Red Velvet Cake and Frosting Perfect Partner 550g


Green’s Red Velvet Cake and Frosting mix bundles includes:

1x Red Velvet Cake Mix 300g
1x Vanilla Frosting Mix 250g
1 x Recipe Card

You can make an 18cm (7″) cake or up to 30 cupcakes decorated with a delicious cream cheese frosting.

31 in stock

SKU: 00004 Categories: ,

Additional information

Weight 600 g
Dimensions 136 × 39 × 180 cm


CAKE MIX: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Chocolate Chips (6%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin; Flavouring), Thickeners: Modified Maize Starch, Xanthan Gum (Soya), Raising Agents: Disodium Diphosphate, Sodium Bicarbonate; Fat Reduced Alkalised Cocoa Powder (2%), Cornflour, Hen Egg Albumin, Vegetable Oil (Soya, Rapeseed), Flavouring, Colours: Carmine, Curcumin; Sweetener: Sucralose.


Icing Sugar, Cornflour, Flavouring



For allergens, including cereals containing gluten, see ingredients in bold.

CAKE MIX: Also may contain milk and oats

FROSTING MIX: Also may contain wheat, oats, milk and egg.


Nutrition Information

Typical Values Cake Mix Per 100g Frosting Mix Per 100g
Energy 1392kJ 1703kJ
331kcal 401kcal
Fat 14g 0.3g
of which saturates 2.3g 0.2g
Carbohydrate 46g 100g
of which sugars 24g 97g
Protein 5.6g <0.1g
Salt 0.61g 0.01g
Cake Mix: Information based on product prepared as per pack instructions using two medium sized eggs and vegetable oil.

Frosting Mix: Information of product as sold.


Preparation Instructions

You Will Need: 2 medium sized eggs, 75ml of vegetable oil, 25g softened butter, 100g cream cheese, water

Cream cheese frosting is the traditional filling and topping for Red Velvet cakes, however if you don’t have soft cheese, you can replace it with 100g extra softened butter for a simple Vanilla Flavour frosting.


Pre-heat the oven to 185°C (165°C for a fan oven), 350°F, Gas Mark 4.

Prepare two 18cm/7” cake tins by lightly greasing and lining with baking paper.

In a large bowl, whisk together 2 medium sized eggs, 75ml of vegetable oil and 140ml of cold water.

Add the sachet of cake mix and whisk together for 2 – 3 minutes until thick and creamy.

Divide the cake mix evenly between the two prepared cake tins, and bake in the middle of the oven for 20 – 25 minutes.

Once cooked, remove from the oven and allow to cool before removing from the tins.

Once completely cooled, remove the baking paper and prepare the frosting.


Place 100g of soft cheese and 25g of softened butter into a large bowl and whisk on a high speed for a few seconds until well mixed.

Add the frosting mix to the cheese and butter mixture, and 20ml of water and whisk on high speed until light and fluffy.

Use your frosting mix to sandwich the red velvet cakes together and decorate the tops and sides of the cake.

If not serving straight away, store in the refrigerator and consume within two days.

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