Preheat oven to 350°F (175°C). Grease two 9-inch round pans with butter and dust lightly with flour or line with parchment circles—makes cake removal a breeze.

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt until evenly combined—no cocoa clumps hiding in corners!

In another bowl, whisk buttermilk, oil, eggs, vanilla, and red gel coloring until the mixture glows a deep pink-red.

Pour wet mixture into dry ingredients. Stir gently with a silicone spatula—stop when you see no streaks. Overmixing can lead to a tougher crumb.

Drizzle vinegar over batter and fold once or twice; you’ll see tiny bubbles form. That’s the baking soda and vinegar doing their tenderizing work.

Divide batter evenly between pans. Bake 25–30 minutes until a toothpick inserted near center comes out with a few moist crumbs (not batter).

Let cakes rest 10 minutes in pans, then invert onto wire racks to cool completely—this prevents a gummy bottom.

Using a stand mixer or hand beater, cream cream cheese and butter on medium speed for 2 minutes until fluffy. Add vanilla and salt, then gradually mix in powdered sugar until smooth and creamy.

Place one cake layer on a serving plate or turntable. Spread about one-third of frosting in an even layer. Top with second layer, then apply a thin crumb coat. Chill 15 minutes.

Add remaining frosting, smoothing edges with an offset spatula. Sprinkle with cake crumbs, fresh berries, or edible rose petals. Refrigerate 20 minutes to set before slicing.