1-First, preheat your oven to 350°F (175°C) and grease two 9-inch cake pans with parchment paper for easy removal. In a bowl, whisk together the cake flour, baking soda, cocoa powder, and salt to blend the dry ingredients perfectly.

2-In a separate large bowl, beat the butter and sugar until they’re nicely combined, then mix in the oil, egg yolks, vanilla extract, and vinegar for about 2 minutes until smooth and creamy.

3-Next, alternately add the dry ingredients and buttermilk to the wet mixture on low speed, taking care not to overmix for that perfect texture. Stir in the red food coloring until you reach your desired shade, then whip the egg whites to fluffy peaks and gently fold them into the batter to keep it light. Divide the batter evenly between the two pans and bake for 30-32 minutes, or until a toothpick comes out clean. Let the cakes cool completely before frosting.

4-For the frosting, beat the cream cheese and butter until smooth, then gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt until it’s creamy and spreadable. Level the cooled cakes, spread frosting between the layers, and cover the top and sides. Pop the assembled cake in the fridge for 30 to 60 minutes before slicing to set everything nicely.