Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, and then grease the parchment paper.

In a large bowl, whisk together the cake flour, baking soda, cocoa powder, and salt. Set this mixture aside.

In another large bowl, beat the butter and sugar together on medium-high speed until combined, about 1 minute.

Add the oil, egg yolks, vanilla extract, and vinegar. Beat these ingredients on high speed for 2 minutes.

With the mixer on low speed, add the dry ingredients in 2-3 additions, alternating with the buttermilk.

Add your desired amount of red food coloring and mix just until combined.

In a separate bowl, vigorously beat the egg whites on high speed until stiff peaks form, about 3 minutes. Gently fold the whites into the batter.

Divide the batter evenly between the prepared cake pans. Bake for 30-32 minutes or until a toothpick inserted comes out clean.

Remove the cakes from the oven and allow them to cool completely in the pans on a wire rack.

Beat the softened cream cheese and the remaining unsalted butter together until smooth, about 2 minutes.

Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt. Mix on low speed for 30 seconds, then beat on high for 3 minutes.

Slice a thin layer off the tops of the cakes to create a flat surface.

Cover one cake layer with frosting, place the second layer on top, and spread the remaining frosting over the top and sides.

Refrigerate the cake for at least 30-60 minutes before slicing.