What we know from the original: 1 kg pack of Sandra Velvet mix for making a classic Red Velvet sponge in a red colour; free from AZO dyes; contains wheat flour and dried eggs; includes recipe and baking tip; storage: keep cool and dry, away from sunlight and heat; colour: red; nutrition values provided.

Bring bakery-style colour and velvet-soft texture to your bakes with Sandra Velvet Red Velvet Sponge Mix 1 kg. Created for reliable results, it helps you achieve that iconic deep red crumb and moist, tender bite—without the hassle of balancing cocoa, raising agents and colour from scratch. And because it contains no AZO dyes, you can bake with extra peace of mind.

Red Velvet is said to have become famous in New York’s Waldorf Astoria in the 1920s—its name evoking both the rich red hue and the “velvet” softness of the sponge. With this ready-to-use mix, you can recreate that classic café-style experience at home or in your professional kitchen: smooth layers that slice cleanly, hold fillings beautifully and look stunning under cream cheese frosting, buttercream or ganache.

Whether you’re baking a celebration layer cake, cupcakes for an event, or a modern dessert bar, Sandra Velvet delivers consistent colour, flavour and structure—so you can focus on decoration and presentation.

Ready to bake your own red velvet story? Add Sandra Velvet Red Velvet Sponge Mix to your basket and create a show-stopping cake that tastes as good as it looks.

FAQs

1) How much mix do I need for a 24 cm cake?
For a 24 cm diameter sponge, you need 1 kg of the mix.

2) Does Sandra Velvet contain AZO colourings?
No. The mix is free from AZO dyes.

3) What allergens does the mix contain?
It contains gluten (wheat) and eggs. It may also be subject to cross-contamination as stated in the allergen information.

4) Can I bake the sponge in layers?
Yes—this is recommended. Baking each layer separately improves baking through and helps prevent the sponge from sinking.

5) What temperature and time should I use for thinner layers?
As a guide, bake at 160 °C for about 15–20 minutes (depending on your oven and tin), using around 250 g of batter per 24 cm tin for a thin layer.

6) What desserts is this mix suitable for?
It’s ideal for red velvet layer cake, cupcakes, sheet cakes, dessert slices and other “velvet” style sponges.

Illustrative photo: "Red Velvet Cake Waldorf Astoria" by Hennem08 - Own work. Licensed under CC BY-SA 3.0 via Wikimedia Commons

RED VELVET RECIPE:

Recommended ratio: 0.5 kg Sandra Velvet mix, 325 g water, 90 g oil. Combine the ingredients and let stand for five minutes, then mix slowly (ideally using a paddle beater) for 1–2 minutes until smooth and homogeneous. The baked sponge is moist and has a smooth surface. For a 24 cm diameter sponge you will need 1 kg of this mix.

Our tip: we recommend baking each sponge layer separately to achieve better baking through without the batter sinking. The thinner the layer, the smoother the surface of the baked sponge. For example, fill a 24 cm tin with batter made from 250 g of mixture. Bake at 160 °C for approximately 15–20 minutes, which is enough for thorough baking and a smooth result.

Store in a cool, dry place. Protect from direct sunlight and sources of heat.