Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment. Yes, do the parchment thing—it’s your friend.

In a bowl, whisk flour, cocoa powder, and salt. Set aside. This is the “dry” crew you’ll marry later.

In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. You’re building flavor, don’t rush it.

Alternate adding dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Mix just until combined—overmixing is drama nobody asked for.

Stir in white vinegar and red food coloring. The batter should look bold and a little rebellious. Fold in crushed Oreos, saving a few for decoration if you’re fancy.

Divide batter evenly between the pans. Bake 25–30 minutes, or until a toothpick comes out with a few crumbs. Let cool in pans for 10 minutes, then turn out onto a rack to finish cooling.

Spread frosting on one layer, stack the second layer on top, and frost the exterior. If you like extra Oreo crunch, press a few crumbs into the sides.