Red Velvet Cake Mix
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,717.5
- Total Fat: 8.2 g
- Cholesterol: 53.4 mg
- Sodium: 3,943.7 mg
- Total Carbs: 630.8 g
- Dietary Fiber: 27.0 g
- Protein: 42.4 g
View full nutritional breakdown of Red Velvet Cake Mix calories by ingredient
Introduction
Makes two (8" or 9") cakes, 1 9x13" cake or 20-24 cupcakes and can be used in any applications calling for the mix itself! Makes two (8" or 9") cakes, 1 9x13" cake or 20-24 cupcakes and can be used in any applications calling for the mix itself!Number of Servings: 1
Ingredients
-
1 1/4 cups whole wheat pastry flour
1 cup all purpose flour
2 tbsp cocoa powder
1 3-oz pkg (4-serving size) instant vanilla pudding mix
1 1/2 cups granulated sugar
3 tbsp non-instant buttermilk powder
1 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp powdered red food colouring
Tips
To prepare cake:
2/3 cup water
2/3 cup milk
1/2 cup canola oil
3 eggs
Directions
For mix:
In a bowl, whisk together the flours, cocoa, pudding, sugar, buttermilk powder, baking powder, baking soda, salt and food colouring until well combined.
Store in a tightly covered container until needed.
To bake:
Preheat oven to 350F and line cake pans with greased parchment paper.
Place mix in a large bowl and add the water, milk, oil and eggs.
With electric beaters, beat on medium speed for 2-3 minutes, until smooth.
Baking:
For 8" pans: 35-38 minutes
For 9" pans: 30-33 minutes
For a 13 x 9" pan: 35-38 minutes
For cupcakes: 19-22 minutes
Serving Size: Makes two (8" or 9") cakes, 1 9x13" cake or 20-24 cupcakes. NI is for 1 full mix, not prepared
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, whisk together the flours, cocoa, pudding, sugar, buttermilk powder, baking powder, baking soda, salt and food colouring until well combined.
Store in a tightly covered container until needed.
To bake:
Preheat oven to 350F and line cake pans with greased parchment paper.
Place mix in a large bowl and add the water, milk, oil and eggs.
With electric beaters, beat on medium speed for 2-3 minutes, until smooth.
Baking:
For 8" pans: 35-38 minutes
For 9" pans: 30-33 minutes
For a 13 x 9" pan: 35-38 minutes
For cupcakes: 19-22 minutes
Serving Size: Makes two (8" or 9") cakes, 1 9x13" cake or 20-24 cupcakes. NI is for 1 full mix, not prepared
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.