Raspberry Cake Filling

This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!

Raspberry Cake Filling Recipe


  • 24 ounces frozen raspberries
  • 1 1/3 cup water
  • 2 cups granulated sugar
  • 2 tablespoons of lemon juice
  • 7 tablespoons cornstarch dissolved in ½ cup water


  1. Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
  2. Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
  3. Dissolve cornstarch into ½ cup water.
  4. Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
  5. Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
  6. Pour the mixture into a bowl and allow it to cool completely.

Recipe Notes

*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!

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