I have an issue with my raspberry filling getting soaked up into the cake layers. There is still a good raspberry taste, but the filling texture is lost! I use the raspberry filling recipe from Wilton's website. It did work well the very first time I tried it, but the last few tries have ended up with the filling mostly absorbed into the cake layers.
Would crumb-coating the cake help stop this (I'd like to avoid having to do an extra step) or am I possibly doing something wrong in preparing the filling? Please help! My Mom loves the filling and I want to use it in her birthday cake for this weekend!

I had a look at the recipe and I think you would have to put a layer of buttercream then the filling to avoid it soaking into the cake.

If you don't want to change your raspberry receipe your only solution is likely to be a crumb coat of the layers. As least its a simple step and it shouldn't waste much time

I agree with the previous posts-need at least a thin coat of BC underneath the filling and this should take care of the problem.

There are two things you can do.

First, as mentioned, a thin coat of buttercream.

Second option is to shellac the layers with melted jam. You can use any jar of jam, but apricot is a mellow flavor that doesn't interfere with most flavors.

Melt the jam in the microwave and paint it on the cake layer with a pastry brush. It will cool quickly and acts to seal the cake from the more liquid fruit filing.

You switch to sleeve fillings. I use raspberry all the time and have never once had a problem with it soaking into the cake.

AGreat questions. I also have had the same problem with a Bavarian cream cheese filling which got absorbed into the cake layers . Would a crumb coat help with that as well