Raspberry Cake Filling Recipe ⋆ Shani's Sweet Art (2024)

FAQs

Does raspberry filling need to be refrigerated? ›

Fresh fruit filling should be refrigerated but because of the high concentration of sugar, the filling can be at room temperature for 6-8 hours with no issue. How long does raspberry filling last? If you aren't going to use your raspberry filling within 7 days it should be frozen for up to 6 months.

Yes, you certainly can use jam as a cake filling!

Spread a thin layer of buttercream/frosting on your cake layers, to work as the sturdy base for your raspberry filling. Doesn't need to be much; just a thin layer. You also need a buttercream “dam” around the cake layers to keep the jammy raspberry filling inside the cake layers.

It's best to keep the cake refrigerated until a few hours before serving and should not be left unrefrigerated longer than 4 hours.

Yes, you can use jam as a filling between cake layers along with whipped cream and on top of the cake. To ensure the jam sets properly, spread a thin layer of it between the cake layers and refrigerate briefly. This will help prevent the jam from making the cake layers too soggy.

Based on our first hand experience, GOOD GOOD's strawberry jam is the best store bought jam to layer your homemade cakes with. This is because it contains real berries and doesn't have any added sugar.

Use gelatin sheets or powder.

There are two ways to thicken jam with gelatin, but the easiest method is to soften sheets of gelatin in hot water and then add them to the jam as it cooks. Alternatively, dissolve powdered gelatin in warm water and add it to the still-cooking jam.

Bakers Jam is a Raspberry flavoured filling favoured by professional bakers.

If you are making something like a classic sponge cake or angel food cake with layers of whipped cream and strawberries, I would simply slice them and leave them raw. If you are filling a stacked and frosted cake, I would cook them down to a more jammy consistancy. You can puree it to make it smooth if desired.

The berry filling can be made up to a week in advance and stored in the fridge. The cake layers can also be made in advance and frozen for up to a month. They taste just as great when they're frozen as when they're freshly baked, I promise! You can make the frosting ahead of time or save any leftover frosting!

Why is my jam cake dry? ›

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

Pipe the buttercream around the circumference of the cake layer to create a circular border. This creates a filling border to avoid any jam filling out. Fill the inside of the border with strawberry jam, then cover that jam layer with buttercream. Add the next cake layer and repeat.

A cake with buttercream or fondant could last up to 3 days at room temperature, depending on the filling. Fruit-Filled or Topped: If the cake has fresh fruit, fruit filling, or a fruit-based frosting, aim to eat it within 24 hours if kept at room temperature. The extra moisture makes it more prone to spoilage.

Cooked fudge fillings can also be kept at room temperature for a good few days. Fresh fruit fillings should be avoided as they can be kept only for a few hours at room temperature. Fresh fruit releases juices which can cause fillings to separate and are also high risk for mould growth.

These raspberry filled cupcakes need to be stored in the fridge in an airtight container like this cake carrier. They are best if you let them sit at room temperature for 1 hour before eating.

Raspberries should only be left out at room temperature if being consumed within the same day, as raspberries are highly perishable and do not ripen after being picked.

Storing Leftover Raspberry Cupcakes

Because of the buttercream frosting, raspberry cupcakes need to be refrigerated. They're best eaten within 4 days. You can extend their lifespan by not frosting the cakes you don't plan on eating within that timespan – the frosting lasts up to a week in the fridge.