Red Velvet Cake with Cream Cheese Yakult Frosting. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on.
Fill the batter on a lined and greased.
Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment.
Mix fats: Mix cream cheese and butter in a large mixing bowl using an electric hand mixer until smooth and fluffy (or alternately use stand mixer).
You can cook Red Velvet Cake with Cream Cheese Yakult Frosting using 21 ingredients and 12 steps. Here is how you cook that.
Ingredients of Red Velvet Cake with Cream Cheese Yakult Frosting
- Prepare of CAKE -.
- It's of and 1/4 cups (150 g) cake flour (spoon & leveled).
- It's of baking soda.
- Prepare of unsweetened natural cocoa powder.
- It's of salt.
- Prepare of unsalted butter, softened to room temperature.
- You need of granulated sugar.
- It's of canola or vegetable oil.
- You need of hung curd.
- You need of pure vanilla extract.
- It's of distilled white vinegar.
- You need of liquid or gel red food coloring.
- Prepare of buttermilk, at room temperature.
- You need of yakult, to soak sponges.
- You need of YAKULT CREAMCHEESE FROSTING -.
- Prepare of cream cheese, softened to room temperature.
- Prepare of unsalted butter, softened to room temperature.
- Prepare of confectioners’ sugar.
- It's of yakult probiotic fermented milk drink.
- Prepare of pure vanilla extract.
- It's of salt, to taste.
Mix in remaining: Mix in vanilla and powdered sugar and whip until light and fluffy. A red velvet cake with cream cheese frosting is always a classic treat. Check out our easy to follow red velvet cake recipe including ingredients, tools and step-by-step instructions. Browse Wilton online for thousands of recipes.
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..
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high until smooth. Beat until completely combined and creamy. And the remaining ground Purecane™ if frosting is too thin. If you've ever been to The Cheesecake Factory, and if you're a Red Velvet Cake Fan… you've probably ordered up the Red Velvet Cheesecake Cake.