In a large bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until fully combined and smooth.
Then whisk in the eggs and vanilla extract until smooth. If desired, add in some red food coloring (note it will be brighter before adding the dry ingredients).
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Gently fold in the half the dry ingredients. Then fold in the buttermilk, white vinegar, and remaining dry ingredients until fully combined.
Prepare your bundt pan by spraying thoroughly with a vegetable oil based pan spray.
Evenly pour the cake batter into your prepared pan.
Bake at 375°F for 35-45 minutes or until a cake tester inserted near the middle of the cake comes out clean. Note: Pans with a darker interior will cook faster, as will a smaller 5-6 cup bundt pan. Start checking at 30-35 minutes in those cases.
Remove from the oven and let the cake rest in the pan for 1-2 minutes.
Use a butter knife and gently slide it between the cake and pan around the edges and the center hole. Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan.
Allow the red velvet bundt cake to cool completely before glazing.
Cream Cheese Glaze
To make the glaze, cream together the softened cream cheese and powdered sugar using a hand mixer until fully combined. Slowly drizzle in the milk until the glaze is a thick, but pourable consistency.
Drizzle the cream cheese glaze over the top of the bundt cake and enjoy!
Notes
Store in an airtight container in the fridge for up to 5 days. This recipe is designed for a 10-12 cup bundt pan. Simply halve the recipe for a 5-6 cup bundt!