Preheat the oven to three hundred and fifty degrees. Grease a cake pan and line with parchment paper.
In a mixing bowl, blend two cups of Bisquick, four tablespoons of cocoa powder, and one-half teaspoon of baking soda. Set aside.
In a separate bowl, with an electric mixer, beat two eggs. Add one-half cup of room temperature butter, three table spoons of vegetable oil, one cup of sugar, and two teaspoons of vanilla. Mix until all ingredients are well combined.
In a small bowl, stir one-half cup of buttermilk and two tablespoons of red food coloring until blended together. Add to the wet ingredients and mix well.
Mix the wet and dry ingredients together, mixing for approximately three minutes. Scrape the sides of the bowl with a spatula as needed. Pour the batter into the prepared baking pan and set aside.
In a medium mixing bowl, mix all the ingredients needed for the crumb topping together using a fork. You will want a crumb-like texture, so if the mixture is too moist add a little more Bisquick, and if too dry, add a little more melted butter.
Sprinkle the crumb topping evenly over the top of the cake batter. Bake for approximately forty minutes, or until a tooth pick inserted into the middle of the cake comes out clean.