Pillsbury™ Red Velvet Cake Mix

Use this egg-based mix to bake moist, rich, and amazingly tasty red velvet cake. Perfect for any occa-sion.

Net Weight: Primary Pack 5Kg, Secondary Pack 5Kg X 4 units = 20Kg Bag
Green Circle with the text, VEG
A slice of frosted red velvet cake

Features & Details

  • Checkmark Egg Based
  • Checkmark Easy-to-use formula provides great versatility for unlimited menu offerings


Refined Wheat Flour (Maida), Sugar, Colour (Beet Powder), Edible Vegetable Oil (Palm), Baking Powder [Raising Agent INS500(ii), Acidity Regulator INS541(i)], Cheese Powder, Iodized Salt, Flavouring Substances (Nature Identical Flavouring Substances & Artificial Flavouring Substances- Butter), Cocoa Powder , Colours (INS150d, INS129, INS124).

Contains Wheat, Milk And Sulphite Ingredients. May Contain Soy Ingredients.

Recipe Ingredients

Pillsbury™ Egg Based Red Velvet Cake Mix 1000 g
Eggs 350 g (7- 8 No)
Water 200 g
Cake Gel 10 g
Oil 200 g

Nutrition Information

*Approximate Values Per 100 g*
Nutrtion Facts
Nutrient Name Product
Energy (kcal) 381
Protein 5.5 g
Carbohydrate 81.5 g
Total sugars 45.3 g
Added sugars 42.5 g
Total fat 4.7 g
Saturated fat 2.3 g
Trans fat 0 g
Cholesterol 0 mg
Sodium 350 mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. See product label to verify ingredients and allergens.


Baking Temperature: 170 -180oC
Baking Time : 30-35 minutes

  1. Add Egg, water, cake gel to a bowl and mix at Medium speed (Speed 2) in a mixer using Whisk attachment for 2 minutes
  2. Add Pillsbury Red Velvet Cake Mix and mix at slow speed (speed 1) for 1 minute.Scrape the sides to facilitate even mixing and mix at medium speed (Speed 2) for 2 minutes.
  3. Add Oil and mix at slow speed (speed 1) for 1-2 minutes
  4. Pour the batter in a greased lined tray and bake as specified.