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  Preheat your oven to 350°F (175°C) and prepare a bundt cake pan by greasing and flouring it.
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  In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. Stir until all the dry ingredients are well combined.
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  In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well mixed. Add a few drops of red food coloring to reach the desired red velvet hue. Slowly incorporate the wet ingredients into the dry ingredients, stirring until the batter is smooth and lump-free.
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  Transfer the batter into the prepared bundt cake pan, smoothing it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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  Remove the cake out of the oven and allow it to cool in the pan for about 10 minutes. Afterward, remove it from the pan and place it on a wire rack to cool completely.

Frosting

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  As the cake cools, start preparing the frosting. In a mixing bowl, beat together the cream cheese and softened butter until smooth and creamy.
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  Slowly add the powdered sugar to the cream cheese and butter mixture, beating thoroughly after each addition, until the frosting becomes light and fluffy.
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  Once the cake has fully cooled, spread the cream cheese frosting over the top and sides of the bundt cake. Garnish with pink or red sprinkles for a festive touch.