Preheat the oven to 350 degrees F.

Grease a 10 cup bundt pan by brushing 1 tablespoon of softened butter all over with a pastry brush.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large glass measuring cup, combine the buttermilk, yogurt, vanilla, vinegar, and red food gel. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Mix in the oil and beat on high speed until fully combined. Then, turn the mixer down to low speed and add the eggs one at a time. Scrape down the bowl to ensure everything is evenly incorporated.

Alternate the dry ingredients with the buttermilk mixture in 3 additions, mixing until just combined. Scrape down the bowl with a rubber spatula to ensure everything is evenly incorporated.

Pour batter into the prepared bundt pan, smoothing out the top with a rubber spatula.

Bake the cake for 45-50 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool for no more than 10 minutes in the pan, then immediately turn out onto a wire rack to cool completely.

In a medium bowl, add the cream cheese and powdered sugar. Use an electric hand mixer to beat on low speed until it forms a thick frosting-like consistency.

Add the heavy cream and mix until just combined. Heat in the microwave for about 10 seconds or so just to loosen it up.

Pour the glaze on top of the cooled cake and serve!