Preheat oven to 350. Coat 2 round 8" pans with cooking spray and line the bottoms with parchment paper. In a mixer whisk together the eggs, vegetable oil, buttermilk, red coloring, apple cider vinegar and vanilla extract. In a separate bowl blend the dry ingredients and gradually add them to the mixer. Divide the batter evenly into the prepared pans. Bake for 60 minutes, rotating the pans halfway through baking time. If a wooden pick comes out clean when inserted into the cakes, remove from the oven. Allow to cool in pans for 15 minutes before inverting onto a cooling rack. When completely cooled, cut the cakes in half, ice the layers and frost the cake.
For the frosting:
In a mixer, whip all the frosting ingredients together. Refrigerate the frosting for 15 minutes to stiffen. Evenly frost in between each cake layer and then frost over the whole cake.