1 box of red velvet cake mix
3 eggs
oil
water
1 can of whipped cream
1 container of fresh raspberries
mini bundt pan
pam spray
cookie sheet
wire rack

Cream cheese frosting

1/4 C unsalted sweet cream butter, softened
4 oz cream cheese, softened
2 C powder sugar
1 tsp vanilla extract
1 tbsp heavy whipping cream
disposable piping bag

Raspberry liqueur sauce

1⁄2 C sugar
3 tbsp water
1 lb fresh raspberries
1 tsp Chambord Liqueur
mesh strainer 
mini squeeze bottle

Red Velvet Bundt Cake directions

Preheat your oven to 350 degrees

Spray your bundt pan with the pam spray and set aside

Using a standing mixer, follow the directions on the back of the box

Bake in the oven for 21 minutes

Let bundt cakes cool on the wire rack until room temp

Once bundt cakes are cool, remove from pan and place onto the wire rack

Place the wire rack over the cookie sheet. Using the cookie sheet will help eliminate a mess from the cream cheese frosting and raspberry sauce

Cream cheese directions

Using a standing mixer, mix all ingredients until smooth

Scoop into the piping bag and set aside

Raspberry Liquor sauce directions

Using a medium sauce pan, heat the sugar and water until the sugar dissolves completely, about 5 minutes.

Use a blender or food processor, place the raspberries and the sugar syrup and puree.

Strain through a mesh sieve to remove the seeds and stir in the Chambord

Pour into the squeeze bottle

Decorating Directions

Using the cream cheese in the piping bag, cut the tip off the bag and drizzle onto the red velvet cakes

Use the raspberry sauce, drizzle onto the red velvet cake

Pipe whipped cream onto the center of the bundt cake and top with a fresh raspberry.

Enjoy this Red Velvet Bundt Cake Recipe With Raspberry liqueur and keep your friend and family begging for more