Place the two and a half (2 ½) ounces of butter into the bowl and start the mixer at a speed of medium-low to medium. Speed varies with different mixers; you want it at a speed that doesn’t work the butter into really soft almost melted state but does break the butter up and start forming it into a “whipped” state.
As the mixer is whipping the butter add your two (2) cups of sugar into the bowl with the butter and mix it into the butter.
Add your one (1) teaspoon of vanilla extract to the mixer and increase the speed on the mixer by a little bit, in most cases, to medium-high. This will incorporate the vanilla into the butter and get the mixer more whipped.
Add your eighth (1/8) of a cup canola or virgin olive oil to the mixture while the mixer is at the medium high speed. Mix all the ingredients together at this speed for about a minute and then reduce the mixer back to the medium-low or medium speed you had before.
Turn off the mixer, scrape down any ingredients from the sides of the bowl, and add in the first egg to the mixture and turn the mixer on low.
Once the first egg is whipped in completely add the second one. Don’t forget to stop the blender and scrape down any of the mixture on the sides of the bowl, you want to make sure everything is mixed in completely and evenly. Once everything is mixed turn off the mixer and let set until other mixtures are ready.
Add the 2 ½ cups of cake flour or 2 cups and 4 tablespoons of all purpose flour to a medium-large bowl.
Add your ½ teaspoon of salt to the flour.
Add the 1 teaspoon of baking powder next.
Add the 2 tablespoons of cocoa powder to the mixture.
Stir or whisk all these ingredients together thoroughly, so that they are mixed well and there are no lumps.
With the 1 cup of milk add in the 2 ½ tablespoons of red food coloring and stir lightly.
In a separate container, add the 1 teaspoon of white vinegar and the 1 teaspoon of baking soda. Stir these components until the baking soda has dissolved but there is still a slight fizzle in the mixture.
Add the vinegar mixture to the milk mixture but do not stir.
Turn the mixer on, to the low speed, and prepare to combine them. You will be combining the dry mixture and wet mixture into the whipped mixture’s bowl. Add half of the two mixtures into the whipped mixture, starting with the flour mixture, followed by the wet mixture. Mix this together and then add the second half of the two mixtures. Keep mixing until you get a smooth batter consistency.