For cake:

1. Preheat the oven to 350°F | 175°C. Grease two 8-inch cake pans gently with butter or nonstick oil spray and dust with 1 tablespoon sifted cocoa powder.
2. Cream together the butter and sugar till pale in color. Add the eggs one at a time, beating well after each addition to ensure thorough mixing.
3. In a small mixing bowl, combine the oil, remaining cocoa powder, red food coloring, and vanilla extract until combined. To incorporate, stir the color mixture and vinegar into the creamed sugar mixture.
4. In a separate basin, sift together the flour, baking soda, and salt. To the wet ingredients, add half of the dry ingredients and half of the buttermilk; mix thoroughly. Continue with the remaining dry ingredients and buttermilk.
5. Divide the batter evenly between the two prepared baking pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely on a wire rack.

For Cream Cheese Frosting:

1. Cream cheese, butter, and vanilla should be combined until creamy and lighter in color (about 3-4 minutes). Mix in the icing sugar until the frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).
2. If using, stir in the lemon juice.

Assemble the cake:

1. Place 1 cake, flat-side down, on a serving dish/plate. Trim the cake’s top dome to make a flat bottom afterward. Spread roughly 1 1/2 – 2 cups of frosting equally over the top of the cake.
2. Place the second cake layer on top and cover the top and edges of the cake with the remaining frosting.
3. To decorate, crumble trimmed cake pieces.
4. Enjoy!