Red Velvet Cake with Cream Cheese Yakult Frosting. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb. The only Red Velvet Cake recipe you'll ever need!
I love that it's a unique flavor all it's own.
Red Velvet Cake Assembly: Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
Carefully press the reserved red velvet crumbs along the side of the cake with you hand.
You can have Red Velvet Cake with Cream Cheese Yakult Frosting using 21 ingredients and 12 steps. Here is how you cook it.
Ingredients of Red Velvet Cake with Cream Cheese Yakult Frosting
- You need of CAKE -.
- Prepare of and 1/4 cups (150 g) cake flour (spoon & leveled).
- You need of baking soda.
- It's of unsweetened natural cocoa powder.
- Prepare of salt.
- You need of unsalted butter, softened to room temperature.
- You need of granulated sugar.
- You need of canola or vegetable oil.
- You need of hung curd.
- You need of pure vanilla extract.
- It's of distilled white vinegar.
- Prepare of liquid or gel red food coloring.
- You need of buttermilk, at room temperature.
- You need of yakult, to soak sponges.
- You need of YAKULT CREAMCHEESE FROSTING -.
- It's of cream cheese, softened to room temperature.
- Prepare of unsalted butter, softened to room temperature.
- Prepare of confectioners’ sugar.
- You need of yakult probiotic fermented milk drink.
- It's of pure vanilla extract.
- You need of salt, to taste.
Place the remaining cream cheese buttercream into a. I didn't make the frosting and made a low fat creamcheese icing to reduce the calories. This red velvet cake is made with a cake mix, cocoa, and food coloring. The cake is filled and frosted with cream cheese frosting and chopped pecans.
Red Velvet Cake with Cream Cheese Yakult Frosting step by step
- 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..
Add vanilla and confectioners' sugar; beat until smooth. Spread frosting over layers and sides, sprinkling each layer with chopped pecans. Red velvet cake isn't just a chocolate cake with red food coloring added. In fact, the original red velvet cake got its name because the buttermilk and the vinegar naturally bring out the red undertones in the cocoa powder, giving the How to make a red velvet layer cake with cream cheese frosting. A Red Velvet Cake is instantly recognizable with its bright red color offset by a white Cream Cheese Frosting.