Hi, I’m Clara. Today, we’re going to prepare red velvet cake with cream cheese yakult frosting recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Red Velvet Cake with Cream Cheese Yakult Frosting Recipe
Red Velvet Cake with Cream Cheese Yakult Frosting is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Red Velvet Cake with Cream Cheese Yakult Frosting is something which I have loved my whole life.
To be with this recipe, we have to prepare a few ingredients. You can cook red velvet cake with cream cheese yakult frosting using 21 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Red Velvet Cake with Cream Cheese Yakult Frosting:
- Prepare CAKE -
- Take 1 and 1/4 cups (150 g) cake flour (spoon & leveled)
- Get 1/2 teaspoon baking soda
- Take 1 Tablespoons (7 g) unsweetened natural cocoa powder
- Make ready 1/4 teaspoon salt
- Prepare 1/4 cup (63 g) unsalted butter, softened to room temperature
- Get 3/4 cups (150 g) granulated sugar
- Prepare 1/3 cup (80 ml) canola or vegetable oil
- Get 1/4 cup (65 gm) hung curd
- Prepare 1 Teaspoon pure vanilla extract
- Take 1/2 teaspoon distilled white vinegar
- Prepare liquid or gel red food coloring
- Make ready 1/2 cup (120 ml) buttermilk, at room temperature
- Take 1 bottle yakult, to soak sponges
- Make ready YAKULT CREAMCHEESE FROSTING -
- Take 200 g cream cheese, softened to room temperature
- Get 1/4 cup (63 g) unsalted butter, softened to room temperature
- Get 3 cups (360 g) confectioners’ sugar
- Prepare 1/3 cup (80 ml) yakult probiotic fermented milk drink
- Take 1 teaspoons pure vanilla extract
- Get pinch salt, to taste
Instructions to make Red Velvet Cake with Cream Cheese Yakult Frosting:
- Preheat oven to 350°F (177°C). Grease and line 6-inch cake pan.
- Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer, beat the butter and sugar together on medium-high speed until combined and creamy, about 2 minute.
- Add the oil, curd, vanilla extract, and vinegar and beat on high for 2 minutes.
- Add the dry ingredients in 2-3 additions alternating with the buttermilk.
- Beat in food coloring just until combined.
- 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.
- Remove cakes from the oven and cool completely.
- 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.
- 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.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Tips - Yakult is a key ingredient and flavor in this recipe. Use Yakult’s exclusive or Yakult Light.
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