Every year for her birthday, for as long as I can remember, my daughter Deanna has always asked me to make her a dark chocolate cake with this exact raspberry filling. It’s her absolute favorite flavor combo, and who can blame her! The brightness of the tart raspberry filling really lends itself to the richness of a dark chocolate cake.
As a baker, it’s one of most requested cake flavors from family and friends: chocolate with raspberry. The fact is, though, this filling is perfect sandwiched between almost any flavor of cake, and it is absolutely to die for in the center of a freshly baked cupcake!
I really like adding a freshly made fruit filling to my cupcakes and cakes. Even just a schmear of this filling in between cake layers helps provide moistness to your cake, not to mention a ton of flavor! Usually I am very generous when I use this to fill my cake layers, and I still find that this recipe yields enough for me to complete a 3 layer 8 inch cake and even have a smidge leftover.
Those raspberry “filling” leftovers have many uses beyond filling. You could use this filling to make a raspberry buttercream by just adding a few tablespoons of it to your homemade frosting. Another great way to use this raspberry filling is to swirl it into your favorite cheesecake recipe. (I have a great no-bake cheesecake recipe that this is great in! Look for that post coming soon.)
Really with this filling, you are only limited by your imagination. Top it on ice cream sundaes, blend it into cottage cheese, the list is endless!! But however you use this raspberry filling, I promise you will not be disappointed. Enjoy!
How to Make
2 1/2 Cups fresh or frozen raspberries
1 Cup sugar
1 tsp lemon juice
2 tbs water
2 tbs cornstarch
- In a medium sauce pan add the raspberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally until most of the berries have broken down and mixture is mostly liquid.
- Over a small bowl or measuring cup place a fine mesh sieve or strainer and carefully pour in the raspberry mixture. You may only be able to add half of the mixture at first. Using the back of a wooden spoon press the raspberry mixture through the strainer, pressing out the juice and keeping the seeds in the strainer. Add the remainder of the liquid from the pot and continuing pressing through with spoon until all of the mixture is strained. You can discard the seeds if you want a completely smooth filling. I usually keep about a tablespoon of the seeds to put back in the raspberry “juice”. I like the look and texture of a few seeds in my filling.
- While you still have the raspberry “juice” in the bowl or measuring cup, whisk in the cornstarch, making sure there are no lumps and the mixture is nice and smooth.
- Pour this back into your saucepan and bring up to a boil while whisking constantly. Once it comes to a boil, after a minute or two you will notice the color change from an opaque pink to a clear bright red and thicken nicely, it should coat the back of your wooden spoon.
- Remove from heat and pour into your container of choice. Allow the filling to cool completely before filling your cake or cupcakes. If not using right away, store in the refrigerator. It will stay good for about a week. Makes about 8 ounces of filling.