This dreamy layer cake gets its signature crimson hue and cocoa depth from a tender, buttermilk-enriched batter that bakes up soft and fine-crumbed in two rounds. A flax-and-water gel takes the place of eggs here, keeping the texture moist while the cocoa powder lends just a whisper of chocolate flavor beneath that classic velvety crumb. The layers are stacked and coated in a rich, tangy cream cheese frosting, swept into smooth peaks along the top and sides for that bakery-style finish. A short chill before slicing lets everything set so each piece cuts clean, showing off that beautiful contrast between the deep red cake and white frosting. It's a showstopper for anyone piecing together an added sugar–conscious dessert table without giving up the classic look and feel of the real thing.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency — this is your flax egg.
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