Preheat oven to 325 F. Butter a 6 inch or 8 inch round cake pan and dust with flour.

In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.

Prepare buttermilk by adding vinegar to milk. Let it set for 5 minutes aside.

Butter milk is ready to use.

In a large bowl, combine the butter and sugar.

Add in oil.

Mix in vanilla until combined.

Add  buttermilk, white vinegar and red food coloring until combined.

Look at the gorgeous colour of prepared batter.

Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined.

Add the coffee in to the mixture. Batter will be medium consistency not thick nor thin.

Pour the batter evenly into prepared pan. Spread into an even layer.

Bake in preheated oven for 40 - 45 minutes or or until a toothpick inserted into the centre comes out clean.

Cool in cake pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely.

Cut the cake into three layers. Note - Make sure cake doesn't break. If not sure its better to cut into just two layers.

Take out chilled cream cheese in a large mixing bowl .

Whip cream cheese and add butter and vanilla essence. Whip until smooth and fluffy.

Mix in powdered sugar and whip until light and fluffy.

Make sure that you don't over beat. Or you may chill this frosting in refrigerator and then return to mixer and whip occasionally.

Put a thick layer on each part of cake and spread.

Arrange the layers of cake.

I first crumb coated the cake. Chilled in refrigerator for half an hour.

Then finished the cake with remaining frosting. Also I made this cake for my son's birthday so decorated little bit more with buttercream frosting. Slice and serve, or store in the fridge for 2 days.