Red Velvet Mini Bundt Cakes With Cream Cheese Icing And Raspberry Drizzle are a special dessert with a sophisticated look and indulgent flavor.

This recipe for Red Velvet Mini Bundt Cakes With Cream Cheese Icing And Raspberry Drizzle pairs the always popular classic red velvet cake with a smooth cream cheese frosting and raspberry chambord, creating a special dessert with a sophisticated look and indulgent flavor. These Red Velvet Mini Bundt Cakes With Cream Cheese Icing And Raspberry Drizzle are perfect for entertaining guests or a dinner with that special someone.

Red Velvet Mini Bundt Cakes With Cream Cheese Icing And Raspberry Drizzle

This recipe makes 12 red velvet mini bundt cakes.

Equipment Needed

• mini bundt pan
• cookie sheet
• wire rack
• disposable piping bag
• mesh strainer
• mini squeeze bottle
• measuring cups
• measuring spoons
• mixing bowls

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Ingredients

Red Velvet Mini Bundt Cakes

• 1 box of red velvet cake mix
• 3 eggs
• oil
• water
• 1 can of whipped cream
• 1 container of fresh raspberries
• nonstick cooking spray

Cream Cheese Icing

• 1/4 cup unsalted sweet cream butter, softened
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp heavy whipping cream

Raspberry Liqueur Sauce

• 1/2 cup sugar
• 3 tbsp water
• 1 lb fresh raspberries
• 1 tsp Chambord Liqueur

Instructions

Mini Bundt Cake Instructions

Preheat the oven to 350 degrees f.

Spray the bundt pan with the nonstick cooking spray and set aside.

Prepare the cake mix following the directions on the back of the box.

Bake the cake in the oven for 21 minutes.

Let the mini bundt cakes cool on a wire rack until they reach room temperature.

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

Place the wire rack over the cookie sheet. Using the cookie sheet in this way will help decrease any mess made from the cream cheese frosting and raspberry sauce.

Cream Cheese Icing Instructions

Using a mixer, mix all of the ingredients until smooth.

Scoop the cream cheese mixture into a piping bag and set aside.

Raspberry Liquor Sauce Instructions

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

Using 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 Instructions

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

Using 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!

If you’re looking for other Valentine’s Day recipes, be sure to check out these recipes for Chocolate Peanut Butter Truffles, Valentine’s Day Bear Cupcakes, Sprinkle Sugar Valentine’s Day Kiss Cookies, Chocolate Almond Butter Truffle Hearts, Red Sprinkle Sugar Cake Mix Cookies, Red Velvet Cake Mix Crinkle Cookies, Strawberry Cake Mix Crinkle Cookies and Strawberry Cake Ball Hearts.

Red Velvet Mini Bundt Cakes With Cream Cheese Icing And Raspberry Drizzle

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Ingredients

• Red Velvet Mini Bundt Cakes
• 1 box of red velvet cake mix
• 3 eggs
• oil
• water
• 1 can of whipped cream
• 1 container of fresh raspberries
• nonstick cooking spray
• Cream Cheese Icing
• 1/4 cup unsalted sweet cream butter, softened
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp heavy whipping cream
• Raspberry Liqueur Sauce
• 1/2 cup sugar
• 3 tbsp water
• 1 lb fresh raspberries
• 1 tsp Chambord Liqueur

Instructions

1. Mini Bundt Cake Instructions
2. Preheat the oven to 350 degrees f.
3. Spray the bundt pan with the nonstick cooking spray and set aside.
4. Prepare the cake mix following the directions on the back of the box.
5. Bake the cake in the oven for 21 minutes.
6. Let the mini bundt cakes cool on a wire rack until they reach room temperature.
7. Once the mini bundt cakes are cool, remove them from the pan and place them onto the wire rack.
8. Place the wire rack over the cookie sheet. Using the cookie sheet in this way will help decrease any mess made from the cream cheese frosting and raspberry sauce.
9. Cream Cheese Icing Instructions
10. Using a mixer, mix all of the ingredients until smooth.
11. Scoop the cream cheese mixture into a piping bag and set aside.
12. Raspberry Liquor Sauce Instructions
13. Using a medium sauce pan, heat the sugar and water until the sugar dissolves completely, about 5 minutes.
14. Using a blender or food processor, place the raspberries and the sugar syrup and puree.
15. Strain through a mesh sieve to remove the seeds and stir in the Chambord
16. Pour into the squeeze bottle
17. Decorating Instructions
18. Using the cream cheese in the piping bag, cut the tip off the bag and drizzle onto the red velvet cakes
19. Using the raspberry sauce, drizzle onto the red velvet cake
20. Pipe whipped cream onto the center of the bundt cake and top with a fresh raspberry.