Preparation

Step 1: Prepare the Cake Batter

1. Preheat your oven to 325°F (165°C). Grease a Bundt pan or pound cake pan and dust lightly with flour to prevent sticking.
2. In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 3–4 minutes.
3. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.

Step 2: Combine Dry Ingredients

4. In a separate bowl, sift together the flour, cocoa powder, and salt. Set aside.

Step 3: Mix Wet Ingredients

5. In another bowl, combine buttermilk, vanilla extract, and red food coloring. Stir until the mixture is evenly colored.

Step 4: Combine Wet and Dry Mixtures

6. Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix on low speed until just combined—avoid overmixing.

Step 5: Activate the Baking Soda

7. In a small cup, mix the white vinegar and baking soda. It will fizz. Quickly fold this mixture into the batter.

Step 6: Bake the Cake

8. Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to remove any air bubbles.
9. Bake in the preheated oven for 70–80 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

Step 7: Prepare the Glaze

11. While the cake cools, prepare the cream cheese glaze. Beat the softened cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla and milk until the glaze reaches your desired consistency.

Step 8: Decorate

12. Once the cake is completely cooled, drizzle the glaze generously over the top. Sprinkle with chopped pecans or white chocolate shavings for an elegant finish.