Directions

Step 1: Make the Cake

You can make as many layers to the cake as you like. Just be sure to adjust cooking times so that thinner layers won't burn.

1. Preheat the oven to 350°F.
2. Grease the inside of two or three 9-inch cake pans and coat with flour. Tap out excess flour.
3. Sift or whisk together the flour, salt, baking soda and cocoa powder.
4. Whisk together the vinegar, buttermilk, food coloring, oil and vanilla.
5. Cream the sugar with the eggs, either with a hand-held mixer or a whisk.
6. Beat in alternately the flour mixture and the buttermilk mixture. Make sure to start and end with the dry mixture.
7. Bake for 25 to 30 minutes, or until a toothpick stuck into the middle of the cake comes out clean.

Step 2: Make the Frosting

This is a recipe for butter roux frosting, the most traditional icing for a red velvet cake.

1. Combine the milk and flour in a saucepan and cook on medium heat until thickened.
2. Cream together sugar, vanilla and butter, beating until fluffy.
3. Gradually beat milk mixture into butter mixture. Beat until the frosting becomes fluffy and spreadable.

Ingredients

• 1/2 c. shortening
• 2 1/2 c. sugar, divided
• 2 eggs
• 2 tbsp. cocoa
• 2 oz. red food coloring
• 2 tsp. vanilla, divided
• 2 1/4 c. cake flour
• 1 tsp. salt
• 1 c. buttermilk
• 1 1/2 tsp. baking soda
• 1 tsp. vinegar
• 5 1/2 tbsp. all-purpose flour
• 1 c. milk
• 1 c. butter
• Electric mixer
• Whisk
• Saucepan
• Two or three 9-inch cake pans