RED VELVET

Skip the bottles of dye and cocoa drama. Red Velvet packs the classic tangy cocoa-vanilla flavor and the signature red hue in one step—no extra food coloring or cocoa needed.

How to use

• Cakes/Cupcakes: add 1 Tbsp per standard batch (12 cupcakes or one 8" cake).

• Works with scratch white cake to instantly turn it into red velvet.

• Boosts any red velvet box mix for deeper flavor and richer color.

• Buttercream/Glaze: start with 1–2 tsp per 2 cups for a light tint and red-velvet flavor.

Why bakers love it

• True red velvet taste (subtle cocoa + hint of buttermilk tang)

• Flavor + color that won’t bake off

• Mixes clean—no bitter dye aftertaste

• Levels up both boxed mixes and from-scratch recipes

Good to know

• Heat-stable, water-based emulsion

• Sugar-free, gluten-free, vegan-friendly, kosher

• Shake well; store cool and dark

One tablespoon, one step, full red velvet moment.

• FDA Approved
• 2-year shelf life
• Vegan
• Sugar-Free
• Kosher
• Dairy Free
• GMO Free
• Nut Free