Preheat your oven to 335ºF (168ºC) and prepare two 8×2 inch cake pans.

Whisk together the wet ingredients including eggs, vegetable oil, buttermilk, vinegar, melted butter, vanilla extract, and red food coloring.

Mix dry ingredients such as flour, sugar, cocoa powder, salt, and baking soda in a stand mixer on low speed.

Combine the wet and dry ingredients, mixing on medium speed until smooth.

Divide the batter evenly between the prepared cake pans.

Bake for 35–40 minutes and check for doneness with a toothpick.

Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Freeze layers if frosting the same day for 1 hour unwrapped.

For frosting, beat the softened butter until smooth, then mix in cream cheese.

Add powdered sugar gradually, then mix in vanilla extract and salt until creamy.