Start by setting your oven to 350°F (175°C) so it can preheat. While that’s happening, take two 9-inch round cake pans and grease them well. You can also line them with parchment paper if you want to make removing the cakes easier later.

Grab a large mixing bowl and sift in your cake flour, sugar, baking soda, salt, and cocoa powder. Give everything a good stir so it’s well blended.

In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food colouring, vanilla, vinegar, and softened shortening. Make sure everything comes together into a smooth, even mixture.

Slowly pour the wet ingredients into the dry mixture. Mix on low speed or gently by hand until everything is just combined. Don’t over mix it’ll help keep the cake nice and soft.

Pour the batter evenly into the two pans. Slide them into the oven and bake for 35–40 minutes. You’ll know they’re done when a toothpick inserted in the middle comes out clean. Let the cakes cool in the pans for about 10 minutes, then gently remove them and let them cool completely on wire racks.

In a medium saucepan, stir together the flour, sugar, and milk over medium heat. Keep stirring until the mixture thickens and starts to bubble gently. Take it off the heat and let it cool completely. Once cooled, beat the softened cream cheese and butter in a separate bowl until smooth and creamy. Add vanilla, then slowly mix in the cooled flour mixture. Beat until the frosting is light and fluffy.

Place one cake layer on your serving plate. Spread a thick layer of frosting on top. Add the second layer and frost the top and sides of the whole cake. Chill it in the fridge for at least 30 minutes to help the frosting firm up before slicing and serving.