Hi! My friend would like a cake with raspberry as a filling. I have never done this before. Any suggestions on how to best do this. Will the cake get soggy? Should I use a recipe or just jam from a jar?

Thanks!

There's lots of recipes here for raspberry fillings but I have used seedless raspberry preserves from a jar. I put a very thin layer of buttercream between the cake layers and the preserves and there was no sogginess at all.

I use straight jam from a jar all the time. Everyone loves it. It does soak into the cake just a tiny bit, but does not make it soggy, there is still a definite layer. I use buttercream to build a dam and fill with jam, not too thick because then your layers will be slipping and sliding all over the place. I just stir the jam in the jar so it will better spread. And seedless is a must!

Thanks for the tips. Will this work for a stacked cake or will it slip too much?

I like using a jar of seedless raspberry jam mixed with a small box (I think 3 oz. size) of raspberry jello. Just heat jam in a glass bowl in the microwave for 20-30 seconds until it's warm, then stir in the jello powder. It sets up well and tastes delicious! I put it straight onto the cake (without a thin buttercream layer) and haven't had a problem with it soaking into the cake.

Yes!

Couple of tips. You can seal the cake with some jam that you melt in the microwave then paint on the cake with a pastry brush. Done all the time with pastries to prevent sogginess.

Second, you can doctor up your seedless preserves by melting it and mixing in a little lemon juice, vanilla, and sometimes a hint of nutmeg, or cinnamon, or pepper. Very little of either of these. The flavors can really brighten and freshen up a pre-made jam.

Yes, this will work for a stacked cake. It shouldn't slip, just make sure you surround the filling with an icing dam before you put on the next layer.