Preheat the oven to 325 degrees. Spray a 12-cup bundt cake generously with a cooking spray that contains flour (like Baker's Joy). Or grease and flour the pan.
Using a sifter or fine mesh strainer, sift the Dry Ingredients into a large bowl, then whisk until well blended. Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.
Pour Wet Ingredients over the Dry Ingredients, then immediately before stirring add in the apple cider vinegar. Whisk everything together--the apple cider vinegar will bubble slightly as it reacts with the wet and dry ingredients.
Carefully pour the melted Butter and the red food color into the batter and whisk until smooth, uniform, and lump-free. The batter will be thick.
Pour the red velvet cake batter into the prepared bundt pan and smooth out the batter until even (an offset icing spatula works well for this).
Bake in the middle rack with plenty of space above the pan in the preheated oven for 30 minutes. Without opening the oven, turn the temperature down to 300 degrees and bake for another 25-35 minutes. Dark, heavy-duty bundt pans typically take less time than lightweight metal bundt pans. Carefully check the cake when it is no longer jiggly. The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake. A couple of moist crumbs on your knife are fine, but they shouldn't look wet.
Allow the cake to cool until the pan is only lukewarm to the touch, then flip the red velvet bundt cake onto a plate or platter.
Make the vanilla Cream Cheese icing glaze
Whisk the softened cream cheese and melted salted butter together (the cream cheese may look curdled for a moment, but as you continue to whisk it will come together). Gradually whisk in the powdered sugar, heavy cream, and pure vanilla. If the glaze seems too thick to drizzle, you can microwave the glaze for a few seconds at a time, whisking frequently.
Drizzle the cream cheese glaze over the fully-cooled red velvet bundt cake. I like to fill a disposable piping bag with the glaze for easy drizzling, but you can also use a whisk or a spoon. Serve and enjoy!
Instant Pudding Mix and Instant Clearjel stabilize the batter and make a moister cake with a softer crumb. Instant Pudding contains Instant Clearjel (modified cornstarch) as the 2nd ingredient which is why they work similarly with delicious results. Make sure whichever you use is labeled as INSTANT--cook-type and original clearjel do not work the same as Instant Clearjel.