Making the most delectable raspberry cake filling is easier than you think! Using frozen or fresh raspberries and just 5 other ingredients, it comes together in less than 15 minutes. Prepare it in advance so it has time to cool completely before spreading onto your frosted cake layers.
One reader, Gina, commented: “Quick, easy, thick, and a delicious balance of tart and sweet. I used this with your lemon layer cake recipe and it was amazing. I will reach for this recipe again and again. ★★★★★“
For years, readers have asked if I have a raspberry cake filling recipe. The answer has always been no, because I’ve never really made a successful batch that tastes great AND holds up between cake layers. But that changed the other week as I reduced down endless packages of frozen raspberries over the stove. (And enjoyed plenty of the leftovers stirred into oatmeal.)
When developing this recipe, I started with my recipe for raspberry sauce. I knew I wanted to make it thicker, without straining the seeds, and that it needed to set up nicely so that it wouldn’t ooze out of a cake. It also needed to be a little sticky, so it wouldn’t cause the cake layers to slide around. Oozing, slippery cakes are NOT on the menu today.
The recipes are pretty similar, but this one thickens up into a jam-like consistency thanks to a little more cornstarch and longer cooking time. I first tested it with this epic chocolate raspberry cake!
Key Ingredients You Need for Raspberry Cake Filling & Why:
- Water & Cornstarch: Cornstarch is the magic thickener for this raspberry filling. You don’t need much, but you must dissolve it in a little water before using. This is called a “slurry”; see strawberry sauce as an example.
- Raspberries: You’ll love the convenience of using frozen berries (just like I do for raspberry sweet rolls!), which are typically frozen at their peak freshness and sweetness. You need 12 ounces (340g). Fresh raspberries work just as well.
- Sugar: You only need 1/3 cup (67g). The raspberry filling should be a little tart, because you’ll pair it with cake and frosting.
- Lemon Juice: The filling needs *something* to balance the berry and sugar, and lemon juice provides that hint of freshness. Do not leave it out or the filling will taste pretty flat.
- Vanilla Extract: Add a little splash of vanilla extract to the filling once it comes off the heat. It tastes and smells incredible!
Just a Few Minutes on the Stove
Stir together all the ingredients—except for the vanilla—in a saucepan set over medium heat. As the mixture heats up and the frozen raspberries thaw, use a silicone spatula to smash the berries. This gets easier as the raspberries soften. By the time it begins to boil, the raspberries should be mostly crushed, so the mixture has an even consistency with no big lumps.
Allow it to boil, still on medium heat, for 5 full minutes, stirring occasionally.
Remove from heat and stir in the vanilla extract. Take a big whiff—it smells amazing!
Let it cool at room temperature for about 15 minutes and then transfer to a heatproof bowl and refrigerate. It will continue to thicken and set up as it chills.
How to Assemble a Cake With Raspberry Filling
I.e., how to prevent the ooze factor.
You’ll have the most success with this raspberry filling in your cake if you partner it with some frosting. My team and I tested a cake with just the raspberry filling in between the cake layers—frosting only on the outside of the cake—and determined it really needs a buttercream base layer to keep the cake stable.
Choose a sturdy frosting, like a vanilla buttercream or Swiss meringue buttercream (more suggestions below). Spread a thin layer on your cake layers, to work as the base for your raspberry filling to cling to.
You Also Need a Buttercream “Dam”
Spoon frosting into a piping bag fitted with a large round tip, such as Wilton 2A. (Or just use a disposable piping bag and cut about 3/4 inch (2cm) off the tip and use that without a piping tip.) This is for piping a “dam” around the frosted cake layer before spreading the raspberry filling inside its border.
Why am I doing this? The buttercream dam keeps the jammy filling in place, so it doesn’t seep out the sides of your cake. You’ll have an oozy mess otherwise.
After you add the dam, spread the raspberry cake filling in the center:
Best Frostings to Pair With Raspberry Filling
Here are some sturdy frostings that you can use as the thin base layer under your raspberry cake filling and piped as a “dam” around it:
- Chocolate Buttercream
- Vanilla Buttercream
- White Chocolate Buttercream Frosting
- Lemon Buttercream
- Nutella Frosting
- Swiss Meringue Buttercream
- Champagne Frosting
- Cream Cheese Frosting (chill it in the refrigerator for at least 1 hour before assembling your cake so it is extra sturdy)
- Peanut Butter Frosting (for a delicious PB&J cake flavor pairing!)
Uses for Raspberry Cake Filling (Even Beyond Cake!)
This recipe makes a little more than 1 cup of raspberry filling (about 340g). I find it to be just the right amount for a 3-layer 8-inch or 9-inch cake (with 2 layers of raspberry filling). Use a heaping 1/2 cup between each layer. Or you can use it on a 2-layer 8-inch or 9-inch cake or a 3-layer 6-inch cake, pictured in this post, and have a little left over to serve alongside the cake slices (or stir into yogurt, oatmeal, etc.). Try it in one of these recipes:
- Chocolate Raspberry Cake
- Vanilla Cake & Chocolate Cake
- Lemon Cake
- Pistachio Cake
- Zebra Cake
- Coconut Cake
- Banana Layer Cake
- Raspberry Chocolate Chip Layer Cake
- Replace the raspberry preserves in these Raspberry Streusel Bars
- Swap out the butter and cinnamon-sugar filling in Cinnamon Rolls to make cream cheese frosting-topped raspberry rolls
- Replace the jam in this Raspberry Twist Bread
- French Macarons filling
- Replace the raspberry jam in these Linzer Cookies
- Filling for Breakfast Danish Pastries & Homemade Berry Turnovers
- Replace the raspberry preserves in these Lemon Raspberry Jam Cupcakes
- Serve alongside Scones
- Piped between rows of pastry cream in Mille-Feuille
- Filling for Homemade Eclairs
FAQ: Can I Make Raspberry-Filled Cupcakes?
Absolutely, and I hope you try it! Have you ever made my cream-filled chocolate cupcakes before? You’ll fill your cupcakes the exact same way with this raspberry cake filling, and I include those instructions in the filling recipe below and in my How to Fill Cupcakes tutorial. You can use any flavor cupcake, so browse my cupcake recipes to find some inspiration. Pictured here are my vanilla cupcakes.
Raspberry Cake Filling
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes (plus cooling)
- Yield: 1 heaping cup
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
Using fresh or frozen raspberries and just 5 other ingredients, this raspberry cake filling comes together in less than 15 minutes. Make it in advance so it has time to cool completely before assembling your cake. For best results, I recommend spreading a layer of frosting on your cake layer, piping a frosting dam around the edge, and then spreading the raspberry filling inside the frosting border. See above for a visual.
Ingredients
- 1.5 Tablespoons (22ml) water
- 1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch
- 3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)*
- 1/3 cup (67g) granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Combine cornstarch mixture, raspberries (no need to thaw if using frozen), granulated sugar, and lemon juice in a medium saucepan set over medium heat. Using a silicone spatula, stir the mixture, mashing the raspberries as they begin to thaw and soften.
- Bring to a boil and let it boil for 5 full minutes, stirring occasionally. Remove pan from heat and stir in vanilla extract.
- Allow the raspberry filling to cool at room temperature for 10–15 minutes, then transfer it to a bowl or container and place it in the refrigerator for at least 4 hours and up to 1 week (the longer, the better). No need to cover it; but if refrigerating for longer than 4 hours, cover tightly. It will continue to thicken up as it chills. Raspberry filling must be completely cooled before using in your cake. If freezing, see Note below for instructions.
- To fill cake: You can use the completely cooled and thickened raspberry filling to fill a 2-layer or 3-layer cake. You’ll have the most success with this raspberry filling if you partner it with some frosting filling; it really needs a buttercream base layer to keep the cake layers stable. Spread a thin layer of buttercream/frosting on your cake layers, to work as the sturdy base for your raspberry filling. Doesn’t need to be much; just a thin layer. You also need a buttercream “dam” around the cake layers to keep the jammy raspberry filling inside the cake layers. Spoon some buttercream into a piping bag fitted with a large round tip, such as Wilton 2A. Pipe a border around the cake. Then, spread the raspberry filling inside the buttercream border. An offset spatula is helpful for spreading. Assemble next cake layer on top, and repeat. For a 3-layer 8-inch or 9-inch cake, use a heaping 1/2 cup between each layer. For a 2-layer 8-inch or 9-inch cake, use about 3/4 cup filling; you’ll have some left over. See Note below for other cake sizes.
- To fill cupcakes: With a sharp knife, cut a circle in a cooled cupcake, and remove the center, which will be roughly the shape of a cone. Using a small spoon, fill the middle of the cupcake with as much raspberry filling as you can. (Usually between 1–2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the round piece back on top of the filling. Repeat with remaining cupcakes. Makes enough filling to fill 2 dozen cupcakes. Or fill 1 dozen, and have some filling left over.
- Cake or cupcakes filled with raspberry filling and topped with buttercream are typically fine covered at room temperature for 1 day. Cover and store in the refrigerator after that.
Notes
- Freezing Instructions: After the raspberry filling cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator before using. It will be very thick.
- Special Tools (affiliate links): Saucepan | Fork or Whisk | Silicone Spatula | Piping Bags (Disposable or Reusable) and Wilton 2A (for the frosting dam) | Offset Spatula (for the filling)
- What size cake should I make? This recipe makes a little more than 1 cup of raspberry filling (about 340g). I find it to be just the right amount for a 3-layer 8-inch or 9-inch cake (with 2 layers of raspberry filling). Use a heaping 1/2 cup between each layer. Or you can use it on a 2-layer 8-inch or 9-inch cake, and fit about 3/4 cup in the center; you’ll have some left over. Or try a 3-layer 6-inch cake, pictured today, with about 1/3 cup between each layer.
- Uses for Leftover Raspberry Cake Filling: Serve leftover raspberry filling alongside the cake slices or cupcakes. You can also add it to smoothies; stir into yogurt, cottage cheese, or oatmeal; and use as a jam on toast, biscuits, or scones.
- Should I use fresh or frozen raspberries? I prefer frozen. You can find them year round, they’re always flavorful, and they typically come in 12-ounce bags, which is the exact amount you need in this recipe. You can definitely use the same amount of fresh raspberries if you have them. The end result is pretty much the same.
- Can I strain out the seeds? You can, but the raspberry filling doesn’t stay as thick. You’ll need to add at least 1 more teaspoon cornstarch. And you’ll have a lot less filling. I strongly recommend keeping the seeds in the filling.
- Can I use other berries? I have only tested this with the same amount of fresh or frozen blackberries, and it works wonderfully. No changes to the recipe, just swap the berries. For a strawberry cake filling, I use and recommend the filling from these strawberry shortcake cupcakes. Still working on a blueberry version.
- Does this work as a topping for cakes and cheesecakes? It’s quite thick. Instead, I recommend my raspberry sauce recipe.
Reader Comments and Reviews
Hi how much filling would I need for a 4 layer 20cm cake?
I am making 3 large number cakes and a cutting cake for a huge joint birthday celebration (over 100 people). Can I triple the quantities in this recipe and cook it in one batch? Would triple quantity mean triple the time to boil – 15mins instead of 5?
Hi Sharon, You can double this recipe, but you may find it difficult to multiply further than that, so we’d recommend a few double batches. Cook time may be just slightly longer.
I’ll do that. It might turn out that I need 4x the quantity so two double batches works out well for me. Thank you. 🙂
The whole family LOVED it! I can’t wait to make it again.
Make this. You will think it is too tart, but remember, Sally has never failed you. Put it in a yellow cake with chocolate icing, realize the filling balances out all this sweetness perfectly, and enjoy the compliments of your friends and family.
I haven’t tried this recipe yet. Would this pair well with the pistachio cake recipe you have posted?
Hi Isabel, absolutely!
I made this raspberry filling yesterday afternoon and put it in the fridge overnight. However, it is so thick it that it doesn’t even move. Am I supposed to leave it on the counter now so that it gets to room temp so it can be spread once the cake is ready?
Thanks in advance for your help!
Hi C. Sullivan, you can let the filling sit at room temperature for a few minutes so that it’s a bit easier to spread, but you don’t want it to be too warm when adding to your cake. Hope it’s a hit!
Hi Sally
I’m going to use your strawberry filling in a vanilla 2 layer cake.
Can I use a vanilla buttercream frosting for a thin layer and dam between the layers with the filling and then use your “not so sweet whipped frosting” to frost the sides and top of cake?
OR would the “not so sweet frosting” be stable enough with the filling in between the layers.
Hi Linda, that should work fine as long as you are using a sturdy buttercream like you mention for between the layers and the dam. You might even do your crumb coat with buttercream and then frost the outsides with the whipped frosting. Let us know how it goes!
Thank you for your help. I will share my results.
My family does not like seeds, is there any way to strain this and at what point in the process works best?
Hi Cindi, see recipe Notes for details about straining the seeds. We’d recommend doing it in Step 3 after the filling has cooled slightly.
The raspberry filling is perfect. The right amount of sweet and tart. And so easy and fast to make. I can’t wait to try blackberries in it.
The flavor is amazing. I’ve never put vanilla in before, but I will from now on! Thank!!!!
I’m looking for a raspberry whipped cream.
Would folding this filling to whipped cream work nicely?
Can’t see why not, AA! Or you could sub raspberries for blueberries in the blueberry whipped cream from our vertical cake recipe.
Hi! Our family absolutely loves your “not too sweet whipped frosting” made with heavy cream and a little bit of cream cheese. Do you think this would work well enough as a dam in between layers to keep the raspberry filling in? Thank you!
Yes, definitely!
My queen, if I wanted to go about doing this with a cherry filling, how would I do so?
Hi Nicole! We haven’t tested this recipe with cherries instead of raspberries, and so are unsure what to recommend in terms of amounts of ingredients that would need to change. If you decide to give it a try, please let us know how it goes!
Hi , I would like to know, if its okay to leave the Raspberries (already in between the cakes) in the Fridge Overnight to use the nexr day (decoration etc.) ?
Ms. Sally
Love your recipes!! Know it will be good whatever the dish is!! I feel like you are a very special person who loves sharing.
Thank you!!
This recipe is a winner! I had some frozen strawberries and fresh blueberries to use up, so I thawed everything and blended it up and followed the recipe above. I probably didn’t need to blend it, but it made me feel better haha. I also didn’t have any lemons; so, I …used vinegar HAHA! and I think it actually served its purpose well! Lemon would have been ideal, but the same amount of white vinegar surprisingly successfully balanced the sweetness without adding any weird vinegar-y taste. I also nearly burned the filling because I forgot about it while heating it up to boiling (but I didn’t). I used part of it for a rolled cake in addition to some whipped cream cheese frosting, and it is SO good. (For the cake part I used Sally’s strawberries ‘n’ cream cake roll recipe, and for the frosting I used my own recipe.) This recipe is foolproof (from my experience), and I will certainly use it for future berry cake filling needs!
I forgot to give a rating… 5 stars obviously 😉
I’m so glad I found this recipe.
I replaced the sugar
with liquid stevia (1/3 teaspoon) and used thawed frozen berries. I cut zero sugar cupcakes in half and put a layer of compote on each then covered in whipped cream. Yummy. I’m making it today with cherries.
I made this and used it in the 3-layer vanilla cake with the white chocolate buttercrem frosting. It was amazing and my guests all asked to take some home! Can I make it with cherries to fill a chocolate cake?
Your cake sounds amazing, yum! We haven’t tested this recipe with cherries instead of raspberries, and so are unsure what to recommend in terms of amounts of ingredients that would need to change. If you decide to give it a try, please let us know how it goes!
how many cupcakes can this used to be filled?
Hi Keeley! Makes enough filling to fill 2 dozen cupcakes. Or fill 1 dozen, and have some filling left over.
Sally, thank so, so much for show me how to better make a cake. Your chocolate truffle cake was a hit Thanksgiving. Also, for showing me to make whipping cream. You’re a great baker.
Again, THANK YOU
this recipe worked great!
i will def use it again
I really love this recipe. But how do i keep it from smashing it out between the layers? That is the only problem i’m having with it.
Hi Regina, did you pipe a buttercream dam around the perimeter of the cake layer before adding the raspberry filling?
Thanks for another delicious recipe! Can this be baked into baked goods like muffins or a coffee cake?
Hello,
Can I use the raspberry puree right after it cools to room temperature? Thank you for taking the time to read this message.
Hi Natasha, Raspberry filling must be completely cooled before using in your cake. We prefer to let it cool for at least 4 hours in the fridge.
This is sooooo good and I love that it has so little sugar added. I used it for a bit of lightness in a chocolate dessert, but could also see adding it to plain yogurt.
this was the best rasberry recipe i ever made in my life . it combanes between sournnest and sweetnest and that give a fantastic taste. should defenitly try it.
Can this filling be baked into a Bundt cake without destroying the filling?
Hi, I’m not sure; I haven’t tried baking this cake filling before. I can’t see why it wouldn’t work, swirled into cake batter. Let me know how it goes!
Any concerns with layering this between two 9×13 layers of your white cake?
No, not at all! Especially if you pipe a “dam” around the border of the cake layers.
This was wonderful! Had to make a small substitution of rice flour cus I was outta cornstarch, but I figured starch is starch. It worked out! Cooked it for a couple of minutes extra to get rid of the slightly granular structure introduced by the rice flour tho. Thank you so much 🙂
12 oz. is 1.5 cups, not 3 cups of berries. Can you confirm the berry amount please?
Hi Madalyn, the amounts as written are correct—12 oz. raspberries is about 3 cups of berries.
Hi! I plan to make your dark chocolate cupcakes for a Halloween event. Is this filling injectable with a frosting tip? Is it feasible to fill mini cupcakes, or would that be a nightmare? And what flavor frosting would you recommend for a raspberry filled chocolate cupcake? Thanks in advance for your advice!
Hi Jennifer! You can definitely fill cupcakes with this filling, though we haven’t tested mini cupcakes. It may be a little tricky to work with such a small base. Chocolate buttercream or white chocolate buttercream would both be lovely options.
I am planning to bake your 2-tier wedding cake using red velvet on the bottom 9 in 3 layers, and vanilla with raspberry filling for the 6 in. 3 layer top tier. Can I assemble the two cakes with their frosting and the top tier with the raspberry filling as well and freeze it all 2 weeks before the wedding? Or do I need to wait to frost, fill and assemble up to three days prior. Please, any advice you can offer would be greatly appreciated. Thank you!
Hi Carolyn, while you can freeze the baked and frosted cakes, we don’t recommend it as the outer layer of frosting and decoration can get a bit messy during the thawing process. It’s best to freeze the components individually and then thaw and assemble closer to the wedding. Hope it’s a hit!
Thank you!
I tried this using half frozen strawberries and half frozen blueberries and it turned out great! Will use it in a wedding cake I’m making for a friend! Thanks for the recipe
Happy to read this, Ker!
How long does it lasts in the fridge? I want to make it ahead the day of assembling a cake!
Hi Sandy, this cake filling is good in the refrigerator for up to 1 week.
Can I use this in macarons if I do a buttercream boarder around it? Looks yummy!
Definitely – yum!