Remember when we all went crazy over that Chocolate Peanut Butter Mug Cake? It may have taken me over a year, but I finally came up with a new flavor! RED VELVE MUG CAKE.
Some people (cough cough — my mom) don’t love red velvet. I think those people are absolutely crazy. Slightly chocolately cake, with a little tang to it, and in a bright fun color? I’m in, every single time.
Just like the version before, this mug cake takes just minutes to make in the microwave. It is just as moist as the cake before and of course still uses zero egg (spongy mug cake is the worst).
Oh and in the directions I say to mix the dry ingredients separately (a mini whisk makes this much easier) and then add them, because that is what you SHOULD do. But I just dump all the dry ingredients into the milk mixture at once and stir the batter a ton. It still works just fine. 😉
Red Velvet Mug Cake
Red Velvet Mug Cake is one of the easiest cake recipes you'll ever make - you only need the ingredients and your microwave!
Ingredients
- 3 tablespoons milk
- 1/2 teaspoon white vinegar
- 4 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon cocoa powder
- 1/4 teaspoon baking powder
- pinch of salt
- 1 1/2 tablespoons vegetable oil
- 5 drops red food coloring, optional
- powdered sugar for dusting on top, optional
Instructions
- In a large mug, whisk (with a small whisk or large fork) together the milk and vinegar. Set aside.
- In a small bowl, whisk together dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add to the milk mixture and add the vegetable oil and red food coloring. Whisk until smooth.
- Cook in the microwave on high for 1 minute and 10 seconds. This recipe will rise and then deflate slightly since it's being cooked in the microwave. Dust with powdered sugar and serve immediately!
Notes
Add Ins: I like to add white chocolate chips to mine. You could also add milk/dark chocolate chips depending on your mood! And for all you cream cheese addicts, add a tablespoon of cream cheese to the center of the batter.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 889Total Fat: 22gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 4mgSodium: 281mgCarbohydrates: 172gFiber: 1gSugar: 143gProtein: 5g
Categories
This post may contain affiliate links. Read my disclosure policy.
Tried the recipe. It was awful. I’ll stick to Cakeman Raven’s recipe for a large batch and just freeze the cake because this just isn’t real red velvet.
[…] cakes come in numerous flavors, including red velvet which has been recreated by The Novice Chef. Their list contains about ten ingredients, significantly less than the traditional red velvet cake […]
[…] This is a super-rich and fancy mug cake recipe! […]
[…] See full recipe at The Novice Chef […]
These were so good, tysm!
I love mug food, they’re so easy to make and so delicious. I LOVE red velvet, it is sooooooo good. I am going to make this, I hope it tastes as good as it looks.
Usually in comments it rates the recipe after trying it, not impressions of recipe. Wow this looks awesome if you haven’t tried it yet?
I tried this recipe and it was awful. Came out like sawdust. Not at all like picture.
Waste of ingredients. And I’m a pro baker.
Um I’m confused. You’re a ‘pro baker’ and this mug cake from this AMAZING TRUSTWORTHY blog didn’t work? I under measured my flour and it was not sawdust, in fact it was very moist. Hmmmm
I haven’t had red velvet in much too long.
I’m also very thankful that you cut my recipe reading in half by including how to make the buttermilk.
You’re welcome! Glad you enjoyed it!
The absolute BEST MUG CAKE i have made. this recipe is the only one I trust for red velvet
So glad you enjoy it Mimi!
Super moist and delicious, unlike most other mug cakes out there! Thanks for the recipe!
WOW! So moist and PERFECT! Really hit the sweet tooth spot. I do make a full red devil’s food/red velvet cake for special occasions; this has all the flavor and none of the leftovers LOL!
*Used buttermilk for the milk/vinegar because it was here and skipped the food coloring because I couldn’t trust my pour to not make a mess of 5 drops. Cook time worked for my microwave.
Great recipe and thanks!
I just want to know what size mugs. I tried random ones I had, and some did not fill up, and others ran over the side. Thanks. Very good.
Hey! Looks very delicious. Moreover, it’s not too difficult to make so I will try soon. Thanks for your sharing!
Is that 1/2 a tablespoon of oil?
It’s 1 1/2 tablespoons of oil – so one and one half tablespoons. 🙂
Would this be as good with a sugar substitute?
All I can say is that it dries REALLY FAST but the taste was UHMAZING
Very good, fluffy not gooey! I wanted more “chocolatey” so added semi-dark choc chips and a few drops of vanilla flavor. Extra buttercream frosting I had in the fridge was yummy on top!
I tried this but the batter was turned out to resemble bread dough, i could even knead it! I followed the instructions perfectly twice. Nevertheless I still baked it and it tasted good but the look wasn’t all that good. Do you have any pointers?
I spent hours baking red velvet cup cakes for my mother in law two nights ago and I only had 2 to taste. So I was left with a craving and left over cream cheese frosting. I didn’t feel like making a dozen of cupcakes so this mug cake was perfect! I used buttermilk instead of regular milk and added 1/2 tsp of vanilla flavor…yummy
So glad you liked it Ty!
Made it…fluffy n yummy..thnx dor the recipe