Baked by an Introvert
In a large bowl, cream the butter, oil, and sugar together until pale in color.
Add the cocoa powder and red dye then mix until well combined.
Combine the remaining dry ingredients and add half to the cocoa mixture.
Mix in the vinegar and buttermilk, followed by the remaining flour mixture.
Divide the cake batter between two 9-inch round cake pans and bake at 350°F for 20-25 minutes.
Beat the cream cheese and butter together until creamy. Add the confectioner's sugar and vanilla then mix until well combined.
Spread ⅓ of the frosting over one of the cake layers.
Top with the second cake layer and continue to frost the top and sides of the cake.
Cover and store at room temperature for up to 3 days. Or in the refrigerator for up to 5 days. Bring it to room temperature before serving.