Instructions

• 1 Make the Cake: Preheat the oven to 350 degrees. Butter two 9-inch round cake pans and line bottoms with parchment paper and butter the parchment.
• 2 Whisk the flour, cocoa powder, baking soda, and salt in a large bowl.
• 3 In a stand mixer with a paddle attachment, beat the sugar, butter, and vegetable oil on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Add the food coloring, vinegar, and vanilla. Reduce mixer to low and add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture, until just combined.
• 4 Divide the batter between the 2 prepared pans, Bake until a toothpick stuck in the center comes out clean, about 35 to 40 minutes. Let cool for 10 minutes on racks, then turn out the cakes onto the racks to cool completely. Using a long serated knife, carefully cut each cake in half horizontally to make 2 even layers.
• 5 Make the Frosting: Beat the cream cheese and butter on medium high speed untiil fluffy. Turn mixer to low and add the powdered sugar, lemon juice, vanilla, and salt and beat untuil smoooth.
• 6 Construct the Cake: Put 1 later on a platter and spread 1 1/4 cups of frosting on top. Repeat to make 4 layers end with the cake. Cover the top and sides with a thin later of frosting (crumb coat) and chill for 15 to 20 minutes then cover with the remaining frosting.