Preheat the oven to 330ºF (165ºC) and coat two 8-inch round baking pans with butter and line with parchment paper.

In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cocoa powder, and granulated sugar. Set aside.

In another bowl, whisk the wet ingredients: eggs, oil, whole milk, vinegar, vanilla extract, and red food coloring until combined.

Mix the dry ingredients into the wet ingredients until smooth.

Heat the hot milk and melted butter in a saucepan until the milk simmers, then gradually mix this into the cake batter.

Divide the batter between the prepared pans and bake for 35-40 minutes until a toothpick comes out clean.

For the frosting, beat the softened butter, powdered sugar, and salt until fluffy, then add cream cheese and whip until combined.

Once the cakes are cooled, frost between the layers and on top, decorating as desired.