Start by preheating your oven to 350°F (175°C). Prepare two round cake pans by greasing them and lining the bottoms with parchment paper.

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well mixed.

In a separate large bowl, mix the granulated sugar and vegetable oil together until well combined. Add your eggs one at a time, mixing well. Stir in the vanilla extract and red food coloring, then gradually incorporate the buttermilk.

Carefully fold the dry ingredients into the wet mixture using a spatula until combined, but be cautious not to overmix.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

After baking, allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

Once cooled, generously frost the tops with cream cheese frosting.