• Preheat your oven to 325°F.
  
• Grease and flour three 8-inch round cake pans, or use baking spray. Set aside.

Cake Batter

• In a large bowl, sift or whisk together the flour, salt, baking soda, and cocoa powder. Set aside.
• In a separate bowl, beat the eggs until smooth.
• Add the sugar, buttermilk, oil, and vanilla extract to the eggs. Mix until smooth and creamy.
• Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined. Do not overmix.
• Switch to folding the batter gently.
• Add the vinegar and red food coloring. Fold until the batter is evenly red and no streaks remain.
  

Divide In Three Pans

• Divide the batter evenly between the three prepared 8-inch pans.
• Tap the pans gently on the counter to release air bubbles.
• Bake at 325°F for 28–33 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 28 minutes.
• Remove the cakes from the oven and allow them to cool in the pans for about 10–15 minutes.
  
• Carefully remove the layers from the pans and transfer them to cooling racks. Let them cool completely before frosting.

Cream Cheese Frosting

• In a large mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy.
• Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
• Add the vanilla extract and milk.
• Beat until smooth, creamy, and spreadable.
  

Assemble the Cake

• Place one cake layer on a cake stand or serving plate.
• Spread an even layer of frosting on top.
• Add the second layer and repeat.
• Place the third layer on top and frost the top and sides of the cake.