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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
Recipe type: Mug Cake, no bake, single serving
Serves: 1
  • 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
  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.


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.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


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  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

    • 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 🙂

  3. Serrah on February 21, 2017 at 9:08 pm

    Gemma could you pls make are pie for mint cookies or something mint as I am crazy for it . Literally!🙏🏻😁😍

    • Profile photo of Gemma Stafford Gemma Stafford on February 22, 2017 at 2:41 am

      Hi there,
      There are a number of mint recipes here ( do check them out.
      This flavor lends itself to lots of recipes, not so much cakes, but chocolate/frostings/ice creams etc.
      I love this flavor myself. Do go through the website and fine what you like. i will add to these over time,
      Gemma 🙂

  4. Ushendra on February 28, 2017 at 5:17 am

    Hi Gemma,

    I love your recepies.
    I have a doubt on Mug capacity. Please clear me on this.
    What should be the mug minimum capacity and maximum capacity

    • Profile photo of Gemma Stafford Gemma Stafford on February 28, 2017 at 6:03 am

      Hi there, this is a good question. The capacity of the mug I use is 6 – 80z. What matters more than the size is the shape, and that it is suitable.
      Any cup which is decorated with gold or silver will not be good in the microwave, china is not good, and heavy pottery tends to absorb the microwave energy, and the food will not cook.
      A small cereal bowl can work, or a small plastic pudding bowl. The shape is important!
      Gemma 🙂

      • Ushendra on February 28, 2017 at 6:37 am

        Thank you Gemma

  5. Parker on March 3, 2017 at 3:25 pm

    hi! I was wondering where you get such pretty, oven safe teacups. I havent had much luck finding pretty ones that are ovensafe. Id appreciate if you let me know because your cups are all so adorable!

    • Profile photo of Gemma Stafford Gemma Stafford on March 4, 2017 at 3:32 am

      Hi there,
      I tend to search in markets, charity/goodwill stores, and in department stores too. We use teacups a lot in Ireland, and i brought some of these from there. i also get them as gifts from friends and family. I have loads of them now, but I still cannot resist rummaging for them.
      Mine are about 6 – 8oz capacity, and wider than deep. A little cereal bowl works well for the mug recipes too. Happy hunting, it is fun!
      Gemma 🙂

  6. Ushendra on March 6, 2017 at 12:23 am

    Yes, mee too hunting for such kind of cups.

    • Profile photo of Gemma Stafford Gemma Stafford on March 6, 2017 at 1:14 am

      Hi there,
      Happy hunting to you, do check out your markets, and Granny’s cupboard, and charity.goodwill stores if you have such a place where you live.
      I ‘borrow’ some from my Mum too, I think she knows she will not get them back!
      Gemma 🙂

  7. Ushendra on March 6, 2017 at 1:27 am

    Hi Gemma,

    Can I do this recepie with whole wheat flour. Can you please post mug cakes with other variations with Whole wheat flour


    • Profile photo of Gemma Stafford Gemma Stafford on March 7, 2017 at 9:21 am

      I will add this to my list, wholewheat flour behaves in a different way to white wheat flour. Do check out all of the recipes here on the website. There are some healthy options too!
      Gemma 🙂

  8. Ushendra on March 6, 2017 at 2:14 am

    Hi Gemma,

    Forgot to say you – the why you show the recepie in the videos looks very pleasent, the you you put the ingredient into the mug, the way you decorate the recepie and the way you take the baked recepie into spoon while you taste it every thing shows your passion, dedication towards baking. I am inspired a lot from you.

    Thank you,

    • Profile photo of Gemma Stafford Gemma Stafford on March 7, 2017 at 9:18 am

      Thank you Ushendra,
      That is really kind of you, i am happy to have you with us. I have the best followers ever!
      Gemma 🙂

  9. Salina on March 6, 2017 at 6:09 am

    Hey! Looks very delicious. Moreover, it’s not too difficult to make so I will try soon. Thanks for your sharing!

    • Profile photo of Gemma Stafford Gemma Stafford on March 7, 2017 at 8:58 am

      That is the spirit Selina! take it step by step, and follow the recipe, all will be well,
      Gemma 🙂

  10. Ushendra on March 7, 2017 at 11:52 pm

    Happy Womens Day Gemma

    • Profile photo of Gemma Stafford Gemma Stafford on March 8, 2017 at 11:11 am

      Thank you, many happy returns to you, and all of our lovely women, and girl followers, and the men in their lives too!
      Gemma 🙂

  11. Profile photo of PritiJ PritiJ on March 18, 2017 at 1:36 am

    Can i skip egg for this recepie and increase baking powder amount?

    • Profile photo of Gemma Stafford Gemma Stafford on March 19, 2017 at 5:54 am

      Hi there,
      I would add a little yogurt to this instead of the egg.
      Check out the egg substitute chart here on the website,
      Gemma 🙂

  12. jen on March 21, 2017 at 2:40 am

    hey gemma
    is cinnamon important? if yes what can we substitute?

    • Profile photo of Gemma Stafford Gemma Stafford on March 21, 2017 at 8:08 am

      Hi Jen,
      No, it is not essential, it is just traditional in this cake,
      Gemma 🙂

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