Preheat oven at 325 degrees. Grease a bundt pan with baking spray.
In a large bowl, beat butter and sugar with a mixer until light and fluffy.
Add eggs one at a time, beating each egg until incorporated.
Add vanilla and vinegar.
In a separate bowl, whisk flour, cocoa, salt, and baking soda.
Add flour to butter mixture alternating with flour and buttermilk ending with flour.
Stir in food coloring.
Pour half of the batter in a bundt pan.
Spoon cream cheese filling in the middle.
Spoon the remaining batter on top of the cream cheese filling.
Bake for an hour and 15 minutes or until a toothpick comes out clean.
Remove from pan after 10 minutes of cooling and place it on a wire cooling rack.
In a small bowl, whisk all ingredients until smooth using a mixer on a medium setting.
In a small bowl, whisk all ingredients until smooth. Once the cake has cooled drizzle glaze over cake.