Raspberry Cake Filling

Total Time Prep: 10 min. + chilling
Yield 2 cups
Homemade cake fillings are easier than you might think. Upgrade your next layer cake with this raspberry cake filling recipe.

Ingredients

  • 1 package (12 ounces) frozen unsweetened raspberries
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 1 tablespoon lemon juice

Directions

  1. In a small saucepan, combine raspberries, sugar, cornstarch and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon juice; cool slightly. Transfer to a small bowl. Refrigerate until chilled.

Nutrition Facts

2 tablespoons: 54 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 13g carbohydrate (10g sugars, 1g fiber), 0 protein.

Start with a bag of frozen berries and you can have a bright and vibrant raspberry filling ready in just 10 minutes. Spoon over slices of pound cake or use it to fill a vanilla, lemon or chocolate layer cake. —Julie Andrews, Rockford, Michigan
Recipe Creator