RED VELVET CAKE MIX

CODE - C13050

Create exquisite red velvet cakes effortlessly with SwissBake® Red Velvet Cake Mix. Moist, soft, and rich in flavor—perfect for layer cakes, cupcakes & more!...Read More

Ideal for bakeries, luxury hotel or a cafe!
Quick and convenient preparation.
Consistent result in every application.

USAGE : Versatile mix for red velvet cakes. Premium mix for red velvet cakes & pastries with cheesy velvet texture.

DOSAGE : 100%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
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Description

SwissBake® Red Velvet Cake Mix is a professional-grade red velvet cake mix designed to deliver exceptional results with minimal effort. This complete cake mix ensures soft, moist, and velvety sponge cakes with the signature deep red color, hint of cocoa and a delicate cheese flavour. Perfect for creating layer cakes, bar cakes, cupcakes or any special dessert menu.

? Versatile Applications: Suitable for layer cakes, bar cakes, and cupcakes.
? Rich Flavour: Signature velvety texture with a hint of chocolate.
? Premium Quality: Made with superior ingredients for professional results.
? Effortless Baking: Easy-to-use mix for consistent and reliable output.

Elevate your desserts with SwissBake® Red Velvet Cake Mix—the ultimate solution for premium-quality red velvet creations in luxury hotels, bakeries, cafés and restaurants.

Key Ingredients

Refined Wheat Flour, Sugar, Edible Starch, Cocoa Solids, Milk Solids, Raising Agents (E500ii, E541), Emulsifier (E475, E471), Salt, Colour (E129), Stabilizer (E415), Nature Identical Flavourings.

Recipe

Ingredients	Quantity (gm)	Quantity (%)
RED VELVET CAKE MIX-C13050	1000 gm	100%
FRESH EGGS	350 gm	35%
VEGETABLE OIL	50 gm	5%
WATER	225 gm	22.50%

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Method

Use a whisk attachment for mixing. Mix the cake mix, eggs and water on slow speed for 1 min. Scrape the batter and mix again at fast speed for 4 mins. Add oil while mixing at slow speed for 1-2 mins. Pour the batter into the baking tin. Bake at 180°C - 200°C for 25 mins to 30 mins or until baked.