Step 1:
Preheat your oven to 350°F.
Grease and flour two 9-inch round cake pans.
Set aside.

Step 2:
Sift together the flour, sugar, baking soda, salt, and cocoa powder.
Use a large bowl for easy mixing.
Ensure everything is well combined and aerated.

Step 3:
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, purple food coloring, vinegar, and vanilla extract.
Whisk until smooth and vibrant in color.
This ensures an even distribution of flavor and color.

Step 4:
Gradually add the wet ingredients into the dry ingredients.
Mix until just combined, ensuring there are no streaks of flour.
Be careful not to overmix to maintain a tender crumb.

Step 5:
Divide the batter evenly between the two prepared pans.
Smooth the tops gently with a spatula.
Tap the pans lightly on the counter to release any air bubbles.

Step 6:
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Every oven is different, so keep a close eye during the final minutes.
The cakes should spring back lightly when touched.

Step 7:
Cool the cakes in the pans for 10 minutes.
Then turn them out onto a wire rack to cool completely.
Patience is key before frosting.

Step 8:
While cakes are cooling, beat the softened cream cheese, butter, and vanilla extract together until creamy and fluffy.
Use a mixer on medium speed for best results.
Scrape down the sides as needed.

Step 9:
Gradually add the sifted confectioners’ sugar to the mixture.
Beat until smooth, creamy, and light.
The frosting should hold its shape but be easy to spread.

Step 10:
Place one cake layer on a serving plate.
Spread a generous amount of frosting over the top.
Place the second cake layer and frost the top and sides completely.

Step 11:
Smooth the frosting with an offset spatula for a neat finish.
Decorate as desired and chill the cake slightly before serving.
Enjoy every vibrant, fluffy bite!