In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed and helps create a smooth batter later.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step is important because it incorporates air into the mixture, giving your cake a soft and tender texture.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until the batter turns a rich, vibrant red.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until just combined — avoid overmixing to keep the cake tender.
Finally, stir in the vinegar. Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Making the Cheesecake Layer
Reduce the oven temperature to 325°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
In a large bowl, beat the cream cheese and sugar together until completely smooth and creamy. Make sure there are no lumps.
