Yogo Soft Creme Cake Mix

An easy way to create high quality products with delicate texture and a moist crumb, perfect for loaf cakes, muffins, drop cakes, crumb cakes and layers. This versatile cake mix also supports fruit and other additions very well.

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
Yogo Soft Crème Cake 10 lbs. 100%
Whole Eggs 3 lbs. 8 oz. 35%
Vegetable Oil 3 lbs. 30%
Water 65°F (+/-) 2 lbs. 8 oz. 25%
INSTRUCTIONS
Original Yogurt Crème Cake - Small Batch
  1. Blend: Using a 4-speed mixer with a paddle, mix dry mix with eggs and oil in 2nd speed for 1 minute. Scrape down the sides, then continue for 4 minutes in 3rd speed.
  2. Add water: Add water and mix in 2nd speed for 1 minute, scrape down the sides, then continue for 4 minutes in 2nd speed.
  3. Scale: Scale cakes to the desired weight.
  4. Bake: Bake at 350°-370°F until the cake is set in the middle.