This Easy Raspberry Filling recipe takes just four ingredients and 20 minutes to make! It’s the perfect addition to cakes and pastries!
This raspberry filling recipe has been my go-to for years and a key component in my popular White Chocolate Raspberry Champagne Cupcakes.
This easy Raspberry Filling recipe is perfect for adding flavor to cakes, cupcakes, pastries, and more!
Raspberries.
Beautiful, tart, delicious, raspberries.
Did you know that that amazing raspberry filling you find in cakes and pastries is super easy to make at home, and it only takes 4 ingredients and 20 minutes? Once you’ve made it you can use it in cakes, turnovers, donuts and so on, the possibilities are endless!
This easy raspberry filling will have you drooling; bright color and packed with amazing flavor. You can even make it seedless with one extra step. For something so easy to make, it’s quite incredible!
Ingredients
You will need raspberries (either fresh or frozen will work), granulated sugar, cornstarch, and water. That’s it!
How To Make Raspberry Cake Filling
Unlike storebought raspberry fillings, this has an even texture throughout, no big lumps of berries, just a delightfully balanced filling that’s easy to make right at home.
Just a few ingredients, a bit of stirring, and some simmering time and you’ve got a delicious and fruity filling that’s perfect for pretty much any dessert or pastry you want to whip up!
1. Add raspberries to a small saucepan.
2. Simmer the raspberries over medium-high heat until they begin to break down.
3. Bring to a boil, add in the sugar, and bring back to a low boil.
4. Whisk together the cornstarch and water in a small bowl and add it to the raspberry mixture.
5. Stir constantly for 1 minute, then remove from heat and either remove seeds or let it sit in the pan until it cools to room temperature.
Expert Tip: If you want a smooth filling, run the mixture through a fine mesh strainer to remove the seeds.
How To Serve
The best use of this filling is in between cake layers, cupcakes, or in pastries like cream horns or fruit-filled donuts. I’ve even used this as a wedding cake filling!
It’s so tasty though that I could eat it straight with a spoon. There’s just something about raspberries that I just can’t get enough of.
It’s also quite delicious on breakfast goodies too! Spread it on muffins, add a dollop to your oatmeal, and thin it a bit with some water for a pourable syrup for pancakes and french toast!
Frequently Asked Questions
The best way to ensure that the filling remains stable and you don’t risk your cake sliding apart is to pipe a ring of the out frosting around the edge of the bottom layer, then fill the middle in with the filling.
You can use either fresh or frozen berries in this recipe, just note that with a fresh raspberry filling you may need additional cornstarch if using fresh. Start with the recommended amount and add more if needed.
Yes, let it cool completely, then transfer to a freezer-safe container and fill 3/4 of the way full. The best way I have found is to use freezer bags and lay them flat in the freezer so they’re nice even packs.
About 3 to 4 cups depending on if you keep the seeds or not.
More Delicious Raspberry Recipes
Easy Raspberry Filling
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If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
Easy Raspberry Filling
Ingredients
- 4 cups frozen raspberries
- 1 cup granulated sugar
- 3 tablespoons corn starch
- 2 tablespoons water
Instructions
- Add frozen raspberries to a medium saucepan and heat over medium-high until berries break down, about 10 minutes.
- Bring raspberries to a light boil, stir in sugar, and return to a boil.
- In a separate small bowl, whisk together corn starch and water and pour into the raspberries.
- Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.
- Bottle up and store in the fridge or freezer, or use right away.
Video
Notes
- To Freeze: let it cool completely, then transfer to a freezer-safe container and fill 3/4 of the way full. The best way I have found is to use freezer bags and lay them flat in the freezer so they’re nice even packs. The filling should keep in the freezer for 3-4 months, or in the fridge for about 3-4 weeks.
- If using fresh raspberries, you may need to add an additional tablespoon of cornstarch to thicken it.
Rebecca Hubbell says
I hope you love it, Cindy! Thanks so much for stopping by!
Cindy says
I’m going to make it soon to use up some frozen raspberries. Thanks so much for the recipe. Just found you! Love your site. I’ll rate afterwards. But it looks like a 5 to me!!
Rebecca Hubbell says
Just run the mixture through a sieve after cooking.
Lesli says
What’s the easiest way to remove the seeds
Rebecca Hubbell says
Hi Kayla, Yes, you absolutely can run the mixture through a sieve to make it seedless. The only thing to note is that this will reduce the volume of the mixture so you might need to double it to get what you need 🙂
Kayla says
Was looking into making this Raspberry filling for some cupcakes, but I was curious if you are able to sieve the mixture to remove the seeds? Due to a stomach medical condition my mother can’t eat any form of seeds or nuts and this filling looks fantastic but is it possible to sieve out the little seeds for a smoother filling? Thanks in advance for your advice!
Rebecca Hubbell says
Hi Margaret, I’m honestly not sure how much it would run, what I might do is let it cool completely or put in the fridge to help it thicken more before spreading on the kolachy and then do a test batch to see how it goes.
Margaret Blackann says
I want to use this for a kolachy that is usually filled with nuts and shaped in a roll/ log. My concern is that it will run when baked.
Rebecca Hubbell says
Hi Sasha, you can use this in a lot of different sized cakes. I most commonly use it in 2-layer 8, 9, or 10-inch cakes or in 3-layer 6-inch cakes. It should also fill about 24 cupcakes 🙂
Sasha says
What size cake would you use this filling in?
Patty says
I just found you, I’m so happy I did! Your recipes sound amazing. Thank you.
Rebecca Hubbell says
Hi Yvonne, I always make this with frozen because it makes it a little more affordable, but it should work just fine with fresh as well. I would half the cornstarch to start though because the fresh berries will have less moisture in them than the frozen ones so it won’t require as much thickening.
Yvonne Garcia says
Can u make this raspberry filling with fresh berries instead of frozen?
Rebecca Hubbell says
Hi Heather, You need 4 cups of whole berries as indicated in the ingredients. Once the berries have broken down into a sauce/filling, they should yield about 2 cups of filling. Hope that clears things up.
Heather M Lutterman says
I too am confused. When using fresh berries, do you need 2 cups or 4 (before cooking). It seems that frozen berries would compress more, so 4 cups of frozen berries would be more like 6 cups fresh. Appreciate any help. Thanks!