- 4 tbsp all purpose flour
- 2 tbsp granulated sugar
- 1/2 tbsp unsweetened dutch-processed cocoa powder
- 1/8 tsp baking soda
- 2 tbsp buttermilk
- 1 tbsp fat free milk
- 1/2 tbsp vegetable oil
- 1/8 tsp distilled vinegar
- 1/4 tsp red food coloring
cream cheese frosting (2 servings)
- 1 oz cream cheese
- 1 oz butter
- 4-6 tbsp powdered sugar depending on how sweet you like your frosting
Combine all cake ingredients into an oversized 12-ounce microwave-safe mug. Mix with a small whisk until batter is smooth. Cook cake in microwave for about 1 minute.
Make the cream cheese frosting by combing all ingredients in a mixing bowl and mixing on high speed until frosting is light and fluffy. Frosting serves 2, so you can store the rest for a second cake later, or make two cakes.
- Please make sure you are as precise as possible. You'll note that you only use 1/8 tsp of baking soda and vinegar. This is a very small amount and estimating it and going over to even 1/4 tsp will affect the recipe, causing it to rise too much and dry out.
- Do not leave out buttermilk or vinegar. Buttermilk is key to the flavor and the acid reacts with the baking soda to make the cake rise. Vinegar also reacts with the baking soda and it also brings out the red hue in the cocoa powder.
- Depending on the type or brand of food coloring you are using, you might need slightly more food coloring to get the shade of red you desire. You should be able to tell if you need more right when it's done mixing and it's okay to add a few more drops if needed.
- Make sure your mug is at least 12 oz. If you've successfully made previous mug cakes of mine, this cake rises much more than some of the other ones. While some of my cakes fit in an 8oz mug, this one will rise to the top in a 12 oz, so make sure you don't use a small mug.