Preheat oven to 350°F. Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
In a large mixing bowl , cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined. Add the oil, red food coloring, vanilla extract, and vinegar. Mix until well combined
Add the dry ingredients alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combine. DO NOT OVER MIX THE BATTER.
Poor the batter evenly between the two prepared cake pans. Tap the pans on the counter 2-3 times to remove any air bubbles from the cake batter.
Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack. Let the cake to cool in the pans for 15-20 minutes. Carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
Once cakes are completely cooled, use a serrated knife to cut each cake in half horizontally. This will give you 4 cake layers.
Pipe the cream cheese frosting between each layer to create a 4 layer cake. Frost the top of the cake using your favorite piping tips. Decorate with fresh strawberries and blueberries to your taste.
→ Make sure your frosting is whipped to stiff peaks and as you pipe the frosting between the layers, refrigerate to keep the next layer from sinking into the frosting. Keep refrigerated once completed until about 10 minutes before serving.