• Preheat oven to 350°F. Generously grease a 12-cup Bundt pan.
• In a large bowl, combine 1 box of red velvet cake mix, 4 eggs, ½ cup granulated sugar, ½ cup oil, ½ cup water, 8 oz softened cream cheese, and 1 teaspoon vanilla extract.
• Beat the mixture on low speed for 30 seconds, then on medium speed for 2½ minutes, until smooth.
• Pour the batter evenly into the prepared Bundt pan. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and allow it to cool completely on a wire rack.

Make the Cream Cheese Frosting

• While the cake is cooling, make the frosting: In a small bowl, beat together 4 oz softened cream cheese, ¼ cup softened butter, 1½ cups powdered sugar, and ½ teaspoon vanilla extract until smooth and creamy.
• Once the cake is fully cooled, drizzle the cream cheese frosting over the top of the cake.