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3 easy cake fillings! Raspberry jam, caramel and chocolate ganache

Cake fillings are such an easy way to take your cakes to that next level! And the great thing about them is that they can be super easy to make.

Three of my favourite cake fillings that I use are a raspberry jam filling, caramel filling, and chocolate ganache filling. They're all really easy to make, and can be used to fill so many different types of cakes!

If you'd like to watch how these 3 easy cake fillings come together, check out my YouTube video here!

YouTube video on how to make these 3 easy cake fillings!


Raspberry Jam:

Prep time: 5 minutes │Cook time: 5 minutes │ Total time: 10 minutes │ Yield: About 1 cup


- 1 cup (250g) frozen raspberries

- ¾ tablespoon (6g) cornstarch

- 1 tablespoon (14g) lemon juice

- 3 tablespoons (38g) sugar


1) Combine all ingredients into a saucepan over medium heat.

2) Once everything melts down and becomes a jam consistency, let the mixture simmer for 1 minute and then remove it from the heat.

3) Pour the mixture into a heatproof bowl and allow it to cool to room temperature to thicken up in consistency before using on your cake.



Prep time: 5 minutes │Cook time: 10 minutes │ Total time: 15 minutes │ Yield: About 1 cup


- 1 cup (201g) sugar

- 1/4 cup (59.1g) water

- 1/2 cup (120g) cream

- 4 tablespoons (57g) butter

- 1/4 teaspoon (1.5g) salt (you can add more salt for a salted caramel)


1) Combine the sugar and water into a tall saucepan over a medium heat. Mix once just so that everything is combined and then let it sit untouched over the heat for a few minutes until it begins to turn an amber/brown colour.

2) Once the mixture is a light amber colour, turn off the heat and quickly whisk in the heavy cream. Be careful as the mixture will rise up considerably.

3) Once the mixture has settled, turn on the heat again to a medium heat and add in the butter.

4) Once the butter is melted, stir in the salt and let it bubble for another minute.

5) Remove from the heat and pour the caramel into a heatproof bowl. Allow to come to room temperature (it will thicken up as it cools) before using on your cake.


Chocolate Ganache (1:1 ratio chocolate to heavy cream)

Prep time: 5 minutes │Set time: At least a few hours │ Total time: 3+ hours │ Yield: About 1 cup


- 180g dark chocolate (50%)

- 180ml heavy cream


1) Cut the chocolate into small pieces (you don't need to do this if you're using chocolate chips), and mix with the heavy cream.

2) Melt in the microwave for 20 second bursts, mixing in between each burst until the mixture is completely smooth. You can also melt the cream and chocolate together over a double boiler.

3) Leave to set for at least a couple of hours to allow it to thicken up before using as a cake filling. The longer you leave it to set, the thicker it will become.


If you do try these recipes out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures, so don't forget to tag me on Instagram @cakesbymk.nz :)


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