Can you use jam as a cake filling?

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.

Does raspberry cake filling need to be refrigerated?

Fruit fillings do need refrigeration, but because of the sugar content of this filling, it is safe at room temperature for a few hours.

How do you assemble a layer cake?

See this section for photos and instructions.

Can other berries be used?

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 ).

Raspberry Cake Filling

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

Units Scale

4 cups of frozen raspberries
3/4 cup sugar
1/2 cup water, divided
2 teaspoons lemon juice
3 tablespoons cornstarch

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Instructions

In a small pot, add the raspberries, sugar, 1/4 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 1/4 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