Mile High Red Velvet Pound Cake: A Luxurious Dessert

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and cocoa powder.
Add the red food coloring, followed by the sour cream, vinegar, and milk. Mix until the color is even and the mixture is smooth.
Gradually fold in the dry ingredients until fully combined, being careful not to overmix.
Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
Prepare the Cream Cheese Glaze:

While the cake cools, make the cream cheese glaze by beating together the softened cream cheese and butter in a bowl until smooth.
Gradually add the powdered sugar, vanilla extract, and 1 tablespoon of milk, and beat until combined. If the glaze is too thick, add an additional tablespoon of milk to reach your desired consistency.
Glaze and Serve:

Once the cake is fully cooled, drizzle the cream cheese glaze generously over the top, allowing it to cascade down the sides.
Optional: Garnish with small red velvet crumbs or sprinkles for a festive touch.
Slice and serve. This cake pairs wonderfully with a cup of coffee or a cold glass of milk.
Serving and Storage Tips: