Mom's Signature Red Velvet Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. In a medium bowl, sift together the cake flour and baking soda. (5 minutes)

Recipe View In a large bowl, cream together the vegetable shortening and 1 1/2 cups of granulated sugar until light and fluffy. Beat in the eggs one at a time, then gradually blend in the red food coloring mixture. (10 minutes)

Recipe View In a separate small bowl, whisk together the buttermilk, salt, vanilla extract, and apple cider vinegar. Gradually add the wet ingredients to the creamed mixture, alternating with the flour mixture, beginning and ending with the flour. Mix until just combined. Be careful not to overmix. (5 minutes)

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

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

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

Recipe View For the frosting, whisk together the milk and all-purpose flour in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens to the consistency of a pudding (about 1 minute). Remove from heat and pour into a bowl to cool completely, then chill in the refrigerator for at least 30 minutes. (35 minutes)

Recipe View Once the milk mixture is cold, beat the softened butter in a large bowl with an electric mixer until light and fluffy. Gradually beat in the 2 cups of granulated sugar until well combined. Add the chilled milk mixture and vanilla extract; continue beating until the frosting is light and airy. (5 minutes)

Recipe View Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the entire cake. (10 minutes)