Red Velvet Mug Cake
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
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.
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
Directions:
- 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!
Good to the very last bite.
Oh my gosh this looks amazing! I am definitely giving this a try ASAP.
OBSESSED. LITERALLY. I can’t understand people who don’t like red velvet- what’s not to like?!?! It’s so neutral and unoffending! It’s like the middleman between chocolate and vanilla. Can’t wait to make this 🙂
Looks delicious! Gotta love cakes that are ready in a minute. 🙂 Will have to try this soon!
I’ve been obsessed with mug cakes lately! Definitely trying this one after the kids are in bed tonight!
I tried this last night. Only thing I did different was that I didn’t add the red food coloring. It was Awesome……….especially with some baileys frosting I had leftover all melting on top…. my daughter and I shared 🙂 Thanks… Can’t wait to try the chocolate pb one.
I tried this tonight and it was perfection!!! Thank you for making a mug cake that doesn’t suck…and that a single girl can make and not feel too guilty about! 😉
I’m one of the weird ones who is on your mom’s side! It’s not the flavor {I’m all about anything with any amount of chocolate & cream cheese frosting. Yum.} but I just can’t get past all that darn food coloring! I’d be totally into it without the red. I’ve also never actually tried to do the mug cake thing {gasp!!}, so I may give it a spin… minus the food coloring. haha!
I do beet powder for the food coloring and it works just as well!
Things just got very dangerous around here now that this red velvet mug cake is in my life! I see many a light night microwave adventure in my future.
My husband loves red velvet cake. I can see this making an appearance at our home soon!
OMG!!! This looks like an absolute success, can’t wait to get home and try it!!! I see white stuff mixed in with the cake (not the powdered sugar) are those marshmallows, white chocolate chips or the milk and vinegar mixture?
Those are white chocolate chips! Like I said in the note, there are a few fun mix-ins to try! 🙂
UGH! If only I wasn’t on a diet… Why can’t all the yummy things be calorie free?!!!! These look AMAZING.
i love you for this. so glad you reposted it, because I’ve been craving red velvet lately.
first thing I saw this, I made it. I had to microwave it for 1 min 50 sec because my microwave a bit weaker than yours, but this turned out soooo goooood!
It was moist and fluffy, and it actually tasted like red velvet! I actually went and made my own cream cheese frosting for this cake and put it on top after I finished it. (I really just did the frosting by eye and basic knowledge).
Thank you so much for this recipe! I’m definitely trying it again
This turned out really well. We added cinnamon and a smidge vanilla to the cake portion and then topped it with vanilla ice cream. Thanks for the recipe!
I subbed the vegetable oil with coconut and microwaved for an extra 10 seconds, and this is totally delicious!! And dangerous at 10pm.
Excellent cake base…. Just top it with melted kitkat…. It would be delecious…
I was craving red velvet and I couldn’t help but try this recipe. And god, is it good. After I microwaved it, I put it straight into a bowl with a scoop of vanilla ice cream. It was fantastic.
Literally the best mug cake I have ever made! Texture is perfect and that of red velvet.
hi!!! i have being a follower for so long no.. and this me i was looking if you have a great and amazing red velvet cake recipe, but you dont, specificalle for cake, i saw the mug and i will try it, andy ints??
thanks!!!
It was my first time baking a cake and I thought it will be epic but it turns out good! Thanks for the recipe ^^ Yummmmeh.
Made it…fluffy n yummy..thnx dor the recipe
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!
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?
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!
All I can say is that it dries REALLY FAST but the taste was UHMAZING
Would this be as good with a sugar substitute?
Is that 1/2 a tablespoon of oil?
It’s 1 1/2 tablespoons of oil – so one and one half tablespoons. 🙂
Hey! Looks very delicious. Moreover, it’s not too difficult to make so I will try soon. Thanks for your sharing!
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.
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!
Super moist and delicious, unlike most other mug cakes out there! Thanks for the recipe!