Red Velvet Microwave Mug Cake
Save RecipeHi 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!
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.
- 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
- 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.
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!
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hi gemma, i really do like your recipes but i dont have a microwave. can i substitute with oven? and how about the temperature will be.
Hi Selena,
Yes, 180C/350F for about 15 mins. Bake these in a muffin pan if you have one, and make more than one!
Gemma 🙂
Gemma your mug cakes saved me!! I was just wondering how I would substitute flour with coconut flour?
Hi Rebecca,
you can try it! like for like, it will work in most recipes, but never with the exact same result. It is worth experimenting with this. Most baking does not rely on gluten, the exception being yeast baking, for which gluten is essential, unless you find a gf flour which is formulated for yeast baking.
I hope this is of help,
Gemma 🙂
Rebecca, coconut flour absorbs a lot of liquids so it would be difficult to substitute it for the all purpose flour in this recipe. You would need to add more eggs and liquids to get the desired results. You would be better off looking for recipes that use coconut flour.
Hi Gina,
Good job! thank you for your input here, great advice,
Gemma 🙂
Thanks Gemma! 🙂
I’m hooked on to your mug recipes now! And red velvet is an all time favourite! Thank you so much Gemma for giving such a classic cake in a mug. Making your mug recipes is almost like magic! Cakes n pizzas in a cup!!!!
Thank you for your kind comment, I am happy that oyu are enjoying the recipes,
Gemma 🙂
I love your mug meals and espescially this cake. Your and awesome baker with an awesome accent!
Hi Kelly,
With a name like yours there must be an Irish accent somewhere in your background! Kelly is a really strong Irish family name. You are very kind, I appreciate your kind comments,
Gemma 🙂
Hi, Gemma!
The recipes is really great & so easy to make. But, i just wanna ask that if i use the oven insteads of the microwave, does it work fine with this recipes & if it was, does it have any changes from the origin :3
Greetings from Vietnam
yes you can. Bake it for roughly 8-10 minutes at 350oF (180oC).
happy Baking!
Gemma.
Hi Gemma,
im writing all the way from India and am hooked to your mug recipes! tried a couple of them today and cant thank you enough!
Brinda
Hi Brinda,
thanks so much for your message. I’m delighted you like my recipes. Stay tuned for this coming Thursday because I have even more microwave recipes coming your way.
Best,
Gemma.
I love this one. Made it a couple a times now. Easy, quick en yummy. Only, my lumb grows in de microwave and your lookes zo descend in the mug en if it didn’t even grow. Mine looks like if a vulcano burst. At the end, the teast is want count. Yum yum yum. Thank you <3
Hi Wendy,
Haha! was a little confused, but it seem all is well, thank you,
Gemma 🙂
I tried this recipe and it’s really good and I change the oil into unsalted butter. I’ve tried to make red velvet with other recipe but yours came out with the best cake texture so far :)I am really satisfied ❤thanks a lot !!
Hi there,
That is great to hear, I am happy when you guys are happy!
Gemma 🙂
Hi Gemma I tried making your icecream and it wasn’t creamy it was like ice what do I do? Please help?
Hi there,
I think you did not use the right ingredients!
Tell me what you used, exactly, and I will try to figure it out. If you do not follow the recipe exactly you will get a different result.
You can soften it now, and whip it, and re-freeze it, to break down the ice crystals, this should work for you,
Gemma 🙂
Hi, I used full fat coconut milk and took out the solids. And I used low-fat condensed milk. But my mixture when I added the condensed milk it was so soupy I couldn’t whip it up.
From Ireland with love
Hi Khiara,
So good to hear from you in Ireland.
I am not sure about your condensed milk! was it really thick when you took it from the can? It is hard to understand how it separated. Did you refrigerate the can of coconut milk before you separated the cream from the water? Do let me know Kiara, something does not sound right here,
Gemma 🙂
Hi Everyone, does anyone know how many ounces of cake this recipe yields?
Hi there,
You can quantify this yourself! add up the weight of the ingredients, you can do this for any recipe,
Gemma 🙂
Thank you for all your mug recipes, Gemma! It is a legit lifesaver for a college student!
Thank you, it is good to hear this,
Gemma 🙂
hey gemma
is cinnamon important? if yes what can we substitute?
Hi Jen,
No, it is not essential, it is just traditional in this cake,
Gemma 🙂
Can i skip egg for this recepie and increase baking powder amount?
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 🙂
Happy Womens Day Gemma
Thank you, many happy returns to you, and all of our lovely women, and girl followers, and the men in their lives too!
Gemma 🙂
Hey! Looks very delicious. Moreover, it’s not too difficult to make so I will try soon. Thanks for your sharing!
That is the spirit Selina! take it step by step, and follow the recipe, all will be well,
Gemma 🙂
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,
Ushendra
Thank you Ushendra,
That is really kind of you, i am happy to have you with us. I have the best followers ever!
Gemma 🙂
Hi Gemma,
Can I do this recepie with whole wheat flour. Can you please post mug cakes with other variations with Whole wheat flour
Regards,
Ushendra
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 🙂
Yes, mee too hunting for such kind of cups.
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 🙂
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!
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 🙂
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
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 🙂
Thank you Gemma
Gemma could you pls make are pie for mint cookies or something mint as I am crazy for it . Literally!????
Hi there,
There are a number of mint recipes here (http://www.biggerbolderbaking.com/?s=mint) 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 🙂
Looks delicious!
My microwave isn’t very good, so I’ll try this in the oven using the temperatures you gave in previous comments.
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 🙂
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
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 🙂