Preheat the oven to 350 F.

Mix together the dry ingredients in a large bowl.

In a separate bowl whisk together the liquid ingredients.

Using a mixer slowly add the dry ingredients to the wet ingredients until they combined. Do not overmix.

Prepare your bundt pan by spraying the inside liberally with non-stick cooking spray. Then flour the inside of the bundt pan tapping it gently at the end to remove the excess flour.

Fill the bundt pan about ¼ of the way up with the red velvet cake batter.

Spoon the cream cheese filling evenly over the batter then add the rest of the batter to the bundt pan.

Bake for 55-65 minutes or until a toothpick stuck in the cake comes out clean.

When the cake is done remove it from the oven and let it cool for about 20 minutes then remove the cake from the bundt pan placing it on a cooling rack until completely cooled.

Once the cake is completely cool drizzle the glaze over the cake.

Mix Cream cheese and sugar together until fully blended.

Add egg, vanilla, and all purpose flour to the cream cheese mixture and mix until smooth.

Combine ingredients in a mixer adding the milk a tablespoon at a time until it is the right consistency the drizzle over the cake.