This Raspberry Liqueur Cake with Cream Cheese Icing is dense and moist and delicious! It is perfect for entertaining.
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You could use the liqueur of you choice. It just gives a hint of flavour in the cake batter. Lemoncello might be fun. Or that Butterscotch Ripple one would be amazing.
If you want to keep it kid-friendly you could substitute a bit of orange juice. You could also blend some fresh fruit and strain out ½ cup of juice. Cherry or raspberry or strawberry would all be awesome!
The icing could not be easier to make. Just dump all the ingredients into your blender. I have a Vitamix which I love! It only takes a couple of minutes to whip up the cream and butter and sugar. It is nice and stiff so it holds the piping texture beautifully. You could also ice with a spatula and make nice swirls and texture.
To decorate I used a large star pastry tip- a Wilton 2D- and a pastry bag. Fill the pastry bag with icing mix. Starting at the base of the cake pipe florettes evenly around the cake. Continue building rows of florettes up the side of the cake until you reach the top
For presentation it is nice to have some fresh fruit to add a touch of colour. I would have naturally gone for raspberries as garnish but as you can see... those are black berries. The raspberries did not look very fresh when I was looking for them so I improvised. The black fruit lends a bit of drama don't you think?
I made this for a birthday cake so I dug up some silver cake sprinkles left over from my New Year's trifle decorating.
The cake is dense and moist so it keeps really well. You could definitely make it a day ahead if you want. Left overs keep well and also freeze well.
- 1 Betty Crocker Super Moist Golden Cake mix
- 1 3 ¾ oz pkg vanilla instant pudding powder
- ½ cup water
- ½ cup vegetable oil
- 4 eggs
- ½ cup raspberry liqueur such as Chambord, Framboise or Fragoli
Cream Cheese Icing
- 12 oz cream cheese
- ½ cup unsalted butter
- 1 ½ cup icing sugar
- Preheat oven to 350 degrees.
- Spray a bundt pan with cooking spray.
- Mix cake mix and pudding powder in a bowl.
- In a separate bowl beat eggs for about 2 minutes. Add the water, oil and liqueur and beat until well mixed.
- Add liquid mix to the dry mix and beat for about 2 minutes.
- Pour batter into the bundt pan and bake about 50 minutes. Test for doneness with a toothpick inserted in middle of cake ring. Toothpick should come out clean.
- Allow cake to cool 15-20 minutes before removing from bundt pan.
Cream Cheese Icing
- In a high power blender - blend cream cheese, butter and icing sugar. Tamp the mixture to ensure it is evenly mixed. (Or you can beat with beaters).
- If piping the icing refrigerate the icing mixture for about 15 minutes before transferring to a pastry bag. Pipe the icing and refrigerate the cake. If icing with a spatula ice the cake and refrigerate.