Shilpa Uskokovic spent days in the Bon Apptit Test Kitchen making tray after tray of red velvet cake to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate red velvetfrom the rich chocolatey taste to the fluffiest cream frostingbefore publishing it for Bon Apptit. Get the entire recipe, plus access to over 50,000 more from Bon Appetit and Epicurious: https://bit.ly/3uLqs8D Director: Gunsel Pehlivan Director of Photography: Jeremy Harris Editor: Jared Hutchinson Talent: Shilpa Uskokovic Director of Culinary Production: Kelly Janke Producer: Tyre Nobles Line Producer: Jen McGinity Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Carlos Araujo Sound Mixer: Mariya Chulichkova Culinary Assistant: Jessica Do Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Andy Morell 00:00 Perfect Red Velvet Cake 00:20 Day 1 01:08 Cake V1 - One Bowl Method 02:06 Cake V2 - Creaming Method 02:48 Cooling 03:49 Taste Test 05:02 Cake V3 - Brown Sugar 05:16 Cake V4 - Baking Powder 06:06 Frosting V1 - Ermine 07:09 Frosting V2 - Cream Cheese 08:00 Taste Test 09:06 Day 2 - Cake V6 Cocoa Powder 09:25 Cake V6 - Unsweetened Chocolate 10:35 Cream Cheese Whip vs. Experimental Cream Cheese Frosting 11:57 Cooling 12:39 Taste Test 14:40 Cake V7 - Unsweetened Chocolate and Baking Powder 15:22 Updated Cream Cheese Frosting 16:00 ...with Powdered Sugar 16:20 Taste Test 17:34 Cake V8 - Big Boi 18:30 Hybrid Frosting 19:12 Final Taste TestWant Bon Apptit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still havent subscribed to Bon Apptit on YouTube? http://bit.ly/1TLeyPn Want more Bon Apptit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPTIT Bon Apptit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
