1-First Step: Prep and filling Preheat your oven to 350°F. Make sure a rack is centered. Lightly spray a 10-cup Bundt pan with baking spray that contains flour; this is essential for an easy release. Allow your cream cheese, eggs, and buttermilk to come to room temperature before beginning. To prepare the filling: In a medium bowl, beat 12 oz. cream cheese at room temperature with 1/2 cup granulated sugar and 2 Tbsp. buttermilk at room temperature until smooth. Add 1 large egg at room temperature and 1 tsp. vanilla extract; mix until fully combined and smooth. Set aside in the refrigerator briefly while you make the cake batter if it looks too soft.

2-Second Step: Dry ingredients In a large bowl, whisk together 2 1/2 cups all-purpose flour, 3 Tbsp. unsweetened cocoa powder, 1 tsp. baking soda, and 1 tsp. kosher salt. Whisking ensures even distribution of the cocoa and leavening so you avoid pockets of baking soda.

3-Third Step: Wet ingredients and color In another large bowl, combine 1 3/4 cups granulated sugar, 1 1/4 cups vegetable oil, 1 cup buttermilk at room temperature, 2 tsp. vanilla extract, 1 tsp. white vinegar, and 2 large eggs at room temperature. Whisk until smooth, then add 3 Tbsp. red liquid food coloring and mix until the color is uniform. If you prefer a deeper red without more liquid, consider a concentrated gel dye instead.

4-Fourth Step: Combine batter Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Avoid overmixing to keep the cake tender. The batter should be smooth and pourable; if it feels too thick, a splash of additional buttermilk can help.

5-Fifth Step: Assemble the Bundt Pour about 3 cups of batter into the bottom of the prepared 10-cup Bundt pan. Carefully spoon the cream cheese filling on top, leaving a 1/2-inch border around the edges so the filling does not touch the pan sides. Gently add the remaining batter on top and smooth the surface with an offset spatula.

6-Sixth Step: Bake Bake at 350°F for 1 hour to 1 hour 10 minutes, or until a wooden pick inserted comes out clean. Note: some bakers prefer 325°F for 55-65 minutes in a 10-12 cup pan; oven temperatures and pan sizes vary, so begin checking at 50 minutes. Dark pans may bake faster, so watch for overbrowning.

7-Seventh Step: Cooling and unmolding Cool the cake in the pan for 30 minutes on a wire rack. This rest allows the cake to set and pull away from the edges for easier release. After 30 minutes, carefully invert the Bundt onto a plate and let it cool completely for about 2 hours before glazing.

8-Final Step: Glaze and serve To make the glaze, whisk 2 oz. cream cheese at room temperature with 1 1/2 cups powdered sugar, 1/4 cup buttermilk at room temperature (add more as needed), 1 Tbsp. salted butter melted, and 1/2 tsp. vanilla extract until smooth. Adjust buttermilk to achieve a thick but pourable consistency. Pour the glaze over the cooled cake and decorate with pink and white sprinkles if desired. Let the glaze set for 20 minutes before slicing.