Preheat oven to 350°F (175°C). Coat three 8-inch round cake pans with baking spray and set aside.
In a medium bowl, whisk together flour, gelatin, baking powder, salt, and baking soda.
In a large bowl, beat the butter with a stand mixer, fitted with the paddle attachment, until creamy, about 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture, beating at low speed until just blended. Beat in vanilla and red food coloring gel until blended.
Toss the chocolate chips with remaining 1 tablespoon of flour and gently fold into the batter.
Divide the batter evenly among the prepared cake pans and bake in the preheated oven until a wooden pick inserted in the center comes out clean, 28 to 32 minutes.
Cool the cakes in the pans on a wire rack for 10 minutes. Then remove the cakes from the pans and cool completely on the wire rack, about 1 hour.
