For the cake:

Preheat the oven to 350°F and generously grease and flour a 12-cup Bundt pan (using softened butter is my suggestion because it gives it a better flavor!). Set it aside.

Combine all cake ingredients in a large bowl. Start mixing on low with an electric mixer until well combined, then increase the speed to medium and beat for two minutes. Transfer 2 cups of batter to a medium bowl and stir in cocoa and food coloring.

Pour a third of the plain batter evenly into the prepared pan. Carefully layer half of the red batter on top, distributing it evenly. Use a spatula to smooth it slightly. Repeat this layering process until all the batter is used.

Bake in the preheated oven for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Allow it to cool completely for about 1 hour. Then, transfer it from the pan onto a serving platter and drizzle with vanilla glaze (see instructions below).

For the vanilla glaze:

In a large bowl, whisk together powdered sugar, heavy cream, and vanilla until smooth. Drizzle over the cooled cake.