Happy National Raspberry Cake Day! You know, I don't think I've ever had a raspberry cake. I've had raspberry-lemon, but not just straight raspberry.
Honestly, though, I am not totally jazzed about the idea of nubbly whole raspberries IN a cake. I'd rather have them on TOP of a cake or pureed in the batter. Cue this totally easy raspberry filling/sauce recipe!
I used this mixture to top and mix into the filling of a cheesecake, and boy, was it ever good. It's incredibly easy to make and would work for a topping for a cake, or as a middle-layer filling.
Easy raspberry cake topping/filling
- 1 bag (10 ounces) good quality frozen raspberries, thawed and crushed
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Make it: Combine all of the ingredients in a large, heavy bottomed saucepan.
Apply medium heat, and stir the mixture frequently until it begins to bubble and thicken. Remove from heat and set to the side. Yield: enough for a middle layer filling or to cover the entire top of an 8 or 9-inch cake.
Once cooled, you can swirl 1/4 cup of this into a cake batter (it will give a pretty color to vanilla cake batters), or use it as a filling or topping. Should it be another day or should you prefer another berry, this recipe works with blueberries, blackberries, or strawberries, too.