Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the paper. Lightly dust with flour and tap out the excess.

Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. Set aside.

In a large measuring cup, mix the buttermilk, whole milk, vinegar, and vanilla extract. Set aside for 5 minutes to let it curdle slightly.

In a large mixing bowl, beat the sugar and vegetable oil on medium speed until well combined. Add the eggs one at a time, mixing well after each addition.

Reduce the mixer speed to low and gradually add the dry ingredients in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined; do not overmix.

Add the red gel food coloring and gently fold it in until the batter is evenly colored.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto cooling racks to cool completely.

While the cakes cool, prepare the frosting. Beat the cream cheese and butter on medium speed until smooth and creamy, about 2-3 minutes.

Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Scrape down the sides as needed.

Add the vanilla extract, heavy cream, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until fluffy. Adjust the consistency with more cream or powdered sugar if needed.

Once the cakes are completely cool, level off the domed tops using a serrated knife or cake leveler. Keep the trimmed pieces of cake and crumble them into fine crumbs. Set these crumbs aside to use as decoration later.

Place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting over the top, spreading evenly to the edges.

Place the second layer on top. Spread a thin crumb coat over the entire cake and chill for 15 minutes to set.

Frost the top and sides with a thicker layer of cream cheese frosting and use the reserved cake crumbs to decorate.

Use the Wilton M1 tip and piping bag to add decorative swirls around the edges.