Recipe of Gordon Ramsay Red Velvet Cake with Cream Cheese Yakult Frosting

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, red velvet cake with cream cheese yakult frosting. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Red Velvet Cake with Cream Cheese Yakult Frosting is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Red Velvet Cake with Cream Cheese Yakult Frosting is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook red velvet cake with cream cheese yakult frosting using 21 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Red Velvet Cake with Cream Cheese Yakult Frosting:

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

Instructions 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.

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