Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Set aside.

Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy.

Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vegetable oil, white vinegar, vanilla extract, and red food coloring. Scrape down the sides of the bowl as needed.

Combine Wet and Dry: Gradually add the flour mixture in 2-3 batches, alternating with the buttermilk. Mix on low speed until just combined; do not overmix the batter.

Bake: Pour the batter evenly into the prepared pans. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes before carefully inverting them onto a wire rack to cool completely.

Whip Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy

Add Vanilla and Sugar: Beat in the vanilla extract. Gradually add the confectioners' sugar one cup at a time, mixing on low speed until fully incorporated. Stir in pecans.

Frost: Once the cakes are completely cool, spread the cream cheese frosting between the layers and over the top and sides of the cake.

Can be frozen.