CRÈME CAKE MIX – BUTTER

CODE - C13135

A professional butter-flavoured cake mix designed to deliver rich taste, uniform crumb and long-lasting softness in pound cakes, muffins, layered cakes and bundt cakes....Read More

Butter-flavoured crème cake mix with balanced sweetness
Delivers a uniform, dense crumb with rich mouthfeel
Excellent moisture retention for prolonged softness
Consistent results with enhanced freshness and shelf life

USAGE : To prepare rich pound cakes & muffins with a rich buttery flavour.

DOSAGE : 100%

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
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Description

SwissBake® Butter Crème Cake Mix is a high-performance base mix developed for professional bakers seeking consistent quality, rich buttery flavour, and superior crumb matrix.

Its advanced formulation produces a dense yet tender crumb with excellent moisture retention, resulting in cakes that remain soft and fresh for longer durations.

This versatile mix is suitable for a wide range of applications including muffins, pound cakes, layered cakes, and bundt cakes. Easy to customise with inclusions and flavour variations, it ensures reliable results across high-volume production environments.

Ideal for commercial bakeries, hotels, restaurants, pâtisseries, and central / cloud kitchens.

Key Ingredients

Refined Wheat Flour, Castor Sugar, Edible Starch, Sunflower Oil, Milk Solids (Cow), Raising Agents, Emulsifier, lodized Salt, Nature Identical Flavourings (Vanilla & Butter).

Recipe

Ingredients	Quantity (gm)	Quantity (%)
CRÈME CAKE MIX – BUTTER -C13135	1000 gm	100%
FRESH EGGS	350 gm	35%
OIL	300 gm	30%
WATER	225 gm	22.50%

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Method

Place the cake mix and eggs in a mixing bowl of an electric mixer. Using a paddle attachment, mix on low speed for 1 minute at a low speed. Scrape the sides and bottom of the bowl. Mix for 3 minutes at medium speed. Add oil & water and mix at low speed for 1 minute and again at medium speed for 3 minutes. Pour batter into choice of cake moulds / muffin tray and bake between 170°C to 180°C for 23–25 minutes for muffins and 35–40 minutes for pound cake.