# Raspberry Cake Filling

This raspberry cake filling uses fresh or frozen raspberries and 5 other ingredients and comes together in less than 15 minutes.

- Servings: 1 servings
- Total time: 15 min
- Category: Baked Goods
- Language: en

## Ingredients

- 1.5 tablespoons water
- 1.5 tablespoons cornstarch
- 3 cups fresh or frozen raspberries (do not thaw)
- 0.33 cup granulated sugar
- 1 teaspoon lemon juice
- 0.5 teaspoon pure vanilla extract

## Instructions

1. Whisk cornstarch and water until dissolved.
2. Combine cornstarch mixture, raspberries, sugar, and lemon juice in a saucepan; stir and mash raspberries.
3. Bring to a boil, boil for 5 minutes, stirring occasionally.
4. Remove from heat; stir in vanilla extract.
5. Cool for 10-15 minutes, then refrigerate for at least 4 hours.
6. To fill cake: Spread a thin layer of frosting on cake layers, pipe a buttercream dam around the edge, and spread raspberry filling inside.
7. To fill cupcakes: Cut a circle in cupcake, remove center, fill with raspberry filling, and replace the top

## Equipment

- medium saucepan
- silicone spatula
- fork or whisk
- piping bag
- large round piping tip (such as Wilton 2A)
- offset spatula

## Tips

- Dissolve cornstarch in water before using.
- Mash raspberries as they thaw.
- Boil for 5 minutes.
- Cool completely before using.
- Pair with frosting for stability.
- Pipe a buttercream dam to prevent oozing.
- Refrigerate for at least 4 hours

## Source

- Original video: https://sallysbakingaddiction.com/raspberry-cake-filling/
- Recipe page: https://www.cliprecipe.com/recipe/e217a5ec-682b-4e88-b9f4-1fb18816c676
- Extracted: 2025-02-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt