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Cake

Raspberry Cake Filling

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Take your cakes and cupcakes up a notch by using this delicious raspberry cake filling recipe. A lovely accompaniment to your favorite vanilla or almond cake recipe, this sweet fruit filling adds great flavor to any treat. Try it between your cake layers or drizzle it on top of a freshly baked angel food cake for a dessert that’s sure to please!

Prep:
15 min
Total Time:
4 hr 30 min
Skill Level:
Beginner
Yield:
About 2 cups

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 package (12 ounces) frozen raspberries, thawed and drained
  • 1/2 teaspoon almond extract

  • Tools

  • Strainer or colander
  • Bowl
  • Medium saucepan
  • Whisk

Instructions

Click to mark complete

Notes

  • 3 cups of fresh raspberries can be substituted for frozen if desired
  • Use this raspberry filling for cupcakes to pack a sweet punch!
  • How to Store:
    • The cake filling can be stored in an airtight container in the refrigerator for up to a week
    • Store a fully assembled cake in the refrigerator for about one to two days. If you are using fresh raspberries, we recommend using the cake filling the same day.

How To

Share the Love With Our 33 Best Valentine's Day Treats

Share the Love With Our 33 Best Valentine's Day Treats

Make your Valentine's Day the best ever with these best Valentine's Day treats! From luscious cakes to decadent brownies, these sweets are the perfect way to show your Valentine how much they're loved!