Step 1

Preheat your oven to 350°F/177°C and grease your cake pans

Step 2

In a large mixing bowl, whisk flour, cocoa powder, baking soda, and salt and set aside

Step 3

Next, use a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat your butter and sugar until fully combined, approximately 1 minute. Now, add oil, egg yolks, vinegar, and vanilla extract, scraping the sides as needed with a rubber spatula, and beat on high speed for 2 minutes.

Step 4

Reduce the speed to low and add in your flour mixture, a third at a time, and alternate it with buttermilk. Add your food coloring and beat it until combined

Step 5

Switch to high speed, and then, in a separate bowl, beat the egg whites until you have fluffy peaks, approximately 3 minutes

Step 6

Now gently fold the mixture into the cake batter. Divide your batter between two pans and bake until a toothpick comes out clean when inserted and the tops spring back when gently touched, approximately 30 minutes, be careful not to overbake. Leave to completely cool

Step 7

Using a stand mixer fitted with a whisk or handheld electric mixer on medium speed beat butter and cream cheese together in a large bowl for 2 minutes. Then, add vanilla extract, confectioners sugar, and salt set the speed to high, and beat until fully combined and creamy, approximately 3 minutes. Your frosting will be soft but not runny, if it is, add a little more confectioners sugar

Step 8

To create flat surfaces, use a serrated knife to slice off the tops of the cakes. Place the first cake on your cake stand and cover evenly with frosting, add the second layer on top of the frosting, and then cover the top and sides with frosting. Optional; use a piping bag to pipe a decorative border, and add strawberries, raspberries, or mixed berries. Serve and enjoy!