Preheat oven to 325. Generously grease and flour a standard bundt pan, being sure to grease and flour inside all of the edges and corners.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and oil. Incorporate the eggs, buttermilk, and vanilla, followed by the food coloring. Finally, add the vinegar and coffee. Gradually add the flour mixture to the wet mixture until smooth and combined. Pour the batter into the prepared bundt pan. Bake 45-60 minutes or until set and cooked through.
Cool cake completely on cooling rack. Invert cake onto serving platter.
!To make glaze:
In the bowl of a stand mixer, beat together the cream cheese, powdered sugar, and vanilla. Add enough milk to make a thick glaze (thin enough to pour but thick enough not to run off the cake). Pour the glaze around the top of the cake, encouraging it over the sides with a spoon as needed. Sprinkle with coarse sugar sprinkles. Allow the glaze to set. Slice and serve.