Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder.

In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until combined. Do not overmix.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Beat the softened cream cheese and butter together until smooth and fluffy.

Add a teaspoon of vanilla extract and a pinch of salt, then gradually incorporate the powdered sugar and beat until creamy.

Frost the cooled cakes generously, layering the frosting between the cakes and covering the top and sides.

Chill the cake slightly before slicing for cleaner cuts.