Preheat oven 375. Grease two 12 cup muffing pans or line with paper baking cups.

In Large bow, beat the butter and sugar with an electric mixer until light and fluffy.

Mix in the eggs, buttermilk, red food coloring and vanilla, stir in the baking soda and vinegar.

Combine the flour, cocoa power and salt, stir into the batter until blended. Spoon the batter into the prepared cups.

Bake until the tops springs back when lightly pressed, about 20-25 minutes. Let cool on wire rack and frost with topping of choice.