Red Velvet Cake with Cream Cheese Yakult Frosting

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

Divya Jain @cook_12364845

#Yakult This cake is superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from yakult probiotic fermented milk drink .

Divya Jain @cook_12364845

#Yakult This cake is superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from yakult probiotic fermented milk drink .

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Ingredients

CAKE -
1and 1/4 cups (150 g) cake flour (spoon & leveled)
1/2 teaspoonbaking soda
1 Tablespoons (7 g)unsweetened natural cocoa powder
1/4 teaspoonsalt
1/4 cup (63 g)unsalted butter, softened to room temperature
3/4 cups (150 g)granulated sugar
1/3 cup (80 ml)canola or vegetable oil
1/4 cup (65 gm)hung curd
1 Teaspoonpure vanilla extract
1/2 teaspoondistilled white vinegar
liquid or gel red food coloring
1/2 cup (120 ml)buttermilk, at room temperature
1 bottleyakult, to soak sponges
YAKULT CREAMCHEESE FROSTING -
200 gcream cheese, softened to room temperature
1/4 cup (63 g)unsalted butter, softened to room temperature
3 cups (360 g)confectioners’ sugar
1/3 cup (80 ml)yakult probiotic fermented milk drink
1 teaspoonspure vanilla extract
pinchsalt, to taste

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Steps

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.