Raspberry Buttercream Cake Filling Recipe

Raspberry Buttercream Filling

Nothing makes a cake fancier or more fun than a special filling. Don’t get me wrong, I love buttercream on buttercream, but when you add a fudge spread or a juicy lemon curd between two layers of cake, people get excited.

So you can honestly just buy some nice jelly from the store and pour a few spoonfuls on top of layer one, place layer two on top, and have a cake ready to go. I particularly like this recipe because it’s more of a sticky consistency (versus a slippery one) that keeps the top layer from falling off of the bottom one.

Get ready to impress your friends, if you’re feeling extra fancy you could use different jellies for different layers on a tall cake… But let’s not get out of hand here…

Ingredients:

(makes enough filling for a two layer round cake)
1/5 batch of Homemade Buttercream (save the rest to frost the outside of your cake!)
3 Tbs Raspberry Jelly (or other flavor)

Take your Homemade Buttercream and jelly and mix them together in a bowl. Scoop the filling out and place on top of layer one of your cake. Spread the filling out to almost the edges of the cake. If you spread it all the way to the edge it will ooze out and mix with your plain buttercream on the outside! Place cake layer two on top and frost cake like normal.

Raspberry Buttercream mix

Raspberry Buttercream Filling on cake

This filling is displayed on the four layer cake I built on my Layer Cake Tips blog post. Find the full decorating tutorial for the Ombre Ruffle Cake on the blog too.

Raspberry Buttercream Filling

  • Servings: Enough for 1 cake
  • Time: 20 mins
  • Difficulty: easy
  • Print

Ingredients:

1/5 batch of Homemade Buttercream (save the rest to frost the outside of your cake!):
1/2 cup Softened Butter (1 stick)
16 oz Powdered sugar (1 pound, 1 box)
3-4 Tbs. Milk
1 tsp. Vanilla
A pinch of salt
3 Tbs Raspberry Jelly (or other flavor)

1. Mix the softened butter until smooth. I don’t have a fancy mixer so I use a spatula to smash the butter along the sides of a bowl until it is a smooth consistency. Do NOT melt the butter! If needed, soften butter that’s been frozen for 15 seconds at a time in the microwave until it is soft enough to mix.

2. Add 1/3 box of powdered sugar and 1 tablespoon of milk and stir until smooth. Continue this pattern, only adding the 4th tablespoon of milk at the end if the frosting is too dry to continue mixing.

3. Add vanilla and salt to the frosting and mix until fully blended.

4. Take your Homemade Buttercream and jelly and mix them together in a bowl. Scoop the filling out and place on top of layer one of your cake. Spread the filling out to almost the edges of the cake. If you spread it all the way to the edge it will ooze out and mix with your plain buttercream on the outside! Place cake layer two on top and frost cake like normal.

Recipe by Bunny Baubles Blog

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3 thoughts on “Raspberry Buttercream Cake Filling Recipe

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