Preheat the oven to 350°F (175°C) and prepare your cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry mixture to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
Mix in the red food coloring until fully combined, adjusting to reach your desired color.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
After baking, allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
Once the cakes are cool, frost with your favorite cream cheese frosting.
