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Red Velvet Mug Cake Gemma Stafford

Red Velvet Microwave Mug Cake

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Hi Bold Bakers!

Red Velvet Cake is a magical chocolate cake that is synonymous with Valentine’s Day. This Red Velvet Mug Cake recipe was part of my first Microwave Mug Cake YouTube video which has now been viewed more than 5 Million times! Now, with more than 100 Mug recipes including savory Mug Meals, I’ve gotten kind of good at this microwave recipe thing.

As a professionally-trained chef originally from Ireland, I never thought I’d be making cakes in the microwave. But here’s the thing, microwave mug cakes are what I call the gateway to baking. You may not think baking is for you but do you love single-serving cakes made from good ingredients in minutes? Well, then welcome to the Bold Baking Community!

Red Velvet Mug Cake, Mug Cakes, Red Velvet Cake, Microwave Red Velvet Cake, Microwave Mug Meals, Mug Meals, Gemma Stafford, Bigger Bolder Baking

Bold Baking Tips for Mug Cakes & Meals

The cook time is based on my microwave which is 1200 Watts so your cook time may vary depending on the wattage of your microwave. When in doubt check your mug meal after 45 seconds just to make sure it is cooking ok. You can always cook it for 30 second intervals if you wish. Also the mugs I use are small, roughly 6oz (¾ /1 cup) but feel free to use bigger. 

I have many more Bold Baking Tips on how to make the perfect mug cake every time. If you like my Mug Cakes & Meals, you can get more recipes like a Mug Churro, Mug Donut and even a Mug Pizza! And you can even buy my Gemma’s Mug Meals e-book featuring 30 Mug Meals, including this Red Velvet Cake and 10 exclusive recipes.

5.0 from 1 reviews
Red Velvet Microwave Mug Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mug Cake, no bake, single serving
Serves: 1
Ingredients
  • 4 tablespoons flour
  • 4½ tablespoons sugar
  • ⅛ teaspoon baking powder
  • 1½ 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
  • ½ teaspoons red food coloring
Instructions
  1. Mix all the wet ingredients together into an oversized mug using a fork until batter is smooth.
  2. Add in the dry ingredients and mix until combined
  3. Cook in microwave for 50 seconds. (every microwave is different so cooking may vary)
  4. Be careful not to overcook as batter will become dense and rubbery.
  5. Let cake cool slightly before piping on cream cheese frosting.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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4 Comments

  1. Llewella on February 12, 2017 at 8:17 am

    Hi Gemma,

    I tried this mug cake today and it was delicious. I doubled the amount of ingredients and divided it into four normal mugs. Then I tried what time it would need.

    Do you have any ideas how to change the time in the microwave if i put more than one mug in it?

    Greetings from Germany
    Llewella

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 8:36 am

      Hi Llewela,
      Microwave cooking is really about time! The energy in the microwave is what it is, depending on the power in your model. If you put more in, it takes longer, not four times longer, but longer. You will also need to attend to them, that is rotate the mugs through the cooking time. So, leave the oven at full power, cook for one minute, open the oven and shift the position of the mugs, give them one more minute, and so on. When they are cooked they will feel firm on top to the touch, not hard, just barely firm. It is worth a shot, but really a microwave works in a different way to an oven, the energy gets fragmented like this,
      Gemma 🙂

  2. Profile photo of theScilla24 theScilla24 on February 13, 2017 at 1:43 am

    Looks delicious!
    My microwave isn’t very good, so I’ll try this in the oven using the temperatures you gave in previous comments.

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 7:41 am

      Yes, that is the idea. You can make more than one if you are turning on the oven, use a muffin pan too, it will be better,
      Gemma 🙂

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