Embrace the flavors of summer with a decadent Red Velvet Bundt Cake, perfect for celebrations and gatherings.
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure the cake releases smoothly after baking.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder until well combined.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth and evenly blended.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the cream cheese glaze. In a bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and milk, mixing until smooth and creamy.
Once the cake has cooled completely, drizzle the cream cheese glaze evenly over the top of the Bundt cake.