Red Velvet Stack Cake
12 to 15 servings
- 1/2 cup shortening
- 1 1/2 cups C&H® Granulated Sugar
- 2 large eggs
- 1 (1 oz.) bottle red food coloring
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 2 teaspoons cocoa powder, unsweetened
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- 2 (8 oz.) pkgs. cream cheese, softened
- 1 cup (2 sticks) butter or margarine, softened
- 1 (16 oz.) pkg. C&H® Confectioners Sugar
- 2 teaspoons vanilla extract
Preheat oven to 350°F. Coat two 15x10-inch jellyroll pans with cooking spray; line each with a 19x10-inch piece of foil or parchment paper, allowing 2 inches of foil or paper to hang over each end. Coat with nonstick cooking spray; set pans aside.
Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Stir in food coloring and vanilla, blending well.
Combine flour, salt and cocoa; set aside. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. Mixture will bubble.
Add flour mixture to shortening mixture, alternating with the buttermilk mixture. Begin and end with flour mixture. Beat at low speed until blended after each addition. Then beat at medium speed for 2 minutes; pour batter evenly into prepared pans.
Bake 10 minutes, or until cake springs back when lightly touched. Cool in pans on wire racks for 10 minutes. Remove cakes from pans, lifting each from pan with foil or paper. Let cool completely on a flat surface.
Beat cream cheese and butter until fluffy. Gradually add sugar, beating at low speed until blended. Add vanilla, beating until blended. Frost cooled cake.
Spread 1 1/2 cups frosting on top of one cake layer. Cut the frosted cake layer into 3 (3-inch wide) strips, creating 3 (10x5-inch) cake layers. Repeat procedure with remaining cake layer. Stack the 6 layers, frosting sides up. Spread top and sides with 1/3 of remaining frosting (the coating will be very thin). Chill at least 1 hour before serving.
If you only have one jelly roll pan, you can bake the layers one at a time and then frost.