Preheat your oven to 350°F (175°C). Grease and flour that bundt pan – we don’t want any cake disasters with it sticking later on. A little extra attention here saves the heartache of prying cake bits out later.
In a large bowl, combine flour, sugar, baking soda, salt, and cocoa powder. This is where the “science” of baking comes in. Mixing the dry ingredients first ensures everything is evenly distributed, so there are no baking surprises later.
In a separate bowl, whisk together vegetable oil, buttermilk, eggs, and vanilla extract. Add a few drops of red food coloring until you get that perfect shade of red. A quick tip: start with a few drops and add as you go.
Pour the wet mixture into the bowl with the dry ingredients, and stir until the batter is smooth. This is where you’ll start seeing that beautiful red velvet color take shape. Pour the batter into your prepared bundt pan, making sure it’s spread evenly.
Pop it in the oven for 45-50 minutes. I like to start checking around the 45-minute mark. If a toothpick inserted into the center comes out clean, you’re good to go! Otherwise, give it a few more minutes.
Once it’s done, let the cake cool in the pan for about 10 minutes. Trust me, don’t skip this step – the cake needs time to set a little, so it doesn’t break when you transfer it to a cooling rack.
While your cake is cooling, it’s frosting time. Beat cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, mixing well until it’s light and fluffy. Spread it over the cooled cake, and don’t forget to sprinkle a few pink or red sprinkles if you’re feeling extra festive.
