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Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper. In a medium bowl, sift together dry ingredients: flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
Whisk gently to combine. In a separate large bowl beat together the butter and sugar until fluffy. Beat in the oil, followed by the eggs, vanilla extract & red food coloring. Beat in the flour mixture into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk.
Shake and tap the pans to release any air bubbles, then let sit for 5 minutes. Bake each cake on 325 F, for 25-30 minutes. Remove the cakes from the cake pans, and place them on cooling racks. While the cakes are cooling, make the frosting. In a large bowl combine the butter, and cream cheese.
To do so, add 1 and 1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it sit for 5 minutes before using. Sheet Cake: This batter fits nicely into a 9×13-inch cake pan or 12×17-inch sheet pan.
Generously grease and flour (2) 9-inch round cake pans. Set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside. In a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
Preheat to 350 degrees Fahrenheit and grease a 9-inch by 13-inch rectangular cake pan with butter, lining the bottom with parchment paper. Grab a large bowl. Combine the sugar, flour, cocoa powder, baking powder, baking soda and salt with a wire whisk. Make the milk mixture.
Instructions. Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
Beat cream cheese and butter in a stand mixer fitted with the paddle attachment for 2-3 minutes. Add half the powdered sugar and vanilla extract, whisk on low speed for 30 seconds. Add the remaining powdered sugar, and whisk until the frosting is light and fluffy. Place one cooled cake on a cake stand or serving plate.
Butter 2 x 21cm / 8″ round cake pans (sides and base) and dust with cocoa powder. Sift the Dry Ingredients and whisk to combine in a bowl. Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl. In a large mixing bowl, whisk together flour, cocoa, baking soda and salt. Then, in a separate bowl, add buttermilk, vinegar, vanilla and food gel.