• Preheat the oven to 350°F and generously grease a 10-12 cup Bundt pan with nonstick spray that contains flour (like Baker's Joy). Set aside.

Cream Cheese Filling

• Beat together the cream cheese, sugar, egg, sour cream, and vanilla until the mixture is smooth and silky. Room temperature cream cheese is essential to a smooth filling. Set aside.

Red Velvet Cake

• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
• In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, until combined. Then beat in the buttermilk, vanilla, vinegar, and food coloring.
• Gradually fold in the dry ingredients until a smooth batter forms and there are no dry streaks of flour. Be careful not to overmix the batter.

Assembling the Bundt Cake

• Pour 2/3 of the batter into the prepared Bundt pan. Then spread the cream cheese filling over the batter. Be sure to keep the cream cheese in the middle of the red velvet cake batter to prevent it from bleeding through to the front of the cake. The surprising filling is part of the charm of this Bundt cake.
• Top with remaining cake batter. It's ok if the cream cheese filling can be seen in parts of the batter. The filling tends to sink as the cake bakes.
• Bake for 40 to 60 minutes (40-55 minutes for a 10-cup Bundt pan or 45-60 minutes for a 12-cup Bundt Pan) or until a tester (toothpick) inserted near the center comes out mostly clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Vanilla Glaze

• Once the cake is cool, or just before serving, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of water. Continue adding water until desired consistency is reached. You want the glaze thick enough to drip over the sides, but still pourable. Adjust the water and powdered sugar amount until just the right consistency is reached.