Bring the iconic red velvet look and velvety-soft crumb to your own kitchen with Sandra Velvet. This 1 kg pack contains a complete mix for baking a rich, evenly coloured Red Velvet sponge—ideal for layer cakes, celebration bakes and professional-looking desserts. The mix contains no AZO dyes, so you can achieve that deep red finish with confidence.

Red Velvet is said to have gained fame from New York’s Waldorf Astoria hotel, where it was served to guests as a signature speciality as early as the 1920s. The name “Red Velvet” evokes both the striking colour and the tender, smooth texture the sponge should have—ranging from bright red to red-brown, always with that unmistakably soft bite.

Whether you’re baking for a birthday, wedding, or a weekend treat, Sandra Velvet helps you solve the common red velvet challenges: uneven colour, dry layers, and cracked tops. Expect a juicy, moist sponge with a smooth surface that’s easy to level, fill and decorate with cream cheese frosting, buttercream, ganache or fresh fruit.

Ready to bake something unforgettable? Add Sandra Velvet to your basket and create a showstopping Red Velvet cake that looks as good as it tastes.

FAQs

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

2) Does Sandra Velvet contain AZO dyes?
No—Sandra Velvet is made without AZO dyes.

3) What is the recommended mixing method?
Combine the ingredients, let the batter rest for 5 minutes, then mix slowly for 1–2 minutes (ideally using a paddle) until smooth and homogeneous.

4) Can I bake the layers separately?
Yes—baking each layer separately is recommended for better baking and to reduce the risk of the sponge sinking.

5) What baking temperature and time should I use?
As a tip, bake thinner layers at 160 °C for about 15–20 minutes (depending on your oven and layer thickness).

6) What does “pourable batter” mean?
It means the batter is designed to be smooth and fluid enough to pour into tins, helping you achieve an even, level sponge.

7) What other names might I search for?
Try “red velvet cake mix”, “red velvet sponge mix”, “red velvet sponge base”, or “red velvet layer cake mix”.

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 dosage: 0.5 kg Sandra Velvet mix, 325 g water, 90 g oil. Combine the ingredients and leave to swell for five minutes, then mix slowly (ideally using a paddle) for 1–2 minutes until smooth and homogeneous. The baked sponge is moist and has a smooth surface. To bake a 24 cm sponge, you will need 1 kg of this mix.

Our tip: we recommend baking each sponge layer separately to achieve better baking without the batter sinking. The thinner the layer you bake, the smoother the surface of the baked sponge will be. For example, fill a 24 cm tin with batter made from 250 g of mix. 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.