Raspberry Cake Filling

Name: Raspberry Cake Filling
Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Ingredients: 1 package (12 ounces) frozen unsweetened raspberries; 3/4 cup sugar; 3 tablespoons cornstarch; 1/2 cup water; 1 tablespoon lemon juice

Total Time Prep: 10 min. + chilling

Yield 2 cups

Test Kitchen Approved

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