Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.

In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, fine salt, and unsweetened cocoa powder. Whisk thoroughly for about 1-2 minutes.

In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, white distilled vinegar, and vanilla extract until smooth.

Gradually fold the wet mixture into the dry ingredients. Mix until just combined, about 1-2 minutes.

Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.

Once baked, cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting, beat cream cheese and unsalted butter together until fluffy. Gradually add powdered sugar and vanilla extract.

Assemble the cake by leveling the cooled layers, frosting between the layers, and covering the top and sides with cream cheese frosting.

Chill the frosted cake for at least 30 minutes before serving.