Preheat your oven to 350° F and spray two 8” pans with baking spray or line the bottoms with parchment paper.In a medium sized bowl whisk together the flour, cocoa, salt, and baking soda. Set aside. In the bowl of a mixer fitted with the paddle attachment combine the oil, sugar, and eggs, and mix on medium speed until light and pale yellow, about 1 minute.Add the vanilla extract and food coloring and mix again for 30 seconds.Alternate adding the flour mixture with the buttermilk. First add ⅓ the amount of flour to the batter and mix on low- medium speed till combined. Then add in half of the buttermilk. Mix, add in ⅓ more of the flour, mix. Add in the other half of the buttermilk, mix, and then add in the remaining flour mixture. Continuing mixing on low - medium speed until an even batter forms. Add in the white vinegar and mix once more about 30 seconds.Pour the batter into the pans and check for doneness after 30 mins. The cake is done when it starts coming off the sides of the pan or if a toothpick inserted in the middle comes out clean. Meanwhile prepare the cream cheese frosting. (You will need to clean your mixing bowl.)In the bowl of a mixer fitted with the paddle attachment add the confectioners sugar, butter, and cream cheese, and beat on medium speed till fluffy. Add the vanilla extract and heavy cream and mix again till stiff peaks form. When the cake has cooled, fill and frost with the cream cheese icing.