**Instructions**
1. **Prepare Your Pan:** Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup bundt pan or a 9×13 inch baking pan.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. **Cream Butter and Sugar:** In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy (3-5 minutes).
4. **Add Eggs:** Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
5. **Create Red Velvet Paste:** In a small separate bowl, combine the cocoa powder, red food coloring, and vanilla extract. Mix until a thick paste forms. This ensures vibrant color distribution.
6. **Incorporate Red Velvet Paste:** Add the red cocoa paste to the butter mixture and beat until thoroughly combined and the color is even.
7. **Alternate Wet and Dry:** With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients (e.g., flour, buttermilk, flour, buttermilk, flour). Mix until just combined; do not overmix.
8. **Add Vinegar:** Stir in the white vinegar. This reacts with the baking powder and buttermilk to create an extra tender crumb.
9. **Bake:** Pour the batter evenly into the prepared pan. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven and pan.
10. **Cool:** Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
**For the Optional Glaze:**
1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. If too thick, add more milk a teaspoon at a time. If too thin, add more powdered sugar.
2. Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
3. Let the glaze set for a few minutes before slicing and serving.
**Short Tips**
* **Room Temperature Ingredients are Key:** This ensures a smooth batter and a perfectly textured cake.
* **Don’t Overmix:** Overmixing can lead to a tough cake. Mix until just combined.
* **For Deeper Red:** Use gel food coloring for a more intense and vibrant red hue.
* **Bundt Cake Release:** Ensure your bundt pan is thoroughly greased and floured. You can also use baking spray with flour.
* **Serve it Up:** This pound cake is delicious on its own, with the glaze, or even with a dollop of whipped cream or fresh berries.
