Delicious and easy, this Raspberry Filling for Cakes is perfectly tart and sweet and spreads beautifully between layers of white or chocolate cake. It also keeps well in the frig or freezes well for weeks.
For ages I’ve bought pre-made fillings for my cakes. But not too long ago I had an order where the client asked for raspberry filling and I realized I was running low. Since I live in a very rural area where I can’t buy cake fillings, I decided to make it this time. This is my favorite recipe for Raspberry Filling for Cakes.
This raspberry filling is really easy to make. I usually double the recipe and freeze half of it. That way I don’t have to make it every time I have an order that calls for raspberry filling.
If I’m doing an especially large cake – such as a wedding order – I have even tripled the recipe. You know – just to be sure I have enough (although I almost always have too much 😉 ).