Frugal Not so Red Velvet Cake with Fudge Glaze Recipe

Frugal Not so Red Velvet Cake with Fudge Glaze Recipe

After contemplating whether or not to go all out on the Valentine’s Red Velvet Cake, I decided to try a frugal version. The cost of the cream, buttermilk, cream cheese and mascapone added up to nearly half my weekly budget… Here is frugal version the “Frugal not Red Velvet Cake with Fudge Glaze,” that I picked out of The Food52 Cookbook.

For this frugal not red velvet cake, all I needed was the buttermilk and heart shaped candies, everything else was found in my pantry. It also saved me a lot of time, I managed to prepare the cake in 20 minutes, and it only took 15 minutes to ice the cake.

Trying to be a little creative I also added in a layer of blueberry jam.

Red Velvet Cake with Chocolate Glaze

Frugal Not so Red Velvet Cake with Fudge Glaze Recipe
Recipe Type: Dessert
Author: Lina Zussino
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 10
This cake has a fluffy texture like boxed cake but made from scratch with the taste boxed cakes never manage to achieve. The red food colouring was left out and a chocolate ganache glaze was used instead of the traditional cream cheese icing in the Red Velvet Cake.
  • 8 tbsp of butter at room temperature. Plus some for buttering the pans.
  • 2-1/2 cups of sifted white flour
  • 3 tbsp of cocoa powder
  • 1 tsp of salt
  • 1-1/2 cups of sugar
  • 2 eggs
  • 2 tsp of vanilla extract
  • 1 cup of buttermilk
  • 1 tsp of white distilled vinegar
  • 1 tsp of baking soda
  • 3/4 cup of cream
  • 1 cup of semisweet chocolate
  1. Preheat oven to 350F, Butter two 9 inch round cake pans.
  2. In a large mixing bowl, sift together the flour, salt, and cocoa powder. Set aside.[br] [img src=”” ]
  3. Using the electric mixer, cream the butter for 1 minute on medium speed and add the sugar and continue to beat until light and fluffy. Add the eggs one at a time, then the vanilla beating well after each addition and scraping down the sides of the bowl.[br] [img src=”” ]
  4. Keep the mixer at low speed and beat in the dry ingredients with the buttermilk in several additions alternating between the two.[br] [img src=”” ]
  5. In a small bowl stir together the vinegar and baking soda. When it starts to fizz quickly fold into the cake batter.[br] [img src=”” ]
  6. Divide the batter evenly between the cake pans, smooth with a spatula.
  7. Bake for 25-35 minutes or until toothpick inserted in the center of the cake comes out clean. Cool the cakes in their pans for 10 minutes. Wrap each cake in a plastic and put in the freezer for at least an hour, this will make glazing the cake easier.[br] [img src=”” ]
  8. To make filling use your favourite jam or topping. Place 1/2 cup of jam on the bottom layer and spread out evenly with spatula. Place the other layer on top ready to ice.[br] [img src=”” ]
  9. Using a double broiler, heat the cream and the chocolate just to simmer over medium heat.[br] [img src=”” ]
  10. Remove from the heat – when the mixture has cooled and thickened slightly use it to ice the cake.[br] [img src=”” ]


Lina Zussino

Lina Zussino, is a co-founder of Grocery Alerts Canada. encourages real whole foods cooking while helping Canadians save money with grocery deals and coupons.