Preheat your oven to 350°F (175°C) and grease a sheet cake pan with cooking spray or butter.

In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt.

In a large bowl, combine the granulated sugar and vegetable oil, mixing until well blended. Add the eggs one at a time, followed by the buttermilk and vanilla extract, mixing until the batter is smooth and creamy.

Gently stir in the red food coloring, mixing until the color is fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.

Pour your batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely.

While the cake cools, prepare the cream cheese frosting by beating softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy and well combined.

Once the cake is completely cooled, generously frost the top with your creamy frosting.