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Red Velvet Cake with Cream Cheese Yakult Frosting
Red Velvet Cake with Cream Cheese Yakult Frosting

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We hope you got insight from reading it, now let’s go back to red velvet cake with cream cheese yakult frosting recipe. You can have red velvet cake with cream cheese yakult frosting using 21 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Red Velvet Cake with Cream Cheese Yakult Frosting:
  1. Prepare CAKE -
  2. Prepare 1 and 1/4 cups (150 g) cake flour (spoon & leveled)
  3. Provide 1/2 teaspoon baking soda
  4. Use 1 Tablespoons (7 g) unsweetened natural cocoa powder
  5. Use 1/4 teaspoon salt
  6. Prepare 1/4 cup (63 g) unsalted butter, softened to room temperature
  7. You need 3/4 cups (150 g) granulated sugar
  8. Prepare 1/3 cup (80 ml) canola or vegetable oil
  9. You need 1/4 cup (65 gm) hung curd
  10. Take 1 Teaspoon pure vanilla extract
  11. Get 1/2 teaspoon distilled white vinegar
  12. Prepare liquid or gel red food coloring
  13. Prepare 1/2 cup (120 ml) buttermilk, at room temperature
  14. Use 1 bottle yakult, to soak sponges
  15. Prepare YAKULT CREAMCHEESE FROSTING -
  16. Take 200 g cream cheese, softened to room temperature
  17. Prepare 1/4 cup (63 g) unsalted butter, softened to room temperature
  18. Prepare 3 cups (360 g) confectioners’ sugar
  19. You need 1/3 cup (80 ml) yakult probiotic fermented milk drink
  20. Take 1 teaspoons pure vanilla extract
  21. Provide pinch salt, to taste
Steps to make Red Velvet Cake with Cream Cheese Yakult Frosting:
  1. Preheat oven to 350°F (177°C). Grease and line 6-inch cake pan.
  2. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
  3. Using a handheld or stand mixer, beat the butter and sugar together on medium-high speed until combined and creamy, about 2 minute.
  4. Add the oil, curd, vanilla extract, and vinegar and beat on high for 2 minutes.
  5. Add the dry ingredients in 2-3 additions alternating with the buttermilk.
  6. Beat in food coloring just until combined.
  7. Pour batter in cake pan. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean.
  8. Remove cakes from the oven and cool completely.
  9. Make the frosting: beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, yakult, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.
  10. Assemble and frost: Soak the sponges generously by sprinkling yakult all over the layer. Cover the cake top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides.
  11. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  12. Tips - Yakult is a key ingredient and flavor in this recipe. Use Yakult's exclusive or Yakult Light.

Red Velvet Cake Assembly: Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. Carefully press the reserved red velvet crumbs along the side of the cake with you hand. Place the remaining cream cheese buttercream into a. To prepare frosting & assemble cake: Beat cream cheese, confectioners' sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Assemble and frost when ready to serve.

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