Directions

Note: cakes should be baked several hours before filling to cool completely.

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Red Velvet Cake

Sift flour, baking soda, baking powder, salt & cocoa powder together into a large bowl. Add the oil, buttermilk, whole milk, vanilla, vinegar and food coloring; beat until it forms a smooth batter.  

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In a separate bowl beat the eggs until thick and foamy.  Gradually add the sugar and continue beating until very well blended. Fold the egg and sugar mixture thoroughly into the batter.  

Trace baking pans onto parchment paper and cut out. Line the bottom of each pan with the parchment paper.  Mix equal parts melted shortening and flour in a bowl and brush onto sides of baking pans. Split batter and fill pans.  

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Bake at 350F in the middle rack of oven for 25-30 min or until cake tester comes out clean. Remove and let cakes cool. While still warm,  place inside 1 gallon ziplock bags. Chill in the refrigerator.  

Cream Cheese Frosting

Cream the butter, shortening & cream cheese together with a spatula until smooth.

Sift powdered sugar and salt over the top and fold in until large crumbs form.  Add vanilla and beat with a hand held mixer, on low until smooth and creamy. 

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Warm the strawberry preserves in microwave to make spreadable.  If using strawberry liqueur, heat the preserves in a small sauce pan over low, and add a tablespoon of liqueur at a time until desired taste.  Let cool.  

Cut cakes in half to equal 4. Place bottom half cake on a cardboard round and spread with strawberry preserves. Place on top half and spread on a layer of frosting. Place 3rd half of cake on top and spread with more strawberry preserves. Add final top half of cake and spread on a crumb coat of frosting on top and sides.  Chill cake in the refrigerator and then spread on remaining frosting.