Test Kitchen Tip: Substitute a greased and floured 12-cup Bundt pan for the 9-inch cake pans. Bake about 50 minutes. Or, substitute a greased and floured 13x9-inch baking pan; bake about 40 minutes.
Dairy-Free Red Velvet Cake with Vanilla Frosting: Prepare Cake as directed, using 1 cup vegetable oil in place of the butter and 1 can (13.66 ounces) Thai Kitchen® Coconut Milk (with 2 tablespoons coconut milk reserved for the Frosting) in place of the sour cream and milk. Bake and cool as directed. For the Frosting, beat 1 cup gluten-free dairy-free spread, such as soy margarine or vegan buttery sticks or spread, softened, and 1 tablespoon McCormick® Pure Vanilla Extract in large bowl with electric mixer on medium speed until light and fluffy. Gradually add 1 box (16 ounces) confectioners' sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add reserved 2 tablespoons coconut milk; beat until light and fluffy. Fill and frost cooled cake with frosting.