• Preheat oven to 350°F and place rack in the center of the oven. Line the bottom a 6-inch cake pan with a silicone liner or parchment paper and spray with baking spray.
  baking spray
• In a medium bowl, whisk together cake flour, cocoa, and salt until well combined. Set aside.
  ⅔ cup cake flour, 1 tablespoon unsweetened cocoa powder, ½ teaspoon kosher salt
• In a large bowl using a hand mixer, or in the bowl of a stand mixer, beat oil and sugar on medium-high speed until combined, about 20 seconds.
  ⅓ cup vegetable oil, ⅔ cup granulated sugar
• Add egg and beat on low for one minute. Add vanilla and food coloring and mix until combined.
  1 large egg, 1 teaspoon pure vanilla extract, 25 drops liquid red food coloring
• Add in half of dry ingredients, stirring gently with a rubber spatula. Add in buttermilk and stir.
  ⅓ cup buttermilk
• Stir in remainder of dry ingredients until just combined, scraping the bottom and sides of the bowl. The batter will be somewhat thin.
• In a small bowl, combine the baking soda and vinegar. Add baking soda-vinegar mixture to the batter and fold in until just combined, about 10 seconds.
  ¼ teaspoon baking soda, ½ teaspoon distilled white vinegar
• Immediately scrape batter into prepared cake pan and drop onto the counter from about an inch high to eliminated air bubbles.
• Bake in preheated oven 25 to 30 minutes, or until a toothpick entered into the center of the cake comes out clean. Let cake cool completely on wire rack before frosting.

Cream Cheese Frosting

• Add the cream cheese, butter, vanilla, and powdered sugar into the bowl of a stand mixer fitted with the paddle attachment.
  4 oz full-fat cream cheese, 2 tablespoon unsalted butter, 1 teaspoon pure vanilla extract, 2 cups powdered sugar
• Mix on medium speed until creamy, about 5 minutes. Spread frosting over cooled cake.