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, baking soda, salt, and cocoa powder. Set this mixture aside.

In a large bowl, combine the sugar and vegetable oil. Beat on medium speed until well blended and smooth.

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

Mix in the red food coloring and vanilla extract until everything is fully combined.

Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined; avoid overmixing for a fluffier texture.

Stir in the white vinegar.

Divide the batter evenly between your cake pans and smooth the tops.

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

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

For the frosting, beat the cream cheese and butter together until smooth.

Gradually add in the confectioners’ sugar until light and fluffy.

Mix in the vanilla extract.

Place one cooled cake layer on a serving plate and spread frosting on top.

Add the second layer, then frost the top and sides of the cake.

Decorate as desired and serve.