Preheat the oven to 350 degrees F. Grease a bundt pan (I used 10") with cooking spray masking sure all the nooks and crannies of the pan are greased set aside.

In a large bowl, combine all the flour, cocoa powder, salt, baking soda, and set aside.

In another large bowl or a stand mixer bowl, beat the butter until light and fluffy. Add sugar and cream together using a stand mixer or a handheld mixer.

Whisk in eggs at low speed; one egg at a time until you mixer all the egg.

Add the vanilla extract, white vinegar, red food coloring, and continue to combine.

Add about 1/3 of the flour mixture and cream to combine.

Add the buttermilk and combine, then alternate until the flour mixture and buttermilk finished. Scraping off the bowl side as you mix. Use a spatula to fold in any streaks of butter or flour and combine.

Pour into the prepared pan and bake in the preheated oven for about 1 hour to 1 hour 10 minutes until the toothpick tester comes out clean.

Remove and allow the cake to cool down for about 10-15 minutes. Turn on a platter or a cake or sake stand and allow it to cool.

If you want to ice on your cake, mix 2 cups of powdered sugar, a pinch of salt, milk (depending on how thick you want it). I didn't really want to use any icing so I used about 1/4 cup of icing sugar, salt, and a few drops of milk.

Pour over the cake, slice, and enjoy. If you want thick icing after pouring the icing over the cake allow it to stand for about 20 minutes before slicing. This was served with ice cream, sprinkle, a few pieces of grapes, and strawberry.