Pre-heat the oven to 350 degrees. Grease 2 9” cake pans lined with parchment paper.

Sift together the cake flour, cocoa powder, baking powder, baking soda, and salt over a large bowl and set aside.

Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium until combined, about 3-4 minutes. With the mixer on low, slowly add the eggs one at a time until incorporated. Mix in the vanilla extract and white vinegar. Add the flour mixture and buttermilk a little at a time starting and ending with the flour mixture. Mix in the red food coloring. Evenly divide the batter into the cake pans.

Bake for 25-30 minutes until a toothpick comes out clean. Set the pans aside to cool for 10 minutes, then turn the cakes over on a wire rack to cool completely.

For the cream cheese icing: beat the butter, cream cheese, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment until creamed, about 3 minutes. With the mixer on low, slowly add in the confectioners’ sugar until combined.