Preheat the oven to 350 °F. Line three 8” cake pans with parchment paper or butter and flour the bottom of pans only. (See note)
In a large bowl, sift together 15 oz all purpose flour, 16 oz granulated sugar, 1 tablespoon cocoa powder, 1 ½ teaspoons baking soda and 1 teaspoon table salt. Set aside.
In a mixer bowl, combine 9 oz vegetable oil, 8 oz buttermilk and 3 large eggs. Mix for a minute or two to emulsify the ingredients. Add 1 ½ teaspoons vanilla extract and 1 ½ teaspoons white vinegar. Add red gel food coloring a little at a time. If using gel color, use a few drops. If using liquid coloring you may need the whole bottle. Tint to your preferred color.
Add the sifted dry ingredients to the wet ingredients and mix until completely combined.
Divide the batter evenly between the pans. Bake until the middle of the cake springs back when lightly pressed, about 30 minutes.
Cool the cakes in the pans for 10 minutes. Turn the cakes out onto a cooling rack and cool completely before filling and icing. Fill and frost with Ermine Frosting or Cream Cheese Frosting.