Red Velvet Mug Cake
Red Velvet Mug Cake is a quick and delightful treat that combines the classic rich cocoa flavor with a hint of tangy cream cheese, all baked right in your mug!…
Tip: save now, cook later.Red Velvet Mug Cake is a quick and delightful treat that combines the classic rich cocoa flavor with a hint of tangy cream cheese, all baked right in your mug! It’s soft, moist, and perfectly fluffy, making it an ideal little dessert when you want something sweet but don’t feel like making a whole cake.
I love making this mug cake when I need a fast dessert fix—it only takes a few minutes to mix and cook in the microwave. Plus, it’s so simple to put together with common ingredients like cocoa powder, a touch of vinegar, and a little red food coloring to get that iconic red velvet look. I always keep the cream cheese frosting ready to dollop on top because it makes the cake taste even more special.
One of my favorite ways to enjoy this cake is straight from the mug, warm and gooey, with a spoon in hand. It’s the perfect cozy treat to enjoy on a chilly evening or whenever I want a small dessert without any fuss. I promise, this little cake will brighten your day with its sweet, tender crumb and that classic red velvet charm!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base and gives the cake structure. You can swap it with gluten-free flour if needed, but the texture might be a bit different.
Cocoa Powder: Adds the subtle chocolate flavor essential to red velvet. Use unsweetened cocoa for the best taste. If you don’t have cocoa, a little melted dark chocolate can work but adjust the liquid in the batter.
Red Food Coloring: Gives red velvet its signature color. If you prefer natural options, you can try beet juice, but the color may be less vibrant.
White Vinegar: Reacts with baking powder to help the cake rise and adds a subtle tang. If you don’t have vinegar, lemon juice is a good substitute.
Cream Cheese Frosting: The tangy cream cheese adds flavor contrast and moisture. You can replace cream cheese with mascarpone or Greek yogurt for a lighter topping.
How Do You Avoid Overcooking the Mug Cake in the Microwave?
Microwaves vary, so timing is key to keeping the cake moist and tender instead of dry or rubbery.
- Start with 60 seconds on high power, then check the cake’s texture.
- If it’s still wet on top, continue microwaving in 10-second bursts.
- Stop microwaving as soon as the cake springs back lightly when touched — it should look set but still moist.
- Let the cake rest for a minute after cooking; it finishes cooking from residual heat.
This little wait also helps it cool down enough to enjoy straight from the mug without burning your mouth. Adding frosting while the cake is warm makes it beautifully melty and extra delicious!
Equipment You’ll Need
- Microwave-safe mug (12 oz or larger) – Perfect for mixing and cooking the cake right in one dish.
- Small whisk or fork – Helps you quickly blend the batter until smooth without lumps.
- Measuring spoons – For accurate amounts of ingredients to keep the cake moist and balanced.
- Mixing bowl (optional) – If you prefer to mix ingredients before pouring into the mug.
Flavor Variations & Add-Ins
- Swap cocoa powder for espresso powder for a mocha twist that deepens the flavor.
- Add a tablespoon of chocolate chips for melted pockets of chocolate in every bite.
- Stir in a few chopped nuts like pecans or walnuts to add crunch and texture.
- Replace cream cheese frosting with whipped cream or peanut butter for a different topping experience.
How to Make Red Velvet Mug Cake?
Ingredients You’ll Need:
For the Cake:
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1 teaspoon red food coloring
For the Cream Cheese Frosting:
- 2 tablespoons cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Optional:
- Red velvet cake crumbs for garnish
How Much Time Will You Need?
This red velvet mug cake takes about 5 minutes total—from mixing your ingredients, microwaving your cake, to whipping up the frosting. It’s perfect for a quick treat when you want something sweet fast!
Step-by-Step Instructions:
1. Mix the Cake Batter:
In a microwave-safe mug (at least 12 oz), whisk together the flour, sugar, cocoa powder, baking powder, and salt. Add the milk, vegetable oil, vanilla extract, vinegar, and red food coloring. Stir well until smooth and no lumps remain.
2. Microwave the Cake:
Cook the batter in the microwave on high for 60 to 90 seconds. The cake should rise and be set but still moist inside. Cooking time may vary by microwave, so watch closely to avoid overcooking.
3. Prepare the Cream Cheese Frosting:
While the cake cooks, beat together the softened cream cheese and butter until smooth. Mix in the powdered sugar and vanilla extract until creamy.
4. Finish and Serve:
Let the cake cool for a minute or two after microwaving. Then, spread a generous dollop of cream cheese frosting on top. For an extra touch, sprinkle with red velvet crumbs if you have them. Enjoy your warm, delicious red velvet mug cake straight from the mug!
Can I Use Butter Instead of Vegetable Oil?
Yes! You can substitute melted butter for vegetable oil in an equal amount. Melt the butter first and mix it in well for a richer flavor and slightly denser texture.
How Should I Store Leftovers?
If you have any leftover mug cake, cover the mug with plastic wrap and refrigerate for up to 2 days. Reheat gently in the microwave for about 20 seconds before eating.
Can I Make This Recipe Without Red Food Coloring?
Absolutely! The red food coloring gives the cake its classic look, but omitting it won’t affect the flavor. You can try natural alternatives like beet juice, keeping in mind the color will be less vibrant.
What’s the Best Way to Avoid a Dry Mug Cake?
Microwave in short intervals—start with 60 seconds, then check and add time in 10-second bursts if needed. Overcooking can dry out the cake, so aim for a moist, springy texture.
