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.
Fresh raspberry cake filling is divine in my Vanilla Sponge Cake! Top it off with a fresh raspberry Swiss buttercream and you will be in heaven!
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!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cups
|
- 3 cups fresh or frozen raspberries or other fruit or berries (diced)
- 1/3 - 1/2 cups granulated white sugar
- 1 teaspoons lemon juice
- 2 tablespoons corn starch
- 2 tablespoons cold water
Ingredients
|
|
- wash & drain fresh raspberries (not necessary if they are frozen)
- Place raspberries, sugar and lemon juice in pot and bring to a boil over medium heat
- reduce heat and simmer for 3 to 5 minutes
- use a hand masher or immersion blender to break up the berries completely
- taste for sweetness and add more sugar if needed
- Use a mesh sieve over a large bowl to strain out some or all of the raspberry seeds. Use the back of a large spoon to press all of the juice and pulp out of the seeds. Return to the sauce pan and bring back to a simmer. This step is optional.
- make a slurry of the corn starch and water
- mix the slurry into the berries and continue to simmer for another minute stirring constantly
- if it is not thick enough you can add another tablespoon of slurry and cook one more minute
- remove from heat and pour into a heat resistant container
- let cool uncovered. Store in refrigerator for up to 3 days or in freezer for up to 3 months.
Does this need to be refrigerated after being put on the cake,or will it hold for 24 hours at room temp in a cake?
I would refrigerate it
Ok, Thanks!
Hi do I have to reheat the filling before piping it into the cupcakes ?
No you want to pipe so scoop it in cold. Stir it up to make it soft first.
Every time I try to make either fresh or frozen fruit filling that calls for using corn starch it always looks milky not a clear bright color! What am I doing wrong?