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A jar of homemade raspberry cake filling.
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5 from 1 vote

Raspberry Cake Filling

A quick and easy Raspberry Cake Filling can turn the most basic cake into something decadent and special. Made with fresh or frozen raspberries, this sweet-tart element adds a fun, fruity twist to your favorite desserts like cakes, cupcakes, brownies, and donuts!
Prep Time5 mins
Cook Time15 mins
Cooling Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 servings
Author: Amy Nash


  • 12 ounces fresh or frozen raspberries, about 2 ½ to 3 cups
  • ½ cup granulated sugar (100g)
  • 2 Tablespoons cornstarch
  • 1 Tablespoon lemon juice
  • 1 Tablespoon water


  • Combine raspberries and sugar in a medium saucepan.
  • Cook over medium heat, stirring frequently, until the raspberries release their juices and break down, about 8-10 minutes.
  • In a small, separate bowl, whisk together the cornstarch, lemon juice, and water to create a slurry. Add to the raspberry mixture while stirring and continue to cook another 1-2 minutes until thickened and goes from cloudy to clear. The filling will continue to thicken as it cools, so it shouldn't be too thick and paste-like in the pan.
  • Remove from heat and cool completely before using to fill a cake.


  • Yield: Makes about 1 ½ cups of filling, which is enough to fill an 8- or 9-inch two- or three-layer cake, a sheet cake, or 12 cupcakes.
  • Storage: If you aren't using the filling right away, it can be stored in the fridge for 3-4 weeks in an airtight container. If it is too thick to spread, you might want to warm it in the microwave for a few seconds until it reaches a better consistency.
  • Freezing: Raspberry filling can be frozen for up to 3-4 months. Thaw in the fridge or on the counter before using.
  • Seedless raspberry cake filling: If you prefer a seedless raspberry cake filling, just strain the filling through a fine mesh sieve while it is still hot. You may need to press and scrape the filling against the sides of the sieve to push it through, but it will remove the seeds for you and you can discard them. You might want to double the filling if this is your plan though, because removing the seeds will result in less filling from a regular batch.