Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.,In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.,In a large bowl, beat together sugar and oil until well combined. Add eggs one at a time, mixing well after each.,Mix in buttermilk, vanilla extract, vinegar, and red food coloring until smooth.,Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.,Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.,Cool in pans for 10 minutes, then transfer to wire racks to cool completely.,To make the frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, then vanilla, and beat until light and creamy.,Once cakes are fully cooled, spread frosting between layers, on top, and around the sides. Smooth or swirl as desired.