¾ cup plus 1 tablespoon unsalted butter, divided and softened
1½ cups granulated sugar
3 large eggs, room temperature
1¼ teaspoons vanilla extract, divided
1 teaspoon distilled white vinegar
5 teaspoons liquid red food coloring
2¼ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup plus 2 tablespoons whole buttermilk, divided and room temperature
2 ounces cream cheese, softened
1½ cups confectioners’ sugar
Instructions
Preheat oven to 325°.
In a large bowl, beat ¾ cup butter and granulated sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla, vinegar, and red food coloring.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with ¾ cup buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Remove from pan; let cool completely on a wire rack.
In a medium bowl, beat cream cheese and remaining 1 tablespoon butter with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, remaining 2 tablespoons buttermilk, and remaining ¼ teaspoon vanilla, beating until a thick glaze forms. Spoon over cooled cake.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/red-velvet-bundt-cake/