1. For the Cake:2. Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.3. In a large bowl, stir the flour, sugar, baking soda, baking powder, and salt together. Set aside.4. In the bowl of a stand mixer, beat the buttermilk, eggs, vegetable oil, white vinegar, vanilla extract, and pink gel food coloring together on low speed just until mixed.5. Pour the wet mixture into the dry mixture and beat on low speed just until mixed. Do not overmix.6. Divide the cake batter evenly between both prepared cake pans.7. Bake for 33-35 minutes, or until a toothpick inserted in the middle comes out clean.8. Let cakes cool in the pans for 10-15 minutes before inverting onto a wire rack to cool completely.9. 10. For the Frosting:11. While the cakes chill, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, butter, and vanilla extract on high speed until smooth, about 2 minutes.12. Beat in the powdered sugar on low speed, then increase to high and beat until smooth, an additional 2 minutes.13. 14. For Assembly:15. Use a large serrated knife to cut the dome tops off both cakes so they have a flat top.16. Place one cake (cut side up) on a cake plate. Spread a generous layer of frosting on top.17. Place the second layer on top, cut side down.18. Frost the top and sides of the entire cake with the remaining frosting.