
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
- 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
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