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.
- 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
- 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.
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