I absolutely love how Claire breaks down each step. For example, when she was explaining to us about pH levels she also showed variations like how it reacts when baking soda is added or when she was scientifically telling us how reverse creaming works rather than just showing it. She's honestly one of the best! Whenever she makes mistakes she doesn't hide it either, I admire her passion so much
This cake looks absolutely delcious. As a retired chemistry teacher, I also enjoy so much Claire’s explanation of the acid-base reactions while making the red velvet cake. My only quibble is that chemicals are certainly contained in every ingredient because, like everything else in the universe, they are made of elements. Cabbage juice and annatto seeds simply happen to be made chemicals made by nature, while red food coloring contains chemicals made by people.
Th molecules that impart the natural coloring of fruits and vegetables are entirely different than the molecules that make up artificial colorings, and as such, yield vastly different end products and, thus effects after being metabolized in the body. You might have been a chemistry teacher but I have a PhD in bioanalytical chemistry.
@@Trenton.D I certainly agree and realize that your background is much deeper and more exhaustive than mine. I was only saying that they are all chemicals, whether made by people or by nature, not that their effects are the same.
My Southern grandma made her red velvet cake with red beets- the batter recipe is similar to a zucchini bread but the beets are baked and then shredded. I also make her recipe using King Arthur burgundy cocoa powder and a tablespoon of white vinegar. The unbaked batter is bright fuchsia and fades to a softer red once baked. I will try your recipe too- Happy Baking!
HA! My Aunt Helen made her red velvet cake with red beets! We took a vacation back to KS in 1962 to visit relatives and I got to spend a week with her. How fun to make a cake with beets. I don't know if she baked or boiled them, but I had a great time shredding the beets!
My mom used to be the cake person in our small town, so she was always baking cakes for people, and I grew up eating the thin pieces she would trim off to level her layers. Such a wonderful memory. Thanks, Claire!
Oh my daughter and I love watching Claire and thanks for the mini science lesson for our homeschool day! We made blueberry lemonade to learn about anthocyanins! Also - We love how real life you are. Cat sneezes, rack not level, cabbage smell, reddish? Instead of cutting these bits it is so endearing!
I don't think I could even count the amount of times I've done something backwards like this and then worried the whole rest of the process that it wasn't going to turn out, while also berating myself for my dumb mistakes. Seeing seasoned bakers mix up steps or briefly forget ingredients too is so validating!
Ermine frosting is the best icing ever. So luscious and smooth without being overly sweet. As a child of the 50's, Red Velvet Cake was THE family cake and quite the rage at the time. For colouring we used Cochineal and I still have half a bottle left over from my mums pantry.
love this. you should do a recipe developing series! it would be interesting to see how you troubleshoot through trial and error to make the ideal recipe, and it can be a bts compilation for a new book of recipes
This is my dessert hill to die on: red velvet cake is half-assed chocolate cake. If you want a vanilla cake, make one. If you want a chocolate cake, add enough cocoa for it to be an actual chocolate cake. That said, I love Claire, and will watch the hell outta this video anyway lol
@dylpickle0927 False. Red velvet cake recipes call for significantly less cocoa than chocolate cakes, usually containing between a mere 3 tbsp.-1/4 cup to a chocolate cakes 2/3 cup (or more, and some chocolate cake recipes call for some amount of melted chocolate too). Red Velvet Cake simple isn't as chocolate-forward as a chocolate cake. Some people like it. I'm not a fan.
Fun fact: Turmeric will also turn red at basic pH. Discovered this while making soap. Another fun fact: turmeric fluoresces a nice bright green under a blacklight.
I made this last night and it was the lightest and also most moist and delicious chocolate cake I've ever had!!!! And I made it!!!!!!! I don't do a lot of baking, but this recipe was so easy. I skipped the food coloring part so I just had chocolate cake but it was perfect. Thank you for this easy and delish recipe
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 made the marbled sheet cake that Claire mentions at the beginning of this video for my baby's first birthday (though I turned it into a layer cake). It was absolutely delicious and turned out perfectly, though I've made very few cakes before.
Oh my gosh ive always wanted to know how to make red dye at home, and never looked into it. This is perfect! I've heard that red40 isn't that good for us. Thank you Claire! Your Aunt Rose's Mondel bread is a staple at my home.
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.
Red Velvet used to be my favorite cake until I found out it takes 2 BOTTLES of red dye to turn a scratch made cake red so I appreciate what Claire is doing here
... Uhhh... What? I make it on a regular basis and I've never come close to using one bottle let alone two. You need to get your scratch made cakes from better bakers.
YES, CLAIRE! Thank you so much. I love red velvet but I have to restrict myself because I do not want to be eating the red food colouring. This is perfect and it's going to be my birthday cake for sure :)
Honestly, one of my favorite aspects of the red(ish) velvet cake, is that if you _are_ attached to having a bright red cake, you can get that by adding minimal synthetic food dye to _this_ cake, instead of resigning yourself to using entire bottles of red food dye
omg the new intro. adorable. i really appreciated the quick breakdown of ingredients at the very very start, it allowed me to assess if i could make this right away or would have to go shopping (and pay attention accordingly). loving this new channel so much.
Tip: add a couple tablespoons of the sugar to the flour before adding the milk. Guaranteed no lumps. Also, you MUST beat the sugar, butter, (cream cheese) long enough so the sugar completely dissolves. Then beat in the roux. I've never put anything but Ermine Frosting on Red Velvet cake. I think the flavor is so delicate, cream cheese overpowers it, imho.
i'm so glad ur now fully in ur food blogger era just making recipes u want to make! thank u so much for this video! red velvet is my favorite cake and i can't wait to try urs. ur recipes are always my favorite dishes of whatever dish they are. also the bit at the end saying not to compete it with other red velvet cakes. people are deff going to ignore that lol
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.
I always wondered what even is red velvet cake, just dyed cake? But this looks really good. Claire is the best. Also carmine(cochineal) is a good natural red color for food. It is made from ground insects, so some may not like the idea of that.
It came out beautiful and I know it’s delicious. I appreciate the effort you went to in order to avoid food dye. I would call the finished color definitely a cocoa-red. And, now I’m inspired to try making that ermine frosting.
Precisely this week i was thinking that i haven't seen your take on red velvet, not a huge fan of it, but if you make it, i will definitely give this a try
It's so funny how Claire will go in depth about chemical reactions and then say "...but I'm not adding food colouring because I don't want chemicals in my cake". Made me laugh because I have that logic too but like.... everything is chemical.
I learned something about my Salvadoran culture from this video! My mom always put Achiote in all the food she made but I didn’t know it came from Annato seeds! 😮 I’d love to try this recipe someday!
Thank you for addressing the steps of ermine frosting. I'm interested to make it since I heard it's very smooth, light, and much less sweet than regular american buttercream. I have watched some videos before, so I thought your steps were different but then you admitted the step in the video is incorrect. Thank goodness it still worked in the end
heck yeah! Ermine frosting with red velvet is what I had to make for my grandpa every birthday! though my frosting is a variation from my grandma- amazing. eta: I failed the last time I tried to make the frosting- it was too cold in my kitchen. my frosting is corn starch and water cooked. cool. cream butter and sugar, then add corn starch. the best.
Oh my goodness, that's the exact way that my grandma taught me how to make the red velvet ermine frosting too! I've never heard anyone else make it with corn starch before, but it turns out absolutely lovely!
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 🥇🥇🥇
I approve. Red Velvet Cake is just a novelty chocolate cake ruined by the addition of red food color, which has a bad / off flavor. I LOVE THE NEW ANIMATED INTRO!
Red-ish
Undeniably Delicious
Why don't you like adding artificial coloring?
I’m daltonic, so it looks as red as any other red thing I’ve ever seen!
@@gabylopez7 She mentioned she took it for a challenge and to make it something that was hers.
Claire, I'm curious if you could use beet juice. The red in beets is really strong. I would imagine the taste transfers over to the cake though.
STOP THAT NEW INTRO ANIMATION IS SO CUTEE
Song is mid though....
@@SuperTinyTurtle You're mid.
Doo-doo dessert, per son.
ALL the kitties!
So good!
I absolutely love how Claire breaks down each step. For example, when she was explaining to us about pH levels she also showed variations like how it reacts when baking soda is added or when she was scientifically telling us how reverse creaming works rather than just showing it.
She's honestly one of the best! Whenever she makes mistakes she doesn't hide it either, I admire her passion so much
This cake looks absolutely delcious. As a retired chemistry teacher, I also enjoy so much Claire’s explanation of the acid-base reactions while making the red velvet cake. My only quibble is that chemicals are certainly contained in every ingredient because, like everything else in the universe, they are made of elements. Cabbage juice and annatto seeds simply happen to be made chemicals made by nature, while red food coloring contains chemicals made by people.
Th molecules that impart the natural coloring of fruits and vegetables are entirely different than the molecules that make up artificial colorings, and as such, yield vastly different end products and, thus effects after being metabolized in the body. You might have been a chemistry teacher but I have a PhD in bioanalytical chemistry.
@@Trenton.D I certainly agree and realize that your background is much deeper and more exhaustive than mine. I was only saying that they are all chemicals, whether made by people or by nature, not that their effects are the same.
I’m curious if your response was intended to be helpful or condescending.
My Southern grandma made her red velvet cake with red beets- the batter recipe is similar to a zucchini bread but the beets are baked and then shredded. I also make her recipe using King Arthur burgundy cocoa powder and a tablespoon of white vinegar. The unbaked batter is bright fuchsia and fades to a softer red once baked. I will try your recipe too- Happy Baking!
HA! My Aunt Helen made her red velvet cake with red beets! We took a vacation back to KS in 1962 to visit relatives and I got to spend a week with her. How fun to make a cake with beets. I don't know if she baked or boiled them, but I had a great time shredding the beets!
The kitty sneezing fit at the start I'm dying...
To Claire's friends: Please buy her a large glass bowl. Fascinating recipe! and yay for natural food coloring.
My mom used to be the cake person in our small town, so she was always baking cakes for people, and I grew up eating the thin pieces she would trim off to level her layers. Such a wonderful memory. Thanks, Claire!
😊
My grandma always made ermine frosting with her red velvet cake! i've never seen anyone else make itt, it's so so good and nostalgic to me
So did my Granny!
I really appreciate how Claire leaves her mistakes in! It's very humanizing (I can forget the vanilla too!)
Idk why your videos disappeared from my RUclips feed, but I’m so glad to be seeing your videos again!
Welcome back!
i love watching claire’s videos, she’s my comfort watch and i love how she takes the time to explain everything about her recipes
Oh my daughter and I love watching Claire and thanks for the mini science lesson for our homeschool day! We made blueberry lemonade to learn about anthocyanins!
Also - We love how real life you are. Cat sneezes, rack not level, cabbage smell, reddish? Instead of cutting these bits it is so endearing!
I love that you let us know when you do things “wrong!” And then they still work out great!
I don't think I could even count the amount of times I've done something backwards like this and then worried the whole rest of the process that it wasn't going to turn out, while also berating myself for my dumb mistakes. Seeing seasoned bakers mix up steps or briefly forget ingredients too is so validating!
Ermine frosting is the best icing ever. So luscious and smooth without being overly sweet. As a child of the 50's, Red Velvet Cake was THE family cake and quite the rage at the time. For colouring we used Cochineal and I still have half a bottle left over from my mums pantry.
love this. you should do a recipe developing series! it would be interesting to see how you troubleshoot through trial and error to make the ideal recipe, and it can be a bts compilation for a new book of recipes
Do I like red velvet? No, not really. Do I like Claire and watching her videos? Yes indeed 👍
Also the intro looks beautiful 😍
This is my dessert hill to die on: red velvet cake is half-assed chocolate cake. If you want a vanilla cake, make one. If you want a chocolate cake, add enough cocoa for it to be an actual chocolate cake.
That said, I love Claire, and will watch the hell outta this video anyway lol
@@ashleys637red velvet has enough cocoa to be a chocolate cake, it literally is just chocolate cake but red
@dylpickle0927 False. Red velvet cake recipes call for significantly less cocoa than chocolate cakes, usually containing between a mere 3 tbsp.-1/4 cup to a chocolate cakes 2/3 cup (or more, and some chocolate cake recipes call for some amount of melted chocolate too).
Red Velvet Cake simple isn't as chocolate-forward as a chocolate cake. Some people like it. I'm not a fan.
Me for every claire video
Fun fact: Turmeric will also turn red at basic pH. Discovered this while making soap. Another fun fact: turmeric fluoresces a nice bright green under a blacklight.
interesting.
fun facts are never really fun
@@T_M___ A lot of things are fun.
I made this last night and it was the lightest and also most moist and delicious chocolate cake I've ever had!!!! And I made it!!!!!!! I don't do a lot of baking, but this recipe was so easy. I skipped the food coloring part so I just had chocolate cake but it was perfect. Thank you for this easy and delish recipe
This has the energy of a Claire Remakes but is classic Dessert Person at the same time. You're iconic.
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.
All the cat sneezing going on at the start had me dying 😂
This is the first time I have heard why its called Red Velvet. Thanks!
P.S. Love the new intro!!
I made your carrot and pecan cake for orthodox easter and my family loved it
I’m surprised beetroot wasn’t used for the dying part 🤔
Looks scrumptious!
yeah, like just using some beetroot juice seems so much easier, so like.. why cabbage??
Filipinos use the anatto (atsuete) seeds for cooking Kare-kare which is an oxtail/beef peanut stew to make it look more orange in color
I made the marbled sheet cake that Claire mentions at the beginning of this video for my baby's first birthday (though I turned it into a layer cake). It was absolutely delicious and turned out perfectly, though I've made very few cakes before.
Very tempted to try this frosting on my carrot cake!
Claire is such a great yet relatable cook! Thanks for always being you and for all the great tips!
I appreciate that you leave the mistakes in. Only Claire can make all kinds of mistakes and still be brilliant and perfect 🤩
A great thing about leveling the layers, those moist cake top trimmings are tasty tasty snacks.
Camera work much better! TY! It makes a huge difference to some of us.
I love the new intro animation! How cute! The chicken in the window was my favorite😊 I love sour cream in deserts so I’ll have to try this!
Oh my gosh ive always wanted to know how to make red dye at home, and never looked into it. This is perfect! I've heard that red40 isn't that good for us.
Thank you Claire! Your Aunt Rose's Mondel bread is a staple at my home.
Let me know what you think after you try!
@CSaffitz definitely! Love that you used achiote, I'm Mexican so I'm very used to the taste and I love the idea.
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.
Red Velvet used to be my favorite cake until I found out it takes 2 BOTTLES of red dye to turn a scratch made cake red so I appreciate what Claire is doing here
... Uhhh... What? I make it on a regular basis and I've never come close to using one bottle let alone two. You need to get your scratch made cakes from better bakers.
YES, CLAIRE! Thank you so much. I love red velvet but I have to restrict myself because I do not want to be eating the red food colouring. This is perfect and it's going to be my birthday cake for sure :)
Honestly, one of my favorite aspects of the red(ish) velvet cake, is that if you _are_ attached to having a bright red cake, you can get that by adding minimal synthetic food dye to _this_ cake, instead of resigning yourself to using entire bottles of red food dye
omg the new intro. adorable. i really appreciated the quick breakdown of ingredients at the very very start, it allowed me to assess if i could make this right away or would have to go shopping (and pay attention accordingly). loving this new channel so much.
Tip: add a couple tablespoons of the sugar to the flour before adding the milk. Guaranteed no lumps. Also, you MUST beat the sugar, butter, (cream cheese) long enough so the sugar completely dissolves. Then beat in the roux. I've never put anything but Ermine Frosting on Red Velvet cake. I think the flavor is so delicate, cream cheese overpowers it, imho.
I will forever henceforth mix my eggs the way Claire does! 😊
i'm so glad ur now fully in ur food blogger era just making recipes u want to make! thank u so much for this video! red velvet is my favorite cake and i can't wait to try urs. ur recipes are always my favorite dishes of whatever dish they are.
also the bit at the end saying not to compete it with other red velvet cakes. people are deff going to ignore that lol
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.
Love all the colors happening in this recipe!!
the brief edit of making the first cake slice super red was hilarious!
I always wondered what even is red velvet cake, just dyed cake? But this looks really good. Claire is the best. Also carmine(cochineal) is a good natural red color for food. It is made from ground insects, so some may not like the idea of that.
Welp, now I'm asking for a red-ish velvet cake for my birthday cake for this month
Happy birthday!
@@CSaffitz the best present already, getting wished happy birthday by Claire Saffitz 😭❤️
Thank you so much! ❤️
If the options are to watch a new video from Claire or anything else…I will always choose a video from Claire
i like that Claire includes the bloopers to show us that mistakes happen to even the best of chefs.
love love love the OG ermine frosting. it’s a bit more annoying to make but it’s worth it!
Loved that Claire mentioned Filipino cooking when she mentioned anato seeds 🎉🎉🎉
My favorite pastry chef making my favorite cake
I do the same cream cheese flavored ermine frosting on my carrot cake. Always a big hit.
love the more natural red velvet!
i love science class with claire
It came out beautiful and I know it’s delicious. I appreciate the effort you went to in order to avoid food dye. I would call the finished color definitely a cocoa-red. And, now I’m inspired to try making that ermine frosting.
made the no-dary version of that, the sponge is just brilliantly moist and soft
Precisely this week i was thinking that i haven't seen your take on red velvet, not a huge fan of it, but if you make it, i will definitely give this a try
Aw, love the new intro, and the cat cam at the end. ❤
It's so funny how Claire will go in depth about chemical reactions and then say "...but I'm not adding food colouring because I don't want chemicals in my cake". Made me laugh because I have that logic too but like.... everything is chemical.
What she really means to say is artificial chemicals
@@GumOnTheWall oh yes I 100% knew what she (and everyone else who says something similar) meant! I just thought it was funny haha
I learned something about my Salvadoran culture from this video! My mom always put Achiote in all the food she made but I didn’t know it came from Annato seeds! 😮 I’d love to try this recipe someday!
Overall, it looks like a delicious Cabbage Cake.
Thank you for addressing the steps of ermine frosting. I'm interested to make it since I heard it's very smooth, light, and much less sweet than regular american buttercream.
I have watched some videos before, so I thought your steps were different but then you admitted the step in the video is incorrect. Thank goodness it still worked in the end
It’s so perfectly red!!!!
Looks absolutely gorgeous love this Clare! ❤❤❤❤
Stella Parks has a quite good version that uses red wine to color the cake. It reacts with the leavener and has a similar reddish hue.
Ermine frosting is my favorite
I wanted to make red velvet cake ,I open RUclips,Claire just posted red velvet cake
I know a sign when I see one😂
I love science Claire so much
Classic. classic classic classic!
I HAVE BEEN WAITING FOR THIS RECIPE❤❤❤❤❤
Hope you like it!
Can you make madeleine's? I randomly became super obsessed with them
This is a great baking video. Thankyou Claire
heck yeah! Ermine frosting with red velvet is what I had to make for my grandpa every birthday! though my frosting is a variation from my grandma- amazing.
eta: I failed the last time I tried to make the frosting- it was too cold in my kitchen. my frosting is corn starch and water cooked. cool. cream butter and sugar, then add corn starch. the best.
Oh my goodness, that's the exact way that my grandma taught me how to make the red velvet ermine frosting too! I've never heard anyone else make it with corn starch before, but it turns out absolutely lovely!
The new intro animation?!??!?!?! YES YES YES.
your hair looks so strong and shiny and beautiful
The colour of the cake and the looseness of the frosting is really giving me Jos Louis vibes. Could be your next idea for Claire Recreates!
I don’t consider red velvet a chocolate cake. It’s a velvet cake first with such a beautiful texture. This looks perfect.
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! ❤
I can’t wait to make this cake and frosting!
I made ermine frosting decades ago when I had no powdered sugar. Never went back.
It is good, my vote is for German Buttercream though.
In my Chemistry class, we boiled cabbage to make an acid/base indicator. They hated the smell but were amazed that it could identify pH.
Love the choice of natural colorings! Do you think hibiscus powder could work to achieve a similar result?
I'm glad to watch this. I wonder if you would consider beet juice for the color.
I love red velvet so much ❤❤❤❤
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 🥇🥇🥇
I love the new intro!!
Could use the cake scraps to make crumbs to decorate the surface with too
My mom’s birthday is also today and she’s not keen on artificial coloring and dyes too, thanks for the cake recipe (and excellent timing) 😄
Wish we could see all the guys taste too ❤❤❤❤❤❤
Thank you! 🙏🏼
I approve. Red Velvet Cake is just a novelty chocolate cake ruined by the addition of red food color, which has a bad / off flavor.
I LOVE THE NEW ANIMATED INTRO!
I love you!!! You’re so smart and funny!! 😄 ❤
My partner is allergic to red 40 and caramel coloring. I love seeing the trend of getting away from unhealthy chemicals in content 😊
I miss watching Claire, now I'm here😂
Cochineal would also work as a red food dye. Idk how easy it is to buy though.
Great video! And yay for leaving out the red dye/chemicals. Alternatively you can use beets to dye the batter red.
The red cabagge Dye is also a pH indicator. Once I used it in class till day I get sick by the smell of cabbage
Yum. Thank you.
Loving the new intro!!!!!