First, start out by preheating your oven to 350F (175C). Once that is done, we can get started on the cake. In a large bowl, sift 2 and a half cups (310g) of all-purpose flour, 2 tablespoons (16g) of cocoa powder, 1 teaspoon of baking soda and 1 teaspoon of salt. Stir and set aside.
In a separate large bowl, beat 1 and a half cup (115g) of butter and 1 and a half cups (300g) of sugar until smooth. Add 2 eggs one at the time, beating until combined after each addition. Add 1 cup – 1 tablespoon (200g) of vegetable oil and beat until combined.
Add 1 teaspoon of vinegar, 1 cup (240ml) of buttermilk and beat until combined. Gradually add the flour mixture gradually and mix after each addition until well combined. Add 2 teaspoons of vanilla extract, 1 tablespoon (or more if needed) of red food coloring and mix.
Now, pour the batter into two 8-inch (20cm) round baking pans greased with butter and dust with flour, or you can use one pan and bake twice. Also, you can use springrorm pan lined with parchment.
Bake at 350 degrees Fahrenheit (176.67 °C) for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Once the time has elapsed, take out the cakes and cool them in their pans on a wire rack for 10 minutes. Release from the pan, then let cool completely.