2tablespoonsred food coloring or red velvet emulsion
1 ¼cupsbuttermilkroom temperature
Cream Cheese Icing
4ouncescream cheeseroom temperature
2 - 3tablespoonsheavy creamroom temperature
Preheat your oven to 350 degrees F. Grease and flour a bundt pan
In a bowl, mix together the flour, cocoa, and salt. Set aside.
In a separate bowl, mix together the oil, sugar, eggs, vanilla, and red coloring until well combined. Stir in the buttermilk.
Mix together the flour mixture and the wet ingredients until just combined.
In a small bowl, mix together the baking soda and vinegar. Immediately stir well into the cake batter.
Immediately pour the batter into the bundt pan and bake for 45 - 60 minutes, or until a toothpick inserted in the middle comes out clean.
Allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely.
While allowing the cake to cool, making the icing. Beat the cream cheese and powdered sugar together until well combined. Stir in the salt and vanilla, followed by the heavy cream. If your cream cheese isn't soft enough, you might want to use more heavy cream.
Pour the icing over the cake once it is cooled. Enjoy immediately.
Store the cake in a cool, dry place covered for up to 5 days.