INTRODUCTION
Raspberry Cake Filling adds a burst of fruity flavor to any cake or cupcake. Its sweet-tart taste pairs well with different cake types, making it a popular choice for birthdays, weddings, and special occasions. Whether you use fresh or frozen raspberries, this filling is simple to make and elevates your dessert from ordinary to extraordinary. Plus, it’s easy to prepare, allowing anyone to enjoy its deliciousness in their baked goods.
WHY YOU WILL LOVE THIS RECIPE
This Raspberry Cake Filling is irresistibly delicious, offering a perfect balance of sweetness and tartness from fresh raspberries. It not only tastes fantastic but also adds visual appeal to your desserts with its vibrant red color. The filling is versatile; you can use it in various cakes and cupcakes. Additionally, making this raspberry filling at home is straightforward, and you know exactly what goes into it. There’s no need for artificial flavors or preservatives. Plus, it’s an excellent way to impress your family and friends. They will love your homemade treats made with this delightful raspberry filling.
HOW TO MAKE Raspberry Cake Filling
Making Raspberry Cake Filling is simple when you gather the ingredients and follow these steps. You can do it in less than an hour, but allow extra time for cooling. The steps are easy to follow, making it a perfect project for bakers of all skill levels.
EQUIPMENT NEEDED
Before starting, ensure you have the following equipment:
- A medium saucepan
- A silicone spatula or wooden spoon
- A whisk or fork for mixing
- A bowl or container for cooling
- A piping bag and large round tip for filling cakes or cupcakes
- An offset spatula for spreading the filling
Ingredients You’ll Need:
- 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
STEP-BY-STEP INSTRUCTIONS:
- Begin by whisking the cornstarch and water together until the cornstarch dissolves. A fork works well for this.
- In a medium saucepan, mix the cornstarch-water mixture with raspberries, granulated sugar, and lemon juice. You can use frozen raspberries without thawing.
- Place the saucepan over medium heat. Stir the mixture using a silicone spatula, mashing the raspberries as they start to soften.
- Allow the mixture to come to a boil. Once boiling, let it cook for 5 minutes, stirring occasionally.
- After 5 minutes, take the pan off the heat and stir in the vanilla extract.
- Let the raspberry filling cool at room temperature for about 10–15 minutes.
- Transfer the cooled filling to a bowl or container and refrigerate. Chill it for at least 4 hours but up to a week for best results. Cover it if you are refrigerating it for longer than 4 hours. The filling thickens as it cools.
- When filling a cake, ensure the raspberry filling is completely cool. Use it to fill your cake layers or cupcakes.
To fill a cake:
- Spread a thin layer of buttercream on the cake layers. This acts as a base to support the raspberry filling.
- Pipe a buttercream border around the edges of each cake layer with a piping bag fitted with a large round tip.
- Spoon the raspberry filling inside this border. Use an offset spatula to spread it evenly.
- Assemble the next layer on top and repeat. For a 3-layer 8-inch or 9-inch cake, use about 1/2 cup filling between layers. For a 2-layer cake, about 3/4 cup is needed with some leftover.
To fill cupcakes:
- Cut out a small cone-shaped piece from the center of cooled cupcakes.
- Use a small spoon to fill the cupcake with raspberry filling (about 1-2 teaspoons).
- Replace the small piece of cupcake over the filling.
This filling can fill about 2 dozen cupcakes or one dozen with some leftover.
HOW TO SERVE Raspberry Cake Filling
Raspberry Cake Filling adds flavor and moisture to cake layers or cupcakes. Serve the finished cakes or cupcakes as a delightful dessert or treat for any gathering. It pairs well with a variety of frostings, especially buttercream, which balances the tartness of the raspberry filling. Be sure to slice the cake elegantly to showcase the layers, letting the beautiful raspberry color shine through.
STORAGE & FREEZING: Raspberry Cake Filling
To store leftover Raspberry Cake Filling, keep it in an airtight container in the refrigerator. It will keep fresh for up to a week. If you’d like to freeze it, portion the filling in freezer-safe bags or containers. It can last for about 2-3 months in the freezer. When you’re ready to use the frozen filling, move it to the refrigerator to thaw overnight. Stir well to refresh the texture before using.
SERVING SUGGESTIONS
Raspberry Cake Filling can elevate many desserts. Here are some serving suggestions:
- Use it between layers of chocolate or vanilla cake.
- Pair it with a light sponge cake for a refreshing dessert.
- Spread it in cupcakes for an unexpected burst of flavor.
- Serve alongside whipped cream for a simple yet delicious treat.
- Add it to pastries for an inviting breakfast option.
VARIATIONS
While this Raspberry Cake Filling is delightful on its own, consider these variations for exciting flavors:
- Substitute raspberries with strawberries or blueberries for a different taste.
- Add a splash of liqueur, such as raspberry liqueur, for an adults-only dessert.
- Blend in a hint of almond extract instead of vanilla for a unique flavor.
- Mix in some chopped fresh mint for a refreshing twist.
- Use additional lemon zest for an extra tang.
FAQs
1. Can I use frozen raspberries?
Yes, you can use frozen raspberries without thawing them first. They will break down as you cook them.
2. How long can I store the raspberry filling?
You can store the filling in the refrigerator for up to a week. If frozen, it can last for about 2-3 months.
3. Can I make Raspberry Cake Filling a day ahead?
Absolutely! Making it a day in advance allows the flavors to meld together, giving you an even tastier filling.
4. What kind of cake goes best with raspberry filling?
Raspberry filling pairs well with many cake types, but it especially complements chocolate, vanilla, and lemon cakes.
MAKE-AHEAD TIPS FOR Raspberry Cake Filling
Making Raspberry Cake Filling ahead of time is a great way to save effort on your baking day. Prepare the filling a day in advance and let it chill in the fridge overnight. Just remember to let it cool completely before storing it. This way, the flavors will merge, and it’ll be ready for your cakes or cupcakes when you need it!
Making your own Raspberry Cake Filling is a delicious and rewarding way to enhance your baking. It brings flavor, color, and excitement to your desserts. Whether you are baking for a special occasion or simply indulging in a sweet treat, this filling will impress your friends and family. Enjoy the simple process and the delightful results!
Raspberry Cake Filling
Ingredients
Method
- Whisk the cornstarch and water together until the cornstarch dissolves.
- In a medium saucepan, mix the cornstarch-water mixture with raspberries, granulated sugar, and lemon juice.
- Place the saucepan over medium heat and stir the mixture, mashing the raspberries as they soften.
- Allow the mixture to come to a boil, then cook for 5 minutes, stirring occasionally.
- Remove the pan from heat and stir in the vanilla extract.
- Let the raspberry filling cool at room temperature for about 10–15 minutes.
- Transfer the cooled filling to a bowl or container and refrigerate for at least 4 hours.
- For cakes, spread a thin layer of buttercream on the cake layers, then pipe a buttercream border around the edges.
- Spoon the raspberry filling inside the border and use an offset spatula to spread it evenly.
- Repeat with additional layers as needed.
- For cupcakes, cut out a small cone from the center, fill with raspberry filling, and replace the piece.