Preheat the oven to 350°F (175°C). Grease and flour two 8-inch pans or line with parchment to prevent sticking and ensure even baking.

Whisk together cake flour, cocoa powder, baking soda, and salt until well combined and light.

Beat butter and sugar on medium-high speed for 3–5 minutes until pale, fluffy, and airy.

Add eggs one at a time, mixing well after each, then stir in vanilla. If the mixture looks slightly curdled, continue mixing until smooth.

Whisk buttermilk with pink gel coloring until you reach your desired shade.

On low speed, add dry ingredients in three parts, alternating with the buttermilk mixture. Begin and end with dry ingredients, mixing just until combined to avoid a dense texture.

Gently stir in vinegar for 10–15 seconds. A slight fizz is normal and helps create a soft crumb.

Divide the batter evenly between pans and bake for 28–32 minutes, until the tops spring back and a toothpick comes out clean.

Let cakes cool in pans for 10–15 minutes, then transfer to a wire rack and cool completely before frosting.

Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Beat until light and fluffy, adjusting consistency if needed.

Level the cakes if needed, spread frosting between layers, then over the top and sides. Finish with berries or flowers for a soft, elegant look.