Preheat the oven to 325 degrees F. Spray the bundt pan with a nonstick cooking spray. Make sure to not spray too much because it can cause the cake to form a crust on the outside. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, vegetable oil, red food gel, and red velvet emulsion. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.

Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next. Once they are incorporated, beat on medium high for 2 minutes.

Add the sour cream and mix on low for 20 seconds.

In a separate bowl, sift the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.

With the stand mixer on low speed, add half of the dry ingredients and half of the buttermilk into the butter mixture, and repeat. Mix just until incorporated.

In a small bowl, combine the vinegar and baking soda until it fizzes and then add it to the batter. With a rubber spatula, fold into the cake batter until combined.

Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs on it. Mine took 55 minutes exactly.

Let the cake cool completely in the bundt pan before turning it over to remove the cake. This can take a couple of hours.

In the bowl of a stand mixer fitted with the paddle attachment, combine all of the ingredients. Stir on low speed until the powdered sugar is mixed in. Turn the mixer to medium speed and mix for a couple minutes.

Pour over the bundt cake.

If you want a thick buttercream, instead of a thin icing, you can use the same recipe but simply use cold butter instead of melted butter.