1-In a separate bowl, beat 1/2 cup (8 tablespoons; 113g) unsalted butter and 2 cups (400g) granulated sugar on medium-high speed until combined, about 1 minute. Scrape down the sides as needed.

2-Add 1 cup (240ml) canola or vegetable oil, the yolks from 4 large eggs (room temperature), 1 tablespoon pure vanilla extract, and 1 teaspoon distilled white vinegar; beat on high speed for 2 minutes. Set the egg whites aside.

3-On low speed, gradually add the dry ingredient mixture in 2-3 additions, alternating with 1 cup (240ml) buttermilk (at room temperature), until just combined. Mix in the red food coloring until it’s fully incorporated.

4-In another bowl, whisk the whites from 4 large eggs on high speed until fluffy peaks form, about 3 minutes. Gently fold the egg whites into the batter.

5-Divide the batter evenly between the prepared pans. Bake for 30-32 minutes, or until the cakes spring back when touched and a toothpick comes out clean. Let them cool completely in the pans on a wire rack.