Delicious and easy, this seedless Raspberry Cake Filling is perfectly tart and sweet and spreads beautifully between layers of cake. Add it to white almond cake, chocolate cake or many other flavors for a delicious dessert. It also keeps well in the refrigerator or freezes. Also, it doesn't have to be seedless if you want or need a thicker filling.
Originally published October 2019, Updated January 2024
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Serving cake with raspberry filling amps up your cake game for so many reasons. It not only adds extra flavor to your cake, but it makes the inside of the cake pretty when you cut into it and see the colorful layers.
For ages, I bought pre-made fruit fillings for my cakes, including raspberry filling. Or in a pinch, I'd use raspberry jam. 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 locally, I decided to make my own homemade raspberry cake filling.
And let me tell you, this raspberry cake filling recipe is next level delicious! And it's the perfect way to add extra flavor to your cakes. This is now my favorite recipe for seedless Raspberry Cake Filling.
Why You'll Love This Raspberry Cake Filling
This raspberry filling is really easy to make and stores very easily. I usually double the recipe and freeze half of it either in a small freezer-safe bowl or in an ice cube tray. That way I don't have to make it every time I have an order that calls for raspberry filling.
It packs a punch of delicious raspberry flavor with only a small amount of the filling.
Tools Needed
- Small saucepan
- Measuring Cups and Spoons
- Sieve
- Silicone Spatula
- Whisk
Ingredients
The recipe is so simple - only calling for 5 ingredients (including water). Most grocery stores will carry everything you need if you don't already have it on hand.
While I most often make it with frozen berries, you can absolutely make it with fresh berries. Just note that you may have to adjust the cornstarch slurry and cooking time a little to get the right consistency).
- Raspberries (fresh or frozen but I prefer frozen raspberries)
- Sugar
- Water
- Lemon Juice
- Cornstarch
How to Make Raspberry Cake Filling
- In a medium saucepan, add the raspberries, sugar, ¼ cup water, and lemon juice. Bring to a boil.
- Reduce heat to medium heat and simmer until reduced, 15 to 20 minutes.
- Remove from heat and using a sieve or fine mesh strainer, strain out the seeds. This takes time - it's not a quick process.
Note: I use a rubber spatula to press the mixture into the sieve to squeeze out all of the juice, stir it around, and repeat. This pushes out the raspberry syrup and leaves the seeds and thick fruit puree.
- When you've squeezed out all the syrup, pour the syrup back into the pot.
- In a separate small bowl, mix the cornstarch and the remaining ¼ cup water until dissolved.
- Whisk the cornstarch slurry into the raspberry mixture.
- Bring mixture to a boil again, stirring constantly to prevent sticking and scorching.
- Turn the heat down and continue cooking until thickened (about 5 minutes). If you prefer a thicker filling, you can add more cornstarch slurry a teaspoon at a time until the desired thickness.
- If you need to use it immediately, you can cool it in the refrigerator for at least 30 minutes. OR...
- If you're making it ahead of time, you can let it cool to room temperature and pour mixture into an airtight container (or in a bowl covered with plastic wrap) then chill it until you're ready to spread it in your cakes.
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 filling (although I almost always have too much 😉 ).
How to Assemble a Layer Cake with Raspberry Filling
- To use the raspberry filling, put down the first cake layer and pipe a frosting dam around the edge of the cake.
- Use an offset spatula or spoon to spread out a thin layer of the raspberry cake filling.
- Top with buttercream frosting, then add the second cake layer and repeat. You can do this for a 2 or 3-layer cake.
- Then add a crumb coat and final layer of the buttercream of your choice. I know you're going to agree that this raspberry filing is the perfect addition to your cakes!
Recipe Pro Tips
- This recipe freezes so well, that I recommend doubling or tripling the recipe and freezing it in portions for future cakes. I freeze mine in ice cube trays then freeze in a zip-top bag so I can take out only as much as I need.
- For a thicker filling with more structure and texture, you can skip straining out the seeds.
- For more raspberry flavor (and beautiful pink frosting), mix a small amount of this filling into buttercream. I have a similar recipe for raspberry buttercream here.
Variations
You can substitute strawberries in place of the raspberries to make a Strawberry Cake Filling. This would also work great with all the cake flavors listed below plus Strawberry Cake. I also use strawberry filling in my Chantilly Berry Cake here. You can also substitute or mix in strawberries and blueberries.
Serving Suggestions
Raspberry Filling for Chocolate Cake
Nothing is more decadent than raspberries and chocolate cake so I highly recommend pairing this raspberry filling with rich dark chocolate fudge cake. Here's the description for the groom's cake below:
Chocolate Fudge Cake with Raspberry Filling and Raspberry Cream Cheese Frosting on the inside. Covered with Chocolate Ganache (instead of frosting)... then piled up with Fresh Raspberries, drizzled with more Ganache, and finally garnished with Toasted Flaked Coconut.
I most often use this recipe combined with chocolate cake or White Almond Sour Cream Cake (Wedding Cake), but it also is delicious with different flavors. Here are my other favorite recipes:
- Chocolate Cake (hello Chocolate Raspberry Cake... yes please!)
- Vanilla Cake
- Chiffon Cake
- Vanilla Bean Cake
- Angel Food Cake
- Yellow Cake
- And especially my favorite recipe... Petit Fours.
This raspberry filling for cake goes between the cake layers and is usually paired with a thin layer of buttercream over the layers of raspberry filling (as seen above).
But you still need buttercream for the sides of the cake and the top of the cake. Here are some suggestions for the frostings that go great with raspberry filling.
- Vanilla Buttercream (even better with a little almond extract)
- Vanilla Bean Buttercream
- Chocolate Buttercream
- Cream Cheese Frosting
- White Chocolate Frosting
- Swiss Meringue Buttercream
- Whipped Cream
Leftovers can also be served with cake - add a fresh raspberry to the side as a garnish, on cheesecake, used as raspberry filling for cupcakes, added to thumbprint cookies, or use it as raspberry pastry filling in donuts or in raspberry cinnamon rolls!
Raspberry Filling for Cupcakes
If you're going to use this raspberry cake filling for cupcakes, I recommend leaving the seeds in it (for a thicker filling) and using a cupcake corer to remove the center. Then spoon in a small amount of the filling before piping buttercream over the top.
Storage Directions
Refrigerator: Store in an airtight container or cover tightly with plastic wrap in the refrigerator for up to 7 days. Beyond that, it should be frozen.
Freezer: It can also be kept in the freezer in an airtight container for up to 6 months. If you'll only need small amounts at a time, you can freeze it in an ice cube tray and only thaw the amount you need. Store the cubes in a freezer-safe container or freezer bag.
Thawing: Thaw overnight in the fridge the day before you need to use it.
FAQ
Yes, you can use a raspberry jam cake filling, but in my experience, it's much sweeter than homemade cake filling. I prefer the filling to be a tart contrast to the sweetness of the cake and frosting.
Fruit fillings do need refrigeration, but because of the sugar content of this filling, it is safe at room temperature for a few hours.
See this section for photos and instructions.
Yes, I have made this recipe with strawberries only and I've made this recipe with mixed berries (strawberry, raspberry, and blueberry - purchased frozen here).
More Fruity Recipes
Alrighty, here's the printable recipe card for you below:
PrintRecipe
Raspberry Cake Filling
- Total Time: 40 minutes
- Yield: 2 cups 1x
Description
Delicious and easy, this seedless Raspberry Cake Filling is perfectly tart and sweet and spreads beautifully between layers of cake. Add it to white almond cake, chocolate cake or many other flavors for a delicious dessert. It also keeps well in the refrigerator or freezes. Also, it doesn't have to be seedless if you want or need a thicker filling.
Ingredients
- 4 cups of frozen raspberries
- ¾ cup sugar
- ½ cup water, divided
- 2 teaspoons lemon juice
- 3 tablespoons cornstarch
Instructions
- In a small pot, add the raspberries, sugar, ¼ cup water, and lemon juice. Bring to a boil.
- Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes.
- Remove from heat and using a fine mesh sieve, strain out the seeds. I use a silicone spatula to press the mixture into the sieve to squeeze out all of the juice into a bowl and leave the seeds.
- Pour the syrup back into the pot.
- In a separate small bowl, mix together the cornstarch and remaining ¼ cup water bowl until dissolved.
- Whisk it into the raspberry mixture.
- Bring mixture to a boil again, stirring constantly to prevent sticking and scorching. Turn the heat down and continue cooking until thickened, about 5 minutes. If you prefer a thicker filling, you can add more cornstarch/water mixture a teaspoon at a time until the desire thickness.
- Cool in the refrigerator for at least 30 minutes. I prefer overnight.
Notes
- You can use fresh berries, but you may have to adjust the water/cornstarch amounts to get the desired thickness.
- This filling can be refrigerated for up to 7 days or frozen for 3-6 months. Thaw in the refrigerator overnight before using.
- You can also substitute or mix in strawberries and blueberries.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Stovetop
- Cuisine: American
William Grandez
I like your Raspberry Recipe, it will see very easy and Tasty
Rose
Thanks!
Angie b
Made this with blackberries this past weekend. I ended up using a whole extra cup of sugar as the berries were super tart. I also added more cornstarch. It was so good. I was glad I had a little left over. I Used some to fill macarons and my kids have been eating the rest with toast in the morning. Will be my go to recipe from now on. Thanks for sharing.
Rose
That sounds incredible!
Debi Yakel
Rose!! Imagine my surprise!! I was scrolling Pinterest looking for a cake recipe,and frosting/filling. I've been ask to make a birthday cake for our small group from church (just about 15-18senior adults)
And there you were!!! As you know I am not a baker, I'm a seamstress. But I can't wait to try this recipe this week
Dana
Hi Rose, would this filling hold up under fondant? I’d like to use it in just a 2 layer fondant covered cake and do as you suggested with a layer of buttercream and a layer of filling on top, as opposed to making a mixed buttercream. I’m wondering if the raspberry filling will ooze out, and how far in advance (days) I could fill the cake; I’m worried the cake will get soggy. I appreciate any thoughts on this.
Thank you, Dana
Rose
I use this in between layers of cakes with fondant. I put the filling directly on the bottom layer, then cover it with buttercream and the top layer and I don't have any problems. I've done in a day or two in advance and have no soggy issues. It's a really thick filling - almost like jam, so it doesn't really soak into the cake.
Dana
Thanks! One more question: do you pipe a wall first to hold the filling in? And I guess you pipe the buttercream on top of the filling; I can’t see trying to spread it...?
I guess that’s 2 questions lol.
Rose
I always pipe a wall - but again, my layer of raspberry is SO thin - it's not going to ooze out. Sometimes I spread it out and sometimes I pipe it. Either works okay.
Lyla
What frosting do you recommend for the chocolate cake and this raspberry filling?
Rose
I honestly don't like the combo of chocolate and raspberry, so it's not something I've ever done. But I've seen it done with both vanilla and chocolate frosting, so I guess whichever appeals to you the most?! Here are those recipes: http://rosebakes.com/chocolate-buttercream-frosting/ or http://rosebakes.com/VanillaButtercream.
Lyla
What filling would you recommend for your chocolate cake? I’m not sure I want to go with something that would need immediate refrigeration. Thank you!!
Chase Hobbs
Perhaps I missed this somewhere--do you know about how much filling this recipe makes? I'm planning to core and fill 2 dozen cupcakes and I don't want to have a lot of filling leftover. I'm wondering if I can get away with halving the recipe.
Susan
Hi Chase! This recipe will make about 2 cups. Hope you enjoy it!
Sara
Hi I've got a wedding cake soon and they are wanting a cake with strawberry filling. I do not want to have to refrigerate the cake once its iced. Does this have to be refrigerated? If not how long can it stay at room temp in a cake?
Rose
I do recommend refrigeration.
Sara
Does this have to be refrigerated or can it be left out. Once it is on the cake how long will the cake be good kept at room temp? thank you!
Susy
Hello there! First off, I made this to use in my husbands birthday cake and it was amazing!! I wanted to make raspberry swirl cheesecake- do you think I’d be able to use this raspberry and put it in the oven when baking without any issues?
Rose
I hvaen't ever tried that but I imagine it would work great!
Nicki
Thank you for your posts. They contain very useful ideas. It took me years to find some recipes that work really well. Thank you for sharing!
marcie
Hi Rose,
i love your recipes i made the raspberry filling and a white boxed cake. I have never in my life made a cake with any filling. I have taught my granddaughter how to make vanilla buttercream frosting from scratch. I tried yours with rosses and for doing this for the first time? I think it turned out wonderful. Its not too sweet but not bland the raspberries were given to me by a neighbor and because I couldnt find a recipe until i found you i had froze them. This cake turned out to be wonderfully easy i made the raspberry filling the day before.
Let it sit in the fridge overnight i needed to add a little sugar, i rarely measure stuff, and my decorating skills are non existent but it doesn't look too bad.. lol thank you
Tammie
I 1/2 the recipe each time I've made it (except for the first time. I did have a lot left over so in the freezer it went) and they all came out wonderful. Last week I made the raspberry (again) that I used on a 3 layer chocolate cake. After filling my layers I laid down about a 6in circle of the filling on the top and then used a white chocolate frosting to cover the rest of the cake. I also toasted some sweetened coconut flakes and put that all over the frosting. That's such a good cake. Today I made this with frozen blueberries and strawberries. I also made a Pavlova. Since I don't have fresh fruit to put on it I'm just going to use these 2 fillings by piping dollops all over. I'm also going to add some homemade lemon curd into the whipping cream. Can NOT wait to taste my creation. Thanks for the recipe. I love when I come across one that's easy to scale down if I need to....
Debra Lyn
So this is precisely the recipe I want to use for my sister’s wedding cake! If I want to add the alcohol for fun should I use a small amount of water less and add the razz alcohol after it’s cooked?!
Rose
I've never done this with alcohol but I don't see why you couldn't sub some of the water with alcohol.
Alyssa
I made this and so far, it came out awesome! How should bring the filling to a smooth, spreadable consistency after being in the fridge all night? It’s got a jello-o like consistency.
Rose
I like to set it out and let it come to room temp and it's usually ok. If it's still too thick and congealed, you can microwave it for a few seconds and it'll be great!
ashok
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Rose
I'm so happy to hear this!!
Jp
just tried this now, does it supposed to be slimy or i did it wrong?
Rose Atwater
I'm sorry it didn't turn out as you expected. I would not consider the texture to be slimy but it is a thick fruit spread/syrup.
Sara
I've used this recipe a few times now. Filling for chocolate cake, almond cake, petit fours, and off a spoon...haha It's delicious and easy. 🙂
anna
Can this be used on its own in between layers or does it need buttercream to help hold?
Rose
I have used thin layers between cakes but it cannot be a thick layer.