Raspberry Cake Filling
This Raspberry Cake Filling is sweet, tangy, and bursting with real raspberry flavor! It’s the perfect layer for chocolate, vanilla, or lemon cakes, and just as good piped into cupcakes or sandwich cookies. With only a few ingredients and a short simmer on the stove, this homemade filling tastes so much fresher (and better!) than anything from a jar!
Servings: 1 generous cup
Ingredients
- 3 cups fresh or frozen raspberries
- ¼ cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Combine all the ingredients in a saucepan and set over a medium high heat. Stir occasionally until all the sugar has dissolved, and the mixture has started to simmer.
- Leave to cook on a relatively high simmer for 10 minutes, stirring often, until the raspberries have broken down and the mixture has thickened.
- Once the mixture is cool enough to refrigerate, chill overnight, or for at least 4 hours.
- Beat well with a spoon before using to fill layer cakes or piping into cupcakes.
Notes
Storage - This cake filling can be made up to 3 days in advance.
