Line two 6" round cake pans with parchment paper and lightly spray with cooking spray.

Preheat the oven to 350°F.

In a medium bowl, beat together the canola oil, sugar, buttermilk, egg whites, red food coloring, vanilla, and vinegar using an electric mixer.

In another bowl, whisk together the flour, baking soda, salt, and cocoa powder.

Slowly add the dry ingredients to the wet ingredients while mixing.

Divide the batter between the two cake pans and bake for 25-35 minutes, until a cake tester comes out clean. Let cool completely on a wire rack.

Once cool, remove the cakes from the pans and peel off the parchment.

For the frosting, beat the cream cheese and butter until smooth.

Gradually add the powdered sugar, beating after each addition.

Add vanilla extract and heavy cream, beat until fluffy.

Frost the cake by placing one layer on a serving plate, adding frosting, then topping with the second layer and frosting the entire cake.