You are looking for a red velvet cake with cream cheese yakult frosting recipe that is delicious? How to prepare it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious red velvet cake with cream cheese yakult frosting should had aroma and taste that able provoke everyone’s taste.

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Ingredients and seasonings must exist in make

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

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Simply hardly mix, unless you cannot see streaks of flour in batter. To help make the frosting, combine together cream cheese, butter, vanilla and sifted powdered sugar until smooth.

How 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.
13. Done and ready to serve!

Pipe frosting in to the cupcakes and top with sprinkles. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. This Red Velvet Sheet Cake is a no-fuss, from-scratch red velvet recipe that comes together in quick and easy fashion. What You'll Need To Make Cream Cheese Frosting Combine buttermilk, red food color, vinegar and vanilla extract. In a bowl, sift the all-purpose flour, cocoa powder, baking powder, baking soda and salt.

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