1. Prepare Oven and Pans:

• Preheat oven to 350°F (175°C).
• Spray three 9-inch round cake pans (or two 10-inch pans) generously with baking spray. Lining the bottoms with parchment paper is recommended. Set aside.

2. Combine Dry Cake Ingredients:

• In a large bowl (like your mixer bowl), sift together the all-purpose flour, granulated sugar, baking soda, fine salt, and cocoa powder. Whisk briefly to combine.

3. Combine Wet Cake Ingredients:

• In a separate large bowl, use a whisk to mix together the vegetable oil, room temperature buttermilk, room temperature eggs, red food coloring, white distilled vinegar, and vanilla extract until well combined.

4. Combine Wet and Dry:

• Pour the wet ingredients into the bowl containing the dry ingredients.
• Using a standing mixer on low-medium speed (or by hand), mix the batter just until the mixture is blended and no large streaks of dry ingredients remain.
• Scrape down the sides and bottom of the bowl with a flat spatula to ensure everything is incorporated. Do not overmix.

5. Bake the Cakes:

• Pour the batter evenly into the prepared baking pans.
• Place the pans in the preheated oven. Bake for 18 to 20 minutes (for 9-inch pans, possibly longer like 25-30 min based on similar recipes – start checking early as instructed). The original recipe’s 15 min check time for 10-inch pans suggests these bake relatively quickly. Check around 16 minutes.
• Rotate the pans halfway through the baking process for even cooking.
• Cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.  
• Let the cake layers cool in the pans on wire racks for about 10 minutes.
• Carefully invert the cakes onto the wire racks, peel off parchment paper if used, and let cool completely before frosting.

6. Make the Whipped Cream Cheese Frosting:

• Ensure cream cheese and butter are properly softened.
• Place the softened butter, softened cream cheese, vanilla extract, and 3 cups of the sifted confectioners’ sugar in a standing mixer bowl (or large bowl with hand mixer).
• Mix on medium speed for about 5 minutes until the frosting is light, fluffy, and smooth.
• While mixing, occasionally stop and scrape the sides and bottom of the bowl.
• Taste and Adjust: Taste the frosting. If you prefer it sweeter and thicker, gradually add the remaining 1 cup of sifted confectioners’ sugar (or add 1/2 cup at a time) until your desired sweetness and consistency are reached. Beat well after each addition. (Remember the note: more sugar = thicker frosting).

7. Assemble and Frost the Cake:

• Ensure cake layers are completely cool. If desired, level the tops with a serrated knife.
• Place the first cake layer on your serving platter or cake stand.
• Spread a generous layer of the whipped cream cheese frosting over the top.
• Place the second cake layer on top and frost it.
• If using three layers, place the third layer on top.
• Apply a thin “crumb coat” of frosting over the entire cake (top and sides) to trap loose crumbs. Chill for 15-20 minutes to set.
• Apply the remaining frosting smoothly over the top and sides of the cake using an offset spatula. Create decorative swirls if desired.

8. Chill and Serve:

• Refrigerate the frosted cake for at least 30 minutes to allow the frosting to firm up slightly before slicing.
• Serving Note: This frosting softens nicely. Let the cake sit out for 5-10 minutes (or slightly longer if very cold) before serving for the best light texture, as mentioned in the notes.
• Store leftover cake covered in the refrigerator.