Preheat your oven to 350°F and spray it well with cooking spray, then dust lightly with flour. Tap out any extra so your cake slides out easily later.

In a large bowl, beat the softened butter with sugar until it’s fluffy and pale, it should smell sweet and buttery. Don’t rush this part; it’s what makes the cake soft and tender.

In another bowl, mix your cake flour and cocoa powder together. This ensures even flavor and a smooth batter without clumps. Tip: spoon the flour gently into the cup and level it for the best texture.

Whisk the eggs, buttermilk, vanilla, and vinegar in a separate bowl. This liquid mix keeps your cake moist.

Now fold the dry and wet mixtures alternately into your butter-sugar mixture, starting and ending with the dry ingredients. Mix gently, you want a smooth batter, not a tough cake.

Mix the red gel coloring with a tiny splash of buttermilk, then fold it into the batter until the color is evenly distributed.

Pour the batter into the prepared Bundt pan, smooth the top, and gently tap the pan to release any air bubbles. Bake for 40–45 minutes, but start checking at 35 minutes with a toothpick; it should come out clean or with just a few moist crumbs.

Let the cake cool in the pan for about 25 minutes, then carefully invert it onto a wire rack to cool completely. A fully cooled cake is essential for glazing without melting the frosting.

For the frosting, beat the cream cheese, powdered sugar, and vanilla until smooth. Gradually add milk until you reach a silky, pourable consistency.

Drizzle the frosting over the cooled Bundt, letting it naturally flow into the curves. Give it about 30 minutes to set before slicing. Then, serve yourself a generous piece, enjoy the creamy frosting with every bite, and soak in that homemade, cozy goodness.