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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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.
Susan Marie Versley says
I froze some of the raspberry filling to use later. I defrosted the filling in the refrigerator but the consistency was more like cranberry sauce not smooth. I couldn’t use it for a filling for a cake. What did I do wrong?
Charlotte Fuller says
LOVE this … always some in my freezer … I put over my instant pot yogurt, ice cream, instant pot lemon cheesecake and it’s my “go to for bring a dessert potluck” … topping for a frozen Pepperidge Farm chocolate fudge or lemon cake..
Dakota says
I love this recipe, easy to use. I use this recipe for every berry jam. And it works for every fruit
Mary says
Super easy…Super delish
Rebecca Hubbell says
Hi Deborah, You might be able to but I’ve never tested it that way so I can’t say for sure.
Deborah says
Hi ,
Can I use a sugar substitute? Maybe stevia?
Rebecca Hubbell says
You would do it at the and after the cooking process is over.
Ilani says
Would you sieve the raspberries before you put in the sugar or after?
Marie Riley says
Arrowroot or tapioca starch works well in place of cornstarch. Just watch the amount you use, because you tend to not have to use as much.
Jocelyn says
this was so easy, thank you for posting! We didn’t have any raspberry preserves in the house, and my husband couldn’t seem to find them at the grocery store so I decided to make my own raspberry filling for raspberry streusel bars I was making.
Rebecca Hubbell says
Hi Amelia,
I’m not 100% certain. It is a little soft so I would think you would probably want to bake it if you did or add a little extra corn starch and left it cool completely or even chill it before serving for stability.
Amelia says
Would this be suitable for a raspberry tart filling? If so, do you know if I could add the filling to already baked tart shells or if I should bake the tarts with the filling in them?
Rebecca Hubbell says
Personally, I wouldn’t recommend it. While there are a few options if you google it, most of them are more uncommon than cornstarch and I can’t speak to how it would come out. I wouldn’t use flour because it will change the end results.
Anna says
Nice! Directions are very clear! Just 1 question. Can i use a substitute for cornstarch?
Rebecca Hubbell says
the same amount as called for in the recipe.