Grease and flour 2 9” round cake pans. Preheat oven to 350°F.

Using a countertop mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy.

Add eggs one at a time; mix fully after each addition.

Meanwhile, sift together dry ingredients (flour, baking soda, salt, and cocoa powder). In another bowl, whisk together the liquid ingredients (buttermilk, food coloring, vinegar, and vanilla).

Using a countertop mixer with the paddle attachment, add 1/2 of the dry ingredients to the bowl; mix on low speed until fully combined. Add 1/2 of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on low speed until batter is smooth.

Divide the batter evenly among the 2 cake pans; smooth the tops of each cake with an offset spatula to ensure even baking. Place cakes in oven with space around each pan for air to circulate. Bake at 350°F for 27-30 minutes, or until a toothpick inserted into the center of each layer comes out clean.

Allow cakes to cool on a cooling rack before frosting.

Using a countertop mixer fitted with the paddle attachment, cream together the cream cheese and butter until fully combined.

Add vanilla extract and 1 cup of powdered sugar at a time until frosting reaches desired sweetness.

Beat frosting on medium-high speed for 3-4 minutes, or until fluffy.

Frost cake.