Red Velvet Bundt Cake

For the cake
1 Preheat oven to 350°F. 
5 Grease and flour a bundt pan or use no-stick baker's release spray (works best). Be sure to get it in all the nooks of the bundt pan or your cake may stick!
6 Shake out excess flour and set aside.
2 Place all ingredients in a large bowl. 
7 Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium high and beat for two minutes.
8  Pour into prepared pan and drop the pan to the counter from about 2-inches up to help release air bubbles.
10 Bake for 45-55 minutes or until a tooth pick inserted in the middle comes out clean. The internal temperature should be about 200F when using an insta-read thermometer.
11 Let cool 10 minutes then remove from pan to finish cooling.
For the frosting
4 Add butter and cream cheese to a large bowl. 
12 Beat with an electric mixer on medium for 2 minutes. 
13 Turn the mixer down to low speed and gradually add the powdered sugar and vanilla until it's combined.
14 Turn the mixer up to medium high and whip for two minutes. 
15 Use a piping bag to add the frosting to the cake or thin it a little to use as a thick glaze.