Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a 10-inch tube pan to ensure the cake doesn’t stick.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender cake texture.

Step 4: Add Eggs One at a Time

Add the eggs one at a time, beating well after each addition. This ensures the batter is smooth and well incorporated.

Step 5: Combine Wet Ingredients

In a separate bowl, mix the buttermilk, vanilla extract, vinegar, and red food coloring. Stir until the color is evenly distributed.

Step 6: Alternate Adding Dry and Wet Ingredients

Gradually add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing.

Step 7: Pour into Pan and Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 9: Make the Cream Cheese Glaze

While the cake cools, prepare the glaze. Beat the softened cream cheese in a medium bowl until smooth. Gradually add the powdered sugar and mix well. Add milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.

Step 10: Glaze the Cake

Drizzle the cream cheese glaze over the cooled cake. Let it cascade down the sides for an elegant look. Sprinkle with chopped pecans, walnuts, or red velvet cake crumbs for extra flair.