• Preheat the oven to 350°F (180°C). Spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.
• Mix the flour, sugar, baking soda, salt, and cocoa in a bowl and set aside.
• Put the buttermilk, eggs, oil, vanilla, vinegar, and red food colouring in a bowl and mix on low for 2 minutes.
• Slowly add the flour mixture to the buttermilk mixture. Mix until the lumps are gone, this should take 2-3 minutes.
• Divide the batter evenly between your prepared cake pans.
• Bake for 30 minutes or until a toothpick inserted into one of the cakes comes out clean.
• Transfer to a wire cooling rack to cool completely before icing.

Cream Cheese Icing

• Add softened butter and cream cheese to the bowl of your stand mixer and beat them together for three minutes until creamy and smooth.
• Add the powdered sugar and vanilla extract and beat in until smooth and fluffy (about another two minutes).
• Ice cooled cake.