxed cake mix and store bought icing but this filling made it seem special. Love, love, love it!
Hi Christiann,
That’s so wonderful to hear!! Thank you for sharing 🙂 Happy baking!!
This filling is AMAZING!! I made your white chocolate raspberry layered cake! It was to dye for! Big hit! Thanks for sharing!
You’re awesome!!
Hi Cassie,
Yay!! I’m so happy to hear that 🙂 Thank you for sharing!!!!
This is a very good recipe! I recommend putting some of the seeds and pulp in though to give it some texture!!
I’m so happy to hear that Zoe! And yes, totally agree! I love a little texture too. Thank you for sharing!
Great recipient! Works well every time, thank you for sharing!
Thank you Angie!! 🙂
About how many cupcakes will this fill?
Hi Kamryn,
It can vary depending on how much filling you add to each cupcake, but it you use a Tbsp to fill each cupcake, one batch will fill 2 dozen cupcakes. Hope that helps, happy baking!
Can this recipe be doubled or tripled when making for a tiered wedding cake?
Hi Christy,
It can totally be doubled or tripled! Just be sure to use a large pot and keep in mind it may take slightly longer to cook down. Hope that helps, happy baking!
Would it be okay to use lime juice and zest instead of lemon or would lemon have a better taste?
Hi Lexie,
Great question! You can use lime juice and zest instead of lemon. I personally prefer it with the lemon, but I think lime would also be delicious! Raspberry is the dominant flavor and the citrus is just a complimenting flavor, so either will work 🙂 Hope that helps, happy baking!
Whenever I try something fancy, it fails. This definitely did NOT fail! Follow the directions and it will be perfect! I made it only about sixteen hours before using and it was perfect. It made enough for a three layer ten inch round cake. I used it with a lemon cake. I plan to use it with any combo!
So happy to hear that Mardene 🙂 Thank you for sharing!!
Could you mix this with buttercream to add some kick to a buttercream filling?
Hi Pam,
Great question! You totally can do that. It sets pretty thick, so that should work great. Hope that helps, happy baking!
Hello Chelsea,
I notice in the photos that you put a layer of frosting on what appears to be the bottom of each layer as well as the raspberry filling. I saw that tactic in another recipe. Is that a trick to keep it in place? Or perhaps to keep it from soaking into the cake itself?
Can’t wait to try this recipe!
John
Hi John,
Great question! You can either spread a layer of frosting beneath the filling, on top of the filling, or skip it and just do a ring of frosting around the filling! It’s totally based on your preference. I sometimes like the filling to seep into the layer beneath, but sometimes I want to avoid that! I used to almost always spread the frosting beneath the filling, but lately I’ve actually been adding the frosting on top of filling like this in my cakes.
Hope that helps, happy baking 🙂
I made a triple batch of filling for a wedding cake. Do I need to triple the slurry as well?
Hi Kathie,
Yes, you’ll need to triple the entire recipe, or else it’ll have a super thin consistency. Hope the wedding cake turns out great!!
hi Chelsey, i have a dilemma on a wedding cakes i making for end of July. I will need to freeze my cakes due to i am transporting from Iowa to Milwaukee. and with this i have to have cakes made and frozen on Wednesday, i then pack up Thursday to drive. i have a place to store the cakes till Saturday. my question is does the rasp. filling stay stable after freezing and thawing. i will be holding the cake in cooler for about 2 days before i will display for my daughters wedding.
looking for advice.
Hi John,
That is a tricky situation! This Raspberry filling does set pretty firmly when it’s chilled and it should be fine to be frozen inside of a cake. Just be sure to make a super thick frosting ring when you’re filling the cakes! You can also add in an additional tablespoon of cornstarch and water when you make the slurry to make the raspberry filling super thick. Hope that helps and that everything goes to plan!!
Hi Chelsea, can I use this filling with your vanilla-layer-cake recipe? Or will this be too sweet together? I’m about to make a weddingcake and was planning on using the vanilla cake + vanilla buttercream recipe and this raspberry filling. Do you recommend this combination?
Hi Monica,
You can totally use this filling with my vanilla layer cake recipe! The flavor can Vary based on the raspberries you use, but normally it has a tart flavor which helps balance the sweetness of the cake. I think that would be a delicious combination. Hope that helps, happy baking!
I absolutely LIVED the raspberry filling!! It was delicious and perfect!! Thank you for sharing!!
YAY!! I’m so happy to hear that Amanda 🙂 Thank you for sharing!!
I made this yesterday for a vanilla cake I made for my step-granddaughters birthday and it was perfection. I read all the comments and thought about making the slurry with less cornstarch but decided to make it exactly as written. I’m not sure what others are doing wrong but this was soft but thick and delicious. Not jello at all. Maybe they are cooking it too long after the slurry. As soon as it went from milky to clear I took it off the heat and poured it into a glass dish then covered it with plastic wrap, let it cool then put it in the refrigerator overnight. Thank you for providing metric measurements. I always use them if available.
I’m so happy to hear that Annette!! Thank you for sharing 🙂
Cant wait to try, how many batches did you use for the white chocolate raspberry cake shown here?
Hi Wendy,
I made 3/4 of a batch to fill my white chocolate raspberry cake. Here’s the link the recipe for it: https://chelsweets.com/white-chocolate-raspberry-cake/
Hope that helps, happy baking!
Made it just like the recipe but now it is not spreadable it is too thick. Can I add a little water to make it spreadable or letting it warn up will work?
Hi Madeline,
Don’t worry, it is thick when it’s chilled!! But you want it that way so that it will keep it’s shape and not seep out of the cake. If you let it come to room temperature, it should loosen up and become more spreadable. Hope that helps, happy baking!
Will this recipe be enough to cover a 9×13 layer cake?
Hi Vicki,
One batch of this recipe makes about 1.5 cups of filling, which should be enough to cover a 9×13 inch layer cake. Hope that helps, happy baking!
I’ve tried your recipe and it came out perfect and delish! My question is do you think I’d be able to freeze it?
Hi Chris,
So happy to hear you love this recipe!! You can absolutely freeze this filling, it lasts for up to a month in the freezer. Move it the fridge the day before you plan to use it to let it gradually thaw, then it should be good to go! Hope that helps, happy baking!
This was way too tart. I would skip the lemon zest and maybe just
2 tsp of lemon juice.
Hi Gail,
I’m so sorry your batch turned out too tart! The flavor of the filling can vary a ton based on the raspberries you use. Some are sweeter while others can be more tart, and that can have a big impact on how the filling tastes. Definitely feel free to adjust the citrus to help balance out the tartness of the berries 🙂 Happy baking!
This is absolutely delicious! The only change I made was adding 2 t of vanilla paste, this is a keeper!!
So happy to hear that Darlene 🙂 Thank you for sharing!!
Amazing flavor and texture! I used frozen berries to make filling. Excellent results!
Hi Robin,
Yay! So happy to hear you loved this recipe 🙂 Thank you for sharing!
Using this cook down raspberry recipe in my pistachio cake with French buttercream will it also last for seven days in the refrigerator or should I freeze it first and then put it in the refrigerator? Help I hope I didn’t make this too soon, it’s Monday and will be cutting on Saturday?
lindmarie76@optonline.net
Hi Linda,
That sounds like it’ll be a delicious combination! This filling lasts in the fridge on its own for up to two weeks, or a cake filled with it will last for up to a week, so you should be totally fine! The fridge should be fine, but you can freeze it if you want, then transfer it to the fridge when it’s almost time to eat it. Hope that helps, happy baking!
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.
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 🙂
This raspberry filling was easy and delicious. It won rave reviews from my family and will be a frequent request for future events!
Thank you so much for sharing Wendy 🙂 That is wonderful to hear!!!!
This recipe is SO good and SO simple. It is my go to for any berry filling and ALWAYS gets rave reviews!!
I am so happy to hear that Shelley 🙂 Thank you for sharing!!
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.
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!
Super easy, super delicious! 100x better than store-bought. It brought my white cake with cream cheese frosting up to a whole new level!
Hello,
Can I use fresh raspberries if I can’t get frozen?
Thanks
Catherine
My jam is still runny what can I do with it?
I made this a few days ago and it’s still runny any ideas?
Would this same amount work for 24 cupcakes? I make “Dirt” cupcakes for Halloween. But this time I was thinking of giving them a red filling. My daughter is 24 and we brought these to school every year
It should be more than enough to fill 24 cupcakes! Those sound so fun, I think that’s such a great idea!! Happy baking Norma 🙂
I’m excited for the final outcome. It tastes so good!!!! I’m using it to fill chocolate Halloween cupcakes. I needed a bloody red center and this is perfect. Yum
Oh that’s going to be PERFECT Norma!!! That is such a fun idea, happy baking!
Hi. I made this cake about 4 years ago and it was a huge hit. I’d like to make it again but i forgot what I put as a light layer between the white cake and the strawberry jam. Anyway you could tell me what that white thin layer is?
Annie
Hi Annie,
The photos in this post are of my white chocolate raspberry cake, which is linked at the very top of this post, or you can find it here: https://chelsweets.com/white-chocolate-raspberry-cake/
Hope that helps, happy baking!
Simmer 10-15 min… covered or uncovered?
Simmer uncovered, so that the mixture can reduce 🙂
I found a gadget on Etsy that attaches to your Kitchen Aid mixer to press the raspberries through the strainer. SO MUCH FASTER AND EASIER! Check out Mash Daddy, you will find it. His strainer holes are a tiny bit too big, but once you get all the pulp out, it’s pretty quick to press your mixture through a smaller sieve to remove the seeds that made it through.
That is so good to know, thanks for sharing Connie 🙂
This is my go to recipe and the one I always recommend!
Hi Rasalyn! That means so much—thank you!! I’m beyond happy to hear it’s your go-to and that you recommend it to others. Seriously, that kind of support means the world!
I’ve made this countless times now. So simple, tasty and is a massive hit every time – 5 stars! 🙂 I’ve been asked to do a cherry-based cake, I was wondering if I could just replace raspberries with frozen/fresh cherries, or do you have any cherry jam recipes? Thanks!
Hi Chris,
This makes me so happy to hear — thank you for the 5 stars and for making it so many times!! You can totally swap the raspberries with fresh or frozen cherries — just make sure to chop them a bit if they’re large, and pat them dry so they don’t add too much moisture. If you’re leaning toward a jam layer, I don’t have a cherry jam recipe yet (now I want to make one!), but store-bought cherry jam or preserves works beautifully too. Let me know how it turns out!
What can I do with the seated mixture? That’s left over
Hi Elizabeth,
I usually compost it, as the texture is quite gritty from the seeds! I haven’t really come up with a better way to use them, but I’m totally open to suggestions if you have any ideas 🙂
Tasty! A classic. Made this with raspberries from my back yard for a cake I will be making for a friend and it is delicious!
Hi Kayla,
That sounds absolutely lovely! Using fresh raspberries from your own backyard must have made it extra special, I bet your friend is going to adore that cake. So glad you enjoyed it!!
If I double rhe recipe should this be enough for a 12 inch cake?
Hi Genna,
Great question! It depends how many layers are in your 12 inch cake! If you let me know I can help better 🙂
Hi! I was looking for a recipe like this where the filling was strained, but something went wrong along the way. The resulted filling is so think and I’m not sure how to salvage it. Would you ever update the recipe to be more specific for what to watch for at certain stages? (Ex: cook until dark red color, or mixture covers spoon, etc) I’m thinking I might’ve gone too long with cooking after adding the slurry – the directions felt unclear with timing and watch outs. Love the recipe and I might try again, was just wondering if others might also find more context useful!
Hi Mk,
I am so sorry to hear that your filling didn’t out! That is such a bummer, usually it is quite thick at that stage. It doesn’t really change color, it just visibly thickens right after you stir in the cornstarch! I’m trying to figure out what might have happened. Did you fully dissolve the cornstarch into the water when you made the cornstarch slurry? Were there any chunks or bits of undissolved cornstarch in the filling once it was cooked? What type of raspberries did you use? Hopefully we’ll be able to figure it out together if you do try to make it again!
Hi! I made this 2hours ago and it’s now in my fridge but I totally forgot to add the cornstarch slurry. Am I able to add this later? And if so what would be the best course of action? Heat? Thanks!
Hi Sophie,
Ahhh so sorry for the delayed response on this! Yes, you could add it later but you would need to reheat it to activate the cornstarch!! Please let me know what you ended up doing that and if it turned out!!
How much would I need of the raspberry filling for a half sheet cake?
Hi Summer,
Great question! For a half sheet cake, you’ll want about 2 to 2 1/2 cups of raspberry filling if you’re doing a single layer of filling. If you like a thicker, fruit-forward layer, you can bump it up to 3 cups and it’ll still sit nicely without making the cake slide around.
Hope that helps, happy baking!!
This truly was such a great raspberry cake filling. This is my go to recipe now for this filling. Thank you!
I am so happy to hear you loved this recipe, Patti!! Thank you for sharing 🙂
This was delicious and very easy to make. Thanks for sharing this recipe.
Of course! So happy to hear you liked it!!