1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until well combined.

4. Pour the wet ingredients into the dry ingredients and mix with an electric mixer on low speed until just combined. Do not overmix.

5. Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a wooden skewer inserted into the center comes out clean.

6. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

7. For the Cream Cheese Frosting:

8. In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy.

9. Gradually add the sifted powdered sugar, ¼ cup at a time, beating until smooth and creamy. If the frosting is too thick, add milk or cream, 1 tablespoon at a time, until desired consistency is reached.

10. Stir in the vanilla extract. Optionally, swirl in a few drops of red food coloring for a marbled effect.

11. Once cakes are completely cool, frost between layers, on top, and around the sides of the cake. Decorate as desired. Serve this stunning Bloody Red Velvet Cake chilled.