Making the most delectable raspberry cake filling is easier than you think! Using frozen or fresh raspberries and just 5 other ingredients, it comes together in less than 15 minutes. Prepare it in advance so it has time to cool completely before spreading onto your frosted cake layers.
For years, readers have asked if I have a raspberry cake filling recipe. The answer has always been no, because I’ve never really made a successful batch that tastes great AND holds up between cake layers. But that changed the other week as I reduced down endless packages of frozen raspberries over the stove. (And enjoyed plenty of the leftovers stirred into oatmeal.) And so, by popular demand…
When developing this recipe, I started with my recipe for raspberry sauce. I knew I wanted to make it thicker, without straining the seeds, and that it needed to set up nicely so that it wouldn’t ooze out of a cake. It also needed to be a little sticky, so it wouldn’t cause the cake layers to slide around. Oozing, slippery cakes are NOT on the menu today.
The recipes are pretty similar, but this one thickens up into a jam-like consistency thanks to a little more cornstarch and longer cooking time. I first tested it with this epic chocolate raspberry cake!
Strawberry Jam Cake is a lovely, simple, versatile layer cake. You might just use regular jam as the filling between the layers. I make mine with a moist, gluten free vanilla layer cake, Strawberry Cupcake Filling, and Cream Cheese Frosting.
Key Ingredients You Need for Raspberry Cake Filling & Why:
- Water & Cornstarch: Cornstarch is the magic thickener for this raspberry filling. You don’t need much, but you must dissolve it in a little water before using. This is called a “slurry”; see strawberry sauce as an example.
- Raspberries: You’ll love the convenience of using frozen berries (just like I do for raspberry sweet rolls!), which are typically frozen at their peak freshness and sweetness. You need 12 ounces (340g). Fresh raspberries work just as well.
- Sugar: You only need 1/3 cup (67g). The raspberry filling should be a little tart, because you’ll pair it with cake and frosting.
- Lemon Juice: The filling needs *something* to balance the berry and sugar, and lemon juice provides that hint of freshness. Do not leave it out or the filling will taste pretty flat.
- Vanilla Extract: Add a little splash of vanilla extract to the filling once it comes off the heat. It tastes and smells incredible!
You Also Need a Buttercream “Dam”
Spoon frosting into a piping bag fitted with a large round tip, such as Wilton 2A. (Or just use a disposable piping bag and cut about 3/4 inch (2cm) off the tip and use that without a piping tip.) This is for piping a “dam” around the frosted cake layer before spreading the raspberry filling inside its border.
Why am I doing this? The buttercream dam keeps the jammy filling in place, so it doesn’t seep out the sides of your cake. You’ll have an oozy mess otherwise.
After you add the dam, spread the raspberry cake filling in the center:
Jelly-Jam Cake Filling
FAQ
Is jam or preserves better for cake filling?
Can you substitute jam for pie filling?
How do you fill a cake with jam?
How do you thicken jam for cake filling?
Can you use Jam in a cake?
Jam is a great way to add flavor and moisture to a cake, and it can also be used to fill in any cracks that may have formed during baking. It is particularly well-suited for use as a filling for cakes, as it adds a sweet and tangy flavor that can complement a variety of cake flavors.
Can you fill a cake with jam and buttercream?
Yes, you can use any type of jam for filling a cake. Popular choices include strawberry, raspberry, and apricot jam. However, you can get creative and use any flavor that complements the cake. Should I refrigerate a cake filled with jam and buttercream? Yes, it is recommended to refrigerate a cake filled with jam and buttercream.
What is a good jam for cake filling?
In the world of baking, one of the most important ingredients to have on hand is a good jam. Jam is a great way to add flavor and moisture to a cake, and it can also be used to fill in any cracks that may have formed during baking. One of the best jams to use for cake filling is strawberry jam.
How do you make a jam cake?
Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer to make level. Place 1 cake layer on serving plate. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. Frost top and sides of cake. Cut into wedges and serve.