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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 almost 7 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!
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! Get almost 100 Mug Recipes on my Gemma’s Mug Meals Collection page.
Try These Recipes!
Watch The Recipe Video!
Red Velvet Microwave 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.
this recipe is absalutley DELICOUS! i found that on my microwave, it took about 1:10. it is nice and fluffy with a chocolatey taste! Good job, Gemma!
Everyone don’t put the red food colouring. It’s really bad for you, and it doesn’t even affect the taste.
Gamma, do you have a recipe to make just enough cream cheese frosting for this mug cake instead of making a big batch of frosting? Red velvet cake is one of my favorite cakes and I cannot wait to try this.
HI! i was wondering, i don’t have red food coloring and i’m in college so i can’t afford to buy it. basicaly, without the red food coloring, is it just a chocolate cake? just wondering! thanks (:
My 7 year old says “Best Mug cake EVER!!!!” We posted a picture, it’s the one with the bite already taken out cause he couldn’t wait to eat it. Thanks Gemma.
So awesome! I am only 12 and I don’t live in a European country, so I don’t have a lot of available ingredients like cream and bittersweet chocolate. Things are really expensive here. I am a MK(Missionary kid) and I love your site because it is cheap, delicious, and easy. Thank you so much!
P.S. Key lime pie in a mug?
As always your microwave recipes never fails to hit the spot! Craving chocolate this evening, decided to make this instead of a whole cake and regret it. My nine year old niece helped me make a second one for her and her brother. She and I loved it# I skipped the red dye only because I just didn’t have any. Any how it was definitely delicious and satisfying! Added whipped cream and had a memorable moment with the little ones. Thanks again! ☺
Do you think I could use un bleached sugar? It’s more healthy, but I was wondering if it may affect the flavor.
I made your red velvet mug cake today and it turned out AMAZING! now its my go to recipes for functions and I’m only 16 🙂 I really love your videos and they are always a success whenever I make them. SO THANK YOU!
I also used your cream cheese frosting recipe and I just couldn’t stop licking the bowl and the spatula, IT WAS THAT GOOD!
THANKS ALOT
Maryam
Hey Gemma, what kind of oil do you recommend for this recipe?