Manisha Bharani’s Kitchen

Cake Premix Recipes

Table of Contents
Cake Premix Recipes ............................................................................................................................................ 1
Industrial Vanilla Cake premix and recipe ........................................................................................................ 4
Recipe for Vanilla industrial cake premix: .................................................................................................... 4
Recipe for the Vanilla cake: ............................................................................................................................ 4
Industrial Chocolate Cake premix and recipe ................................................................................................... 5
Ingredients for Chocolate cake premix: ......................................................................................................... 5
Ingredients for Chocolate cake: ...................................................................................................................... 5
Recipe for Chocolate industrial cake premix: ............................................................................................... 5
Recipe for the Chocolate cake: ........................................................................................................................ 5
Industrial Butterscotch Cake premix and recipe ............................................................................................... 6
Ingredients for Butterscotch cake premix: .................................................................................................... 6
Ingredients for Butterscotch cake: ................................................................................................................. 6
Recipe for Butterscotch industrial cake premix: ........................................................................................... 6
Recipe for the Butterscotch cake: ................................................................................................................... 6
Vanilla Cake premix and cake recipe ................................................................................................................. 7
Ingredients for Vanilla Cake premix:............................................................................................................. 7
Ingredients for Vanilla Cake: .......................................................................................................................... 7
Recipe for premix:............................................................................................................................................ 7
Recipe for Vanilla Cake:.................................................................................................................................. 7
Chocolate Cake premix and cake recipe ............................................................................................................. 8
Ingredients for Chocolate Cake premix: ........................................................................................................ 8
Ingredients for Chocolate Cake: ..................................................................................................................... 8
Recipe for premix:............................................................................................................................................ 8
Recipe for Chocolate Cake: ............................................................................................................................. 8
Red Velvet Cake premix and recipe .................................................................................................................... 9
Ingredients for Red Velvet cake premix: ....................................................................................................... 9
Ingredients for Red Velvet Cake: ................................................................................................................... 9
Recipe for premix:............................................................................................................................................ 9
Recipe for Red Velvet cake: ............................................................................................................................ 9
Orange Cake premix and cake recipe ............................................................................................................... 10
Ingredients for Orange Cake premix: .......................................................................................................... 10
Ingredients for Orange Cake: ....................................................................................................................... 10
Recipe for premix:.......................................................................................................................................... 10
Recipe for Orange Cake: ............................................................................................................................... 10
Strawberry Cake premix and cake recipe ........................................................................................................ 11

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 Manisha Bharani’s Kitchen

Ingredients for Strawberry Cake premix: ................................................................................................... 11

Ingredients for Strawberry Cake: ................................................................................................................ 11
Recipe for premix:.......................................................................................................................................... 11
Recipe for Strawberry Cake: ........................................................................................................................ 11
Rasmalai Pound Cake premix and cake recipe ................................................................................................ 12
Ingredients for Rasmalai Pound Cake premix: ........................................................................................... 12
Ingredients for Rasmalai Pound Cake: ........................................................................................................ 12
Recipe for premix:.......................................................................................................................................... 12
Recipe for Rasmalai Pound Cake: ................................................................................................................ 12
Tutti Frutti cake premix and cake recipe ......................................................................................................... 13
Ingredients for Tutti frutti Cake premix: .................................................................................................... 13
Ingredients for Tutti frutti Cake: ................................................................................................................. 13
Recipe for premix:.......................................................................................................................................... 13
Recipe for Tutti frutti Cake: ......................................................................................................................... 13
Chocolate Brownie premix and recipe .............................................................................................................. 14
Ingredients for Chocolate Brownie premix: ................................................................................................ 14
Ingredients for Chocolate Brownie:.............................................................................................................. 14
Recipe for premix:.......................................................................................................................................... 14
Recipe for Chocolate Brownie: ..................................................................................................................... 14
Pineapple Cup Cake premix and recipe ........................................................................................................... 15
Ingredients for Pineapple cupcake premix: ................................................................................................. 15
Ingredients for Pineapple cupcake: .............................................................................................................. 15
Recipe for premix:.......................................................................................................................................... 15
Recipe for Pineapple cupcake: ...................................................................................................................... 15
Chocolate Cup Cake premix and recipe ........................................................................................................... 16
Ingredients for Chocolate cupcake premix: ................................................................................................. 16
Ingredients for Pineapple cupcake: .............................................................................................................. 16
Recipe for premix:.......................................................................................................................................... 16
Recipe for Chocolate cupcake: ...................................................................................................................... 16
Wheat Cup Cake premix and recipe ................................................................................................................. 17
Ingredients for Wheat cupcake premix:....................................................................................................... 17
Ingredients for Wheat cupcake: .................................................................................................................... 17
Recipe for premix:.......................................................................................................................................... 17
Recipe for wheat cupcake: ............................................................................................................................. 17
Almond Cup Cake premix and recipe .............................................................................................................. 18
Ingredients for almond cupcake premix: ..................................................................................................... 18
Ingredients for almond cupcake: .................................................................................................................. 18
Recipe for premix:.......................................................................................................................................... 18
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Recipe for Almond cupcake: ......................................................................................................................... 18

Homemade Vanilla Cake premix and cake recipe ........................................................................................... 19
Ingredients for Vanilla Cake premix:........................................................................................................... 19
Ingredients for Vanilla Cake: ........................................................................................................................ 19
Recipe for homemade premix: ...................................................................................................................... 19
Recipe for Vanilla Cake:................................................................................................................................ 19
Chocolate Cake homemade premix and cake recipe ....................................................................................... 20
Ingredients for Chocolate Cake premix: ...................................................................................................... 20
Ingredients for Chocolate Cake: ................................................................................................................... 20
Recipe for homemade premix: ...................................................................................................................... 20
Recipe for Chocolate Cake: ........................................................................................................................... 20
Rasmalai Cake homemade premix and cake recipe ........................................................................................ 21
Ingredients for Rasmalai Cake premix: ....................................................................................................... 21
Ingredients for Rasmalai Cake: .................................................................................................................... 21
Recipe for homemade premix: ...................................................................................................................... 21
Recipe for Rasmalai Cake: ............................................................................................................................ 21
Red Velvet Cake homemade premix and cake recipe ..................................................................................... 22
Ingredients for Red Velvet cake premix: ..................................................................................................... 22
Ingredients for Red Velvet Cake: ................................................................................................................. 22
Recipe for homemade premix: ...................................................................................................................... 22
Recipe for Red Velvet cake: .......................................................................................................................... 22
Wheat Flour Jaggery Cupcake homemade premix and cake recipe .............................................................. 23
Ingredients for Wheat Flour Jaggery Cupcake premix:............................................................................. 23
Ingredients for Wheat Flour Jaggery Cupcake: .......................................................................................... 23
Recipe for homemade premix: ...................................................................................................................... 23
Recipe for Wheat Flour Jaggery Cupcake:.................................................................................................. 23
Mawa Cupcake homemade premix and cake recipe ....................................................................................... 24
Ingredients for Mawa Cupcake premix: ...................................................................................................... 24
Ingredients for Mawa Cupcake: ................................................................................................................... 24
Recipe for homemade premix: ...................................................................................................................... 24
Recipe for Mawa Cupcake: ........................................................................................................................... 24
Vanilla Cup Cake premix and recipe | English Muffins Recipe ..................................................................... 25
Ingredients for Vanilla cupcake premix: ..................................................................................................... 25
Ingredients for vanilla cupcake: ................................................................................................................... 25
Recipe for homemade premix: ...................................................................................................................... 25
Recipe for Vanilla cupcake:........................................................................................................................... 25

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Industrial Vanilla Cake premix and recipe

Ingredients for Vanilla cake premix:
- 90g Maida (all-purpose flour)
- 117g castor sugar
- 18g wheat starch
- 6g cornflour/starch
- 10g milk powder
- 24g whey protein
- 8g baking powder
- 2g baking soda
- 3g salt
- Half of 1/8th tsp xanthan gum powder (one pinch)

Ingredients for Vanilla cake:

- 150g water
- 5g cake gel
- 30 gms Sunflower Oil
- 1 tsp Vanilla essence

Recipe for Vanilla industrial cake premix:

Take 90g Maida (all-purpose flour). Add 117g castor sugar. Always use castor sugar while
making industrial premix.
Add 18g wheat starch, 6g cornflour/starch, 10g milk powder and 24g whey protein.
Now add 8g baking powder, 2g baking soda and 3g salt.
Add half of 1/8th tsp xanthan gum powder (one pinch) to the bowl.
Mix the ingredients well. The basic premix is ready.
In a mixer add some of the prepared premix. Grind the mixture. Add this to the prepared premix
and mix it all.
Sieve the ingredients 3 times and transfer it to a bowl. Grind the uneven premix and add back
to the bowl. Industrial premix for Vanilla Cake is ready.

Recipe for the Vanilla cake:

Pour 150g water into the bowl.
Add 5g cake gel (wax form) and beat the mixture for a minute till it froths.
Add the premix to the bowl and beat again for 2 minutes. Now, add Oil and Vanilla Essence
to the batter and beat it again. The batter is ready. Check consistency.
Take a buttered square tin dusted with Maida. Place butter paper inside the tin and pour the
cake batter.
Now we will bake the cake at 180 degrees in a preheated oven for 30 minutes. Alternatively,
adjust the temperature to 160 degrees as per your oven capacity. To bake it on a gas stove, let
the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, the cake is ready. Let it cool for 15 minutes. Transfer to a plate and let it
cool further.
Our spongy and soft vanilla cake from industrial premix is ready.

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Industrial Chocolate Cake premix and recipe

Ingredients for Chocolate cake premix:
- 70g Maida (all-purpose flour)
- 20gms Dutch Cocoa Powder
- 117g castor sugar
- 18g wheat starch
- 6g cornflour/starch
- 10g milk powder
- 24g whey protein
- 8g baking powder
- 2g baking soda
- 3g salt
- Half of 1/8th tsp xanthan gum powder (one pinch)

Ingredients for Chocolate cake:

- 150g water
- 5g cake gel
- 30 gms Sunflower Oil
- 1 tsp Vanilla essence

Recipe for Chocolate industrial cake premix:

Take 70g Maida (all-purpose flour) and 20gms Dutch Cocoa Powder. Add 117g castor sugar.
Always use castor sugar while making industrial premix.
Add 18g wheat starch, 6g cornflour/starch, 10g milk powder and 24g whey protein.
Now add 8g baking powder, 2g baking soda and 3g salt.
Add half of 1/8th tsp xanthan gum powder (one pinch) to the bowl.
Mix the ingredients well. The basic premix is ready.
In a mixer add some of the prepared premix. Grind the mixture. Add this to the prepared premix
and mix it all.
Sieve the ingredients 3 times and transfer it to a bowl. Grind the uneven premix and add back
to the bowl. Industrial premix for Chocolate Cake is ready.

Recipe for the Chocolate cake:

Pour 150g water into the bowl.
Add 5g cake gel (wax form) and beat the mixture for a minute till it froths.
Add the premix to the bowl and beat again for 2 minutes. Now, add Oil and Vanilla Essence
to the batter and beat it again. The batter is ready. Check consistency.
Take a buttered square tin dusted with Maida. Place butter paper inside the tin and pour the
cake batter.
Now we will bake the cake at 180 degrees in a preheated oven for 30 minutes. Alternatively,
adjust the temperature to 160 degrees as per your oven capacity. To bake it on a gas stove, let
the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, the cake is ready. Let it cool for 15 minutes. Transfer to a plate and let it
cool further. Our spongy and soft chocolate cake from industrial premix is ready.

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 Manisha Bharani’s Kitchen

Industrial Butterscotch Cake premix and recipe

Ingredients for Butterscotch cake premix:
- 90g Maida (all-purpose flour)
- 117g castor sugar
- 18g wheat starch
- 6g cornflour/starch
- 10g milk powder
- 24g whey protein
- 8g baking powder
- 2g baking soda
- 3g salt
- Half of 1/8th tsp xanthan gum powder (one pinch)
- Lemon yellow gel colour
- 1 tsp butterscotch essence

Ingredients for Butterscotch cake:

- 150g water
- 5g cake gel
- Chopped cashews (for garnishing)

Recipe for Butterscotch industrial cake premix:

Take 90g Maida (all-purpose flour). Add 117g castor sugar. Always use castor sugar while
making industrial premix.
Add 18g wheat starch, 6g cornflour/starch, 10g milk powder and 24g whey protein.
Now add 8g baking powder, 2g baking soda and 3g salt.
Add half of 1/8th tsp xanthan gum powder (one pinch) to the bowl.
Mix the ingredients well. The basic premix is ready.
In a mixer add some of the prepared premix. Add lemon yellow gel colour. Add 1 tsp
butterscotch essence and some premix. Grind the mixture. Add this to the prepared premix and
mix it all.
Sieve the ingredients 3 times and transfer it to a bowl. Grind the uneven premix and add back
to the bowl. Butterscotch flavoured industrial premix is ready.

Recipe for the Butterscotch cake:

Pour 150g water into the bowl.
Add 5g cake gel (wax form) and beat the mixture for a minute till it froths.
Add the premix to the bowl and beat again for 2 minutes. The batter is ready. Check
consistency.
Take a buttered square tin dusted with Maida. Place butter paper inside the tin and pour the
cake batter. Add finely chopped cashews (optional).
Now we will bake the cake at 180 degrees in a preheated oven for 30 minutes. Alternatively,
adjust the temperature to 160 degrees as per your oven capacity. To bake it on a gas stove, let
the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.

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 Manisha Bharani’s Kitchen

After 30 minutes, the cake is ready. Let it cool for 15 minutes. Transfer to a plate and let it
cool further.
Our spongy and soft butterscotch cake from industrial premix is ready.

Vanilla Cake premix and cake recipe

Ingredients for Vanilla Cake premix:
- 115g Maida (all-purpose flour)
- 115g sugar powder
- 22g cake concentrate
- Half of 1/8th tsp baking powder

Ingredients for Vanilla Cake:

- 118g water
- 11g sunflower oil or butter
- 1 tsp Vanilla essence

Recipe for premix:

In a bowl take 115g sugar powder (homemade).
Add 115g Maida and 22g cake concentrate.
Add half of 1/8th tsp baking powder (one pinch).
Mix all the ingredients well. Our homemade Vanilla Cake premix is ready.

Recipe for Vanilla Cake:

Pour 118g water into the bowl and mix well. Then beat the mixture.
Add 11g sunflower oil or any flavourless oil or butter and beat again.
Check the consistency of the batter.
Take an 8-inch buttered tin and dust it with Maida on the inside. Place a butter paper inside it
and pour the Vanilla Cake Batter. Tap the tin and level the batter.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. I have pre-heated the oven
for 10-12 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and remove the butter paper. Our soft, spongy, and delicious Vanilla Cake
from premix is ready!

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 Manisha Bharani’s Kitchen

Chocolate Cake premix and cake recipe

Ingredients for Chocolate Cake premix:
- 114g Maida (all-purpose flour)
- ½ tbsp. cocoa powder
- 22g cake concentrate
- 114g sugar powder
- 1/8th tsp baking powder

Ingredients for Chocolate Cake:

- 117g water
- 11g sunflower oil or butter
- Chocolate or vanilla essence

Recipe for premix:

In a bowl take 114g Maida and remove ½ tbsp. Maida from it.
Add ½ tbsp. cocoa powder (Dutch).
Add 114g sugar powder (homemade).
And add 22g cake concentrate.
Half of 1/8th tsp baking powder (one pinch).
Mix all the ingredients well.
Homemade Chocolate Cake premix is ready.

Recipe for Chocolate Cake:

Pour 117g water into the bowl. Beat the mixture.
Add 11g sunflower oil or any flavourless oil or butter. Add chocolate essence or vanilla
essence.
Beat again. The cake batter is ready.
Take a buttered round tin and dust it with Maida on the inside. Place a butter paper inside it
and pour the Chocolate Cake batter. Tap the tin and level the batter.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. I have pre-heated the oven
for 10-12 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 10 minutes and then unmould.
Let it cool further and remove the butter paper. Our soft, spongy, and delicious Chocolate Cake
from premix is ready!

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Red Velvet Cake premix and recipe

Ingredients for Red Velvet cake premix:
- 22g cake concentrate powder
- 114g Maida (all-purpose flour)
- 114g sugar powder
- 2g cocoa powder
- 1/8th tsp baking powder (one pinch)
- 1/8th tsp special red colour

Ingredients for Red Velvet Cake:

- 117g water
- 11g oil

Recipe for premix:

Take 22g cake concentrate in a bowl.
Add 114g Maida.
Add 114g sugar powder (homemade) and 2g cocoa powder (Dutch).
1/8th tsp baking powder.
1/8th tsp special red colour for making red velvet cake or red gel colour.
Mix all the ingredients well. Sift the ingredients 3 times and transfer them to a bowl.
The red velvet cake premix is ready.
You can store it in an airtight container for 6 months inside the fridge.

Recipe for Red Velvet cake:

Pour 117g water into the bowl and beat the mixture. Use a spatula to mix it all well.
Add 11g oil and beat again for 1 minute at high speed.
Check the consistency of the batter. The batter is ready.
Take a buttered tin and dust it with Maida on the inside. Place a butter paper inside it and pour
the red velvet cake batter on top. Tap the tin to remove any bubbles present.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. Alternatively, adjust the
temperature to 160 degrees as per your oven capacity. To bake it on a gas stove, let the
pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and check the texture. Our soft and delicious red velvet cake is ready!

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 Manisha Bharani’s Kitchen

Orange Cake premix and cake recipe

Ingredients for Orange Cake premix:
- 114g Maida (all-purpose flour)
- 114g sugar powder
- 1/4th tsp orange gel colour
- 1/4th tsp orange essence
- 1/8th tsp baking powder
- 22g cake concentrate
Ingredients for Orange Cake:
- 117g water
- 11g sunflower oil or butter
- White chocolate chips (optional)

Recipe for premix:

In a mixer jar take 3 tbsp. Maida and 1 tbsp. powdered sugar.
Add 1/4th tsp orange gel colour or regular liquid colour.
1/4th tsp orange essence and some more sugar.
Grind the entire mixture.
Take the mixture into the bowl and add the remaining sugar and Maida to it.
1/8th tsp baking powder.
And 22g cake concentrate.
Mix all the ingredients well. Sift the ingredients 3 times to mix them well and transfer them to
a bowl.
Orange Cake premix is ready.

Recipe for Orange Cake:

Pour 117g water into the bowl. Beat the mixture for 1 minute at high speed.
Add 11g sunflower oil or any flavourless oil or butter. Beat again at high speed for 2 minutes.
The cake batter is ready.
Take a buttered square tin and dust it with Maida on the inside. Place a butter paper inside it
and pour the Orange Cake batter. Level it with a spatula.
Add white chocolate chips on top (optional).
Bake the cake at 180 degrees in a preheated oven for 30 minutes. I have pre-heated the oven
for 10-12 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and remove the butter paper. Our soft, spongy, and delicious Orange Cake
from premix is ready!

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Strawberry Cake premix and cake recipe

Ingredients for Strawberry Cake premix:
- 114g Maida (all-purpose flour)
- 114g homemade sugar powder
- 22g cake concentrate
- Half of 1/8th tsp baking powder
- 1 tsp strawberry essence

Ingredients for Strawberry Cake:

- 118g water
- 11g oil or butter
- Finely chopped pistachios and almonds

Recipe for premix:

In a mixer jar take some Maida, 1 tsp strawberry essence, and red gel colour (or powder colour).
Add some sugar and then grind the mixture.
Transfer to a bowl and add the remaining sugar and Maida.
Add 22g cake concentrate.
Add half of 1/8th tsp baking powder and mix all the ingredients well. Sieve them 3 times and
mix again.
Our homemade Strawberry Cake premix is ready from cake concentrate is ready.

Recipe for Strawberry Cake:

Pour 118g water into the bowl. Add 11g oil or butter and beat the mixture for 2 minutes.
Check the consistency of the batter.
Pour the batter into the muffins mould. Butter the insides and dust with Maida beforehand.
Garnish with finely chopped pistachios and almonds.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. I had pre-heated the oven for
10-12 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further before transferring to a plate. Our soft, spongy, and delicious Strawberry
Cake from cake concentrate is ready!

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Rasmalai Pound Cake premix and cake recipe

Ingredients for Rasmalai Pound Cake premix:
- 117g Maida (all-purpose flour)
- 117g sugar powder
- 22g cake concentrate
- 1/8th tsp baking powder
- 1 tsp Rasmalai essence
- Kesar colour

Ingredients for Rasmalai Pound Cake:

- 117g water
- 11g sunflower oil or butter
- Almond and Pistachio (optional)

Recipe for premix:

In a mixer jar add 17g Maida and 1 tsp Rasmalai essence.
Add powdered Kesar colour or liquid colour.
Add some sugar and grind the mixture.
Transfer the mixture to a bowl and add the remaining sugar and Maida.
Add 22g cake concentrate and 1/8th tsp baking powder.
Mix all the ingredients. Sift the ingredients thrice and let it all mix well.
Our homemade Rasmalai Cake premix is ready. You can store it for 3 months outside and in
the fridge for upto 6 months.

Recipe for Rasmalai Pound Cake:

Pour 117g water into the bowl and 11g sunflower oil or butter and beat the mixture for 2
minutes.
Check the consistency of the batter.
Take a buttered rectangle tin and dust it with Maida on the inside. Place butter paper inside it
and pour the Rasmalai Cake Batter. Tap the tin and level the batter.
Garnish with Almond and Pistachio (optional).
Bake the cake at 180 degrees in a preheated oven for 30 minutes. I have pre-heated the oven
for 10-12 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and remove the butter paper. Our soft, spongy, and delicious Rasmalai Pound
Cake from premix is ready!

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Tutti Frutti cake premix and cake recipe

Ingredients for Tutti frutti Cake premix:
- 57g Maida (all-purpose flour)
- Tutti Frutti
- 57g sugar powder
- 10g cake concentrate
- Half of 1/8th tsp baking powder
- ½ tsp tutti frutti essence
- Finely chopped cashews (optional)

Ingredients for Tutti frutti Cake:

- 59g water
- 5g sunflower oil

Recipe for premix:

In a bowl take 57g Maida and add tutti frutti. Coat the tutti frutti in Maida and then sieve it.
Keep the tutti frutti aside for now.
Add 57g sugar powder (homemade) and 10g concentrate powder.
Half of 1/8th tsp baking powder.
And ½ tsp tutti frutti essence or mix fruit essence.
Mix all the ingredients. Sift the ingredients thrice and let it all mix well.
Now add the maida coated tutti frutti and finely chopped cashews (optional).
Our homemade Tutti Frutti cake premix is ready.

Recipe for Tutti frutti Cake:

Add 5g oil and 59g water to the bowl. Beat the mixture.
Check the consistency of the batter. It is ready.
Take a buttered tin and dust it with Maida on the inside. Place butter paper inside it and pour
the cake batter. Tap the tin and level the batter.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. I have pre-heated the oven
for 10-12 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and remove the butter paper. Our soft, spongy, and delicious Tutti frutti Cake
from premix is ready!

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Chocolate Brownie premix and recipe

Ingredients for Chocolate Brownie premix:
- 23g concentrate powder
- 94g Maida (all-purpose flour)
- 20g Dutch cocoa powder
- 114g sugar powder
- 1/8th tsp baking powder
- Chocolate/vanilla essence

Ingredients for Chocolate Brownie:

- 108g water
- Finely chopped cashews or walnuts (for garnishing)
- Dark chocolate chips

Recipe for premix:

Take 23g concentrate powder in a bowl.
Add 94g Maida.
20g Dutch cocoa powder.
Add 114g sugar powder (homemade) or castor sugar.
1/8th tsp baking powder.
Mix all the ingredients well.
Take some premix in a jar and add some chocolate essence or vanilla essence and some more
premix on top. Grind the mixture and add it back to the bowl.
Sift the ingredients 3 times to mix them well and transfer them to a bowl.
Homemade Chocolate Brownie premix is ready.

Recipe for Chocolate Brownie:

Pour 108g water into the bowl and beat at high speed for 2 minutes.
Check the consistency. The cake batter is ready.
Take a buttered rectangle tin and dust it with Maida on the inside. Place a butter paper inside
it and pour the Chocolate Brownie batter on top and level it.
Garnish with finely chopped cashews or walnuts. Add some dark chocolate chips and press a
little with the help of a spatula.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. Alternatively, adjust the
temperature to 160 degrees as per your oven capacity.
To bake the chocolate brownie on a gas stove, let the pan/cooker pre-heat for 10-12 minutes
and then bake for 30 minutes.
After 30 minutes, the cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and then cut it into pieces. Our soft and delicious Chocolate Brownies made
from concentrate powder are ready!

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Pineapple Cup Cake premix and recipe

Ingredients for Pineapple cupcake premix:
- 57g sugar powder
- 57g Maida (all-purpose flour)
- 10g cake concentrate powder
- Half of 1/8th tsp baking powder (one pinch)
- 2 tbsp. chocolate chips
- Lemon yellow gel colour

Ingredients for Pineapple cupcake:

- 59g water
- 5g oil or butter
- 1/4th tsp pineapple essence
- White chocolate chips (for garnishing)

Recipe for premix:

In a mixer jar add some Maida from the 57g to be used. Add lemon yellow gel colour. Pour the
remaining Maida on top. Add some sugar and grind.
Pour it into a bowl and add the remaining sugar.
Add 10g cake concentrate powder.
Add half of 1/8th tsp baking powder or one pinch.
Mix the ingredients well.
Add 2 tbsp. chocolate chips (optional).
The Pineapple cupcake premix is ready

Recipe for Pineapple cupcake:

Pour 59g water into the bowl. Add 5g oil or butter.
Now add 1/4th tsp pineapple essence and beat the mixture.
Check the consistency of the batter.
I have taken a tray to bake the cupcakes and placed paper cups on top.
Pour the pineapple mixture inside the paper cups.
Sprinkle some white chocolate chips (optional).
Now we will bake the cupcakes at 180 degrees in a preheated oven for 30 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cupcakes are ready. Let them cool. Spongy and soft pineapple cupcakes
made from premix are ready to be served.

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Chocolate Cup Cake premix and recipe

Ingredients for Chocolate cupcake premix:
- 57g sugar powder
- 57g Maida (all-purpose flour)
- 10g cake concentrate powder
- Half of 1/8th tsp baking powder (one pinch)
- ½ tsp Dutch Cocoa Powder
- 1/8 tsp Salt

Ingredients for Pineapple cupcake:

- 59g water
- 5g oil or butter
- 1/4th tsp Chocolate essence
- White and Dark chocolate chips (for garnishing)

Recipe for premix:

In a bowl add Sugar Powder, Maida, Cake Concentrate Powder, Baking Powder, Dutch Cocoa
Powder, and Salt.
Sieve the Ingredients well.
Pour it into a bowl.

Recipe for Chocolate cupcake:

Pour 59g water into the bowl. Add 5g oil or butter.
Now add 1/4th tsp Chocolate essence and beat the mixture.
Check the consistency of the batter.
Take a tray to bake the cupcakes and place paper cups on top.
Pour the mixture inside the paper cups.
Sprinkle some White and Dark chocolate chips (optional).
Now we will bake the cupcakes at 180 degrees in a preheated oven for 30 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cupcakes are ready. Let them cool. Spongy and soft chocolate cupcakes
made from premix are ready to be served.

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Wheat Cup Cake premix and recipe

Ingredients for Wheat cupcake premix:
- 50g wheat flour
- 57g sugar powder
- 10g cake concentrate powder
- 7g cornflour
- Half of 1/8th tsp baking powder (one pinch)

Ingredients for Wheat cupcake:

- 59g water
- 5g oil
- Chopped almonds and pistachios (for garnishing)

Recipe for premix:

Take 50g wheat flour in a bowl. Always sift well before using and remove the flakes.
Add 57g sugar powder (homemade). Add 10g cake concentrate powder and 7g cornflour.
Add half of 1/8th tsp baking powder or one pinch. Mix the ingredients well. Sift the ingredients
3 times and transfer them into a bowl.
The Wheat cupcake premix is ready.

Recipe for wheat cupcake:

Pour 59g water into the bowl.
Add 5g oil and beat the mixture for 2 minutes. Check the consistency of the batter.
I have used a baking tray and placed cupcake liners on it.
Pour the mixture inside the liner.
Sprinkle some finely chopped almonds and pistachios on top (optional). We are ready to
bake.
Now we will bake the cupcakes at 180 degrees in a preheated oven for 30 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity.
To bake it on a gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30
minutes.
After 30 minutes, our cupcakes are ready. Let them cool.
Our spongy and soft wheat cupcakes from premix are ready.

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Almond Cup Cake premix and recipe

Ingredients for almond cupcake premix:
- 10g cake concentrate powder
- 28g almond powder
- 28g Maida (all-purpose flour)
- 57g sugar powder
- Half of 1/8th tsp baking powder (one pinch)

Ingredients for almond cupcake:

- 1 tbsp. sliced almonds (optional)
- 59g water
- 5g oil
- 1 tsp almond essence (optional)
- Chopped almond and pistachio (for garnishing)

Recipe for premix:

Take 10g cake concentrate in a bowl. Add 28g almond powder.
Pour 28g Maida.
Add 57g sugar powder (homemade) and half of 1/8th tsp baking powder or one pinch.
Mix the ingredients well. Sift the ingredients 3 times and transfer them to a bowl.
The Almond cupcake premix is ready.

Recipe for Almond cupcake:

Add 1 tbsp. sliced almonds into the mixture (optional).
Mix again and pour 59g water into the bowl. Add 5g oil.
1 tsp almond essence (optional).
Beat the mixture.
Check the consistency of the batter.
I have taken a baking tray and places paper cups on top. You can use regular butter paper cups
too.
Pour the almond mixture inside the paper cups. Fill half the cup as the batter will rise.
Sprinkle finely chopped almond and pistachio on top.
Now we will bake the cupcakes at 180 degrees in a preheated oven for 30 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cupcakes are ready. Let them cool.
Soft and spongy almond cupcakes made from premix are ready

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 Manisha Bharani’s Kitchen

Homemade Vanilla Cake premix and cake recipe

Ingredients for Vanilla Cake premix:
- 110g Maida (all-purpose flour)
- 40g sugar powder
- 40g milk powder
- 6g baking powder
- 4g baking soda
- Half of 1/8th tsp citric acid
- 1 tsp vanilla essence

Ingredients for Vanilla Cake:

- 68g water
- 30g sunflower oil or butter

Recipe for homemade premix:

In a bowl place a strainer and pour 110g Maida
Add 40g milk powder and 40g sugar powder (homemade).
Add 6g baking powder, 4g baking soda, and half of 1/8th tsp citric acid (one pinch).
Strain all the ingredients and mix them well.
Take some premix in a mixer jar and add 1 tsp vanilla essence. Grind the mixture and then add
it back to the bowl.
Our homemade Vanilla Cake premix is ready.

Recipe for Vanilla Cake:

Pour 68g water into the bowl. Add 30g sunflower oil or butter and beat the mixture.
Check the consistency of the batter.
Pour the batter into a disposable loaf tin. Garnish with finely chopped almonds and pistachios.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. I had pre-heated the oven for
10-12 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further before cutting the cake. Our soft, spongy, and delicious Vanilla Cake from
homemade premix is ready!

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Chocolate Cake homemade premix and cake recipe

Ingredients for Chocolate Cake premix:
- 100g Maida (all-purpose flour)
- 40g sugar powder (homemade)
- 40g milk powder
- 6g Dutch cocoa powder
- 6g baking powder
- 4g baking soda
- Half of 1/8th tsp citric acid

Ingredients for Chocolate Cake:

- 70g water
- 30g oil
- Finely chopped cashews

Recipe for homemade premix:

Place a strainer on a bowl and pour 100g Maida on top. Add 40g sugar powder and 40g milk
powder and 6g Dutch cocoa powder.
Add 6g baking powder and 4g baking soda
Half of 1/8th tsp citric acid.
Sieve all the ingredients and mix them well.
Homemade Chocolate Cake premix is ready.

Recipe for Chocolate Cake:

Pour 70g water into the bowl and 30g oil and then beat the mixture.
The cake batter is ready.
Pour the batter in a loaf cake mould.
Add finely chopped cashews on top and bake.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. I have pre-heated the oven
for 10-12 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and then cut the cake. Our soft, spongy, and delicious Chocolate Cake from
homemade premix is ready!

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Rasmalai Cake homemade premix and cake recipe

Ingredients for Rasmalai Cake premix:
- 125g Maida (all-purpose flour)
- 83g sugar powder
- 10g pistachio
- 1/8th tsp kesar colour
- 1 tsp Rasmalai essence
- 7.5g cornflour
- 8g baking powder
- 3 g baking soda
- Half of 1/8th tsp citric acid

Ingredients for Rasmalai Cake:

- 150g water
- 15g sunflower oil or butter

Recipe for homemade premix:

In a mixer jar take 10g pistachio and some Maida. Add 1/8th tsp kesar colour.
Add 1 tsp Rasmalai essence and more Maida.
Grind the mixture.
Transfer the mixture to a bowl and add the remaining Maida and 83g sugar.
Add 7.5g cornflour and 8g baking powder.
Add 3 g baking soda.
Half of 1/8th tsp citric acid.
Mix all the ingredients. Sift the ingredients thrice and let it all mix well.
Our homemade Rasmalai Cake premix is ready.

Recipe for Rasmalai Cake:

Pour 150g water into the bowl and mix before beating the mixture.
Add 15g sunflower oil or butter and then beat again.
Check the consistency of the batter.
Take a buttered round tin and dust it with Maida on the inside. Place butter paper inside it and
pour the Rasmalai Cake Batter. Tap the tin and level the batter.
I have pre-heated the oven for 10-12 minutes. Bake the cake at 180 degrees in a preheated oven
for 30 minutes. Alternatively, adjust the temperature to 160 degrees as per your oven capacity.
To bake it on a gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30
minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and remove the butter paper. Our soft, spongy, and delicious Rasmalai Cake
from homemade premix is ready to serve.

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Red Velvet Cake homemade premix and cake recipe

Ingredients for Red Velvet cake premix:
- 130g Maida (all-purpose flour)
- 83g sugar powder
- 5g cornflour
- 5g cocoa powder
- 5g baking powder
- 4g baking soda
- One pinch salt
- 1/8th tsp special red colour
- Half of 1/8th tsp citric acid

Ingredients for Red Velvet Cake:

- 148g water
- 35g oil or butter

Recipe for homemade premix:

Take 130g Maida in a bowl.
Add 83g sugar powder (homemade) and 5g cornflour.
Add 5g cocoa powder (Dutch).
5g baking powder and 4g baking soda.
Add a pinch of salt.
1/8th tsp special red colour for making red velvet cake.
Half of 1/8th tsp citric acid.
Mix all the ingredients well. Sift the ingredients 3 times to mix them well and transfer them to
a bowl.
Homemade red velvet cake premix is ready.

Recipe for Red Velvet cake:

Pour 148g water into the bowl. Add 35g oil or butter.
Beat the mixture for 2 minutes. The cake batter is ready.
Check the consistency.
Take a buttered square tin and dust it with Maida on the inside. Place a butter paper inside it
and pour the red velvet cake batter on top.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. Alternatively, adjust the
temperature to 160 degrees as per your oven capacity. To bake it on a gas stove, let the
pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and remove the butter paper. Our soft and delicious red velvet cake from
homemade premix is ready!

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Wheat Flour Jaggery Cupcake homemade premix and cake

recipe
Ingredients for Wheat Flour Jaggery Cupcake premix:
- 145g Wheat Flour
- 83g sugar powder
- 4g baking powder
- 3g baking soda
- ¼ tsp Cinnamon Powder
- 100 gms Jaggery Powder
- Half of 1/8th tsp citric acid

Ingredients for Wheat Flour Jaggery Cupcake:

- 179gms Milk
- 62gms oil or butter

Recipe for homemade premix:

Take Wheat Flour, Sugar Powder, Baking Powder, Baking Soda, Cinnamon Powder, Jaggery
Powder and Citric Acid.
Mix all the ingredients well. Sift the ingredients 3 times to mix them well and transfer them to
a bowl.
Homemade Wheat Flour Jaggery Cupcake premix is ready.

Recipe for Wheat Flour Jaggery Cupcake:

Add Milk and Oil to the premix.
Beat the mixture for 2 minutes. The cake batter is ready.
Check the consistency.
Take a Baking Tray and placed paper cups in it and pour the cake batter in the cups.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. Alternatively, adjust the
temperature to 160 degrees as per your oven capacity. To bake it on a gas stove, let the
pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and remove the butter paper. Our soft and delicious Wheat Flour Jaggery
Cupcake from homemade premix is ready!

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Mawa Cupcake homemade premix and cake recipe

Ingredients for Mawa Cupcake premix:
- 100g Maida
- 4tbsp sugar powder
- 1 tsp baking powder
- ½ tsp baking soda
- 4 tbsp Milk Powder
- Half of 1/8th tsp citric acid

Ingredients for Mawa Cupcake:

- 50ml + 1 tbsp Water
- 3 tbsp oil or butter
- Almonds and Pistachios for garnishing

Recipe for homemade premix:

Take Maida, Sugar Powder, Baking Powder, Baking Soda, Milk Powder and Citric Acid.
Mix all the ingredients well. Sift the ingredients 3 times to mix them well and transfer them to
a bowl.
Homemade Mawa Cupcake premix is ready.

Recipe for Mawa Cupcake:

Add Water and Oil to the premix.
Beat the mixture for 2 minutes. The cake batter is ready.
Check the consistency.
Take a Baking Tray and placed paper cups in it and pour the cake batter in the cups and garnish
with Almonds and Pistachios.
Bake the cake at 180 degrees in a preheated oven for 30 minutes. Alternatively, adjust the
temperature to 160 degrees as per your oven capacity. To bake it on a gas stove, let the
pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cake is ready. Let it cool for 15 minutes and then unmould.
Let it cool further and remove the butter paper. Our soft and delicious Mawa Cupcake from
homemade premix is ready!

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Vanilla Cup Cake premix and recipe | English Muffins Recipe

Ingredients for Vanilla cupcake premix:
- 32g milk powder
- 15g cornflour
- 75g sugar powder
- 4.5g baking powder
- 2.25 g baking soda
- 2g salt
- 3.5 GMS powder
- 125g Maida (all-purpose flour)
- 1tsp vanilla essence

Ingredients for vanilla cupcake:

- 179g water
- 64g oil

Recipe for homemade premix:

Take 32g milk powder in a bowl.
Add 15g cornflour.
Add 75g sugar powder (homemade).
Add 4.5g baking powder, 2.25 g baking soda & 2g salt.
Must add 3.5 GMS powder.
Add 125g Maida (all-purpose flour).
Mix all the ingredients well.
In a mixer add some of the prepared premix. Add 1tsp vanilla essence and some premix. Grind
the mixture. Add this to the prepared premix and mix it all.
Sieve the ingredients 3 times and transfer it to a bowl. Our vanilla cupcake premix is ready.

Recipe for Vanilla cupcake:

Pour 179g water into the bowl.
Add 64g oil and beat the mixture for 1.5 minutes at high speed.
Check the consistency of the batter.
I have used a baking tray and places cupcake liners on top. Or you can use silicone moulds
too.
Pour the mixture inside the liners. As the mixture rises a little pour the batter generously.
Now we will bake the cupcakes at 180 degrees in a preheated oven for 30 minutes.
Alternatively, adjust the temperature to 160 degrees as per your oven capacity. To bake it on a
gas stove, let the pan/cooker pre-heat for 10-12 minutes and then bake for 30 minutes.
After 30 minutes, our cupcakes are ready. Let them cool.
Our spongy and soft vanilla cupcake with a dense outer layer from premix is ready.

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