Step 1: Prepare the Bundt Pan

• Preheat the oven to 350°F (175°C).
• Grease and flour a 10-cup bundt pan thoroughly, ensuring all the grooves are well-coated to prevent sticking.

Step 2: Prepare the Cheesecake Layer

• In a medium bowl, beat the softened cream cheese using a hand mixer until smooth and creamy.
• Add ½ cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Beat until well combined and smooth.
• Set the cheesecake mixture aside.

Step 3: Mix the Red Velvet Batter

• In a separate large bowl, whisk together the dry ingredients—flour, cocoa powder, baking soda, and salt.
• In another mixing bowl, beat 1 cup of softened butter and 2 cups of granulated sugar together until light and fluffy (about 3-4 minutes).
• Add the eggs, one at a time, beating well after each addition.
• Mix in the vanilla extract and the red food coloring until the desired red color is achieved.
• Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined—be careful not to overmix.
• Finally, stir in the white vinegar, which will help enhance the cake’s tender texture.

Step 4: Layer the Cake and Cheesecake

• Pour about ⅔ of the red velvet cake batter evenly into the bottom of the prepared bundt pan.
• Gently spoon the cheesecake mixture over the red velvet batter, spreading it out evenly without letting it touch the edges of the pan. The cheesecake should form a smooth layer on top of the batter.
• Finally, pour the remaining red velvet batter over the cheesecake layer, spreading it evenly.

Step 5: Bake the Cake

• Place the bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the cake portion comes out clean (be careful not to insert into the cheesecake layer).
• Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.

Step 6: Prepare the Cream Cheese Glaze (Optional)

• While the cake cools, make the glaze by beating the softened cream cheese and powdered sugar until smooth.
• Add the vanilla extract and 2-3 tablespoons of milk, adjusting the amount of milk to achieve your desired glaze consistency.
• Once the cake has cooled completely, drizzle the glaze over the top, allowing it to cascade down the sides of the bundt.