Preheat the oven to 350°F. Use cooking spray to thoroughly spray the inside of the bundt cake pan to insure a smooth release of the cake.

For the batter, mix the all-purpose flour, baking soda, and salt; set aside.

With a mixer, combine butter and sugar. Then, blend in oil, cocoa, vanilla, food coloring, and eggs.

Gradually add in half of the dry ingredients, followed by buttermilk and vinegar.

Next, add the remaining dry ingredients to the mix until well combined. *Note: For a deeper red color, add more food coloring as needed.

Pour the batter into the prepared bundt cake pan and bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean.

Upon taking the cake out of the oven, let the cake rest for 15 minutes, then promptly remove the cake from the pan. Carefully loosen the cake by gently using a flexible spatula. Place a smooth cutting board or cake plate on top of the cake, and with oven mitts, carefully flip the cake upside-down to release it from the pan. Let the cake cool completely before finishing with frosting.

Using a mixer, whip the butter cream cheese and powdered sugar on medium speed until a velvety consistency forms. If it appears too thick, adjust its consistency by incorporating a dash of milk, as necessary, until the desired level of creaminess is achieved.

Add the frosting to a piping bag, cut the tip to your desired size and pipe the ridges of the cake. Smooth some frosting on the inside hole of the cake.

Serve and enjoy!