Prepare for Baking:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
Combine Wet Ingredients:
In another bowl, beat the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.
Combine and Mix:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Prepare the Frosting:
In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract.
Assemble the Cake:
Place one cake layer on a serving plate and spread a thick layer of frosting on top.
Add the second cake layer and frost the top and sides evenly. Decorate as desired.
Serve:
Chill the cake for 30 minutes before slicing for cleaner cuts. Serve at room temperature.
