In a bowl, whisk the flour, baking soda, cocoa powder and salt.
In the bowl of a standing mixer with a paddle attachment and the butter and beat until smooth, about 1 minute. Then add the sugar and beat on high speed for 3 minutes. Add the oil and beat for another 2 minutes.
Add the egg yolks one at a time, making sure they are well incorporated before adding the next yolk. Then add the vanilla, food coloring and vinegar.
Add the flour mixture in three additions alternating with the buttermilk, ending with the flour mixture. Do not over mix.
In another bowl beat the egg whites until thick about 3 minutes. Fold into the cake batter.
Pour the batter evenly into the two pans and bake for 30 minutes.
Remove and let cool before frosting.
Cream Cheese Frosting:
In a bowl of a standing mixer, using the paddle attachment, beat the cream cheese and butter for 2 minutes. Add the confectioner’s sugar ¼ cup at a time for 3 minutes.
Add the milk and the vanilla and beat for another 2 minutes, on high.