If using sour milk: place 1 tablespoon of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda and salt). Set aside.
Generously grease and flour the bundt pan. Set aside.
In a large mixing bowl of a stand mixer, beat together oil and sugar until combined.
Add eggs, one at a time, beating well after each addition.
Add both extracts and beat well again.
With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
Scoop 2 cups of the batter into a medium mixing bowl. Add 1 to 2 drops of red food coloring.
Pour half of the white batter into the bottom of the pan.
Top with half of the red batter.
Top with white batter.
Finish with the remaining red batter. You can make few gentle swirls in the batter with a knife.
Bake for 50 to 55 minutes, or until the toothpick inserted in the center comes out clean.
Cool the cake for 2 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. If the cake won't release right away, tap the pan gently until it does. Cool cake completely before glazing.