Preheat the oven to 350°F. Thoroughly spray your pan with non-stick cooking spray to insure a smooth release of the cake.

For the cake batter, mix the all-purpose flour, baking soda, and salt in a large mixing bowl; set aside.

In a mixer, combine butter and sugar, and then blend in oil, cocoa, vanilla, food coloring, and eggs. For a deeper red, add more food coloring as needed.

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.

Pour batter into the prepared bundt pan and bake for 45-50 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 wire rack 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 hand 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 along the ridges along the sides of the cake. Smooth some frosting on the inside hole of the cake.