Last Updated on March 25, 2022
This delicious Cake Boss raspberry filling pairs great with cakes, cupcakes, and cheesecakes. It is full of flavor and tastes great with both chocolate and vanilla cakes. You won’t be able to resist the amazing flavor of this raspberry filling.
This recipe is simple to make, so you don’t need to have any prior baking experience. This is a great recipe for those who love raspberries but don’t like their seeds. The recipe still has all the delicious raspberry flavor without the texture of the seeds, making it smooth and delectable.
Using Raspberry Filling
The raspberry filling is great in many desserts and pairs well with both chocolate and vanilla. Though you can use store-bought raspberry jam or jelly as filling, making your own is a great option. It will have a fresh and delicious flavor that will beat any store-bought option,
Making your own raspberry filling is easy and doesn’t take long. Since you can use frozen raspberries, you can make this filling any time of the year. However, you can always use fresh raspberries as well if desired.
What You Will Need
Ingredients
- 12 ounces frozen unsweetened raspberries, thawed
- ½ cup granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons raspberry liqueur
Equipment
- Strainer
- Small saucepan
- Whisk
- Medium bowl
Cuisinart Kitcheniismo Set of 3 Fine Mesh Stainless Steel Strainers
Step by Step Instructions
Step One: Thaw Out Raspberries
Thaw out the raspberries and strain the juice. Add water to the juice in order to get 3/4 cup of liquid.
Step Two: Cook the Raspberries
In a small saucepan, add the raspberry juice/water mixture, lemon juice, sugar, and cornstarch. Cook the mixture over medium heat, whisking consistently. Once the mixture thickens and begins to bubble, remove it from the heat.
Step Three: Strain the Mixture
Using a fine-mesh strainer, press the raspberries in and use a spoon to push the seedless pulp through into a bowl. Strain enough to get 1/3-1/2 cup of raspberry pulp. Disregard the raspberry seeds.
Step Four: Add the Liqueur
Add the strained raspberry pulp and raspberry liqueur to the saucepan. Stir the mixture well and refrigerate it for a few hours or overnight before using it.
Servings and Preparation Time
Tips and Tricks for Raspberry Cake Filling Recipe
Store this raspberry cake filling in an airtight container in the fridge for up to a week. You can also freeze the filling for up to three months. Allow it to thaw overnight in the fridge.
This filling tastes great in many different desserts. Try it with vanilla cake, chocolate cake, or marble cake. It even pairs well with cheesecake, brownies, pastries, or whatever you’d like.
This filling is especially great to use with wedding cakes. The raspberry helps cut back on the sweetness of the cake. It will complement any cake well.
You can use any brand of raspberry liqueur, but this recipe recommends using Razzmatazz by DeKuyper. It will provide a delicious raspberry flavor.
If desired, you may leave out the raspberry liqueur. The liqueur will enhance the raspberry flavor while giving it a bit of a kick. However, the filling will still taste delicious without using it.
If you don’t mind the seeds, you can keep them in the filling. Removing them simply gives the filling a smoother consistency. In addition, you won’t have to worry about any seeds getting caught in your teeth.
If desired, you can even mix the raspberry cake filling with buttercream to make an amazing raspberry frosting. This will take your frosting to the next level, making it smooth and creamy while also being full of flavor.
Delicious Cake Boss Raspberry Filling
Equipment
- Strainer
- Small saucepan
- Medium bowl
Ingredients
- 12 ounces frozen unsweetened raspberries thawed
- ½ cup granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons raspberry liqueur
Instructions
- Thaw Out Raspberries - Thaw out the raspberries and strain the juice. Add water to the juice in order to get 3/4 cup of liquid.
- Cook the Raspberries - In a small saucepan, add the raspberry juice/water mixture, lemon juice, sugar, and cornstarch. Cook the mixture over medium heat, whisking consistently. Once the mixture thickens and begins to bubble, remove it from the heat.
- Strain the Mixture - Using a fine-mesh strainer, press the raspberries in and use a spoon to push the seedless pulp through into a bowl. Strain enough to get 1/3-1/2 cup of raspberry pulp. Disregard the raspberry seeds.
- Add the Liqueur - Add the strained raspberry pulp and raspberry liqueur to the saucepan. Stir the mixture well and refrigerate it for a few hours or overnight before using it.
Notes
Amazing Raspberry Filling For Cake Recipe
No matter the occasion, this filling is the perfect addition to your cake. It is full of flavor and is great to have on hand to add to your favorite desserts. It requires no prior baking experience and is easy to make, which is great for bakers of all levels.
Since you can use frozen raspberries, this dish is great to make no matter the season. It will keep well in the fridge and can even be frozen as well. You simply can’t go wrong with this recipe.
Whether you add the liqueur or not, it is sure to be a hit among your family and friends. It compliments many different desserts.
Did you enjoy this post on how to make Cake Boss raspberry filling? If so, please share your thoughts in the comments down below and share this post with your friends and family.
Ever since she was a young girl, Anna has been a lover of desserts. As an adult, she enjoys
baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. She
enjoys sharing her passion for baking with others who also have a sweet tooth. From properly
measuring ingredients to making sure they are the correct temperature, Anna knows the
importance small details can make in baking. She wants to share her experience with others in
hopes they can make the most delicious baked goods. When she’s not busy blogging, Anna
enjoys trying new recipes in the kitchen.
