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

Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed.

Add the oil, egg yolks, vanilla extract, and vinegar, and beat on high for 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Add food coloring until combined.

Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form, about 3 minutes. Gently fold into cake batter.

Divide batter between cake pans. Bake for 30-32 minutes or until the tops spring back when touched and a toothpick inserted in the center comes out clean. Cool completely in the pans set on a wire rack.

In a large bowl using a handheld or stand mixer, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.

Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until creamy.

Slice a thin layer off the tops of the cakes to create a flat surface. Place one cake layer on your cake stand or serving plate, and cover with frosting. Top with the second layer and spread remaining frosting over the top and sides.

Refrigerate cake for at least 30-60 minutes before slicing. Cover leftover cake tightly and store in the refrigerator for 5 days.