I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Then, I line the bottoms with parchment paper to ensure the cake comes out clean.

In a large bowl, I whisk together flour, sugar, baking soda, cocoa powder, and salt until everything blends evenly.

In another bowl, I beat the eggs lightly and mix in the oil, buttermilk, vanilla, and vinegar. Then I add enough purple gel food coloring until the batter turns into a vibrant purple hue.

Slowly, I pour the wet ingredients into the dry, stirring gently until there are no lumps. I make sure not to overmix to keep the cake fluffy.

I divide the batter evenly into the prepared pans and bake for about 30 minutes. I test doneness by inserting a toothpick—it should come out clean.

I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting, I beat cream cheese and butter until smooth. Then I add powdered sugar, one cup at a time, followed by vanilla. I mix until the frosting is fluffy and creamy.

Once the cake layers are cool, I frost the top of the first layer, stack the second on top, and frost the entire cake. I smooth the sides with a spatula or leave a rustic finish for charm.