Easy Raspberry Compote

Raspberry compote made with just 3 ingredients, perfect as a thick raspberry cake filling, dessert sauce, or pancake topping.

This raspberry compote recipe is my base fruit compote for cakes and pastries.

It cooks down into a thick, glossy mixture that works as a raspberry filling, raspberry sauce, or simple yogurt topping.

As a French baker who makes a lot of layer cakes and cheesecakes, I use this same raspberry compote for cake layers, cupcake centers, and quick dessert plates.

You can make it with fresh or frozen raspberries in under 20 minutes.

Why you'll love this recipe

• Simple & reliable - Three ingredients, one saucepan, always thick and flavorful.
• Perfect texture - Naturally thick enough for cake filling, swirls, and spoonable toppings.
• Versatile use - Ideal for cakes, cupcakes, breakfasts, and quick desserts.

Ingredients you need

You only need a few basic ingredients to make this raspberry filling:

• Raspberries - Fresh raspberries when in season, or frozen raspberries for an easy year-round option.
• Sugar - Use white granulated sugar for a clean raspberry taste. For an unrefined option, swap with maple syrup or honey.
• Lemon - Lemon juice and zest boost the flavor and help preserve the berries. Bottled lemon juice works too, or replace with lime or orange juice.

Tips for this recipe

• Use fresh or frozen berries - Both work perfectly; frozen raspberries give a thicker, more stable filling.
• Cook slowly - A gentle simmer helps the raspberries break down without burning or turning bitter.
• Strain for a smooth texture - Use a fine sieve if you want a seedless raspberry puree for cakes or fillings.
• Adjust thickness - More cooking time makes it thicker; add a splash of water or lemon juice if too dense.
• Cool completely - Always chill the raspberry filling before using it in cakes, cupcakes, or macarons.

How to Make Raspberry Compote

Cook the raspberries, sugar, and lemon juice in a saucepan over medium heat until it begins to boil.

Simmer 10–15 minutes on low heat until thick like a puree.

Cool slightly, transfer to a jar, and chill fully in the fridge before using.

Ways to use this raspberry compote

• Cake filling for chocolate cake, vanilla sponge, or cupcakes.
• Topping for pancakes, waffles, crepes, and French toast.
• Dessert sauce for cheesecake, panna cotta, or ice cream.
• Swirl in frostings like buttercream, mascarpone, or whipped cream.
• Yogurt bowls with granola and fresh fruit.

Storage

Keep in the fridge for about one week, or freeze up to three months and thaw overnight in the fridge.

Recipe variations

• Mixed berry compote with strawberries, blueberries, or blackberries.
• Smooth raspberry coulis by straining out seeds.
• Lemon raspberry compote with extra zest for a brighter flavor.
• Refined sugar free version with honey or maple syrup
• Thicker filling by cooking longer or adding a small cornstarch slurry.

FAQ

Can I use frozen raspberries?

Yes, they work exactly like fresh raspberries.

How do I thicken a runny compote?

Cook longer to evaporate moisture or add a tiny cornstarch slurry.

Can I make it ahead?

Yes, make up to a week in advance and store in the fridge.

Can I remove the seeds?

Yes, strain through a fine mesh sieve for a smooth coulis.

Can I adjust the sweetness?

Taste and add more or less sugar depending on your berries.

More Raspberry Recipes

• Vanilla raspberry cake
• Raspberry cupcakes
• Raspberry macarons
• Raspberry frosting
• Raspberry sauce

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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