Raspberry Cake Filling Recipes

RASPBERRY FILLING

Raspberry Filling image

A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.

Provided by Alisa Provost

Categories Desserts Fillings Fruit Fillings

Time 1h

Yield 12

Number Of Ingredients 5

Ingredients

4 cups raspberries
¾ cup white sugar
1 cup water, divided
1 ½ teaspoons lemon juice
2 tablespoons cornstarch

Steps:

Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 18.5 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 0.7 mg, Sugar 14.5 g

RASPBERRY CAKE FILLING

Raspberry Cake Filling image

Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!

Provided by That Napa Chicken R

Categories Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 4

Ingredients

1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice (fresh is best, but...)
1/4 cup sugar

Steps:

In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
Let cool completely before spreading onto cake.

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