Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

Mix Wet Ingredients: In a large bowl, combine the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Mix well.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined and the batter is smooth.

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare the Frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer over the frosting. Cover the entire cake with the remaining frosting.

Decorate: Decoratively pipe extra frosting along the top edge of the cake. Add fresh fruit, walnuts, rosemary sprigs, and edible gold accents as desired.