Red Velvet Bundt Cake

1. Preheat oven to 350°F.
2. Whisk flour, baking soda, cocoa powder and salt together. Set aside.
3. In a stand mixer, or hand mixer, cream butter and sugar on medium-high for 1 minute.
4. Scrape down sides of the bowl and add eggs, one at a time. The mix in oil, vanilla and vinegar. Beat on med-high until well combined.
5. In a separate mixing bowl, mix milk, sour cream and red food coloring.
6. On low, mix half the flour mixture and then half the milk mixture. Scrape down bowl and repeat again. Beat on low until just combined.
7. Grease bundt pan with nonstick spray and coat with refined sugar. Pour batter into the bundt pan. Bake for 45 minutes or until a toothpick come out clean and the center is set.
8. Let the cake rest for 10 minutes and turn it out on a cooling rack. Let it cool for 30 minutes.

Vanilla Cream Cheese Frosting

1. In stand mixer or with a hand mixture, whisk cream cheese, powdered sugar and vanilla until smooth.
2. Add one tablespoon of milk and mix. Then add the other tablespoon of milk and mix. If you like a thinner glaze, add one more tbsp of milk. If you want a thicker glaze, add 1 tbsp of powdered sugar.
3. Drizzle or pipe the cream cheese frosting over the cooled cake.