Red Velvet Cake with Cream Cheese Yakult Frosting.
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Composition for Red Velvet Cake with Cream Cheese Yakult Frosting:
- Require for CAKE -.
- Prepare 1 of and 1/4 cups (150 g) cake flour (spoon & leveled).
- Require 1/2 teaspoon for baking soda.
- Give 1 Tablespoons (7 g) – unsweetened natural cocoa powder.
- Give 1/4 teaspoon salt.
- Provide 1/4 cup (63 g) – unsalted butter, softened to room temperature.
- Require 3/4 cups (150 g) for granulated sugar.
- You need 1/3 cup (80 ml) canola or vegetable oil.
- You need 1/4 cup (65 gm) for hung curd.
- Require 1 Teaspoon – pure vanilla extract.
- Provide 1/2 teaspoon – distilled white vinegar.
- Provide – liquid or gel red food coloring.
- Require 1/2 cup (120 ml) buttermilk, at room temperature.
- Require 1 bottle of yakult, to soak sponges.
- Provide of YAKULT CREAMCHEESE FROSTING -.
- You need 200 g of cream cheese, softened to room temperature.
- Require 1/4 cup (63 g) unsalted butter, softened to room temperature.
- Provide 3 cups (360 g) of confectioners’ sugar.
- Provide 1/3 cup (80 ml) for yakult probiotic fermented milk drink.
- Provide 1 teaspoons of pure vanilla extract.
- You need pinch – salt, to taste.
Red Velvet Cake with Cream Cheese Yakult Frosting instructions:
- 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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