Hello, I am Jane. Today, I’m gonna show you how to prepare red velvet cake with cream cheese yakult frosting recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really 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 recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Red Velvet Cake with Cream Cheese Yakult Frosting is something that I’ve loved my entire life.
To begin with this recipe, we have to 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 can achieve that.
The ingredients needed to make Red Velvet Cake with Cream Cheese Yakult Frosting:
- Prepare CAKE -
- Make ready 1 and 1/4 cups (150 g) cake flour (spoon & leveled)
- Take 1/2 teaspoon baking soda
- Prepare 1 Tablespoons (7 g) unsweetened natural cocoa powder
- Prepare 1/4 teaspoon salt
- Prepare 1/4 cup (63 g) unsalted butter, softened to room temperature
- Make ready 3/4 cups (150 g) granulated sugar
- Get 1/3 cup (80 ml) canola or vegetable oil
- Take 1/4 cup (65 gm) hung curd
- Get 1 Teaspoon pure vanilla extract
- Prepare 1/2 teaspoon distilled white vinegar
- Get liquid or gel red food coloring
- Make ready 1/2 cup (120 ml) buttermilk, at room temperature
- Make ready 1 bottle yakult, to soak sponges
- Take YAKULT CREAMCHEESE FROSTING -
- Prepare 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
- Make ready 1/3 cup (80 ml) yakult probiotic fermented milk drink
- Take 1 teaspoons pure vanilla extract
- Prepare pinch salt, to taste
Steps 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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