1. Preheat your oven to 350°F (175°C). Position rack in center. Grease three 8-inch round pans thoroughly with butter or baking spray. Line bottoms with parchment paper circles, then grease parchment. Dust lightly with flour and tap out excess.

2. Sift flour, cocoa powder, baking soda, and salt together twice through a fine-mesh sieve into a medium bowl. Whisk briefly and set aside.

3. In large mixing bowl or stand mixer with paddle attachment, beat sugar and vegetable oil on medium speed for exactly 2 minutes until well blended and slightly lightened in color.

4. Add eggs one at a time, beating on medium speed for 30 seconds after each addition. Scrape down bowl between additions. Mixture should look smooth and emulsified.

5. In a small bowl or measuring cup, combine buttermilk, red food coloring, white vinegar, and vanilla extract. Whisk until color is uniform throughout.

6. With mixer on low speed, add dry ingredients in 3 additions alternating with buttermilk mixture in 2 additions. Pattern: one-third dry, half wet, one-third dry, remaining wet, final third dry. Mix each addition only 10 seconds until just combined.

7. Stop mixer when flour streaks disappear. Remove bowl and scrape down sides and bottom thoroughly with silicone spatula. Fold gently by hand 5-8 times to ensure complete incorporation. Do not overmix.

8. Divide batter evenly among three prepared pans (approximately 450-475g each if using a scale). Smooth tops with offset spatula. Tap each pan firmly on counter 3-4 times to release air bubbles.

9. Bake for 25-30 minutes, rotating pans 180 degrees at the halfway point (12-15 minutes). Test doneness with toothpick—it should emerge with just a few moist crumbs. Internal temperature should read 205-210°F.

10. Cool cakes in pans on wire racks for exactly 10 minutes. Run thin knife around edges to loosen. Invert onto wire racks, peel off parchment, then immediately flip right-side up. Cool completely (minimum 2 hours at room temperature).

11. For frosting: Beat room temperature cream cheese and butter together on medium speed for 3 full minutes, scraping bowl twice, until completely smooth and fluffy with no lumps.

12. Reduce speed to low. Add sifted powdered sugar gradually, ½ cup at a time, beating 15-20 seconds after each addition. Scrape bowl between additions.

13. Add heavy cream, vanilla extract, and salt. Increase to medium-high speed and beat for 3-4 minutes until light, fluffy, and spreadable. If too thick, add cream 1 teaspoon at a time. If too thin, refrigerate 15-20 minutes.

14. If cake layers domed during baking, level tops with a long serrated knife using gentle sawing motion to create flat surfaces for stacking.

15. Place first cake layer on serving plate or cake stand. Spread approximately ¾ cup frosting evenly across top, extending to edges. Use offset spatula for easiest application.

16. Add second layer, centering carefully. Spread another ¾ cup frosting evenly. Top with third layer, placing it cut-side down if leveled.

17. Apply thin crumb coat of frosting over entire exterior of stacked cake to seal loose crumbs. Refrigerate for 30 minutes until frosting feels firm to touch.

18. Remove chilled cake from refrigerator. Apply final generous layer of frosting over all surfaces, smoothing with offset spatula or bench scraper for sleek look, or creating decorative swirls for rustic charm.

19. Refrigerate finished cake until ready to serve. Bring to room temperature 1 hour before serving for best flavor and texture.