Red Velvet Cake

Preheat your oven to 350 degrees Fahrenheit, which is equivalent to 175 degrees Celsius. Next, take three 10-inch round cake pans and grease them thoroughly before dusting with flour.

Mix together half a cup of softened butter, 1 and a half cups of white granulated sugar, eggs, one teaspoon of vanilla extract, and one teaspoon of butter-flavored extract in a large mixing bowl. In a separate small bowl, combine equal parts of cocoa powder and food coloring to create a rich, dark mixture. Gradually add this mixture to the butter-sugar-egg mixture, blending until smooth.

In another small bowl, whisk together one teaspoon of salt, baking soda, and vinegar until well combined. Then, gently fold this mixture into the batter, taking care not to overmix.

Pour the cake batter evenly among the prepared pans and bake in a preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting, combine three tablespoons of flour, half a teaspoon of salt, and milk in a small saucepan over low heat. Stir constantly until the mixture thickens, then let it cool to room temperature.

In a separate mixing bowl, cream together one cup of sugar, half a cup of softened butter, and one-half cup of shortening. Add two teaspoons each of vanilla extract and butter-flavored extract, stirring until well combined.

Gradually add the cooled flour mixture to this bowl and mix until smooth. Finally, spread the frosting evenly over the cooled cake.