For the Cake:

1. Preheat and prep: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or baking spray, then line the bottoms with parchment paper circles. Grease the parchment too. This ensures your cakes release perfectly.
2. Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisking these together ensures even distribution and no lumps. Set aside.
3. Combine wet ingredients: In another large bowl (or your stand mixer bowl), whisk together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition. The mixture should look smooth and slightly thick.
4. Add buttermilk mixture: In a measuring cup, combine the buttermilk, red food coloring, vinegar, and vanilla extract. Stir to combine.
5. Alternate additions: With your mixer on low speed, add the dry ingredients to the sugar-oil mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition. Don’t overmix – stop as soon as you no longer see streaks of flour. The batter should be smooth and vibrant red.
6. Divide and bake: Divide the batter evenly between your prepared pans. Tap the pans gently on the counter a few times to release any air bubbles. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The tops should spring back when lightly touched.
7. Cool completely: Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto cooling racks. Remove the parchment paper and allow them to cool completely before frosting – this is crucial! Warm cake will melt your frosting.

For the Cream Cheese Frosting:

1. Beat cream cheese and butter: In a large bowl with an electric mixer, beat the softened cream cheese and butter together on medium speed for 2-3 minutes until completely smooth, fluffy, and no lumps remain. Scrape down the sides of the bowl as needed.
2. Add sugar gradually: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Once all the sugar is incorporated, increase speed to medium-high and beat for 2 minutes until light and fluffy.
3. Finish the frosting: Beat in the vanilla extract and a pinch of salt. If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk. If it’s too thin, add a bit more powdered sugar.

Assembly:

1. Level cakes (optional): If your cakes have domed tops, use a serrated knife to level them for more stable stacking.
2. Frost the first layer: Place one cake layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly over the top, going almost to the edges.
3. Add second layer: Carefully place the second cake layer on top, pressing down gently to secure.
4. Crumb coat: Spread a thin layer of frosting all over the cake (top and sides) to seal in any crumbs. Refrigerate for 15-20 minutes to set.
5. Final frosting: Apply the remaining frosting generously over the top and sides of the cake, smoothing with an offset spatula. Create swirls or keep it smooth – it’s your masterpiece!
6. Decorate (optional): Garnish with cake crumbs, fresh berries, or leave it beautifully simple.