Indulge in a decadent Red Velvet Mug Cake that’s ready in just six minutes—perfect for satisfying your sweet tooth in a flash. This single-serving treat boasts a rich, velvety texture with a hint of cocoa, balanced by a creamy, tangy frosting that melts in your mouth. The vibrant red hue makes it as delightful to look at as it is to eat, offering a mini dessert experience that feels luxurious yet effortless.
With only five minutes of prep and one minute in the microwave, this cake is your go-to for instant comfort. The moist, tender crumb paired with the smooth frosting creates a heavenly contrast that’s impossible to resist. Whether it’s a late-night craving or a quick afternoon pick-me-up, this mug cake delivers big flavor with minimal effort.
What You’ll Need for Red Velvet Mug Cake
- 4 tablespoons flour
- 4 1/2 tablespoons sugar
- 1/8 teaspoon baking powder
- 1 1/2 tablespoons unsweetened cocoa powder
- Pinch of salt
- Pinch of cinnamon
- 3 tablespoons oil
- 3 tablespoons buttermilk (substitute sour cream or yogurt if not available)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring
How to Make Red Velvet Mug Cake
- In an oversized mug, mix all the wet ingredients (oil, buttermilk, egg, vanilla extract, and red food coloring) using a fork until the batter is smooth.
- Add the dry ingredients (flour, sugar, baking powder, cocoa powder, salt, and cinnamon) to the mug and mix until fully combined.
- Microwave the mug cake for 50 seconds. (Note: Cooking times may vary depending on your microwave. Avoid overcooking, as the cake can become dense and rubbery.)
- Let the cake cool slightly before piping on cream cheese frosting or enjoying as is.
Perfect Pairings: Toppings and Sauces
While cream cheese frosting is a classic choice for red velvet cake, you can get creative with toppings! Try a drizzle of chocolate ganache or a dollop of whipped cream for a lighter option. For a fruity twist, add a handful of fresh raspberries or a spoonful of strawberry compote on top.
Quick Tips for Microwave Success
Microwaves vary, so start with 50 seconds and check the cake’s doneness. If it’s still gooey, add 10-second increments until just set. Remember, overcooking can make the cake dense, so keep a close eye on it. Let it cool for a minute or two before digging in—it’ll firm up slightly and be easier to enjoy!
Ingredient Swaps and Variations
No buttermilk? No problem! Substitute with sour cream or plain yogurt for a similar tangy flavor. For a richer cake, swap the oil with melted butter. If you’re out of red food coloring, the cake will still taste delicious—just skip it or use a natural alternative like beet juice for a subtle hue.
Storage and Reheating Made Easy
This mug cake is best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 24 hours. To reheat, pop it in the microwave for 10-15 seconds to bring back that warm, just-baked texture.
Common Questions Answered
Can I make this in the oven? Absolutely! Bake at 350°F (175°C) in a small ramekin for about 12-15 minutes. Don’t have a mug? Any microwave-safe bowl will work. And yes, you can double the recipe—just use a larger mug or bowl to prevent overflow!
Red Velvet Mug Cake
Ingredients
- 4 tablespoons flour
- 4 1/2 tablespoons sugar
- 1/8 teaspoon baking powder
- 1 1/2 tablespoons unsweetened cocoa powder
- pinch of salt
- pinch of cinnamon
- 3 tablespoons oil
- 3 tablespoons buttermilk substitute sour cream or yogurt if not available
- 1 egg
- 1 teaspoons Vanilla extract
- 1/2 teaspoons red food coloring
Instructions
- Mix all the wet ingredients together into an oversized mug using a fork until batter is smooth.
- Add in the dry ingredients and mix until combined
- Cook in microwave for 50 seconds. (every microwave is different so cooking may vary)
- Be careful not to overcook as batter will become dense and rubbery.
- Let cake cool slightly before piping on cream cheese frosting.
