The chocolate raspberry cake filling is one of the easiest to make and easiest to please. I recommend using fresh, in-season raspberries but frozen raspberries will also work.
This cake filling pairs well with cake layers that have been soaked in Grand Marnier-flavored simple syrup.
Chocolate Raspberry is Option #8 in the
Streamlined Layer Cake Filling Menu
Streamlined Cake Filling Method
This recipe is one of 11 cake filling flavors in a streamlined cake menu. All the variations are based on these two simple buttercream recipes that work beautifully both as fillings and frosting. A streamlined menu minimizes the amount of work required to make each cake, which is a terrific time-saver in the kitchen, especially for those who run a bakery business.
Chocolate Buttercream Cake Frosting & Filling
– Pound cake, yellow cake, or white cake layers
– Chocolate buttercream
– Fresh or frozen raspberries
1. Alternate layers of cake topped with chocolate buttercream topped with a blanket of whole raspberries (either fresh or frozen) using this layer cake filling method. Avoid placing the raspberries around the edges of the pan.
2. Press down on the raspberries so that they sink partway down into the filling.
3. Cover with another layer of cake and repeat.
4. Wrap the filled cake within its pan entirely in plastic wrap.
5. Freeze or chill the cakes until cold. Follow this link to read more about my cake freezing method.
Suggested Cake Filling Method
My preferred method for assembling layer cakes is to build them inside the baking pan. I recommend watching the videos and reading this entire tutorial on how to fill cakes in the pan.
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These are great recipes! For the chocolate raspberry filling, if frozen raspberries are used do you leave them frozen when you layer them. I”m concerned about the amount of liquid in frozen berries.