Easy Raspberry Cake Filling
This quick and easy raspberry cake filling strikes a perfect balance of sweet and tart, made with natural ingredients. Great for 8- or 9-inch cakes, it's vegan-adaptable and stores well in the fridge.
Ingredients
- 2 cups raspberries fresh or frozen
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 3 tbsp cold water
- 1 tbsp butter
- 1 tsp vanilla extract
Instructions
- Combine raspberries, sugar, and lemon juice in a saucepan.
- Heat and stir until sugar dissolves and berries break down.
- Mix cornstarch and cold water; add slurry to saucepan.
- Simmer until thickened, stirring continuously.
- Remove from heat; stir in butter and vanilla until smooth.
- Cool completely before using as cake filling.
Notes
This raspberry filling must be cooled completely before use. It is not shelf-stable and should be stored in the refrigerator. Texture depends on proper thickening.
