Preheat the oven to 350°F (175°C)
Grease and flour two 8-inch cake pans
In a bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon cocoa powder
In another bowl, mix 1 cup vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar
Combine the wet ingredients with the dry ingredients
Mix until just combined
Divide the batter evenly between the prepared pans
Bake for 25 to 30 minutes
Check doneness with a toothpick
Cool the cakes in the pans for 10 minutes
Remove the cakes from the pans and cool completely on a wire rack
Frost with cream cheese frosting or your preferred frosting