Recipe of Speedy 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. To cook red velvet cake with cream cheese yakult frosting you need 21 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Red Velvet Cake with Cream Cheese Yakult Frosting:

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

Instructions 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..

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