This fluffy cake is flavored with rosé champagne and cooks in the microwave in just 1 minute. You can even cook it directly in the champagne glass!
I’ve been enamored with sparkling rosé, brut rosé and rosé champagnes this summer. The lovely blush pink color is just so pretty. So obviously I had to make a mug cake! I’ve been wanting to bake desserts but the hot weather is just too much. I just can’t bring myself to turn on the oven and sweat in the kitchen. Luckily, mug cakes are made in the microwave, allowing me to satisfy my dessert craving in minutes.
This is a fancier mug cake compared to some of my others. It does take a little more preparation and I highly recommend making the frosting to really get that champagne taste. Baking with champagne is tricky as the flavor can easily get lost. For this cake, I reduced some champagne on the stove (don’t worry– it only takes about 3 minutes!) to create a more concentrated syrup. I also added fresh champagne to the whipped cream frosting. If you don’t want to bother with all of that, you could also use champagne extract, but I know that’s not something most people have in their kitchen.
I really loved how this cake came out. The rosé champagne is subtle but definitely there and adding a lovely aroma with each bite.
Because these cook for just 1 minute, I cooked mine directly in the champagne glass with no issues. But if you’re worried about heating your champagne glass, you can also cook the cake in another mug or bowl and then plate it in the champagne glass.
More Recipes to Try
Rosé Champagne Mug Cake
Ingredients
for the rose champagne syrup
- 4 tbsp rosé champagne can also substitute with brut rosé
- 1 tbsp granulated white sugar
for the cake
- 4 tbsp all purpose flour
- 1/4 tsp baking powder
- 1 tbsp granulated white sugar
- 2 tbsp fat free milk or low fat milk
- 2 tbsp rosé champagne syrup
- 1/2 tbsp vegetable oil
- 1-2 drops pink food coloring
for the frosting (serves 2)
- 1/2 cup heavy whipping cream
- 1 tbsp rosé champagne you can also substitute with a few drops of champagne extract
- 2 tsp granulated sugar
- 1-2 drop pink food coloring
Instructions
- In a small saucepan, add syrup ingredients and stir to mix. Turn on stove and bring ingredients to a boil over medium heat. Cook until syrup is reduced to half the amount, stirring occasionally to full dissolve the sugar into the champagne. This should take about 3 minutes. You should be left with 2 tbsp of champagne syrup.
- For the cake, combine all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. If desired, pour batter into a 6 oz champagne coupe glass. Make sure the batter only fills up half of the glass as it will rise further when cooking.
- Cook in microwave at full power for about 1 minute. Top of cake should look cooked. Let mug cake cool while making frosting.
- To make the frosting: combine frosting ingredients into bowl of stand mixer and whip on high speed until stiff peaks form. Let cake cool a few minutes before frosting top of cake. If you are only making a single cake, you can store the rest of the frosting in the fridge for later use. Cake is best consumed while still slightly warm.
Notes
- Because this cake cooks for just 1 minute, I cooked mine directly in the champagne glass with no issues. But if you're worried about heating your champagne glass, you can also cook the cake in another mug or bowl and then plate it in the champagne glass.
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 tried this Twice and the cake is very tough. Any ideas why it would come out come out bad?
too much flour or cooking too long can result in the cake being tough. also did you make sure to reduce the syrup? If it’s not reduced, then it will be too much liquid in the batter which would need more cooking time but that would also make the cake tough.
Cooked this and it rose all the way out of the glass (with air in the glass underneath) and stuck to the top of the microwave. Thoughts?
yikes! sorry to hear that. I would try using a glass that holds more liquid, giving the cake more room to expand. A wider glass should help too like the ones I used. If you don’t have bigger glasses, you can add split the batter into 2, so that the cakes are smaller and then they shouldn’t rise so much.
Could you make this with sparking cider? I’m hosting a baby shower and it might be odd to serve champagne cake… unless of course the alcohol cooks out?
Thanks these are beautiful!
I have not tried it with sparkling cider so I don’t know the result. I would also be concerned about the color. The sparkling cider would likely make the cake a tan-brown color and even mixing that with a few drops of food coloring might not get a pale pink but more of a muddy pink. I’m also not sure how long you need to cook for the alcohol to cook out. Perhaps there are some articles out there that discuss how long it needs to cook to cook off that will help you answer that. It does simmer for a few minutes, so it might be enough. Sorry I couldn’t be of more help