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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, red velvet cake with cream cheese yakult frosting. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Red Velvet Cake with Cream Cheese Yakult Frosting is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Red Velvet Cake with Cream Cheese Yakult Frosting is something that I have loved my whole life.

Red velvet cake is the queen of all layer cakes. The "I can't quite put my finger on the flavor" cake. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down.

To get started with this recipe, we have to first prepare a few components. You can cook red velvet cake with cream cheese yakult frosting using 21 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Red Velvet Cake with Cream Cheese Yakult Frosting:
  1. Make ready CAKE -
  2. Take 1 and 1/4 cups (150 g) cake flour (spoon & leveled)
  3. Prepare 1/2 teaspoon baking soda
  4. Take 1 Tablespoons (7 g) unsweetened natural cocoa powder
  5. Make ready 1/4 teaspoon salt
  6. Take 1/4 cup (63 g) unsalted butter, softened to room temperature
  7. Take 3/4 cups (150 g) granulated sugar
  8. Prepare 1/3 cup (80 ml) canola or vegetable oil
  9. Take 1/4 cup (65 gm) hung curd
  10. Get 1 Teaspoon pure vanilla extract
  11. Take 1/2 teaspoon distilled white vinegar
  12. Get liquid or gel red food coloring
  13. Get 1/2 cup (120 ml) buttermilk, at room temperature
  14. Get 1 bottle yakult, to soak sponges
  15. Take YAKULT CREAMCHEESE FROSTING -
  16. Prepare 200 g cream cheese, softened to room temperature
  17. Take 1/4 cup (63 g) unsalted butter, softened to room temperature
  18. Make ready 3 cups (360 g) confectioners’ sugar
  19. Take 1/3 cup (80 ml) yakult probiotic fermented milk drink
  20. Take 1 teaspoons pure vanilla extract
  21. Take pinch salt, to taste

Top with cheesecake layer, pressing down firmly, then top with second red velvet cake. Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Red velvet cake is a staple on holiday tables across the South, and this is our favorite take on it: two layers of creamy red velvet cheesecake with moist vanilla cake in the middle, all blanketed in a cream cheese frosting.

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.

Stop and scrape down the sides of the bowl. Red velvet cake is a staple on holiday tables across the South, and this is our favorite take on it: two layers of creamy red velvet cheesecake with moist vanilla cake in the middle, all blanketed in a cream cheese frosting. Don't skip the crumb coat of frosting, which keeps the red velvet layer from showing through the frosting. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

So that’s going to wrap it up with this exceptional food red velvet cake with cream cheese yakult frosting recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!