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Thick Raspberry Cake Filling

Luscious Thick Raspberry Cake Filling for Your Desserts

This Thick Raspberry Cake Filling is a burst of vibrant color and flavor, perfect for elevating your desserts.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 1 cup
Course: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Cornstarch Substitute with tapioca starch for gluten-free option.
  • 1/4 cup Water Activates cornstarch for thickening.
  • 2 cups Raspberries Fresh or frozen works well.
  • 1/2 cup Granulated Sugar Use less or substitute with honey.
  • 1 tablespoon Lemon Juice Lime juice can be substituted.

Equipment

  • medium saucepan
  • Small bowl

Method
 

Step-by-Step Instructions for Thick Raspberry Cake Filling
  1. In a small bowl, whisk together cornstarch and water until smooth. Set aside.
  2. In a medium saucepan, combine raspberries, cornstarch mixture, sugar, and lemon juice over medium heat, stirring well.
  3. Cook the mixture over medium heat, stirring frequently. Cook until the filling comes to a gentle boil.
  4. Once thickened, remove from heat and transfer to a heatproof container. Allow it to cool at room temperature for 20 minutes.
  5. Cover and refrigerate for at least 4 hours, ideally overnight.
  6. Before use, pipe a buttercream dam around cake edges to prevent overflow.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 36gProtein: 1gSodium: 5mgPotassium: 170mgFiber: 3gSugar: 30gVitamin C: 15mgCalcium: 1mgIron: 3mg

Notes

This filling can be made ahead of time and stored in the fridge for up to a week or frozen for 3 months.

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