Red Velvet Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. (5 minutes)

Recipe View 10 mins In a large bowl, cream together 1 1/2 cups sugar and shortening until light and fluffy. Beat in eggs one at a time, then stir in the red food coloring and cocoa powder to form a paste. Add paste to creamed mixture and mix well. (10 minutes)

Recipe View 2 mins In a separate small bowl, whisk together the buttermilk, salt, and 1 teaspoon vanilla extract. (2 minutes)

Recipe View 8 mins Gradually add the sifted flour to the creamed mixture, alternating with the buttermilk mixture, beginning and ending with flour. Mix until just combined. Do not overmix. (8 minutes)

Recipe View 3 mins In a small bowl, combine the vinegar and baking soda. This mixture will fizz. Gently fold it into the cake batter. (3 minutes)

Recipe View 2 mins Divide the batter evenly between the prepared cake pans. (2 minutes)

Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. (30-35 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View 15 mins While the cakes are cooling, prepare the frosting: In a saucepan, whisk together the milk and 5 tablespoons flour over low heat. Cook, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let cool completely. (15 minutes)

Recipe View 5 mins In a large bowl, beat together the butter and 1 cup sugar until light and fluffy. Beat in 1 teaspoon vanilla extract. (5 minutes)

Recipe View 5 mins Gradually add the cooled milk mixture to the butter mixture, beating until smooth and creamy. (5 minutes)

Recipe View 10 mins Once the cakes are completely cool, frost the top of one layer with frosting, then carefully place the second layer on top. Frost the entire cake. (10 minutes)