Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.

In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.

In a separate large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, mixing well after each addition, until the batter is smooth and well combined.

Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

To make the cream cheese frosting, beat together the cream cheese and butter in a large mixing bowl until light and fluffy.

Gradually add the powdered sugar and vanilla extract, mixing well after each addition, until the frosting is smooth and well combined.

Once the cakes have cooled completely, place one cake layer onto a serving plate or cake stand.

Spread a generous layer of cream cheese frosting over the top of the cake layer, making sure to spread it evenly to the edges.

Place the second cake layer on top of the frosting and press down gently to secure it in place.

Spread another generous layer of frosting over the top and sides of the cake, using a spatula to smooth it out evenly.

Decorate the top of the cake with additional red velvet cake crumbs or chocolate shavings, if desired.

Serve and enjoy your delicious Hershey's Red Velvet Cake!