Preheat the oven to 350 F. Grease and line pans with parchment paper.

In a medium bowl, combine flour, salt, and baking soda. Set aside.

In a large bowl, beat butter and add in sugar. Mix until combined.

Add eggs, one at a time, beating after each. Add in vanilla and desired amount of red food coloring. Mix until combined and add in cocoa powder.

Add vinegar to the buttermilk.

Gradually add the flour mixture to the butter mixture. Add in the buttermilk and mix until combined.

Pour batter into prepared pans, making sure to only fill halfway.

Bake 25-30 minutes or until toothpick inserted comes out clean. Let cool 5-10 minutes in the pan before transferring to a wire rack to cool completely.

Cream the butter and beat in the cream cheese, vanilla, and salt.

Gradually add in the powdered sugar and mix until combined.

Place a few scoops of the frosting into a separate bowl and mix in the yellow food coloring.

Place a small amount of white frosting into a piping bag to make the stars.

Dye the remaining frosting blue.

Once cakes have cooled completely, trim tops so they are even and flat.

Using the 3-inch cutter, cut 4 circles out of the 9-inch cake.

Place one 6-inch cake onto a piece of parchment paper on top of a cutting board or plate. Frost the top of the cake with the yellow frosting and then place the second 6-inch cake on top of it. Frost both of these cakes with the blue frosting, making sure the edges are smooth.

Place two of the 3-inch cakes at the top to make Mickey’s ears. Frost the tops with yellow frosting, and place a second 3-inch cake on top of each ear. Frost both cakes completely with the blue frosting. If the ears are not level with the head, either trim the cakes before frosting or add a bit of frosting to make up the difference.

Using the white frosting, pipe a half moon and stars on top of the cake.