– 2 ½ cups all-purpose flour

– 1 ½ cups granulated sugar

– 1 tsp baking soda

– 1 tsp cocoa powder

– ½ tsp salt

– 1 ½ cups vegetable oil

– 1 cup buttermilk

– 2 large eggs

– 2 tbsp red food coloring

– 1 tsp vanilla extract

– 1 tsp white vinegar

– 8 oz cream cheese

– ¼ cup granulated sugar (for filling)

– 1 egg (for filling)

– ½ tsp vanilla extract (for filling)

– 1 cup white chocolate chips

– ⅓ cup heavy cream

– Whipped cream or buttercream (optional)

– Crumbled red velvet cake (for garnish)

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– Beat cream cheese, sugar, egg, and vanilla extract until smooth; set aside.

– Mix dry cake ingredients in one bowl; mix wet ingredients in another.

– Combine wet and dry until just mixed.

– Pour half the batter into greased bundt pan.

– Add cream cheese filling to center, avoiding edges.

– Top with remaining batter.

– Bake at 350°F (175°C) for 50–60 minutes.

– Cool completely before removing from pan.

– Heat cream and pour over white chocolate; stir until smooth.

– Drizzle glaze over cake. Decorate with whipped cream and cake crumbs.

Store refrigerated up to 5 days. Great for make-ahead desserts.