Raspberry Cake Filling
A sweet and tart raspberry cake filling perfect for cakes and desserts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Fills about 2 cake layers or 12 standard cupcakes 1x
- Category: Dessert
- Method: Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Combine Ingredients: In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice.
- Cook the Mixture: Cook until the raspberries break down, about 5 minutes.
- Create the Thickening Slurry: In a small bowl, mix cornstarch and water until smooth.
- Thicken the Filling: Add the cornstarch mixture to the saucepan and stir until the mixture thickens, about 2-3 minutes.
- Cool Before Using: Remove from heat and let it cool before using it as a filling for cakes or cupcakes.
Notes
Use fresh raspberries for better taste and adjust sweetness to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 14g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/raspberry-cake-filling/