Mix the kefir (or buttermilk) with the red gel food coloring.

In a bowl, beat the softened butter with powdered sugar and salt.

Add vanilla extract and vegetable oil, mix well.

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

Add lemon juice or white vinegar.

In a separate bowl, sift and mix the flour, cocoa powder, baking soda, and baking powder.

Gradually add the dry ingredients to the batter and mix gently.

Divide the batter into two cake pans about 18 cm (7 inches) in diameter.

For the cream, mix cream cheese, powdered sugar, and vanilla extract.

In a separate bowl, whip the cold heavy cream until fluffy.

Gently fold the whipped cream into the cream cheese mixture.

Assemble the cake by spreading cream between each layer.