Raspberry Cake Filling
A delightful, tangy filling made with fresh raspberries, sugar, and lemon juice, perfect for layering between cakes or swirling into cupcakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes enough filling for 2-3 layers of cake or 12 cupcakes
- Category: Dessert
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
- Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the raspberries start to break down, about 5-7 minutes.
- Mix cornstarch with water in a small bowl to create a slurry.
- Add the cornstarch slurry to the bubbling raspberries while stirring continuously, and cook for 2-3 minutes until thickened.
- Stir in the vanilla extract after removing from heat.
- Cool the filling completely before using.
Notes
Best served chilled. Can be stored in the refrigerator for up to a week or frozen for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 16g
- Sodium: 1mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://tashirecipez.com/raspberry-cake-filling/