4 large eggs
2 and ½ cups all-purpose flour
½ cup cornstarch
3 Tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
½ cup unsalted butter softened
2 cups granulated sugar
1 cup powdered sugar
⅔ cup vegetable oil
3 + ½ teaspoons vanilla extract
2 teaspoons white vinegar
3 teaspoons red coloring
1 cup buttermilk
56g cream cheese
2 Tablespoons milk or cream
Preheat oven to 350°F (177°C) and grease and flour a 10" bundt pan. Set aside.
Whip egg whites to soft peaks (about 2 minutes) and set aside. Sift together flour, cornstarch, cocoa powder, baking soda, and salt.
Cream butter and sugar until light and fluffy (2-3 minutes). Add oil, then beat in egg yolks, vanilla, vinegar, and food coloring until combined.
Add dry ingredients in three parts, alternating with half of the buttermilk and mixing it with an electric mixer on low speed. Do not overmix. Gently fold in whipped egg whites.
Pour batter into the prepared bundt pan. Bake for 40-44 minutes until a toothpick comes out mostly clean. Cool for 10 minutes, then carefully flip onto a serving dish and cool completely before removing the pan.
Frost the cake with cream cheese frosting then slice and serve.