Mug Cakes & Meals

Red Velvet Mug Cake

4.53 from 93 votes
Enjoy a rich, chocolatey Red Velvet Cake in minutes with my Red Velvet Microwave Mug Cake.
By Gemma Stafford | | 114

Last updated on November 12, 2020

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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

4.53 from 93 votes
Print Recipe
Enjoy a rich, chocolatey Red Velvet Cake in minutes with my Red Velvet Microwave Mug Cake.
Author: Gemma Stafford
Servings: 1
Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Enjoy a rich, chocolatey Red Velvet Cake in minutes with my Red Velvet Microwave Mug Cake.
Author: Gemma Stafford
Servings: 1

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.

 

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114 thoughts on “Red Velvet Mug Cake”

  3. The photo, I just uploaded is not mine it’s my aunts I she asked me to upload it for her. She served it with custard and fruit. She said it tasted great. She also said that I need to give this recipe 5 stars.

    Reply

  5. Hi Gemma,
    Thank you for this mug cake recipe it is gorgeous. 😊I didn’t have leftover cream cheese frosting in my freezer but I had some of your no machine two ingredient vanilla ice cream so I put a big scoop on the top. On a hot summer day afternoon like this it was the perfect treat for me and my 3years old little girl. 😊 So thanks again.
    P.S. we love carrot cake so much I’ve already made your carrot cake recipe about 4‐5 times and I was wondering if maybe you have a carrot cake mug cake recipe? Maybe with some hidden cream cheese filling/frosting in the middle? For those days when I need yust a slice of it😁

    Greetings from Hungary,
    Kriszta

    Reply

    1. Hi Kriszta. Thank you for the glowing review. I’m delighted your little girl loves my red velvet mug cake. Also, it so happens that I have a carrot cake mug cake recipe! Here it is, biggerbolderbaking.com/1-minute-microwave-mug-cakes-sequel/ Enjoy!

      Reply

    1. Hi Dhaanvi. You can use liquid food color, but from experience, it does not give you that bright red hue that red velvet cakes are known for. Liquid food color makes it look a bit on the dull side.

      Reply

        1. Hi there,
          about one teaspoon, but this is so dependent on the result you want. The good thing is that you can try 1/2 teaspoon, see if that is good for you, add a bit more. Easier to add it than take it out!
          Gemma 🙂

          Reply

  7. 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?

    Reply

    1. I’m thrilled you like my site. We try and use ingredients that are accessible for all and not too expensive.

      I’ll have a think about Key Lime Pie in a mug! that is a great idea.

      Best,
      Gemma.

      Reply

  8. 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!

    Reply

  9. Everyone don’t put the red food colouring. It’s really bad for you, and it doesn’t even affect the taste.

    Reply

  10. 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.

    Reply

  11. Hi Gemma,

    Today i tried this mug cake and it was delicious. I doubled the amount of ingredients and divided it into Three 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 Newyork

    Reply

    1. Hi Aamir,
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      In relation to what you are doing then it is about increasing the time, not the power. Then you have to monitor it. all microwaves are not created equal, so it is difficult to be specific. However you can watch it. Try it for one minute, then check, touch the top of each of the cakes, one may bake ahead of another because of the way the energy is distributed.
      I hope this is of help to you,
      Gemma 😉

      Reply

  13. 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! ☺

    Reply

  14. Do you think I could use un bleached sugar? It’s more healthy, but I was wondering if it may affect the flavor.

    Reply

    1. Hi Skye,
      Most ‘white granulate sugar’ is bleached, to some extent. This can mean that it has had all of the molasses extracted by one means or another.
      I think you can use a natural sugar, it will contain a little of the molasses and add to the flavor. Try it, it will not be a fail,
      Gemma 🙂

      Reply

  15. 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.

    Reply

  16. 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

    Reply

  17. I just made this with my 11 year old son. He really enjoyed being able to just mix up a cake for himself so quickly and I really enjoyed the lack of mess! He just came back with his mug empty!

    Reply

  18. 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 (:

    Reply

  19. Hi Gemma,

    Thank you so much for this recipe – it was perfect! The portion was exactly the amount needed to satisfy my craving without having an entire cake leftover. It came together quickly – no need to pull out a mixing machine – and was finished before I’d had time to put away all the supplies. Even better, this cake was light and fluffy – just the way it should be! The flavor was rich and delicious.
    Thank you also for the free cookbook; I’ll definitely try out more recipes.
    All the best from Austria!
    Jewel

    Reply

    1. Hi Jewel,
      Thank you very much for this very kind review of this recipe. That is exactly what I love to hear. Do take a look through the other recipes, it really is a great way to manage portions too, well done you,
      Gemma 🙂

      Reply

  20. Hello Gemma,
    New Year wishes all the way from India 🙂
    On reading your Red Velvet recipes, both cup cake and the one with cheese cake, I’m finding it so difficult to stop myself from trying them. But the problem is that I don’t have an oven. My microwave can be operated in convection mode which they says can be used for cake baking. So will it work for your recipe, to bake it in microwave under convection mode?

    Thanking You in advance and have a nice day!!!

    Reply

    1. Hi there Aparna,
      You are lucky to have a combination oven, it is a great appliance.
      It is really important to get to know this oven, as there is no one type, your instruction book will teach you a lot.
      If you can select the convection mode, without engaging the microwaves, then you have a regular convection oven. This oven is small, heats up really fast, will usually go to 250C and is endlessly useful.
      I cannot telly you how to use it here, it is all in the instruction book, and if you do not have that you will find it online from your manufacturer.
      Check this out, and you will be doing yourself a great service,
      Gemma 🙂

      Reply

  21. I use REAL vanilla I get from a friend that lives in Texas near the Mexican border, where he gets it. He charges me $32 US (includes S/H) for 2 litres. I use less than imitation and imitation can not begin to compare.
    On the Red Velvet recipe, it says to microwave for 50 seconds on high. I have a 1200 watt microwave, 50 seconds was not enough time. I had to add an additional 30 seconds for it to be done. Does anyone know why?

    Reply

    1. Hi James,

      I agree. Imitation is bad stuff.

      So mine too is 1200 watts but if your needed more time maybe it is just a difference in microwaves. Everyones is different so the timing may vary.

      Thanks for the note,
      Gemma.

      Reply

  22. this turned out absolutely delicious! i wanted to top it with cream cheese frosting, but the original recipe of yours shared on your red velvet cake video was too much for a single serving of mug cake. THEREFORE, I used the ratios you mentioned, to make a way smaller batch which was just enough to top my cake! it didn’t have that stiff peaks since the quantity I used was barely enough to beat with an electric mixer but the flavor was YUMYUMYUM
    I used, 4 tsp of icing sugar, 4 tsp of puck cream cheese spread, 1 tsp of melted butter and few drops of vanilla. refrigerating the mixture helped with the texture. I will definitely be making this dessert again and again 😀

    Reply

    2. I have never had Red Velvet cake before so I wanted to give it a try. I’m afraid mine turned out a bit eggy and more like an oversized mug-pancake – not bad, but not what I expected ;D The top never really got cooked. Maybe it’s because my microwave’s ancient? Any one able to give me some hints? I really want this to work!

      Thanks,
      XOXO The MadRatter

      Reply

      1. Hi there,
        The size and the shape of the mug, or container matters. This is particularly true of older style microwaves. The technology has improved enormously in the last few years.
        So, choose a mug, or a ramekin which has a wide surface area, not a deep one. This changes the way the microwave energy is distributed and will help with even baking.
        When it is done it will feel barely firm to the touch. Allow to stand to allow the heat to distribute.
        A pudding basin will work too, or a small cereal bowl.
        If you do not like egg you can try this with mashed banana, applesauce or yogurt. The egg substitute chart here on the website will help you,
        Gemma 🙂

        Reply

  23. I tried this, it turned out PERFECT! My relatives each tried it and agreed, too. I think this is my favorite so far. Hopefully soon my mom will help me try out the S’more recipe! I’m looking forward to more videos of yours, I hope there’ll be a mint one somewhere! (Including thing mints, seeing as they’re my favorite chocolate!!) I just want to say, is there a way to add a bit more flavor? Anyways, I hope you have a good day!

    Sincerely,
    Skye your Hogwarts student.

    Reply

    1. Hi there Skye,
      Good to have you with us in Hogwarts!
      You can add a few drops of mint extract to anything really, and as you say it is great with chocolate. I have it on my list for some time, and will eventually get there. So much to do!
      Carry on baking, and get help where you need it, I am sure your Mom will be there to help,
      Gemma 🙂

      Reply

  24. Gemma.
    it just came out fantastic. Your recipes and the 1 min times have made me a super star with my kid.
    This came out superb.
    Just want 2 input
    1) if I have to the same say 5-6 times bigger. what is the Microwave time. and
    2) if to be done in Oven what is the temperature and time.

    Cannot find a v conversion chart.

    Your website is such a refreshing change…its so easy to make healthy meals
    Keep rocking and posting ..God bless you.
    Taposh
    india

    Reply

    1. Hi there,
      well done you!
      to increase this recipe there are a few things you will need to consider.
      1. the shape of the bowl you use – this is important because of the way microwave energy distributes in food, rather than around food, as in a convection oven. A pudding bowl, or a bowl which is wider at the top than at the bottom, works best.
      2. Time needs to change, and for this amount of mix you will be looking at about 4 mins. It is not possible to be accurate, as every oven cooks differently depending on the particular technology. So, bake for three mins, then open the oven, place your finger on the top of the bake, if it feels slightly firm to the touch, it is done. Allow to stand at room temperature to distribute the residual heat. If it is not done continue to bake in 20 second bursts until done.
      This is a learning curve for you!
      3. In an oven it would be best to bake these as muffins! Use a muffin pan, 180C/350F, 15 mins or so, depending on the recipe.
      You will be an expert in no time, and this will allow you to understand your own microwave too!
      Gemma 🙂

      Reply

  28. Gemma your recipes are amazing….looks delicious..planning to make ur brownie recipe this weekend….share the pic sure.

    Reply

  29. 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.

    Reply

  30. Gemma your mug cakes saved me!! I was just wondering how I would substitute flour with coconut flour?

    Reply

    1. 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 🙂

      Reply

    2. 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.

      Reply

  31. 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!!!!

    Reply

        1. 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 🙂

          Reply

  32. 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

    Reply

  33. 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

    Reply

    1. 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.

      Reply

  34. 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

    Reply

  35. 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 !!

    Reply

    1. 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 🙂

      Reply

      1. 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

        Reply

        1. 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 🙂

          Reply

  43. 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

    Reply

  44. 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

    Reply

    1. 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 🙂

      Reply

    1. 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 🙂

      Reply

  46. 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!

    Reply

    1. 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 🙂

      Reply

  47. 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

    Reply

    1. 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 🙂

      Reply

  50. 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

    Reply

    1. 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 🙂

      Reply

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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