I’m not sure where the inspiration came for making this mug cake this week. It wasn’t a suggestion by a reader, it wasn’t some idea that popped into my head that I had jotted down. It just sort of magically appeared into my thoughts while I was in the kitchen. And once it was there, the question became, why hadn’t the thought appeared sooner? After all, I love red velvet cake.
I’m pretty picky when it comes to red velvet cakes. Going into this, I knew this would not be a perfect red velvet cake. Mug cakes are simple and as a result you do sacrifice some of the elements of a perfect cake. So this isn’t a perfect red velvet cake, but it’s a good quick fix.
And even though I don’t really enjoy cream cheese frosting, I made it just for this cake. Because the cake looked so lonely without it.
I was really proud at myself for opening the red food coloring bottle without staining my hands. And then carefully mixing it in and even washing my mixing utensils all without getting any red food coloring on my hands. And then I absent-mindedly grabbed a paper towel to dry my hands only to find that the end of the paper towel had drops of red dye, which I had rubbed onto my fingers. Damnit. So close. Hopefully no one during my lunch date noticed my red stained fingers.
More Red Velvet Cake Recipes
Here’s the list of the rest of my mug cakes I’ve made so far.
Update: Please check out my new and improved red velvet mug cake here.
Red Velvet Mug Cake
Ingredients
For the cake
- 4 tbsp all- purpose flour
- 4 1/2 tbsp granulated sugar
- 1/8 tsp baking powder
- 1 1/2 tbsp unsweetened cocoa powder
- 3 tbsp oil
- 3 tbsp buttermilk
- 1 egg
- 1/2 tsp red food coloring
For the frosting
- 2 tbsp cream cheese
- 2 tbsp butter
- 1/2 cup sugar
Instructions
- Mix all the ingredients together into an oversized mug using a fork or small whisk until batter is smooth. Cook in microwave for about 1 min 30 seconds. It might need an additional 30 seconds. Be careful not to overcook as batter will become dense and rubbery.
- Let cake cool slightly before piping frosting. For frosting, combine all ingredients into a mixing bowl and mix on high speed until light and fluffy. Pipe onto cake.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I’m curious if you would happen to have the nutritional facts on this, but if you don’t then could you maybe take an estimated guess for me about the calories, fat, carbs, etc.
Thanks!
this is an older recipe. I have a new and improved version that also has less calories here: https://kirbiecravings.com/2014/12/red-velvet-mug-cake-3.html
Also this is a great source for analyzing nutritional facts for recipes: https://caloriecount.about.com/cc/recipe_analysis.php
Wonderful recipe! I’m a fan of the classic Red Velvet cakes, and this just turned out just fine. Also, this is the first microwave mug cake recipe that’s actually worked 100%. Quick, easy, gorgeous and smooth! I love it! Thank you for sharing.
that’s great to hear. you can check out my 100+ mug cake recipes here https://kirbiecravings.com/category/recipes/mug-cakes
This worked out great! I didn’t have buttermilk, so I used half and half and it turned out fine. Really enjoying this! Only four dishes to wash and will definitely be using this again. Thank u so much for this recipe. <3
I’m glad it still turned out even though you didn’t have buttermilk!
Can i replace buttermilk with regular whole milk or low fat milk?
Unfortunately no! It will completely change the cake. Buttermilk is needed for the red velvet flavor.
I made this today because I was looking for a red velvet cake, but was to lazy to make a whole one , so I decided to make this one! It turned out pretty good actually, but the calories in this mug is massive so I will only eat this once a month(sadly). Now about the cake-it was a good amount of chocolate, and as for the frosting-hmm… too much sugar. Last words tho- it is a really good cake.
I’m working on trying to tweak this recipe. When I get to a version I love, I will post it!
I tried this recipe to give as a secret santa gift, and they loved it! i opened the microwave before it was done, which is why it may have been a little dense and dry, but overall really good!
yay! glad it worked out
Made it and its fantastic!! Am thinking of using whipped fresh cream with the sugar and cream cheese as a frosting, but was wanting to know, do you think you can freeze the cake mix? Would love to pre-make it into batches for my family.
that’s a good question. unfortunately, I don’t know the answer! I’ve never tried refreezing/defrosting and then cooking it.
Instead of butter milk can you use regular milk?
It won’t taste the same. Red velvet cake traditionally uses buttermilk.
Can we substitute the oil with water or just use half of the oil measurement with water?
I haven’t tried, so I don’t know the answer. I will say that I’m pretty sure you can’t completely sub out the oil because the cake does need some of it. You may try reducing the oil in half and doing half fat free milk.
I forgot to put the substitute for buttermilk (milk + vinegar) into the mixture, still turned out great!
Nice!
I was curious about the frosting as well but not the ratio. should that be powdered sugar? white sugar came out pretty dense and granulated. didn’t think about it until afterwards… otherwise though it was great!
I used granulated sugar. The frosting was a little dense, but that is usually how cream cheese frosting is, at least the ones I’ve had.
1/2 a cup of sugar mixed into two tbsp of cream cheese? is that right???
Unfortunately yes. Cream cheese frosting is extremely unhealthy. I usually try not to eat any or use very very little. If you look at other cream cheese frosting recipes, it’s similar ratios: https://www.foodnetwork.com/recipes/cream-cheese-frosting-recipe/index.html
I cut this in half after hearing how many people thought it was a bit much. The cake was exactly what I wanted after an exhausting day. Thanks!
Yay!
I had some leftover buttermilk and an egg that I wanted to use and I came across this recipe. I made it without the frosting and the cake was pretty good.
But the above poster is correct in saying the calories in this mug cake are ridiculous. I calculated what I ate and it turned out to be 800 calories!!!
The measurements are off. 3 tbsp of oil in 1 serving is way too much! You don’t even use that much oil to make an entree for 2 people. That’s roughly 360 calories or almost half the calories of the whole dessert.
Actually the measurements are not off. Yes, in order for the mug cake to work in the microwave, you do need that much oil and you do need an entire egg. I do realize this is not the same proportions as if you were to scale down a full cake into a one serving cake. I’ve tried to eliminate some of the oil or some of the egg, but the texture of the cake doesn’t come out right. If you are concerned about calories, there are some mug cakes I’ve been able to lighten if you check out my mug cake series. Unfortunately this is not one of them.
I’m sorry to say, I tried this and it tasted nothing like Red Velvet cake. I had to throw it out, wasn’t sweet enough and very bland with an odd taste.
I’m sorry yours didn’t work out. I thought mine tasted like red velvet, but not as good as a full red velvet cake recipe.
I love the idea of a single serving dessert..It’s quick and easy and taste great. The reason why I wanted to write down all of these single serving recipes is because me and my mom are dieting(Counting calories) and we don’t won’t a whole dessert sittin on the counter all week starin us in tha face..So if we have a sweet craving, we could just make a single serving dessert.Well in this case, I made this dessert last night..and I took a bite and it was sooo good. She took a bite and loved it as well(We were going to split the dessert). As I started calculating the calories, we both put down our spoons and gave it to my dad. Finding out that this single serving dessert was a whopping 1,557.2 calories! Splitting it would still be waaay more calories than we would consume in a meal(778.6 calories). The dessert is GREAT..but sadly won’t be enjoying anymore. 🙁
I do have several mug cakes where I’ve made them healthier. https://kirbiecravings.com/2012/06/healthier-fudgy-nutella-mug-cake.html; https://kirbiecravings.com/2012/02/peanut-butter-mug-cake-low-fat-version.html
Which type of flour do i use?
Regular all purpose flour
I love RV cupcakes and this mug cake certainly would curb a craving. Great job!
I love Red velvet too. Though I do hate eating food coloring. red velvet is the one exception I make.
I love red velvet cake, this is so cute!
Hehee. I was happy with how it turned out!