Raspberry Cake Filling – Fresh Raspberry Compote
My all time favorite cake filling is a fresh raspberry compote. I particularly love it because you can adjust the amount of sugar to the sweetness level you like. Since I don’t care for things that are super sweet I keep the sugar level to a minimum, this way the beautiful fresh fruit flavor shines through! I’ve never been a huge fan of jam for cake filling because it’s too sweet for me.
This recipe is for fresh raspberry cake filling but it can be adapted for any fruit or berry. Mix different fruits and berries for more amazing flavor combinations! You can use fresh or frozen fruit as well. Of course fresh is best but sometimes that just isn’t possible or practical.
I prefer very few seeds in my raspberry cake filling. If you like the seeds for texture you don’t have to strain any out. I usually strain most of them out and leave a few for texture and visual appeal. You can also choose to go seedless if you don’t like any seeds at all.
Other types of fruit compote
I also have a recipe for Fresh Fruit Compote >>> Here <<< Really the only difference is that It’s a little more generalized for any fruit while this one is specifically talking about a fresh raspberry compote.
Keep in mind that this is an UNPRESERVED fruit filling. Unlike a jam filling, this raspberry cake filling needs to be refrigerated for food safety. It’s best to keep the cake refrigerated until a few hours before serving and should not be left unrefrigerated longer than 4 hours. It also freezes beautifully! I often make twice as much as I will need for an order so I can have some on hand in the freezer for those pesky last minute orders.
Best of all this raspberry cake filling recipe is crazy quick and easy! I hope you give it a try. I promise you will LOVE it!
Have A Sweet Day!