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.
Rosé Champagne Mug Cake
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
- 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.
- 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.