Recipe of Award-winning Red Velvet Cake with Cream Cheese Yakult Frosting
by Walter Brown
Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, red velvet cake with cream cheese yakult frosting. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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To get started with this particular recipe, we must first prepare a few components. You can have 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:
Take CAKE -
Take 1 and 1/4 cups (150 g) cake flour (spoon & leveled)
Prepare 1/2 teaspoon baking soda
Make ready 1 Tablespoons (7 g) unsweetened natural cocoa powder
Take 1/4 teaspoon salt
Take 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
Prepare 1/4 cup (65 gm) hung curd
Take 1 Teaspoon pure vanilla extract
Make ready 1/2 teaspoon distilled white vinegar
Get liquid or gel red food coloring
Make ready 1/2 cup (120 ml) buttermilk, at room temperature
Prepare 1 bottle yakult, to soak sponges
Get YAKULT CREAMCHEESE FROSTING -
Take 200 g cream cheese, softened to room temperature
Prepare 1/4 cup (63 g) unsalted butter, softened to room temperature
Get 3 cups (360 g) confectioners’ sugar
Take 1/3 cup (80 ml) yakult probiotic fermented milk drink
Make ready 1 teaspoons pure vanilla extract
Make ready 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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