Cake: Preheat oven to 350 degrees and coat 2 - 8 inch round baking pans with non-stick spray. Measure and cut parchment rounds to fit in the bottom of each pan and place in bottom.

Cream together the butter, oil and sugar until light and fluffy.

Add the eggs, one at a time, blending well after each addition.

Add the food coloring and buttermilk and mix until incorporated.

In a separate bowl, whisk together the flour, cocoa, salt and baking soda.

Slowly add in the flour mixture and mix until just combined.

Add the vinegar and mix, then the vanilla and mix until just combined. Do not overmix.

Divide batter equally between the two prepared pans.

Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

Cream Cheese Icing: Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.

Gradually add in confectioners sugar, mixing well to combine.

Stir in vanilla extract until incorporated.

Putting it all together: Slice the top off of each cake to create a nice, flat surface.

Divide each cake in half to create four layers.

Place one layer (save your best for the top layer) on a cake plate and top with one fourth of the cream cheese icing.

Repeat two more times and finally top with the last cake layer. Run a large offset spatula around the cake to smooth. It should look rustic and not too perfect.

Garnish with blueberries and raspberries placed in concentric circles. You can pipe little icing stars using a small star tip in between the berries if desired.