1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.

3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix with an electric mixer on low speed until just combined. Do not overmix.

5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

6. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely before frosting.

7. For the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.

8. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract.

9. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.

10. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and then frost the top and sides of the entire cake. Decorate as desired to enhance the “Bloody Red Velvet Cake” theme.