• Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans, line the bottoms with parchment circles, and lightly grease the parchment.
For exceptionally even layers, wrap the pans with damp cake strips before baking.
• In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3–5 minutes, until the mixture is noticeably lighter in both color and texture.
• With the mixer on low speed, slowly stream in the oil until fully incorporated.
• Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined.
• Mix in the vanilla extract, white vinegar, and red gel food coloring until the batter is vibrant and uniform in color.
• Reduce the mixer to low speed. Add one-third of the dry ingredients, followed by half of the buttermilk.
• Repeat the process, ending with the remaining dry ingredients.
• Mix only until the flour disappears. Overmixing develops gluten and can make the cake tougher instead of velvety.
• Evenly divide the batter between the prepared cake pans and gently smooth the tops with an offset spatula.
• Bake until the centers spring back lightly when touched and a toothpick inserted into the middle comes out with a few moist crumbs.
Avoid opening the oven door during the first 25 minutes, as sudden temperature changes can cause the cakes to sink.
• Let the cakes cool in their pans for about 10–15 minutes before carefully turning them onto wire racks to cool completely.

For The Frosting

• Beat the softened butter for about 3 minutes until light and fluffy.
• Add the cream cheese and beat until completely smooth.
• Gradually add the sifted powdered sugar one cup at a time.
• Mix in the vanilla and salt. Beat only until smooth.
If the frosting feels too soft, refrigerate for 20–30 minutes before decorating.

Assembly

• If necessary, trim any domes using a serrated knife. Flat layers stack much more evenly.
• Place the first cake layer onto your cake stand. Spread approximately 1¼ cups frosting evenly across the surface.
• Add the second cake layer upside down. Using the flat bottom of the cake creates perfectly sharp edges.
• Apply a very thin layer of frosting around the cake. Refrigerate for 20–30 minutes.
• Cover the cake generously with the remaining frosting. Use an offset spatula followed by a bench scraper for bakery-smooth sides.
• Decorate how you like.