Red Velvet Bundt Cake

Ingredients

 * 2 3/4 cups all-purpose flour
 * 1/4 cup unsweetened cocoa powder
 * 1 teaspoon baking soda
 * 3/4 teaspoon salt
 * 2 cups granulated sugar
 * 3/4 cup unsalted butter, room temperature
 * 1/3 cup oil, vegetable or canola oil
 * 3 large eggs
 * 2 large egg yolks
 * 1 Tablespoon vanilla extract
 * 1 1/2 teaspoons vinegar
 * 1 ounce liquid red food coloring
 * 1 1/3 cups buttermilk
 * 1 1/2 cups chocolate chips, optional

For the Cream Cheese Frosting:

 * 12 ounces cream cheese, room temperature
 * 1/4 cup butter, room temperature (salted or unsalted)
 * 1 1/2 teaspoons vanilla extract
 * 2 1/2 - 3 cups powdered sugar, to taste

Instructions

 * Preheat oven to 350 degrees F. Grease the bundt pan (see my tips above) and set aside.
 * To a mixing bowl add flour, baking soda, salt and cocoa powder and whisk well to combine.
 * In another bowl add the sugar and butter and cream together with an electric mixer until pale and fluffy, 4-5 minutes.
 * Add oil and mix. Add eggs and yolks, one at a time, mixing after each addition. Add vanilla, vinegar and red food coloring.
 * Add about 1/3 of the flour mixture and stir to combine. Add half of the buttermilk and stir to combine. Repeat, alternately adding the flour and then buttermilk, ending with flour.
 * Fold in chocolate chips, if using.
 * Pour batter into prepared bundt pan and smooth into an even layer. Bake in preheated oven for 40-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
 * Cool in cake pan for 10 minutes and then invert onto a wire cooling rack to cool completely.

For the frosting:

 * Beat cream cheese and butter together until smooth.  Add vanilla. Add powdered sugar, one cup at a time, until frosting has the consistency and taste you desire.
 * Frosting can be made days in advance. Refrigerate in an airtight container, or freeze.