Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, salt, and cocoa powder.

Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, sugar, buttermilk, eggs, food coloring, vanilla extract, and white vinegar until smooth.

Blend and Incorporate: Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

Activate the Batter: In a small cup, combine the baking soda and white vinegar, then quickly add this mixture to the batter. Mix rapidly to incorporate.

Bake the Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting: In a large mixing bowl, beat the cream cheese and butter together until creamy. Slowly add the powdered sugar, beating until smooth. Add the vanilla extract and continue beating until the frosting is fluffy.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top. Repeat with the second and third layers, then frost the sides and top of the cake.

Make the “Blood” Drip: Heat the raspberry preserves in a small saucepan until melted. Add a few drops of red food coloring to intensify the color. Let the preserves cool slightly before drizzling over the top of the cake, letting it drip down the sides for a bloody effect.