First things first, preheat your oven to 350°F (175°C). This ensures our cake will bake evenly and achieve that beautiful rise.

Grease and flour two 9-inch round cake pans. You want your cakes to slide out effortlessly after baking. If you're like me and tend to forget this step, trust me, it can lead to unfortunate cake casualties.

In a large mixing bowl, cream together the vegetable shortening and granulated sugar until light and fluffy. Then, add the eggs one at a time, beating well after each addition. Next, add the buttermilk, vanilla, almond extract, and red food coloring. Mix until everything is beautifully combined.

In a separate bowl, whisk together the cake flour, cocoa powder, salt, and baking soda. This will help distribute the cocoa evenly throughout the cake.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. You don't want to overmix; a few lumps are perfectly fine.

Finally, stir in the white vinegar. This is the magic moment where your cake starts to come alive.

Divide the batter evenly between the prepared pans. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on them!

Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. This is the part where the anticipation builds.

While your cakes are cooling, prepare the frosting. In a saucepan over medium heat, whisk together sugar, flour, and milk until it thickens. Remove it from the heat and let it cool.

In a separate bowl, beat the butter with vanilla until fluffy. Gradually add the cooled mixture and beat until combined. It should be smooth and creamy.

Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides. Don't rush this. Layer it on!

Slice, serve, and enjoy every delicious bite!