Red Velvet Mug Cake

A delightful, moist, and rich red velvet dessert, perfect for quick indulgence without the hassle of baking an entire cake.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 2

Total Time 7

Servings: 1 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the cake

⅓ cup plain flour/all-purpose flour Forms the base of the cake.
½ teaspoon unsweetened cocoa powder Adds a hint of chocolatey richness.
½ teaspoon baking powder Helps the cake rise.
3 tablespoons caster sugar/superfine sugar Dissolves quickly for a smooth batter.
¼ cup milk Moistens the batter.
2 tablespoons canola oil Adds moisture.
¼ teaspoon vanilla extract Enhances flavor.
2-3 drops red food coloring Gives the cake its vibrant hue.

For the frosting

2 teaspoons cream cheese, softened Adds a rich and tangy flavor.
2-3 tablespoons icing sugar/confectioners sugar Sweetens the frosting.

Method

Preparation

In a large microwave-safe mug, stir together the flour, cocoa powder, baking powder, and sugar until well combined.
Add the milk, canola oil, and vanilla extract to the dry mixture. Add 2-3 drops of red food coloring, and stir until combined.

Cooking

Microwave the mixture on full power for 90 seconds, until it has risen and is fully cooked.
If there's visible raw batter, microwave in additional 10-second intervals until cooked through.

Frosting

In a small bowl, mix the softened cream cheese with 2 tablespoons of icing sugar until well combined.
Spread the cream cheese frosting over the cooled mug cake.

Notes

For extra flavor, add a pinch of cinnamon or nutmeg. Consider mixing in chocolate chips if desired. Store any uniced mug cake in an airtight container in the refrigerator for up to two days, or freeze for longer storage.