• Preheat the oven to 350 degrees fahrenheit and line a 9x13 inch cake pan with parchment paper. Set aside
• Combine the cake flour, cocoa powder, baking soda, and salt into a bowl. Stir together with a whisk until evenly combined. Set aside
• In a large mixing bowl, add the the vanilla, buttermilk, eggs and oil and stir until combined
  
• Add in the sugar and mix until combined
• Add in the vinegar and food dye and stir until evenly incorporated
• Once all the wet ingredients are incorporated, add in the dry ingredients. Stir until the mixture is just evenly combined
  
• Once combined, add the hot water. The batter will be very thin
  
• Pour the batter into lined cake pan and cook for ~40 minutes at 350 F (ovens vary so test with a toothpick in the center and remove when it comes out clean)
  

Cream Cheese Icing:

• In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
• On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
• Add salt, almond extract, and vanilla. Whip until combined
• On low speed, add the powder sugar ½ cup at a time
• Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
• Spread or pipe icing over the cooled cake