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.
These Best Raspberry Filling For Desserts!
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 is packed with amazing flavor. You can even make it seedless with one extra step. For something so easy to make, it’s quite incredible!
Raspberry Filling Recipe Ingredients
To make this recipe, you will need:
- raspberries (either fresh or frozen will work)
- granulated sugar
- cornstarch
- water
That’s it!
How To Make Raspberry Cake Filling
Unlike store-bought raspberry fillings, this has an even texture throughout, with no big lumps of berries, just a delightfully balanced filling that’s easy to make right at home.
With just a few ingredients, a bit of stirring, and some simmering time, 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 the cornstarch and water together in a small bowl and add them 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.
- If you want a smooth filling, run the mixture through a fine mesh strainer to remove the seeds.
- Using frozen raspberries will yield the most consistent results. They are frozen at peak freshness, have great flavor, are easy to use, and are pretty affordable.
- Don’t overcook! This filling will thicken as it cools, so don’t try to make it super thick during the cooking process or you’ll end up with a thick, unspreadable filling.
- An addition is a tablespoon of lemon juice or a bit of zest. This adds a dynamic flavor to the filling that can be lovely when using it in certain types of desserts. However, it’s not necessary and is completely optional.
How To Serve Raspberry Cupcake Filling
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!
This is the best!! Made a raspberry jello cake. So much better than using canned cherry pie filling. It was a huge hit! Actually I could just eat it out of the jar with a spoon. Easy and delicious. Thank you for sharing. It’s a keeper.
How To Store Your Leftover Raspberry Filling For Cupcakes
You can store this in the refrigerator for about 1 week. Microwave for 15 seconds to soften it back up so it’s easy to use. Don’t microwave it too much though, we don’t want it to become liquid.
This filling is fine at room temperature in a pastry or cake in a sealed container for a couple of days.
Can You Freeze The Raspberry Filling?
Yes, let it cool completely, then transfer to a freezer-safe container and fill it 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.
Raspberry Cake Filling FAQs
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.
About 3 to 4 cups, depending on if you keep the seeds or not.
More Delicious Raspberry Recipes
Did You Make This Recipe?
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!
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Raspberry Cake Filling
Ingredients
- 12 ounces frozen raspberries
- 1 cup granulated sugar
- 3 tablespoons corn starch
- 2 tablespoons water
Instructions
- Add 12 ounces 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 1 cup granulated sugar, and return to a boil.
- In a separate small bowl, whisk together 3 tablespoons corn starch and 2 tablespoons 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 it to a freezer-safe container and fill it 3/4 of the way full. The best way I have found is to lay freezer bags flat in the freezer, so they’re nice even packs.
- The filling should keep in the freezer for 3 months or in the fridge for about 1 week.
- If using fresh raspberries, you may need to add an additional tablespoon of cornstarch to thicken it.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Robin says
I have to freeze the filling then take it on a plane for a 7 hour flight. Should I put it in the fridge as soon as I get to the house? Will it still be ok?
Rebecca Hubbell says
It should be fine and yes you can store it in the fridge when you get to your destination. It will need to go in your checked baggage so make sure to wrap it up well!
Terriann Dallas says
Can I substitute corn starch for potato starch?
Rebecca Hubbell says
I personally don’t have experience with potato starch so I can’t say for sure.
Jacqueline Alger says
Can you use this recipe to make a pie ?
Rebecca Hubbell says
You can try my Raspberry Pie Recipe instead, this filling recipe is not meant for pie but rather cakes.
LAS says
Love this recipe! I use it with my cakes as a filling and I use it when I make a breakfast danish. It is easy to do and I freeze any extras for later use. Freezes beautifully.
Rebecca Hubbell says
I’m so glad you love it, thanks for coming back to let us know!
Ron Chapman says
I would like add some fresh raspberris to this rescipe after I have already made and froze just to have some whole raspberries as there are no whole ones after making. I left the seeds in also, they do not bother me.
Jordan says
I was absolutely delicious, perfect filling to go into a white cake. Also had some on toast. Def. making this again.
Andrew says
Can you use fresh raspberries instead
Rebecca Hubbell says
Yes, you can. I just find the frozen is easiest and more economical.
Netti Fulton says
Oh, my goodness! Sensational! PERFECT amount for a filling for a 3 layer “Aircraft Carrier” GF almond cake I made for my husband’s graduation this past weekend. Everyone loved the fresh flavor of the raspberry. I loved that it was so easy. Thank you!!!
Kaitlyn says
The amount of cornstarch was absolutely too much. Ruined the whole recipe.
Dar says
Can u strain to remove seeds
I need for raspberry donuts
Rebecca Hubbell says
Yes, use a fine mesh strainer to tune the filling through right after cooking but before it cools.
Crystal Conner says
Do you strian to remove seeds before or after cooking on stove top?Thanks so much
Rebecca Hubbell says
After cooking but before it cools.
Rita says
Cannot wait to try raspberry filling!
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?
Rebecca Hubbell says
I would try warming it up in the microwave or in a small saucepan to soften it.
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
Deborah says
Hi ,
Can I use a sugar substitute? Maybe stevia?
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.
Ilani says
Would you sieve the raspberries before you put in the sugar or after?
Rebecca Hubbell says
You would do it at the and after the cooking process is over.
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.
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
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.