1-Whisk sugar, oil, and melted butter: Whisk granulated sugar, vegetable oil, and melted unsalted butter until the mixture lightens in color and texture.

2-Add eggs and vanilla: Add large eggs and vanilla extract, then whisk until smooth and fully incorporated.

3-Whisk in buttermilk, vinegar, and food coloring: Whisk in buttermilk, white vinegar, and red gel food coloring until the batter is evenly tinted.

4-Bloom cocoa powder: Dissolve Dutch processed cocoa powder in hot water, then stir into the wet ingredients to deepen the chocolate flavor.

5-Fold in dry ingredients: Sift in all-purpose flour, cornstarch, baking soda, baking powder, and salt; gently fold with a spatula until just combined, avoiding overmixing.

6-Divide and bake: Divide batter evenly among three 8-inch greased and parchment-lined cake pans; bake at 350°F for 23–25 minutes, checking at 20 minutes for moist crumbs on a toothpick.

7-Make cream cheese frosting: While cakes cool, beat room-temperature unsalted butter until creamy, then beat in full-fat block cream cheese, sifted powdered sugar, and vanilla extract until light and fluffy.

8-Cool and chill cake layers: Cool cakes in pans 10 minutes, turn onto a wire rack to cool completely, then wrap each layer in cling wrap and refrigerate for 1 hour.

9-Assemble and frost: Place one chilled layer on a plate, spread frosting on top, repeat for all layers; apply a thin crumb coat, chill 15 minutes, then finish with remaining frosting, and optionally garnish with chopped pecans or walnuts.