Preheat oven to 350 degrees Fahrenheit.

Spray 2 9-inch round cake pans with nonstick cooking spray. Line each pan with a parchment circle. spray again, flour, and dump out excess. Set aside.

In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well blended. Set aside.

In a large liquid measuring cup, whisk together buttermilk, food coloring, vinegar, and vanilla until well blended.

In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar on medium high speed until somewhat light.

Add eggs one at a time, waiting to add the last egg until the first one is fully incorporated.

On low speed, add approximately 1/3 of the dry ingredients into the butter and sugar mixture and blend well. Add ½ of the liquid ingredients followed by another 1/3 of the dry ingredients. Blend well, stopping the machine and scraping down the sides of bowl with a rubber spatula occasionally.

On low speed, add the remaining wet ingredients followed by the remaining dry ingredients. Blend just until mixed. Do not over mix.

Divide batter evenly among the two prepared pans.

Bake cakes approximately 27 minutes or until a small sharp knife inserted into the center comes out clean.

Cool until just barely warm. Remove from pans and place on foil-lined cake circles or a cooling rack.

Fill and frost cake as desired.