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Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well.
Mix in vanilla and purple food coloring (adjust intensity to your liking).
Combine buttermilk with vinegar. Alternately add dry ingredients and buttermilk mixture to the creamed batter, starting and ending with dry.
Divide batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While cooling, prepare frosting: Beat butter (and cream cheese, if using) until smooth. Gradually add powdered sugar and vanilla.
Once cakes are cool, frost and decorate as desired. Optional: create an ombré effect with tinted frosting.