Classic red velvet layer cake with cream cheese frosting.
Recipe ingredients and methods are available in both English and Thai.
| Batter | |
|---|---|
| Bakels Red Velvet Cake Mix | 1000 g |
| Water | 180 g |
| Oil | 200 g |
| Egg | 250 g |
| Total | 1630 g |
Step 1: Paddle on low 1 minute, medium 5 minutes, scrape down.
Step 2: Fold in melted butter if desired.
Step 3: Bake at 180 °C for 25–30 minutes.
| Frosting | |
|---|---|
| Cream cheese | 600 g |
| Butter | 200 g |
| Icing sugar | 150 g |
| Lemon juice | 10 g |
| Total | 960 g |
Step 1: Beat all ingredients until smooth and fluffy.
Temperature: 180 °C · Time: 25–30 min
Products
Serving suggestionBakels
Deep red, cocoa-kissed velvet cake mix for layer cakes, cupcakes and sponges.
Serving suggestionBakels
Versatile dairy-blend fat for whipped cream fillings, cream cheese frostings and buttercreams. Whips up light and holds its shape in tropical conditions.
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All products used in this recipe are available from our Phuket warehouse.
