The BEST Red Velvet Cake recipe makes a signature red layer cake with rich buttery, vanilla, and a bit of cocoa flavor, along with the tang of buttermilk, all topped with creamy Heritage or cream cheese frosting. It is a delicious, classic cake that is easy to make and tender with a perfect velvet crumb.
Preheat oven to 350º F. Prepare three (8-inch) cake pans with nonstick baking spray or by thoroughly greasing and flouring. Set aside.
Cream vegetable shortening and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
Make a paste of food coloring and cocoa powder and add to the mixture.
Sift together flour and salt in a separate medium bowl, set aside. Pour buttermilk and vanilla into a measuring cup, set aside.
Alternately, mix flour mixture and buttermilk mixture into shortening/sugar mixture, beginning and ending with flour. Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
Reduce speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to beat hard or over mix.
Evenly distribute into cake pans and bake 25-30 minutes, until toothpick inserted in the center comes out clean.
To store. You'll need to store this cake in the refrigerator due to the frosting used. The cake will store well for up to 5 days.To freeze. Wrap each cooled cake layer with plastic wrap and store in the freezer for up to 3 months. To serve, thaw and frost the cake and serve as normal.