Red Velvet Cake (My Simple Premix Version) 🍰

A little backstory before we start: a few months ago, I tried to bake a carrot cake from scratch… and let’s just say it was a total disaster. After that, I decided premix cakes might just be my new best friend. I picked up this Noraini’s Red Velvet Cake Premix from Eco Shop, just to test the water. It’s been sitting in my kitchen for a while, and today I finally felt like baking again.

Even though it’s “just” a premix, I’m still a noob in baking — I didn’t even know what kembang (fluffy) should look like until today. So I thought I’d share my version of the recipe, with pictures in between, in case it helps someone like me who appreciates a little extra guidance.

Ingredients

• 2 eggs

• ¾ cup sugar

• 5 tbsp cooking oil (about 24ml)

• 150g Noraini’s Red Velvet Cake Premix

• ½ cup water (about 80ml)

Instructions

In a bowl, beat the eggs, sugar, and oil until kembang. At first, it might look runny and dark, but keep whisking until the mixture turns pale and a little fluffy.

Pour in the red velvet premix and the water. Mix until smooth and even in color.

Grease your baking tray lightly, then pour in the batter.

 

Bake at 180°C for about 40 minutes. The smell filling the kitchen is a good sign it’s almost ready.

Once baked, let it cool slightly (if you can wait!) before slicing. The result should be a soft, moist red velvet cake.

And that’s it — my simple Red Velvet Cake using Noraini’s premix. For someone like me who still gets confused about what “fluffy” looks like, this felt like a small victory. I’ll definitely be making this again… maybe next time with cream cheese frosting on top.