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.) And so, by popular demand…
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 Raspberry Pistachio 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.
PrintRaspberry 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.
This recipe is a definite 10 out of 10! I used it for lemon raspberry jam cupcakes and Bakewell tarts (I sifted it for those), and even had some left over to mix into yogurt. We won’t be going back to store-bought preserves anytime soon!
Quick, easy, thick and delicious balance of tart and sweet. I used this with your 3 layer Lemon Cake recipe and it was amazing. I will reach for this recipe again and again.
I have two cakes due in the same week and want to make the one with the raspberry filling first. How long will the finished cake hold up in the fridge? I don’t want it to get soggy or the filling start to run out. Thanks!! Cant wait to try this recipe!!
Hi Kaleigh, we’d recommend assembling the cake no more than a day ahead of time. Or, you can make the components in different stages, like making the cake ahead of time and then freezing the cake layers. Hope it’s a hit!
Such a great filling. I’m making it as part of the Raspberry Streusel Bars, haven’t made the bars yet but I did try the filling and I love it. It’s really not too sweet and it has a crisp tanginess, it’s gonna be amazing once all is assemble. And it’s really easy to adjust the sweetness anyway so don’t worry if you like it more or less sweet, just make it to taste and enjoy 🙂
I have made this raspberry filling several times, this time for my daughter’s 13th birthday cake, and it is perfect every time. Sally, you are my “go-to” woman for new baking recipes, but I will try most of the 10 favorite summer dinners I just got in my email!
I’m planning on making this for a chocolate birthday cake. What do you think about pairing it with a lemon curd layer, or swirling the curd and raspberry filling together? Maybe too many different flavours?
Hi Hannah, a combination sounds lovely, but may be a lot going on with a chocolate cake (which is also quite flavorful). Let us know what you try!
Hi! I put my filling in the fridge, but when I took it out to use for the layers it coaguated and is lumpy. Will it become smooth at room temp?
Hi Jen, without knowing what it looks like exactly, I would say that yes, that is probably normal after refrigerating. Give it a good stir and let it come back up slightly towards room temp. Hope it turns out great!
We used this cake filling in a lemon chiffon cake with cream cheese frosting- it was perfect! We did strain out the seeds and it was still thick enough. Love your recipes!
Would it be possible to mix blackberries and raspberries in the same filling batch
Yes, absolutely!
Can this be used for filling donuts?
Hi Kim, we imagine that should work well! Let us know if you try it.
Again a hit I made a classic vanilla cake and added this. It tasted better than our bakery so I decided to make it for a birthday.
Thoughts on using blueberries in place of the raspberries? My daughter requested a lemon cake with blueberry filling for her birthday. I suggested your lemon blueberry cake, but she has her soon-to-be-seven-year-old heart set on a filling rather than fresh blueberries.
Hi Angela, we’ve only successfully tested this with blackberries and are still working on a blueberry version. If you wish to experiment, you’ll likely need to tinker with the amounts of cornstarch and sugar since blueberries aren’t quite as wet as raspberries. Let us know if you try anything!
Hi! This looks great! I am making a cake for an 80th birthday and she wants black raspberry filling. Can I use black raspberries instead of red ones?
Hi Jen, we can’t see why not.
I am making this for a wedding cake. I need a lot of filling enough for 4 cakes. Can I make up a big batch by just doubling and redoubling the recipe and if so do I need to cook it longer than the 5 minutes indicated? I am doing a two tier, 5 layers each, so was going to make the filling 3 days before the wedding, will it still be good on the wedding day? And will the cake slide or topple over with that many layers? My first ever wedding cake!
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. You can make the filling ahead of time and stored in the refrigerator for at least 4 hours and up to 1 week (the longer, the better). We haven’t made a wedding cake of that exact height before, but we’d recommend supporting it with cake dowels, like we do in our homemade wedding cake. Hope this helps!
This recipe looks amazing! If I put this filling in a cake, a day in advance, would the filling leak?
No, not at all! Especially if you pipe a “dam” around the border of the cake layers.
This tastes divine! I actually used half raspberries and half strawberries and it came out great! I am waiting to see just how thick it is. I have made fresh strawberry pie this way for years and it is always delicious. I will use this filling for my lemon cake.
I love your site…I can always find the perfect recipes for what I want to bake! My daughter asked yesterday if she could have a lemon cake with lemon frosting and raspberry filling. Sure enough, you had a recipe for lemon cake, lemon buttercream, and raspberry filling. The cakes and filling are cooking/chilling, and the filling smells delightful! The recipes were clear and easy to follow, as always.
Love this blog, love these recipes! I’m making this cake filling for cupcakes (your lemon cupcake recipe). It’s been chilling for two hours and seems pretty thick. Is the 4-hour chill mostly for cakes, when you plan to spread it? Since I’m spooning it into cupcakes, they’ll have a “wall,” and I’m just wondering if it’s chilled enough at this point?
Hi Brenda! If it seems set and is cool to the touch, you can go ahead and use it.
Hi! Could I just use frozen strawberries with this recipe. You didn’t recommend frozen strawberries for your other strawberry filling recipe so just wondering if I could use this one instead!
Hi Alishba, strawberries don’t cook down the same way raspberries do, we don’t recommend substituting them here.
I need to make cupcakes several days ahead. I planned to use your wedding cake recipe along with this raspberry filling, then top with your white chocolate buttercream frosting. Should I fill and/or frost the cupcakes before freezing them? Or is it better to freeze them, then fill once they’re thawed?
I love love love each of your recipes and I’m looking forward to your cookbook coming out!
Thank you for teaching me so much!
Hi Susan, if possible, we would recommend freezing the cupcakes alone, then fill and top once thawed. Hope they’re a hit!
How long can you store this in the refrigerator?
Hi Scott, we’d recommend using it within a few days for best freshness.
Will you PRETTY PLEASE make a lemon poppyseed cake with a raspberry filling?!
Hi Michelle, you might enjoy this filling spooned over our lemon poppy seed Bundt cake!
I’m thinking of making vanilla cake with white chocolate ganache and raspberry filling with vanilla buttercream on the outside of the cake. Will the ganache work to make the dam?
Hi Eden, the thickened and cooled ganache should work as a dam if you pipe a thick border.
This looks amazing. Can I use it in a layer cake as you suggested above with the dam and then freeze the frosted cake? Thanks!
Hi Carole, yes, that will work just fine. Enjoy!
Hello! Is the coconut cake with raspberry filling best if served the same day as assembled or can it be assembled the day before. If so, would you refrigerate it?
Hi M, you can assemble it the day prior and store well covered in the refrigerator. We like to use a cake carrier for storage.
I made this filling for a three layer chocolate cake with chocolate buttercream – it turned out perfectly glossy, gooey, tart, and bright.
Made me wish it was a four layer cake just so there’d be more raspberry filling. I’ll definitely make it again!
Delicious! I made this to fill some chocolate cupcakes and the result was pure perfection. Thank you!