Straightforward Raspberry Cake Filling Recipe

Making probably the most delectable raspberry cake filling is simpler than you assume! Utilizing frozen or recent raspberries and simply 5 different substances, it comes collectively in lower than quarter-hour. Put together it prematurely so it has time to chill fully earlier than spreading onto your frosted cake layers.

For years, readers have requested if I’ve a raspberry cake filling recipe. The reply has at all times been no, as a result of I’ve by no means actually made a profitable batch that tastes nice AND holds up between cake layers. However that modified the opposite week as I lowered down limitless packages of frozen raspberries over the range. (And loved loads leftovers stirred into oatmeal.) And so, by fashionable demand…

When creating this recipe, I began with my recipe for raspberry sauce. I knew I needed to make it thicker, with out straining the seeds, and that it wanted to arrange properly in order that it wouldn’t ooze out of a cake. It additionally wanted to be a bit sticky, so it wouldn’t trigger the cake layers to slip round. Oozing, slippery muffins are NOT on the menu at the moment.

The recipes are fairly related, however this one thickens up right into a jam-like consistency because of a bit extra cornstarch and longer cooking time.

Key Substances You Want for Raspberry Cake Filling & Why:

1. Water & Cornstarch: Cornstarch is the magic thickener for this raspberry filling. You don’t want a lot, however you need to dissolve it in a bit water earlier than utilizing. That is referred to as a “slurry”; see strawberry sauce for instance.
2. Raspberries: You’ll love the comfort of utilizing frozen berries, that are usually frozen at their peak freshness and sweetness. You want 12 ounces (340g). Contemporary raspberries work simply as properly.
3. Sugar: You solely want 1/3 cup (67g). The raspberry filling needs to be a bit tart, since you’ll pair it with cake.
4. Lemon Juice: The filling wants *one thing* to stability the berry and sugar, and lemon juice offers that trace of freshness. Don’t depart it out or the filling will style fairly flat.
5. Vanilla Extract: Add a bit splash of vanilla extract to the filling as soon as it comes off the warmth. It tastes and smells unimaginable!

Only a Few Minutes on the Range

Stir collectively all of the substances—apart from the vanilla—in a saucepan set over medium warmth. Because the combination heats up and the frozen raspberries thaw, use a silicone spatula to smash the berries. This will get simpler because the raspberries soften. By the point it begins to boil, the raspberries needs to be principally crushed, so it’s the combination has a fair consistency with no massive lumps.

Permit it to boil, nonetheless on medium warmth, for five full minutes, stirring often.

Take away from warmth and stir within the vanilla extract. Take a giant whiff—it smells superb!

Let it cool at room temperature for about quarter-hour after which switch to a heatproof bowl and refrigerate. It’s going to proceed to thicken and arrange because it chills.

How you can Assemble a Cake With Raspberry Filling

I.e., the right way to stop the ooze issue.

You’ll have probably the most success with this raspberry filling in your cake should you associate it with some frosting. My crew and I examined a cake with simply the raspberry filling in between the cake layers—frosting solely on the surface of the cake—and decided it actually wants a buttercream base layer to maintain the cake steady.

Select a sturdy frosting, like a vanilla buttercream or Swiss meringue buttercream (extra strategies beneath). Unfold a skinny layer in your cake layers, to work because the sturdy base to your raspberry filling.

You Additionally Want a Buttercream “Dam”

Spoon frosting right into a piping bag fitted with a big spherical tip, comparable to Ateco 808. You’ll use this to pipe a “dam” across the frosted cake layer earlier than spreading the raspberry filling inside its border.

Why am I doing this? The buttercream dam retains the jammy filling in place, so it doesn’t seep out the edges of your cake. You’ll have an oozy mess in any other case.

After you add the dam, unfold the raspberry cake filling within the middle:

Greatest Frostings to Pair With Raspberry Filling

Listed below are some sturdy frostings that you need to use as the skinny base layer below your raspberry cake filling and piped as a “dam” round it:

Makes use of for Raspberry Cake Filling

This recipe makes a bit greater than 1 cup of raspberry filling (about 340g). I discover it to be simply the correct amount for a 3-layer 8-inch or 9-inch cake (with 2 layers of raspberry filling). Use a heaping 1/2 cup between every layer. Or you need to use it on a 2-layer 8-inch or 9-inch cake or a 3-layer 6-inch cake, pictured at the moment, and have a bit leftover to serve alongside the cake slices (or stir into yogurt, oatmeal, and so on). Attempt it in one among these recipes:

You may additionally use this cake filling to exchange the raspberry preserves in these raspberry streusel bars, or swap out the butter and cinnamon-sugar filling in cinnamon rolls to make cream cheese frosting-topped raspberry rolls. So dreamy.

FAQ: Can I Make Raspberry-Crammed Cupcakes?

Completely, and I hope you attempt it! Have you ever ever made my cream-filled chocolate cupcakes earlier than? You’ll fill your cupcakes the very same means with this raspberry cake filling, and I embrace these directions within the filling recipe beneath. You need to use any taste cupcake, so browse my cupcake recipes to search out some inspiration. Pictured listed here are my vanilla cupcakes.

Print

Raspberry Cake Filling

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  Writer: Sally
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  Prep Time: 5 minutes
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  Cook dinner Time: 10 minutes
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  Complete Time: quarter-hour (plus cooling)
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  Yield: 1 heaping cup
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  Class: Dessert
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  Methodology: Cooking
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  Delicacies: American

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Description

Utilizing recent or frozen raspberries and simply 5 different substances, this raspberry cake filling comes collectively in lower than quarter-hour. Make it prematurely so it has time to chill fully earlier than assembling your cake. For finest outcomes, I like to recommend spreading a layer of frosting in your cake layer, piping a frosting dam across the edge, after which spreading the raspberry filling contained in the frosting border. See above for a visible.

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Directions

1. Whisk the cornstarch and water collectively till all of the cornstarch has dissolved. (I simply use a fork to combine—very simple.) Mix cornstarch combination, raspberries (no must thaw if utilizing frozen), granulated sugar, and lemon juice in a medium saucepan set over medium warmth. Utilizing a silicone spatula, stir the combination, mashing the raspberries as they start to thaw and soften.
2. Convey to a boil and let it boil for five full minutes, stirring often. Take away pan from warmth and stir in vanilla extract.
3. Permit the raspberry filling to chill at room temperature for 10–quarter-hour, then switch it to a bowl or container and place it within the fridge for a minimum of 4 hours and as much as 1 week (the longer, the higher). No must cowl it, but when refrigerating for longer than 4 hours, cowl tightly. It’s going to proceed to thicken up because it chills. Raspberry filling have to be fully chilled earlier than utilizing in your cake. If freezing, see Observe beneath for directions.
4. To fill cake: You need to use the fully cooled and thickened raspberry filling to fill a 2-layer or 3-layer cake. You’ll have probably the most success with this raspberry filling should you associate it with some frosting filling; it actually wants a buttercream base layer to maintain the cake layers steady. Unfold a skinny layer of buttercream/frosting in your cake layers, to work because the sturdy base to your raspberry filling. Doesn’t have to be a lot; only a skinny layer. You additionally want a buttercream “dam” across the cake layers to maintain the jammy raspberry filling contained in the cake layers. Spoon some buttercream right into a piping bag fitted with a big spherical tip, comparable to Ateco 808. Pipe a border across the cake. Then, unfold the raspberry filling contained in the buttercream border. An offset spatula is useful for spreading. Assemble subsequent cake layer on high, and repeat. For a 3-layer 8-inch or 9-inch cake, use a heaping 1/2 cup between every layer. For a 2-layer 8-inch or 9-inch cake, use about 3/4 cup filling and have some leftover. See Observe beneath for different cake sizes.
5. To fill cupcakes: With a pointy knife, minimize a circle in a cooled cupcake, and take away the middle, which might be roughly the form of a cone. Utilizing a small spoon, fill the center of the cupcake with as a lot raspberry filling as you may. (Often between 1–2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the spherical piece again on high of the filling. Repeat with remaining cupcakes. Makes sufficient filling to fill 2 dozen cupcakes. Or fill 1 dozen, and have some filling leftover.
6. Cake or cupcakes crammed with raspberry filling and topped with buttercream are usually fantastic lined at room temperature for 1 day. Cowl and retailer within the fridge after that.

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Notes

1. Freezing Directions: After the raspberry filling cools fully, freeze in a freezer-friendly container for as much as 3–6 months. Thaw on the counter or within the fridge earlier than utilizing. It will likely be very thick.
2. Particular Instruments (affiliate hyperlinks): Ateco 808 (for the frosting dam) | Offset Spatula
3. What Measurement Cake: This recipe makes a bit greater than 1 cup of raspberry filling (about 340g). I discover it to be simply the correct amount for a 3-layer 8-inch or 9-inch cake (with 2 layers of raspberry filling). Use a heaping 1/2 cup between every layer. Or you need to use it on a 2-layer 8-inch or 9-inch cake, and match about 3/4 cup within the middle with some leftover. Or attempt a 3-layer 6-inch cake, pictured at the moment, with about 1/3 cup between every layer.
4. Makes use of for leftover raspberry cake filling: Serve leftover raspberry filling alongside the cake slices or cupcakes. Or add to smoothie, stir into yogurt, cottage cheese, oatmeal, use as a jam on a sandwich, and so on.
5. I favor utilizing frozen raspberries: Frozen raspberries are handy for many, they usually normally are available in 12-ounce luggage which is the precise quantity you want on this recipe. It additionally guarantees year-round, flavorful raspberry filling. You’ll be able to positively use the identical quantity of recent raspberries if in case you have them. The top result’s just about the identical.
6. Can I pressure out the seeds? You’ll be able to, however the raspberry filling doesn’t keep as thick. You’ll want so as to add a minimum of 1 extra teaspoon cornstarch. And also you’ll have loads much less filling. I strongly advocate preserving the seeds within the filling.
7. Can I take advantage of different berries? I’ve solely examined this with the identical quantity of recent or frozen blackberries, and it really works splendidly. No modifications to the recipe, simply swap the berries. For a strawberry cake filling, I take advantage of and advocate the filling from these strawberry shortcake cupcakes. Nonetheless engaged on a blueberry model.
8. Does this work as a topping for muffins and cheesecakes? It’s fairly thick. As a substitute, I like to recommend my raspberry sauce recipe.

Key phrases: raspberry cake filling