1. Prepare the Dry Ingredients: Start by sifting the flour, cocoa powder, baking soda, and salt into a medium-sized bowl. Sifting the dry ingredients ensures that they’re evenly mixed and helps prevent clumping. Set this bowl aside for now as you prepare the wet ingredients.

2. Cream the Butter, Oil, and Sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together. You can use a hand mixer or a stand mixer for this step. Beat the mixture on medium speed for about 2-3 minutes until it becomes light and fluffy. This process helps to incorporate air into the batter, which results in a light and tender cake.

3. Add the Eggs: Add the eggs to the butter mixture one at a time, ensuring each egg is fully incorporated before adding the next one. It’s important to add the eggs slowly so they blend smoothly into the batter. After adding the eggs, mix in the vanilla extract for flavor.

4. Combine the Wet Ingredients: In a small bowl, combine the buttermilk, vinegar, and red gel food coloring. Mix them together until the food coloring is evenly distributed in the liquid. The vinegar helps to activate the baking soda, contributing to the cake’s light and fluffy texture. The red food coloring is what gives this cake its signature color, so feel free to add more if you want a deeper red.

5. Alternate Adding the Dry and Wet Ingredients: Now, it’s time to combine the wet and dry ingredients. Gradually add the sifted dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start by adding a third of the dry ingredients, followed by half of the buttermilk mixture. Continue alternating until everything is well combined, finishing with the dry ingredients. Mixing in parts helps to prevent overmixing the batter, which can lead to a dense cake.

6. Bake the Cake: Divide the batter evenly between your prepared cake pans. You can use two or three 9-inch round cake pans depending on how tall you want the layers to be. Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If you’re baking in three pans, check them at the 25-minute mark. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

7. Make the Cream Cheese Frosting: While your cakes are cooling, you can prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Then, gradually add the sifted powdered sugar. Start mixing on low speed to prevent a sugar shower, then increase to medium speed until the frosting is smooth and fluffy. Add the vanilla extract and a pinch of salt to balance the sweetness of the frosting. If your frosting feels too thick, you can add a tablespoon of milk to loosen it up.

8. Assemble the Cake: Once the cakes are completely cool, level the tops of the cakes using a serrated knife if needed. This will help ensure that the layers stack evenly. Place one layer of cake on a serving platter and spread a generous layer of cream cheese frosting on top. Add the second layer and repeat the process. Finish by frosting the top and sides of the cake, smoothing it out with an offset spatula or creating decorative swirls for a professional touch.