Preheat your oven to 350 degrees and grease three 8-inch round cake pans. Optionally, line the bottom of each pan with a parchment paper round.

In a large mixing bowl stir together the flour, dutch-processed cocoa powder, cornstarch, baking soda, salt, and sugar until well combined. Add in the softened butter, cut into small chunks, and mix with an electric mixer until incorporated throughout the dry ingredients- it should look like loose sand.

In a medium bowl, stir together the eggs, vanilla extract, vinegar, buttermilk, sour cream, and food coloring until well combined. With the mixer running, slowly pour the wet ingredients into the dry mixture. Continue mixing until the batter becomes smooth, about 1-2 minutes on medium speed. Spread the batter evenly between all your cake pans and bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs clinging to it.

Cool the cakes for 10 minutes in the cake pans, and then remove and wrap in plastic wrap while the cakes are still hot. Cool completely before frosting.

In a large bowl, beat together the cream cheese and butter until smooth and well combined, about 2 minutes with an electric mixer. Slowly beat in the powdered sugar and cornstarch until you have a thick mixture. Beat in the vanilla extract and salt, and continue whipping for about 1 minute until the mixture is smooth and spreadable.

When the cakes have fully cooled, unwrap them from the plastic wrap and use a sharp knife to cut off the tops to create a level surface. Optionally, take your cake scraps from this step and crumble it up onto a baking sheet and bake for 15 minutes on 325 degrees. Cool the crumbles, and then crush in a food processor or in a zip lock bag and use the crumbs to decorate the outside of your cake.

Frost and stack your layers together with generous layers of frosting, slice and enjoy! This cake will keep at room temperature for about 3-4 days, or in the fridge for about a week. Enjoy!