Kells Red Velvet Creme Cake Mix (2kg)


Our product development team worked hard to create a red velvet cake that has all the taste and colour you would expect from red velvet but with a 100% natural colour claim. Our red velvet cake delivers a finely textured cake with a mild, rounded chocolate flavour and a moderate ruby colour. It can be used for slabs for layer and celebration cakes, large individual celebration cakes, tray bake sheets, unit cakes, individual queen cakes and muffins. The cake contains natural flavours and colours and no added preservatives. Bakers just need to add water, egg and vegetable oil.


11 in stock

*Refer to product description before confirming purchase.
Actual product packaging supplied may differ from image.


Ingredient Declaration: Sugar, Fortified* WHEAT Flour(GLUTEN) (with Calcium, lron, Niacin, Thiamin), Cocoa Powder, Emulsifiers (Monoglycerides of edible fatty acids, Sodium Stearoyl Lactylate) Raising Agents: (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Natural Chocolate Flavouring (MILK), Maltodextrin, Salt, Natural Colours: (Carmine, Paprika Extract), Preservative : (Sorbic Acid), Thickener: (Xanthan Gum).

*Flour is produced so as to comply with the requirements of the Food safety Act. (EC) No 1169/2011, Calcium carbonate purity meets the criteria under (EU) No 231/2012

Allergen information:  Contains wheat, gluten (wheat), milk, soya. Made in a facility that also handles egg.
Suitable for Vegetarians: No
Suitable for Vegans: No

Additional information

Weight2 kg

2kg (€9.99), 12.5 kg (€56.25)

Suggested Recipe

For an 8 inch diameter round celebration cake Red Velvet Cake Mix: 620g Egg: 225g Water: 155g Vegetable Oil: 155g Suggested Method: 1. Use an electric mixer with a beater attachment. 2. Mix egg, oil and water in a jug until smooth, and add to the premix in the mixing bowl. 3. Mix on slow speed for 1 minute and then 4 minutes on fast speed. 4. Place mix into a greased or paper lined 8" round tin. 5. Bake in a domestic fan oven at 130°C for 1 hour 40 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked. 6. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weight you require. 7. We recommend you allow the cake to cool in the tin for 10 minutes before emptying from the tin. We suggest you turn out the cake onto a wire rack with the top crust becoming the base. 8. Allow the cake to cool for at least 3 to 4 hours before cutting or decorating. If the cake is not being used on the day you bake it, once it is cooled, wrap it and store it in a cool dry place. Tip: If the cake peaks in the oven too much, the oven may be a little hot, so reduce the oven temperature.

Nutritional Information

Typical values per 100g of product supplied by Kells Energy : 375kcal/1570kj Fat : 2.7g (of which saturates) : 2g Carbohydrate : 82.5g (of which sugars) : 47.8g Fibre : 2.3g Protein : 4.1g Salt * : 1.6g * Note all sodium from raising agents are included with sodium from salt to give an elevated total calculated salt content. Actual salt addition is much lower.


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