Preheat oven to 350°F. Grease and flour two 9×2-inch cake pans or three 8×2-inch cake pans.

In a large bowl, whisk together 2 cups (400 g) granulated sugar, 3 cups (372 g) all-purpose flour, 2 tablespoons (10 g) unsweetened cocoa powder, ¾ teaspoon salt, and 1½ teaspoons baking soda until evenly combined.

In a medium bowl or large measuring cup, whisk ¾ cup (177 ml) vegetable oil, 1½ cups (355 ml) buttermilk, 3 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon white vinegar until smooth.

Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and uniform.

Whisk in 1 tablespoon red food coloring until the color is even throughout the batter.

Divide the batter evenly among the prepared pans. Smooth the tops and gently tap the pans on the counter to release large air bubbles.

Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs, about 30–35 minutes. If using multiple pans, you may rotate them halfway through baking for even browning.

Let the cakes cool in the pans for 10–15 minutes. Run a knife around the edges, invert the cakes onto wire racks, remove the pans, and cool the cakes completely before frosting.

To make the frosting, place 16 ounces (454 g) softened cream cheese and 1 cup (226 g) softened unsalted butter in the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Beat on medium speed until light and fluffy.

With the mixer on low, gradually add 5 cups (600 g) powdered sugar until incorporated, then increase speed and beat until the frosting is smooth.

Add 2 teaspoons vanilla extract to the frosting and mix until combined and smooth.

If the cooled cake layers have domed tops, level them with a serrated knife. Reserve any trimmed cake tops for crumbs if you want to use them as decoration.

Place one cake layer on your cake plate or serving platter. Spread a layer of frosting over the top. Add the next cake layer and repeat if using three layers.

Use the remaining frosting to cover the top and sides of the cake. Decorate the top with reserved crumbs if desired.

Store the finished cake loosely covered in the refrigerator.