• Preheat your oven to 350°F Line an 8x8-inch square baking pan with a strip of parchment paper, and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  1 & ¼ cup all-purpose flour, ¾ cup granulated sugar, ¼ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 3 tablespoons cocoa powder
• In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
  ½ cup vegetable oil, ⅔ cup buttermilk, 2 large egg, 1 tablespoon red food coloring, 1 teaspoon vanilla extract, 1 teaspoon white vinegar
• Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix. Pour the batter into the prepared baking pan and spread it evenly.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cream Cheese Frosting:

• In a bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the vanilla extract, and powdered sugar in batches, beating well after each addition. Continue whipping until light and fluffy.
  6 oz cream cheese, ¼ cup unsalted butter, 1 & ½ cups powdered sugar, 1 teaspoon vanilla extract
• Once the cake has cooled completely, spread the cream cheese frosting over the top.
• Optionally, you can decorate with additional red velvet crumbs or heart-shaped sprinkles.