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

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

In a separate bowl, beat the eggs, buttermilk, oil, red food coloring, vanilla extract, and white vinegar until smooth.

Gently combine the wet and dry ingredients, stirring until just mixed. Be careful not to overmix to ensure a tender cake.

Divide the batter evenly between the prepared pans. Tap them lightly to release any air bubbles.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

While the cakes are cooling, prepare the frosting by beating together the softened cream cheese and unsalted butter until creamy and smooth.

Gradually add the powdered sugar and vanilla extract, beating until the frosting becomes fluffy.

Frost the first layer of the cooled cake, and stack the second layer on top. Frost the top and sides, decorating as desired.