Raspberry cake filling

This raspberry cake filling is delicious and could be used as a raspberry sauce as well! And this recipe removes the seeds, making an extra smooth filling! Serve it with cheesecake, waffles, or whatever else sounds good to you!

This Easy Raspberry Filling recipe takes just four ingredients and 20 minutes to make! It's the perfect addition to cakes and pastries!

Using frozen raspberries and just 5 other ingredients, this raspberry cake filling comes together in less than 15 minutes.

Making the most delectable raspberry filling for cakes is easier than you think! Using flavorful (and convenient!) frozen raspberries and just 5 other ingredients, it comes together in less than 10 minutes and holds together inside a cake or cupcakes. Recipe on sallysbakingaddiction.com

This Berry Mascarpone Layer Cake has layers of fluffy vanilla cake, fresh berry filling and mascarpone whipped cream frosting! It's light, fruity and perfect for spring!

A quick and easy Raspberry Cake Filling can turn the most basic cake into something decadent and special. Made with fresh or frozen raspberries, this sweet-tart element adds a fun, fruity twist to your favorite desserts like cakes, cupcakes, brownies, and donuts! | raspberry cake filling recipe | raspberry cake filling fresh raspberries | raspberry filling for cake | raspberry filling for cupcakes | raspberry filling for chocolate cake | raspberry filling recipes desserts

Delicious and easy, this seedless Raspberry Cake Filling is perfectly tart and sweet and spreads beautifully between layers of cake. Add it to white almond cake, chocolate cake or many other flavors for a delicious dessert. It also keeps well in the refrigerator or freezes. Also, it doesn't have to be seedless if you want or need a thicker filling.

This raspberry cake filling is the perfect consistency & is packed w/ delicious tart raspberry flavor! It'll elevate any dessert!!

Thick, creamy raspberry mousse makes a beautiful dessert piped in glasses or use the mousse for a cake filling. Since the mousse sets up firmly, you can put a thick layer between cakes. When you make the raspberry jam, you will end up with 1-1/4 cups to 1-1/3 cups. You will only use 1 cup to make the mousse and you can use the remaining jam to swirl over the top of the mousse when you serve it.