How to Make Raspberry Cake Filling
A simple recipe for raspberry cake filling. Today's recipe is easy and can be made on the stovetop with fresh or frozen raspberries.
RECIPE:
Ingredients
1/3 cup granulated sugar 65g
2 Tablespoons cornstarch
2 cups fresh or frozen raspberries 8 oz/226g
2 Tablespoons water
1 Tablespoon lemon juice
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Instructions
00:00 Introduction
00:26 Combine sugar and cornstarch in small saucepan and whisk until combined.
00:49 Add raspberries, water, and lemon juice and stir together until all ingredients are combined.
01:30 Turn stovetop heat to medium (don’t increase the heat, you want everything to heat slowly so the sugar dissolves and the mixture thickens without burning) and cook, stirring almost constantly, until mixture begins to bubble (it usually takes about 7 minutes for my mixture to begin to bubble).
02:35 Continue to cook, stirring constantly, until thickened (this usually takes me about 2 minutes). Remember that the filling will continue to thicken as it cools, you don’t want it to become pasty in the saucepan or it will be too thick after cooling
03:07 Transfer to a heatproof container and allow to cool to room temperature before spreading over cake. If not using immediately, store in an airtight container in the refrigerator for up to a week. If mixture is too thick to spread over cake after refrigerating, briefly heat it in the microwave for several seconds until it is a spreadable consistency.
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Fresh Raspberry Buttercream Recipe
Learn how to make raspberry buttercream with fresh (or frozen) raspberries! Freeze-dried berries are still my favorite way to flavor buttercream, but this method with fresh berries is a close second ???????? the secret is reducing the raspberry purée to evaporate most of the liquid + amplify the flavor. Full recipe + cake pairing ideas here:
FRESH RASPBERRY BUTTERCREAM
YIELD: 3 Cups
INGREDIENTS:
5 Oz (1 Cup) fresh raspberries see notes for using frozen raspberries
1 Cup (226g) unsalted butter, room temperature
3 1/2 Cups (420g) powdered sugar
pinch of salt
INSTRUCTIONS:
1. Purée the raspberries in a food processor, then place in a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You’ll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature before moving on.
2. With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. Add the powdered sugar about a cup at a time and mix on low speed until fully incorporated.
3. Add the (room temperature!) reduced raspberry purèe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.
My Freeze-Dried Raspberry Buttercream Recipe:
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How To Make Raspberry Filling For Cake | Raspberry Jam Filling Recipe.
How to make raspberry cake filling for cake decorating. Great for filling layering cake flavours such as vanilla, chocolate, lemon, etc. You can also substitute this for jam as it's thick and spreadable for breads and other baked goods as shown in the video. This recipe is so easy and quick to make.
Enjoy!
Recipe.
Ingredients
Fresh raspberry 250g
Granulated sugar 1/2 cup
2 tablespoonful corn starch powder
2 tablespoonful lemon juice.
Method.
Place a medium sized saucepan on a cooker/hob
Combine all ingredients in the saucepan and cook on medium heat
Stirring constantly, breaking down the raspberries with the spatula or spoon
Once it starts to thicken and bubble up, then turn off the heat and pass the filling through a fine mesh sieve to remove the seeds for a smoother texture.
This filling is great for cakes, donuts, for spreading on bread or toasts and lots more.
DELICIOUS Raspberry Mousse CAKE | Soft mousse texture and fresh raspberry flavor | Baking Cherry
This raspberry cake is the perfect holiday dessert! You will love the soft vanilla cake paired with the sweet tartness of the raspberry mousse. So delicious!
0:00 - Intro
0:07 - Making the Raspberry Puree
1:49 - Making the Vanilla Cake
3:34 - Making the Rasberry Filling
6:50 - Unmolding the Cake
7:28 - Serving the Cake
7:42 - Eating this Delicious Raspberry Mousse Cake
#cake #recipe #dessert
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Raspberry Cake recipe - I baked myself my own birthday cake
[captions ON for commentary]
Blog/Recipe:
I baked my own birthday cake for my birthday… haha. I made this exact same cake for another friend’s birthday a month ago and decided to make a video on it. It is SO. MUCH. WORK. But thankfully, my friends and family said they liked the taste of the cake. Hopefully, they weren’t being nice just because it was my birthday haha.
I referenced many different recipes for this cake. Links to the different websites can be found on my blog.
Ingredients:
12 ounces raspberries
Vanilla Butter Cake
6 large egg yolks, room temperature
8 ounces (1 cup) sour cream, room temperature, divided
1 tablespoon vanilla extract
12 ounces (1.5 cups) sugar, divided
9 ounces (2 cups) cake flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
8 ounces unsalted butter, room temperature
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
Tartine’s Pastry Cream
2 cups (16oz) whole milk
1/2 tablespoon vanilla bean paste
1/4 teaspoon salt
4 tablespoons cornstarch
1/2 cup (115g) sugar
2 large eggs
4 tablespoons unsalted butter
Raspberry Cake Filling
12 ounces frozen raspberries
Juice from half a lemon
1/2 cup sugar
1/4 cup + 2 tablespoons water, separated
2 tablespoons cornstarch
Ermine Icing
5 tablespoons (40g) flour
1 cup (200g) sugar
1 cup (235ml) whole milk
1 teaspoon vanilla extract
Pinch of salt
1 cup unsalted butter, softened
Simple Syrup
1/2 cup (4oz) water
1/3 cup (3oz) sugar
2 tablespoons orange liquor
Berry puree
570 grams frozen raspberries
1/4 cup (50g) sugar
Berry Mirror Glaze
1 1/3 cups (300g) berry puree
3 tablespoons (45g) water
2 envelopes (15g) unflavored gelatin, powdered
1/2 cup (113g) heavy cream
1 1/3 cups plus 2 teaspoons (270g) sugar
2 tablespoons (39g) corn syrup
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Timestamps:
0:00 Intro
0:27 Prep
1:02 Vanilla Cake
7:18 Pastry Cream
9:37 Raspberry Filling
11:40 Wrapping the Cakes
12:26 Ermine Frosting
14:48 Syrup
15:03 Cake Assembly
21:57 Berry Mirror Glaze
27:19 Enjoy!
#recipe #cooking #cook #fromscratch #homecooking #delicious #cake #raspberry #raspberries #raspberrycake #birthday #birthdaycake
ULTIMATE Chocolate Raspberry Cake Recipe! With Raspberry Buttercream & Raspberry Liqueur!
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The ultimate chocolate raspberry cake recipe! If you love chocolate and raspberries, this is definitely the cake for you! The delicate and rich buttermilk chocolate cake layers are dotted with fresh raspberries! Then the cake is filled with more crushed raspberries and frosted with my new ‘Raspberry Buttercream’! This berry frosting is everything! It’s fluffy, fruity and delicious! Garnish this festive and stunning cake with more raspberries for your next special occasion or holiday celebration! It’s a great cake for Valentine’s Day, too!
INGREDIENTS:
For Chocolate Raspberry Cake Layers:
4 large eggs
1 cup (200 g) white granulated sugar
1 cup (240 ml) buttermilk
¾ cup (180 ml) light cooking oil, such as canola
1 tsp vanilla extract
½ cup (90 g) semi-sweet chocolate chips, melted
2 cups (250 g) all-purpose flour
2 tsp (8 g) baking powder
2 tsp (6 g) baking soda
¼ tsp salt
1/3 cup (33 g) dark cocoa powder
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
For Filling:
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
¼ cup (60 ml) raspberry liqueur
Extra raspberries, for garnish
For Raspberry Buttercream:
1 cup (125 g) fresh or frozen raspberries
¼ cup (50 g) white granulated sugar
2 cups (454 g) unsalted butter, softened at room temp
3 cups (360 g) confectioner’s sugar
Red concentrated gel food coloring, optional
1 tsp citric acid, optional
1 tsp raspberry extract, optional
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*Dark Cocoa Powder: – I love Hershey’s Special Dark Cocoa Powder for baking! It makes any dessert extra rich and chocolate-y!
*Decorating Tips: – This set of jumbo cake decorating tips includes all my favorites!
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*Use this Cake Scrapper ( and these Offset Cake Spatulas ( to get the buttercream extra smooth!
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