This showstopper bakes up in two plush, deep-crimson layers with just a whisper of cocoa running through the crumb. A vinegar-tanged buttermilk swap keeps the batter tender and gives it that classic red velvet lift, while vanilla and a touch of oil round out the flavor and keep every bite moist. The frosting whips up thick and tangy-sweet, spread on in generous swoops between the layers and all over the outside for that signature bakery finish. A short chill before slicing sets the layers so each piece cuts clean, revealing that striking red-and-white contrast. It's a stunner for birthdays, holidays, or any occasion that calls for cake, and it's an easy one to keep in your lactose free baking rotation.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with dairy free butter or cooking spray, line the bottoms with parchment paper, and grease the parchment.
Stir together the dairy free milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled — this is your dairy-free buttermilk.
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