• Preheat your oven to 325°F (162°C). Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, combine melted butter, vegetable oil, vanilla and sugar. Mix until well combined. Add eggs one at a time, beating well after each addition.
• Add red gel food color until the desired shade of red is achieved. Add butter milk and mix until well combined.
• In another bowl, mix together cake flour, baking powder, baking soda, salt, and cocoa powder.
• Add the dry Ingredients to the wet Ingredients and mix just to combine.
• Add vinegar at the end and beat until well combined.
• Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
• Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

cream cheese frosting

• In a large mixing bowl, beat softened butter, cream cheese and vanilla until smooth and creamy.
• Gradually add powdered sugar, one cup at a time, until the desired sweetness and thickness are achieved. Adjust to taste.
• Cut the top layer of the cakes and save the crumbs for decoration.
• Frost the top of one cake layer with cream cheese frosting. Place the second cake layer on top and frost the entire cake.
• Coat the sides of the cake with the crumbs.
• Transfer the leftover cream cheese frosting into a piping bag and pipe rosettes on top of the cake. Refrigerate for at least 2-3 hours.