Preheat your oven to 325°F (165°C) and grease a Bundt or pound cake pan with butter, then dust it with flour.

Cream together softened unsalted butter and granulated sugar for about 4-5 minutes until light and fluffy. Add the large eggs one at a time, mixing well after each addition.

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Set aside.

In another bowl, combine the buttermilk, vanilla extract, and red food coloring, stirring until evenly mixed.

Gradually add the dry ingredient mixture to the creamed butter and sugar, alternating with the wet mixture, starting and ending with dry ingredients. Mix just until combined.

In a small cup, combine the white vinegar and baking soda; fold this mixture into your batter.

Pour the cake batter into the prepared pan and bake for 70-80 minutes. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack.

Beat softened cream cheese until smooth. Gradually add powdered sugar and a splash of milk or heavy cream until desired consistency is achieved.

Drizzle the cream cheese glaze over the cooled cake, and if desired, sprinkle with chopped pecans or white chocolate shavings.