Raspberry Cake Filling

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!

Prep15 min
Total Time4 hr 30 min
Skill LevelBeginner

AmountAbout 2 cups

Ingredients & Tools
Instructions

Instructions

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Thaw and drain frozen raspberries using a strainer or colander and then set them aside.
In a medium saucepan, whisk together the water, sugar, cornstarch and lemon juice.
Begin heating the mixture on medium high heat, stirring constantly with whisk. Bring it to a boil and allow mixture to thicken.
Once thickened, remove from heat and then cool completely.
Gently stir in the thawed and drained raspberries and almond extract into cooled mixture.
Refrigerate raspberry mixture for at least 4 hours, until it’s set, then use and enjoy!