1-Step 1: Prepare Your Oven and Pan Start by preheating your oven to 350°F. This temperature allows the cake to bake evenly without browning too quickly on the outside. While the oven heats, generously spray your 10-cup Bundt pan with baking spray that contains flour. Getting into all the nooks and crannies of the pan’s design is essential for easy release later. Pay special attention to the center tube and any decorative ridges.

2-Step 2: Create the Cream Cheese Filling In a mixing bowl, combine 12 oz of room temperature cream cheese, 1/2 cup granulated sugar, and 2 tablespoons buttermilk. Beat these ingredients on medium speed until completely smooth with no lumps remaining. This usually takes about 2 minutes. Add 1 large egg and 1 teaspoon vanilla extract, then beat until well combined. The filling should be silky and pourable but not too thin. Set this aside while you prepare the cake batter.

3-Step 3: Mix the Dry Ingredients In a large bowl, whisk together the dry ingredients: 2 1/2 cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Whisking rather than stirring helps aerate the flour and ensures the leavening agents are evenly distributed throughout. This step prevents pockets of baking soda in your finished cake. Set this bowl aside.

4-Step 4: Prepare the Wet Ingredients In a separate large bowl, whisk together 1 3/4 cups granulated sugar and 1 1/4 cups vegetable oil until combined. Add 1 cup buttermilk, 2 teaspoons vanilla extract, 1 teaspoon white vinegar, and 2 large eggs. Whisk everything together until smooth and fully incorporated. The mixture will look slightly separated at first but will come together with continued whisking.

5-Step 5: Add the Signature Red Color Stir 3 tablespoons of red liquid food coloring into your wet ingredients. Mix thoroughly until the color is uniform throughout the mixture. The batter will take on that beautiful deep red hue that makes red velvet so recognizable. Don’t worry if it looks very bright the color deepens during baking.

6-Step 6: Combine Wet and Dry Ingredients Gradually add the flour mixture to the wet ingredients, mixing just until combined. This is a crucial step: overmixing develops gluten and creates a tough, dense cake. Use a spatula or wooden spoon and fold gently, stopping as soon as no dry streaks of flour remain. The batter will be thick and rich.

7-Step 7: Assemble the Cake Layers Pour about 3 cups of the red batter into your prepared Bundt pan and spread it evenly across the bottom. This creates a barrier between the filling and the pan. Next, spoon the cream cheese filling over the batter, leaving a 1/2-inch border around the edges and center tube. This border prevents the filling from touching the pan directly, which could cause sticking or burning. Carefully top with the remaining cake batter, spreading it gently to cover the filling completely. Smooth the top with your spatula, then tap the pan firmly on the counter a few times to release any trapped air bubbles. This simple step prevents ugly holes in your finished cake.

8-Step 8: Bake and Cool Bake the cake for 1 hour to 1 hour 10 minutes, or until a wooden pick inserted in the center comes out clean. The cream cheese swirl may make testing slightly tricky, so insert your tester in a few different spots. If the cake starts browning too quickly, you can tent it loosely with foil during the last 15 minutes. Let the cake cool in the pan for exactly 30 minutes no more, no less. This timing allows the structure to set while preventing condensation from making the cake soggy. After 30 minutes, invert the cake onto a serving plate. Allow it to cool completely, which takes at least 2 hours, before adding the glaze.

9-Step 9: Prepare and Add the Glaze In a small bowl, whisk together 2 oz softened cream cheese, 1 1/2 cups powdered sugar, 1/4 cup buttermilk, 1 tablespoon melted butter, and 1/2 teaspoon vanilla extract until completely smooth. Add more buttermilk, a teaspoon at a time, if you want a thinner drizzle. Pour or spoon the glaze over your completely cooled cake, letting it cascade down the sides naturally. Add sprinkles while the glaze is still wet if using them. Let the cake set for 20 minutes before slicing.