This showstopper red velvet comes together in two plush, deep-crimson layers, with cocoa powder lending that signature faint chocolate note beneath the classic red hue. A quick homemade buttermilk swap — dairy free milk soured with a splash of apple cider vinegar — keeps the crumb tender and moist, while beating the butter, oil, and sugar until pale and fluffy builds a soft, springy texture in every slice. The layers get a generous coat of tangy-sweet cream cheese frosting, whipped until it's smooth enough to spread edge to edge and firm enough to hold clean, tall slices once chilled. Vanilla rounds out the frosting's richness, and a light dusting of leftover crumbs makes an easy, elegant finish if you want to dress it up. It's a showpiece cake that slices beautifully for birthdays or holidays, and it fits right into a vegetarian spread without any fuss.
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Learn more →12 servings
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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