Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

In a separate bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition.

Mix in the vanilla extract and pink food coloring until the batter turns a pastel pink color.

Alternately add the dry ingredients and buttermilk to the wet mixture, starting and finishing with the dry ingredients. Stir gently until smooth.

Stir in the white vinegar.

Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean.

Let the cakes cool completely on a wire rack before frosting.

In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

Frost the tops and sides of the cooled cakes generously with the cream cheese frosting.