Description
This easy raspberry cake filling uses fresh or frozen berries with lemon and cornstarch to create a tart, glossy filling that sets perfectly between cake layers.
Ingredients
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- 2 cups (240g) raspberries, fresh or frozen
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- 1/2 cup (100g) granulated sugar
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- 2 tablespoons fresh lemon juice (from about 1 lemon)
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- 2 tablespoons cornstarch
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- 2 tablespoons cold water
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- 1/2 teaspoon vanilla extract (optional)
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- Pinch of salt
Instructions
In a medium saucepan, combine raspberries, sugar, lemon juice, and salt. Cook over medium heat, stirring frequently, for 5 to 6 minutes or until the raspberries break down and release their juices.
In a small bowl, whisk together the cornstarch and cold water until fully dissolved and smooth.
Once the raspberry mixture reaches a gentle boil, slowly pour in the cornstarch slurry while stirring continuously with a whisk or spatula. Cook for another 2 to 3 minutes, stirring constantly, until the mixture thickens enough to coat the back of a spoon and hold a clean line when swiped with your finger.
Remove the saucepan from heat and stir in the vanilla extract if using. Let the mixture cool for 5 to 10 minutes in the pan, then transfer to a jar or airtight container.
For seedless filling, pour the warm mixture through a fine mesh sieve, pressing gently with a spatula to extract all the liquid while leaving seeds behind.
Let the filling cool fully at room temperature, then refrigerate until ready to use. It will thicken more as it chills and should be smooth, scoopable, and able to spread without dripping when fully set.
Notes
Don’t skip the salt; it balances sweetness and makes flavors pop
Avoid high heat as it can scorch the fruit before it thickens properly
Scrape down the sides of the pan frequently to prevent burning
Test consistency by placing a spoonful on a cold plate; it should hold its shape
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Cake Filling
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 88
- Sugar: 15g
- Sodium: 1mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 0.5g
- Cholesterol: 0mg