Tender and moist red velvet cake with cream cheese icing.
Preheat the oven to 325 degrees F. Spray the a bundt cake well with nonstick spray. Set aside.
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
Let the cake cool completely in the bundt pan before turning it over to remove the cake.
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 make the same recipe but use cold butter.