In a separate large bowl, mix together the sugar, buttermilk, oil, eggs, and vinegar. Add the dry ingredients to the wet ingredients and beat on medium speed until well blended.
Add the vanilla and the entire bottle of red food coloring to the cake batter and mix again on low speed until well blended and uniform in color.
2 teaspoons vanilla extract, 2 bottles red food coloring
Spray mini loaf pans with Crisco® cooking spray (see post for exact pan size). Place pans on baking sheets and add 1 cup of cake batter to each pan.
Bake at 350 for 20 to 23 minutes, or until the center springs back when pressed lightly with a finger. Allow the cakes to cool completely before icing.
For Icing
Cream together the cream cheese and butter. Add the sugar and vanilla and beat with an electric mixer until smooth and creamy, scraping down sides as needed. Ice the cooled cakes.