Preheat your oven to 355°F (180°C). Prepare three 8-inch round baking pans by greasing them with butter and lining them with parchment paper.

Whip together the softened unsalted butter, vegetable oil, granulated sugar, and sea salt until light and fluffy.

Add the egg whites gradually, mixing well after each addition. Then add the vanilla extract and vinegar, blending until fully incorporated.

Incorporate pink gel food coloring, mixing until you achieve your desired shade of pink.

Sift in half of the cake flour along with the baking powder and baking soda, then pour in the buttermilk. Mix gently, then fold in the remaining flour until smooth.

Divide the batter evenly among the prepared pans. Bake for about 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for about 8 minutes before transferring them to cooling racks.

Beat together the cream cheese and softened butter until fluffy. Gradually add sifted powdered sugar and vanilla extract.

Assemble the cake by layering frosting between each cake layer. Apply a crumb coat and freeze for 10 minutes.

Frost the entire cake with the pale pink frosting. Decorate creatively with piping.

Optionally, add a sprinkle of edible glitter spray for a magical effect.