Prepare the Cake Batter:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, buttermilk, vegetable oil, red food coloring, vanilla extract, and vinegar until fully combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to keep the cake light and airy.
5. Pour Batter into Pans: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake the Cake:

6. Bake: Place the pans in the oven and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should be springy to the touch.
7. Cool the Cake: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting:

8. Whip the Cream: In a large bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
9. Mix the Cream Cheese Frosting: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. If you’re making chocolate frosting, add the cocoa powder and mix until fully combined.
10. Combine Whipped Cream and Cream Cheese: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Be careful not to deflate the whipped cream.

Assemble the Cake:

11. Layer the Cake: Once the cakes have cooled, place one layer on a cake stand or serving plate. Spread a generous amount of frosting on top.
12. Top with Second Layer: Place the second layer of cake on top and spread frosting over the top and sides of the entire cake.
13. Chill (Optional): For a firmer set, refrigerate the cake for 30 minutes to allow the frosting to set.