1Preheat oven to 350 degrees. Grease and flour 3 (9 inch) round cake pans
2Sift flour, baking soda and cocoa together. Beat sugar and eggs together in a large bowl.
3In a separate bowl, mix together oil, vinegar, food coloring and vanilla. Add to the bowl of eggs and sugar and beat until combined.
4Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
5Pour batter into pans. Bake for 25 minutes or until toothpick comes out clean but be careful not to overbake.
6Cool layers on wire rack about 10 minutes before turning out of pan. Cool completely before frosting.
Let butter and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not too much. Add vanilla. Add nuts if you choose. Spread between layers and on top and sides of cake. NOTE: Most of the time I double this frosting recipe or use 1 1/2 to cover the cake well.