First Step: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line pans with parchment paper for easy removal.

Second Step: In a large bowl, sift together cake flour, cocoa powder, and baking soda to ensure even distribution of dry ingredients.

Third Step: In a separate bowl, cream together unsalted butter and granulated sugar until light and fluffy. Add vegetable oil and continue mixing. Incorporate egg yolks one at a time, then mix in vanilla extract, white vinegar, and red food coloring.

Fourth Step: Gradually alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients, mixing just until incorporated.

Fifth Step: In another clean bowl, whisk egg whites until stiff peaks form. Gently fold egg whites into batter to maintain lightness. Divide batter evenly between prepared pans and smooth tops with a spatula.

Sixth Step: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cakes should spring back lightly when touched.

Seventh Step: Remove cakes from oven and allow to cool in pans for 10 minutes before transferring to wire racks to cool completely.

Final Step: For the cream cheese frosting, beat softened cream cheese and butter together until smooth and creamy. Gradually add confectioners’ sugar, vanilla extract, and salt, continuing to beat until light and fluffy. Once cooled, frost cake layers and assemble with frosting between each layer. Served chilled for best results.