Red Velvet Cake


Units %
Part 1
Princess Cake Mix 3000g 0
Egg 900g 0
Water 1200g 0
Cooking Oil 450g 0
Red Velvet Emulsion 52g 0
Part 1 total 0
Fillings & Toppings
Cream Cheese Icing 1528g 0
Fillings & Toppings total 0

Working Method

Part 1
  1. Place measured liquids into mixing bowl first, this will ensure proper mixing, then add the rest.
  2. Mix for ± 1 minutes on slow speed and 4 minutes on medium speed.
  3. Scale off 540g batter into a greased round tins.
  4. Bake at 180° C for ± 35 minutes.
  5. Remove from oven and turn sponges over in their tins and leave to cool. This stops the sponge from drying out.

Fillings & Toppings
  1. Cut sponge in half and spread cream cheese icing.
  2. Ice top off cake with cream cheese icing.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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