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Red Velvet 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 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!

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! Get almost 100 Mug Recipes on my Gemma’s Mug Meals Collection page.

4.41 from 49 votes
Red Velvet Microwave Mug Cake
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.

Course: Dessert
Cuisine: American
Servings: 1
Author: Gemma Stafford
  • 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
  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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Write a Comment and Review

  1. Lisa80 on April 15, 2019 at 11:35 am

    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.

    • Gemma Stafford on April 15, 2019 at 1:57 pm

      Hi for this you can just cut the recipe down by 3/4s. If there is any extra just store it in the fridge for up to 1 week 😀

      • Lisa80 on April 22, 2019 at 11:38 am

        Thank you, Gemma!

  2. Aamir Iqbal on October 15, 2018 at 1:33 am

    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

    • Gemma Stafford on October 17, 2018 at 8:09 am

      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 😉

  3. Pvssoumya on July 23, 2018 at 3:50 pm

    Hi Gemma,
    Can we use salted butter in ur mug receipes where ever you use butter?

    • Gemma Stafford on July 23, 2018 at 5:40 pm

      yes you can use salted. I use salted in all of my baking.


  4. Esther on June 6, 2018 at 6:20 pm

    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! ☺

    • Gemma Stafford on June 7, 2018 at 4:49 pm

      Thank you so much for the kind words about my recipes, I’m so glad you and your family enjoy them! Keep up the great baking!

  5. Skye on May 11, 2018 at 7:02 am

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

    • Gemma Stafford on May 11, 2018 at 11:15 am

      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 🙂

  6. Mary Hahnert on May 4, 2018 at 1:15 pm

    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.

    • Gemma Stafford on May 5, 2018 at 11:40 am

      Mary, don’t you just love seven year old kids! they are so delightful.
      Thank you for telling me this, and for baking with your little one too,
      Gemma 🙂

  7. Maryam Nour on April 5, 2018 at 11:57 pm

    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!

    • Gemma Stafford on April 6, 2018 at 7:11 pm

      Hi Maryam,

      I’m thrilled to hear that. Thanks os mug for trying it

      Gemma 🙂

  8. Rebecca on March 16, 2018 at 8:04 pm

    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!

    • Gemma Stafford on March 17, 2018 at 12:54 pm

      I’m thrilled to hear that, Rebecca!!! I strongly recommend the pizza in a mug. It’s one of my most popular.


  9. kate on March 3, 2018 at 12:33 pm

    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 (:

    • Gemma Stafford on March 5, 2018 at 5:00 am

      Hi Kate,
      Yes and no!
      It is not red velvet, but it also has the spice. The red does not add anything but color.
      ( download the FREE E-Book here too, it will help with your poor student days, I remember it well!
      Gemma 🙂

  10. DeJewel on February 1, 2018 at 1:21 pm

    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!

    • Gemma Stafford on February 2, 2018 at 3:33 am

      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 🙂

  11. Aparna on December 30, 2017 at 2:57 am

    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!!!

    • Gemma Stafford on December 30, 2017 at 4:29 am

      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 🙂

  12. James Litchfield on December 24, 2017 at 9:35 am

    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?

    • Gemma Stafford on December 24, 2017 at 3:27 pm

      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,

  13. Amna on November 3, 2017 at 9:16 am

    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 😀

    • Gemma Stafford on November 4, 2017 at 10:28 am

      Hi there Amna,
      You have cheered me up! What a great way to get the result you wanted, well done you.
      This will be a help to other Bold Bakers, many thanks,
      Gemma 🙂

    • MadRatter on November 4, 2017 at 2:07 pm

      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!

      XOXO The MadRatter

      • Gemma Stafford on November 5, 2017 at 2:27 am

        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 🙂

  14. Skye the Ravenclaw ;> on October 29, 2017 at 1:34 pm

    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!

    Skye your Hogwarts student.

    • Gemma Stafford on October 30, 2017 at 5:45 am

      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 🙂

    • E.S.Black on December 15, 2017 at 8:48 am


  15. Taposh Misra on September 17, 2017 at 12:06 am

    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.

    • Gemma Stafford on September 17, 2017 at 3:25 am

      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 🙂

  16. Dalal Isaac on September 9, 2017 at 1:48 pm

    As usual, great and easy recipe.
    You’re taking the mug meals to a new level. ????????

    • Gemma Stafford on September 10, 2017 at 5:09 am

      Thank you for your very kind reviews Dalal,
      Gemma 🙂

  17. visionary_legend on September 9, 2017 at 10:05 am

    Great 🙂

    • Gemma Stafford on September 10, 2017 at 5:17 am

      Thank you so much 🙂

  18. Roxana on September 9, 2017 at 9:57 am

    My husband and I loved this.

  19. Maitri on September 8, 2017 at 7:36 pm

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

    • Gemma Stafford on September 9, 2017 at 3:13 am

      Hi there,
      Please do, we will look forward to seeing the results,
      Gemma 🙂

  20. selena on July 21, 2017 at 10:25 pm

    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.

    • Gemma Stafford on July 22, 2017 at 4:41 am

      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 🙂

  21. Rebecca on July 12, 2017 at 3:57 am

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

    • Gemma Stafford on July 13, 2017 at 2:20 am

      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 🙂

    • Gina on August 21, 2017 at 7:38 am

      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.

      • Gemma Stafford on August 22, 2017 at 2:50 am

        Hi Gina,
        Good job! thank you for your input here, great advice,
        Gemma 🙂

        • Gina on August 22, 2017 at 12:06 pm

          Thanks Gemma! ????

  22. KalRenjit on June 27, 2017 at 6:00 pm

    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!!!!

    • Gemma Stafford on July 3, 2017 at 3:39 am

      Thank you for your kind comment, I am happy that oyu are enjoying the recipes,
      Gemma 🙂

      • Kelly on July 11, 2017 at 12:37 pm

        I love your mug meals and espescially this cake. Your and awesome baker with an awesome accent!

        • Gemma Stafford on July 12, 2017 at 2:24 am

          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 🙂

  23. tiny_chubby.lucy on May 17, 2017 at 3:05 am

    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

    • Gemma Stafford on May 19, 2017 at 10:22 pm

      yes you can. Bake it for roughly 8-10 minutes at 350oF (180oC).

      happy Baking!

  24. brinda29 on May 14, 2017 at 7:41 am

    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!

    • Gemma Stafford on May 15, 2017 at 7:23 pm

      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.


  25. Wendy Roseboom on May 12, 2017 at 1:37 pm

    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

    • Gemma Stafford on May 13, 2017 at 12:40 am

      Hi Wendy,
      Haha! was a little confused, but it seem all is well, thank you,
      Gemma 🙂

  26. Tyara on April 21, 2017 at 9:44 pm

    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 !!

    • Gemma Stafford on April 22, 2017 at 12:52 am

      Hi there,
      That is great to hear, I am happy when you guys are happy!
      Gemma 🙂

  27. Khiara on April 14, 2017 at 12:07 pm

    Hi Gemma I tried making your icecream and it wasn’t creamy it was like ice what do I do? Please help?

    • Gemma Stafford on April 15, 2017 at 4:33 am

      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 🙂

      • Khiara on April 17, 2017 at 11:02 am

        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

        • Gemma Stafford on April 18, 2017 at 2:39 am

          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 🙂

  28. Ran on April 11, 2017 at 2:25 pm

    Hi Everyone, does anyone know how many ounces of cake this recipe yields?

    • Gemma Stafford on April 12, 2017 at 7:33 am

      Hi there,
      You can quantify this yourself! add up the weight of the ingredients, you can do this for any recipe,
      Gemma 🙂

  29. Shamra on April 2, 2017 at 5:39 am

    Thank you for all your mug recipes, Gemma! It is a legit lifesaver for a college student!

    • Gemma Stafford on April 3, 2017 at 7:06 am

      Thank you, it is good to hear this,
      Gemma 🙂

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

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

    • 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 🙂

  31. PritiJ on March 18, 2017 at 1:36 am

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

    • 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 🙂

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

    Happy Womens Day Gemma

    • 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 🙂

  33. 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!

    • 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 🙂

  34. 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,

    • 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 🙂

  35. 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


    • 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 🙂

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

    Yes, mee too hunting for such kind of cups.

    • 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 🙂

  37. 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!

    • 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 🙂

  38. 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

    • 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

  39. 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!????

    • 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 🙂

  40. 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.

    • 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 🙂

  41. 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

    • 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 🙂

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