Red Velvet Cake 

For the batter and 2 or 3 20-cm-in-diameter springform pans:
300 g of cake flour or 250 g of all-purpose flour and 50 g of starch
300 g of icing sugar
2 large eggs
1-3 tbsp of cocoa powder (I added 10 g of cocoa powder)
80 g of butter
30 g of vegetable oil
240 ml of buttermilk
0.5-1 tsp of salt
1 tspof vanilla extract
1-1.5 tsp of baking soda
1 tbsp of white vinegar
1-2 tsp of red gel food coloring or 1 tbsp of liquid red food coloring
For the cream:
600 g of cream cheese
300 ml of heavy whipping cream (or 300 g of butter)
200 g of icing sugar (or to taste)
The cake is 1,8 kg