Preheat oven to 325°F (160°C).

In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt.

Set dry ingredients aside.

In a large bowl, combine the sugar and vegetable oil.

Mix in the eggs, buttermilk, vanilla extract, and red food coloring until well combined.

Stir in the plain coffee and white distilled vinegar.

Gradually add the dry ingredients to the wet ingredients, mixing after each addition, just until combined.

Grease and flour two round cake pans with shortening and flour.

Pour the batter evenly into each pan.

Bake in the middle rack for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Do not overbake as the cake will continue to cook as it cools.

Let cool on a cooling rack until the pans are warm to the touch.

Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.

Remove the cakes from the pans and let them cool completely.

Frost the cake with cream cheese frosting when the cakes have cooled completely.