Homemade Red Velvet Cake Recipe with Claire Saffitz | Dessert Person
In this episode, Claire Saffitz demonstrates how to make a delicious Red Velvet Cake with a natural twist. Red-ish Velvet Cake. Follow along to discover the secrets to achieving the signature taste and texture of red velvet cake without relying on artificial additives. Claire will guide you through her step-by-step recipe, showing you how to craft the perfect layer cake and demonstrating the preparation and application of ermine frosting. Don’t forget to like and subscribe for more exciting episodes coming soon!
#ClaireSaffitz #RedVelvetCake #Dessert
Red Velvet Cake
Serves 10
NATURAL RED FOOD DYE – yield 2 cups (start with 4, reduce by half)
½ small or medium red cabbage, very thinly sliced
1½ tablespoons red wine vinegar
BATTER
Room-temperature butter, for greasing the pans
½ cup annatto seeds
1 cup neutral oil, such as avocado or vegetable
¾ cup sour cream (160g)
⅔ cup natural red food dye
2 teaspoons vanilla extract
4 large eggs, beaten until streak-free, at room temperature
2¼ cups cake flour
1¾ cups granulated sugar
⅓ cup unsweetened natural cocoa powder, sifted if lumpy
1½ teaspoons baking powder
1 teaspoons Diamond Crystal kosher salt or ¾ teaspoon Morton kosher salt
1 teaspoon baking soda
CREAM CHEESE ERMINE FROSTING
5 tablespoons all-purpose flour (1.5 oz / 42g)
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt
1 cup whole milk (8.5 oz / 240g)
2 teaspoons vanilla extract
1½ sticks unsalted butter (6 oz / 170g), cut into 1-tablespoon pieces, at room temperature
6 ounces (170g) cream cheese, cut into 1-tablespoon pieces, at room temperature
¾ cup sugar (5.3 oz / 150g)
Chapters:
00:00 Intro
02:04 Ingredients & Special Equipment
03:06 Prepare the Pans and Food Coloring
11:49 Combine the Wet and Dry Ingredients
13:11 How To Make Layer Cake
15:35 How To Make Ermine Frosting
21:32 Assemble
24:23 How To Apply Crumb Coat
25:33 Finish Frosting the Cake
27:35 Eat
29:11 Cat cam
Thanks for watching!
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
source
36 Comments
Leave a Reply
You must be logged in to post a comment.
Red-ish
I've always made red velvet with grated beetroot I thought that was how it was made????
Gesundheit ❤
Could we ask for somewhat brighter lighting? 🙃🫶
did theyput a filter on the cake when she cut it? lol
made the no-dary version of that, the sponge is just brilliantly moist and soft
just a week after you post this, the BA test kitchen decied to do it too. how strange
I think beetroot would be better to use as a natural food coloring. It's more red than red cabbage and doesn't smell like farts.
Can you try steeping boiled beets on oil and refrigerate it for 3 days to extract its color.
Great show! If you swirl the batter arround the outside of the pan so it goes up the side a little, it'll be less domed–more level after baking. I learned that little trick from Julia Child (I won't say how long ago!) I always learn something from you as well. Thanks for great content.
I have loved everything you do EXCEPT this!
I always wonder if the white hair is real or dyed?
I'm glad to watch this. I wonder if you would consider beet juice for the color.
Red velvet is just chocolate cake with cream cheese icing, y’all!
Ive made a really good red velvet cake from a video elsewhere that uses red yeast rice powder to reduce the amount of red dye needed and it works really well.
The fact that even CLAIREEEE makes occasional mistakes when baking – AND shares it with the world – makes me not be so tough on myself
I’m so jealous that you get to live in the woods and have a cooking show for a living, god. That’s all I wanted to grow up to be. I hope you love every day.
Claire is would love to see a latke video!
Carot cake please ❤❤❤
After seeing your recipe, I also feel like cooking. 😊Upload on khal please!
++++++++++++++++++++++
Could you have used beets/why didn’t you consider beets for the coloring? 🙂
girl can u spk while u mix ? like u r wasting so much time repeating info u already gave us which is fine but can u do that and make the cake like multitask idk
Hi claire! Another method to dye things naturally is using dry berries and blending them. It will change the flavor a little bit, but oh well! ❤
Why not beetroot to colour?
Is beet juice an option?
I would have thought that red beet extract would have been a better choice than cabbage juice: deeper red color and some sweetness and most importantly, no cabbage smell!
I love that there is no artificial coloring
Any more remakes videos ?
Brown velvet cake
I've never related to a baking video more: forgetting the vanilla extract is my specialty 🫣 and realizing I've done a step out of order but ends up working out 🙌🏼 Claire gets it 🥇🥇🥇
Loved that Claire mentioned Filipino cooking when she mentioned anato seeds 🎉🎉🎉
Why arent the eggs mixed in with the wet ingredients before adding to dry?
Grew up with the disgustingly bitter red food coloring that nobody else could taste, so I appreciate this attempt.
Anyone else notice the cake was much more red until it got set onto the plate? I'm dead.🤣
your hair looks so strong and shiny and beautiful
i feel like all i need on a cake is a crumb coat! not a huge frosting person