1. Preheat Oven and Prep Pan:2. Preheat your oven to 350°F (175°C). Grease one 6-inch round cake pan, line the bottom with a 6-inch parchment paper circle, and grease the parchment. Flour the pan.3. 4. Mix Dry Ingredients:5. In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.6. 7. Mix Wet Ingredients:8. In a separate small bowl, whisk together the buttermilk, vegetable oil, large egg, white vinegar, vanilla extract, and red gel food coloring.9. 10. Combine Batter:11. Pour the wet ingredients into the dry ingredients. Whisk by hand until just combined. Do not overmix. The batter will be smooth.12. 13. Bake the Cake:14. Pour the batter into the prepared 6-inch pan and smooth the top. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.15. 16. Cool Completely:17. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.18. 19. Make the Frosting:20. In a medium bowl, beat the room-temperature cream cheese and butter with an electric mixer on medium-high speed until smooth.21. 22. Add Sugar:23. Reduce speed to low. Gradually add the sifted powdered sugar, mixing until incorporated. Add the vanilla extract and salt.24. 25. Beat Until Fluffy:26. Increase speed to medium-high and beat for 1-2 minutes until the frosting is light and fluffy.27. 28. Assemble the Cake:29. Once the cake is completely cool, use a serrated knife to slice it in half horizontally, creating two 6-inch layers.30. 31. Frost and Serve:32. Place the bottom layer on a serving plate. Top with about one-third of the frosting. Place the second layer on top. Use the remaining frosting to cover the top and sides of the cake. Chill before serving.