• Preheat the oven to 180°C (350°F) and grease and line a 24cm or 9" round spring form cake pan and set aside.
• In a large bowl and with a stand or hand mixer, cream the butter, sugar and brown sugar together until creamy.
• Add in the oil, eggs, vanilla extract and red food colouring and beat together.
• In a separate bowl, mix the flour, cocoa and baking soda together.
• Fold the dry ingredients into the wet ingredients and mix until all combined.
• Finally add in the buttermilk and vinegar and stir until smooth.
• Pour the batter into the prepared pan and bake for 45-50 minutes. A skewer inserted into the middle should come out with a couple of moist crumbs attached.
• Allow the cake to cool for 10 minutes in the cake pan before removing from the pan and place on a cooling rack to cool completely while you make the cream cheese icing.

Cream Cheese Icing;

• Beat the butter until smooth.
• Add in the cream cheese and beat together until smooth.
• Add in the vanilla extract and slowly add the icing sugar until all combined.
• If your cake has domed take a sharp, serrated knife and level the cake. Then using the serrated knife, cut the cake in half.
• Using ⅓-1/2 of the icing, fill the cake, you can pipe this or spread this. Then top the cake with the remaining icing. You can cover the sides, pipe like I have or however you like.