Claire Saffitz x Dessert Person
50 recipes converted from their YouTube cooking videos.
Holiday Seven Layer Cranberry Walnut Bars
A low‑effort, holiday‑inspired twist on classic seven‑layer bars. A buttery Biscoff crumb crust is topped with fresh cranberries, chopped walnuts, crystallized ginger, old‑fashioned oats, a sweetened condensed‑milk glaze, and toasted coconut. The bars are fragrant, tart, chewy, and perfectly sweet for the season.
Lemon Pound Cake with Thin Lemon Glaze
A tender, buttery lemon pound cake baked in a loaf pan and finished with a thin, soak‑in lemon glaze. The cake is light despite its rich ingredients, thanks to a long creaming of butter and sugar and a small amount of chemical leaveners. Perfect for a winter pick‑me‑up or any time you want a not‑too‑sweet slice of cake.
Dirt Bombs (Nutmeg Muffins)
Holiday‑ready “dirt bombs” are fluffy nutmeg‑scented muffins that are dunked in melted butter and rolled in cinnamon‑sugar for a crisp, donut‑hole‑like crust. The recipe uses four sticks of butter for maximum richness, a stand‑mixer for a light crumb, and a quick butter‑cinnamon coating while the muffins are still hot.
Claire Saffitz Makes the Fluffiest Lemon Ricotta Pancakes
Fluffy, cloud‑like pancakes that combine the bright citrus of lemon with the creamy richness of strained ricotta. Lightened with a mountain of whipped egg whites, these Japanese‑inspired soufflé pancakes are tall, tender, and only lightly sweetened—perfect for a special breakfast or a winter‑time treat.
Vanilla Chiffon Cake
A light, airy vanilla chiffon cake made in a tube pan. Inspired by a beloved Brooklyn bakery cake, this sponge‑style cake uses oil instead of butter and a mountain of whipped egg whites for lift. Serve with macerated blackberries and whipped cream for a simple yet elegant dessert.
Apple Cheddar Pie
A New England‑inspired apple pie that pairs sweet, tart Honeycrisp apples with a buttery, flaky crust infused with aged Kerrygold cheddar. The filling is enriched with a caramelized heavy‑cream reduction, a splash of apple cider vinegar, vanilla, and optional orange bitters for depth. Finished with a classic lattice top, this pie delivers a perfect sweet‑salty balance for fall gatherings.
Potato Buns (Hamburger Buns)
Soft, pillowy potato‑enriched hamburger buns that are slightly sweet, lightly seeded with sesame, and perfect for smash‑style burgers. The dough is enriched with mashed russet potato, a cold fermentation, and a quick bake at 350°F for a golden, glossy crust.
Almond Butter Banana Bread
A comforting, quick‑bread version of classic banana bread that incorporates almond butter for a subtle savory note. Overripe bananas provide natural sweetness, while a crunchy almond‑butter swirl topping adds texture. The loaf is easy to make, freezable, and perfect for any meal of the day.
Brown Butter Chocolate Chip Cookies
A chewy, buttery chocolate chip cookie with a crisp edge and a gooey center. Made by browning the butter for a deep butterscotch flavor, folding in both milk and dark chocolate, and chilling the dough for optimal texture.
Confetti Cake (Homemade Funfetti)
A bright, fluffy three‑layer confetti cake made with a reverse‑creaming method for extra tenderness. Finished with a rich cream‑cheese frosting, a crumb coat, and plenty of colorful sprinkles. Serves about 20 and is perfect for birthdays or any celebration.
Brown Butter Chocolate Chip Cookies
A hand‑mixed chocolate chip cookie with a crisp edge, gooey center, and deep butterscotch flavor from browned butter. Uses both milk and dark chocolate for texture contrast and is chilled for optimal chew and flavor.
Coconut Layer Cake with German Buttercream
A light, buttery 8‑inch three‑layer coconut cake filled and frosted with a silky German buttercream, then coated in toasted coconut flakes. The cake uses full‑fat coconut milk, virgin coconut oil, and plenty of butter for a rich flavor without artificial extracts.
Homemade Gansito Snack Cake
A homemade version of the beloved Mexican snack cake Gansito. Light sponge cake filled with strawberry jelly and marshmallow‑like vanilla cream, coated in a chocolate‑cocoa fondant and finished with crunchy chocolate sprinkles. Makes about eight bite‑size cakes.
Perfect Breakfast Sandwich
A hearty outdoor breakfast sandwich featuring homemade maple‑sage sausage, a fried egg with a soft yolk, melted American cheese, and toasted English muffins. Made on a carbon‑steel griddle over a fire pit, this sandwich captures the classic New York bodega flavor with a sweet‑herby twist.
Vanilla Custard Sponge Cake (Genoise with Caramel and Custard Soak)
A layered custard cake that combines the airy lightness of a genoise sponge, a thin dry caramel base, and a rich vanilla‑infused baked custard soak. Inspired by tres leches and flan, this dessert is baked in a water bath for a silky, wobbly center and finished with a fragrant vanilla aroma.
Classic Tarte Tatin with Rough Puff Pastry
An elegant French upside‑down apple tart featuring caramelized apples, a glossy brandy‑maple glaze, and a buttery rough puff pastry. The recipe is broken into manageable steps so you can prep the apples, pastry, and caramel ahead of time for a stress‑free dessert that captures the essence of fall.
Mille Crêpe Cake with Diplomat Cream
A show‑stopping French‑style Mille Crêpe Cake made of 20 ultra‑thin butter‑browned crêpes layered with a silky diplomat cream (pastry cream lightened with whipped cream and set with gelatin). Chill, brûlée the top and slice to reveal beautiful lacy layers. Perfect for special occasions.
Lobster Pasta with White Wine Sauce
A celebratory lobster pasta featuring a rich white‑wine and lobster‑shell stock sauce. The recipe maximizes flavor by extracting every ounce of taste from lobster shells, then finishes the dish with butter, lemon, parsley, and a hint of red pepper flakes. Serves four.
Homemade Cosmic Brownies with Fudge Glaze and Tempered Chocolate Candy Pieces
A copycat of Little Debbie Cosmic Brownies that actually tastes good. Dense, chewy chocolate brownies are topped with a firm fudge glaze and speckled with tiny tempered chocolate candies coated in a crisp sugar shell and colored with natural food dyes.
This Might Be the Best Ice Cream Flavor Ever… (Coffee Oreo)
A rich, coffee‑infused ice cream studded with crunchy Oreo pieces. Made with a classic custard base, ultra‑concentrated flash‑frozen coffee pods, and a quick‑churn method, this dessert captures the beloved coffee‑Oreo flavor you remember from ice‑cream shops.
Yeasted Sour Cherry Coffee Cake
A buttery, yeasted coffee cake layered with a tart sour cherry filling and a crunchy streusel topping. The dough is given a cold fermentation for extra flavor, making it perfect for breakfast, brunch, or an afternoon snack.
Carrot Pecan Cake with Brown Butter Cream Cheese Frosting
A moist, spiced carrot cake layered with toasted pecans and finished with a rich brown‑butter cream cheese frosting. Inspired by Claire Saffitz’s Dessert Person cookbook, this celebration cake is perfect for birthdays, holidays, or any special occasion.
Pillowy New Orleans-Style Beignets
These fluffy, slightly chewy beignets are inspired by the iconic Café du Monde treats. Made with a wet yeasted dough enriched with a touch of whole‑wheat flour, they fry up golden and are finished with a generous dusting of powdered sugar. Perfect for a weekend brunch or a coffee‑house snack at home.
Green Ricotta Ravioli
Homemade egg‑yolk pasta dough filled with a bright mixture of ricotta, sautéed Swiss chard and dandelion greens, finished in a simple lemon‑butter sauce. This spring‑inspired ravioli showcases the joy of fresh pasta and can be made with a pasta roller or by hand.
Honey Tahini Challah
A sweet, silky Jewish braided bread enriched with honey and tahini. The dough is hand‑kneaded, braided into two loaves, brushed with egg wash, and topped with toasted sesame seeds. Perfect for breakfast, toast, or a special treat.
Soft and Crispy Focaccia
A soft, pillowy interior with a super‑crispy, olive‑oil‑laden bottom and a golden, flaky‑salt topped crust. This Italian focaccia is flavored with garlic, rosemary, and a hint of red pepper flakes, and it’s baked hot on the bottom rack then finished on the top rack for maximum crunch.
Malted Forever Brownies
Chewy, chocolatey brownies with a secret boost of malted milk powder. Perfectly dense yet fully baked, these brownies stay soft and fudgy after a chill, making them an ideal treat for Valentine’s Day or any day.
Allium Quiche
A savory, onion‑packed quiche with a buttery flaky crust, crisp pancetta, and a silky half‑and‑half custard. No cheese is used, letting the alliums shine. Perfect for breakfast, brunch, lunch, or dinner.
Chocolate Log Cake (Ulog) with Chocolate Buttercream and Meringue Mushrooms
A festive holiday chocolate log cake (Ulog) inspired by European pâtisseries. A light chocolate Swiss‑roll sponge is filled with a silky chocolate‑creme fraîche filling, coated in rich chocolate buttercream, and decorated with delicate meringue mushrooms. Perfect for a show‑stopping dessert.
Hazelnut Whipped‑Cream Tres Leches Cake
A rich, dairy‑laden twist on the classic Mexican tres leches cake. A light sponge is lifted with whipped cream, soaked in a mixture of heavy cream, whole milk and sweetened condensed milk, and finished with toasted hazelnuts and a hint of cinnamon.
Tiramisu Icebox Cake
A light, airy, coffee‑flavored tiramisu turned into an easy no‑bake icebox cake. Layers of quick‑soaked ladyfingers are sandwiched with a silky mascarpone‑egg yolk filling, chilled overnight and finished with a cloud of whipped cream and a dusting of cocoa. Perfect for coffee lovers who want a sophisticated‑looking dessert with minimal effort.
Caramelized Endive and Onion Galette with Bitter Greens Salad
A savory, flaky butter crust galette filled with sweet‑caramelized endive and onions, topped with a bright bitter‑greens salad dressed in a honey‑mustard vinaigrette and finished with shaved Parmesan. Perfect for a light lunch or a vegetarian main course.
Homemade Nutter Butter Cookies
A copycat version of the classic Nutter Butter sandwich cookie, made from scratch with a buttery peanut‑butter dough, a soft peanut‑butter‑halva filling, and a hand‑carved wooden stamp for authentic detail. The recipe follows Claire Saffitz’s recreation process, including the craft of making a cookie stamp, low‑temperature baking for crisp edges, and piping the filling into a peanut shape.
Sour Cream and Chive Dinner Rolls
Buttery, pillowy, pull‑apart dinner rolls flavored with sour cream and fresh chives. Made with a Japanese milk‑bread tangzhong technique for extra softness, these rolls are perfect as a side for soups, stews, or any dinner table.
Peach Cobbler with Cream Biscuit Topping
A classic Southern peach cobbler featuring a buttery, lemon‑zested cream biscuit topping that bakes up light and fluffy. The peaches are simmered with brown sugar, warm spices and a touch of cornstarch for a glossy, thick filling. Served warm with a drizzle of cold heavy cream for contrast.
Apple Cider Doughnuts
A tender, fluffy cake‑doughnut infused with reduced apple cider and apple butter, spiced with warm winter spices and coated in cinnamon‑sugar. Deep‑fried to a light golden‑brown and perfect for a cozy fall treat.
Homemade Tim Tam‑Style Chocolate Sandwich Cookies
A copycat version of Australia’s iconic Tim Tam biscuits. Thin, crisp chocolate‑wafer cookies sandwich a silky milk‑chocolate ganache filling and are enrobed in a dark chocolate coating. The recipe follows Claire Saffitz’s method from her “Claire Recreates” series, with detailed steps for rolling ultra‑thin wafers, making a whipped ganache, and coating the cookies for a clean snap.
Classic Lemon Bars with Lemon Curd
Bright, tart lemon bars made with a buttery shortbread crust and a silky lemon curd filling. The curd uses a dozen eggs for a firm, slice‑able bar that stays glossy and flavorful. Finished with a dusting of powdered sugar, these bars are perfect for winter holidays or any time you need a citrus‑punchy dessert.
Baking the Perfect Molten Lava Cake with Claire Saffitz
A silky, lava‑style chocolate cake with a crisp outer crust and a flowing molten center, made with extra‑virgin olive oil for a subtle fruity note. The batter is a light, egg‑driven brownie mix that bakes in just six minutes at a scorching 450°F, yielding eight individual cakes perfect for a romantic dinner or impressive dessert.
Prune and Almond Rugelach
A holiday‑ready twist on classic rugelach featuring a buttery almond‑paste dough filled with a glossy prune‑and‑port purée. The cookies keep their shape, have a subtle almond‑marzipan flavor, and sparkle with Demerara sugar. Make the dough and filling ahead, freeze the assembled crescents, and bake fresh whenever you need a festive treat.
Claire Saffitz Makes the Most Delicious Pastry: Kouign-Amann
A buttery, caramelized French pastry that’s laminated like a croissant but sweeter. These mini kouign-amann (quinette) are baked in muffin tins for perfect bite‑size treats. The recipe follows Claire Saffitz’s detailed method, using a cold butter block and multiple turns to create flaky layers, finished with a crunchy caramelized sugar crust.
Basic Holiday Sugar Cookies with Royal Icing
A simple, buttery sugar cookie that holds its shape for easy holiday decorating. Made with a rich butter base, a touch of almond, and topped with smooth royal icing that can be dipped, piped, or sprinkled for festive treats.
Homemade Caramel Sauce (Wet Caramel)
A rich, buttery caramel sauce made using the classic wet caramel method demonstrated by Claire Saffitz and Dessert Person. Perfect for drizzling over ice cream, pies, pancakes, or incorporating into desserts.
Homemade Little Debbie Oatmeal Creme Pie Cookies
A copycat version of the classic Little Debbie Oatmeal Creme Pie, featuring ultra‑soft, slightly chewy oatmeal‑molasses cookies sandwiched with a fluffy marshmallow‑style filling. The recipe mimics the original’s subtle molasses‑raisin flavor while adding a hint of warm spice and a golden hue from turmeric. Makes 12 sandwich cookies (24 individual cookies).
Blueberry Danishes
Flaky, buttery homemade blueberry danishes made with a yeasted laminated dough. The pastry is layered like croissants, filled with a sweetened cream‑cheese mixture and fresh blueberries tossed with a touch of blueberry jam and lemon. Perfect for spring brunches, Mother’s Day, or Easter.
Homemade Fried Honey Bun Donuts
A light, pillowy fried honey bun inspired by the classic store‑bought snack. The dough is a Japanese‑style milk bread, enriched with honey and a subtle cinnamon swirl, then fried and glazed with a sweet honey‑vanilla confectioners’ sugar glaze.
Cherry Cardamom Sugar Brioche Jelly Doughnuts
Fluffy, buttery brioche doughnuts fried to golden perfection, coated in fragrant cardamom sugar and filled with sweet sour‑cherry jam. A Hanukkah‑inspired treat that celebrates the miracle of oil while using a yeasted brioche base for a pillowy interior.
Maritotsi – Italian Sweet Brioche Buns with Vanilla Mascarpone Cream
Maritotsi are soft Italian‑style sweet brioche buns split open and filled with a light vanilla‑mascarpone whipped cream. The buns are brushed with a fragrant vanilla‑rum syrup and finished with a dusting of powdered sugar. This recipe combines a classic brioche dough (prepared ahead) with a rich yet airy cream filling for an elegant dessert or snack.
Everything Bagels (Wood‑Fired)
Homemade chewy everything bagels made with a mix of bread and rye flour, boiled in a barley‑malt syrup solution and baked in a wood‑burning oven. The dough is prepared the night before, shaped, proofed, boiled, coated with an everything topping, and baked at a scorching 500°F for a crisp, caramelized crust.
Cheesy Yeasted Laminated Biscuits
Flaky, buttery biscuits that combine the lightness of a yeasted roll with the crisp layers of a laminated pastry. Sharp cheddar, herb‑infused butter, and a hint of garlic give these biscuits a savory, ranch‑like flavor. Perfect for breakfast, brunch, or as a side to soups and salads.