Preheat the oven to 350°F and prepare two 8-inch cake pans with cake goop, parchment paper, or preferred pan spray. This recipe will also make three 6-inch cakes.
Whisk the eggs with the oil, buttermilk, vinegar, and melted butter until combined and set aside.
Place the flour, sugar, cocoa powder, salt, and baking soda into the bowl of your stand mixer and mix on low speed with the paddle attachment for a few seconds to combine.
Add the buttermilk mixture into the flour mixture and mix on medium-high for about a minute until combined.
Add the food coloring and mix until combined.
Pour the cake batter evenly into the cake pans and bake for about 30 minutes or until a toothpick comes out clean.
Cool cakes for 10 minutes and then flip them out onto a wire rack to finish cooling. Place the cakes in the freezer for 30 minutes to chill quickly if you plan to frost them the same day. Wrap the cake layers in plastic wrap and freeze if you are baking ahead.