Cake

1. Adjust the oven rack to the middle of the oven and preheat it to 350˚ F.
2. Whisk together the flour, sifted cocoa powder, salt and baking soda to a medium bowl. Set aside.
3. Add the butter, oil and sugars to the bowl of standing mixer and mix on medium-high for 1-2 minutes until light and fluffy.
4. Add one egg at a time, fully incorporating the egg before adding the next one. This will be about 20-30 seconds on medium low after each egg addition. Scrape down the mixing bowl as needed.
5. Turn the standing mixer to low, and add the buttermilk, vanilla and vinegar. Mix until combined. Add the food coloring and mix to incorporate.
6. Add the dry ingredients in two additions. Mix until just combined and then using a spatula make one final turn of the batter to make sure all the of the ingredients have been mixed in.
7. Spray the 10-12 cup Bundt pan with baking spray. Transfer the batter into the pan. Smooth the top of the batter with a spatula and give the pan a good bang on the counter to eliminate any air pockets.
8. Bake for 45-50 minutes. The cake is done when you press the top and it springs back, and when a toothpick inserted in the center of the cake comes out with a few crumbs remaining. Do not over bake.
9. Let the cake cool for 10 minutes (set a timer). The edges of the cake will start to pull away from the pan while it cools. After 10 minutes, invert the cake onto a wire rack or cake plate and lift off the pan. If using a nonstick Bundt pan and it was well greased, the pan should easily release the cake. Cool completely before adding the icing.

Cream Cheese Frosting

1. To make the cream cheese icing, mix the cream cheese, powdered sugar, heavy cream (start with 4 tablespoons) and vanilla together with a hand mixer on medium speed. Slowly add more cream, a tablespoon at a time, until you get the consistency that you prefer. Use a spoon to drizzle the icing on top of the fully cooled Bundt cake.