• Preheat the oven to 350 F, and grease 3 7-inch pans with oil or butter. Line the bottoms of the pans with a circle of parchment paper, and grease the parchment paper.
• Into a bowl whisk together flour, baking soda, and salt, and set aside.
• In a large bowl, whisk together the oil, butter, and sugar. Mix until everything is well combined.
• Next whisk in the eggs, and add the sour cream, water, vinegar and vanilla extract.
• Mix until everything is well combined. Add the cocoa powder and mix until incorporated.
• Finally mix in the food coloring.
• Fold in half of the dry ingredients, just until almost combined. Then fold in the rest of the dry ingredients.
• Divide the cake batter between the pans and bake the cakes for 25 to 30 minutes or until the toothpick comes out clean.
• Let the cakes cool down before frosting.

Cream Cheese Frosting

• Beat the butter and cream cheese in a medium mixing bowl until smooth.
• Beat in the vanilla and salt. With the mixer on low, gradually beat in the  powdered sugar.
• Once all the sugar is incorporated, turn the mixer to medium and mix until the frosting is smooth. If the frosting is too thick, add a splash of milk or heavy cream. If it’s too thin, add  in more powdered sugar.
• To assemble, stack the cakes, fill with cream cheese frosting, and spread a layer of frosting on top.