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Preheat oven to 350°F and grease and/or line two 8 inch cake pans.
In a bowl, sift together your flour, cornstarch, cocoa powder, baking soda, baking powder and salt. Mix until well combined. Set aside.
In another bowl, add in your butter, vegetable oil and sugar. Cream together for 2-3 minutes until light and creamy.
Add in eggs one by one, mixing well in between each addition.
Add in your vanilla, vinegar and red liquid food colour, and mix until well combined.
Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined.
Then add in all of your buttermilk, and fold it in until just combined.
Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix.
Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.
Once baked, allow them to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting.