Red velvet cupcakes or cakes taste like delicious bites of very mild cocoa with a slightly tart edge. The vinegar and buttermilk bring some acid to the batter, adding a bit of tanginess that balances out the sweet cream cheese frosting. The crumb of the cake is very fine, soft and smooth - hence the "velvet."

So add our ombre 3D sugars as a garnish to give this southern delicacy a modern edge.

Red Velvet Recipe

3 cups cake flour
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
1 cup vegetable oil
4 eggs, room temp & separated
1 tablespoon pure vanilla extract
1 teaspoon distilled white vinegar
red food coloring, liquid or gel
1 cup room temperature buttermilk

Directions:
1. Preheat oven to 350 degrees, grease pans or use parchment
2. Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl
3. In a separate bowl, mix butter and sugar together on medium-high speed until combined (~ 1 min). Add oil, egg yolks, vanilla extract, and vinegar and beat on high (~2 min)
4. With mixer on low speed, add dry ingredients in 2-3 additions alternating with the buttermilk. Add your desired amount of food coloring just until combined (~1-2 tsp gel). Beat the 4 egg whites on high speed until fluffy peaks form (~3 min). Gently fold into cake batter.
5. Divide batter between cake or cupcake pans. Bake for 30-32 minutes (cake) or 20-25 minutes (cupcakes) or until clean toothpick. Be careful not to overbake as the cakes may dry out. Cool completely in the pans set on a wire rack before frosting and assembling.

Complement with The Best Cream Cheese Frosting Recipe (above). Garnish with our 3D ombre sugars!

Thank you for sharing your recipe, Sally's Baking Addiction.