5 MINUTE RED VELVET MUG CAKE RECIPE
A quick and easy Red Velvet Mug Cake made in a microwave topped off with a yummy cream cheese frosting
Yield:1 serving
- Prep Time:
- 3 mins
- Cook Time:
- 2 mins
- Total Time:
- 5 mins
Ingredients
Cake:
- 4 tbsp milk (60g)
- 1/2 tbsp white vinegar
- 1 1/2 tbsp vegetable oil (20g)
- 1/2 tsp vanilla
- Few drops of gel red food color
- 4 tbsp all purpose flour (32g)
- 1/2 tbsp cocoa powder (4g)
- 2 tbsp sugar (27g)
- 1/4 tsp baking powder
- 1/8 tsp salt
Cream cheese frosting:
- 1 tbsp cream cheese, room temperature (15g)
- 1 tbsp heavy cream
- 1-2 tbsp powdered sugar, to taste
Instructions
- To a ~10-12oz microwave safe mug, add the milk, vinegar, oil and vanilla. Use a whisk or fork to mix together
- Add red food color and mix. The color should be a strong red (it will get diluted once we add cocoa powder)
- Sift in the flour, cocoa powder, baking powder and salt. Add the sugar. Whisk again until a smooth batter is formed (no need to overmix)
- Microwave on the default setting for 60-90 seconds (my cake takes 90 seconds to cook fully, but cooking time can vary; see notes)
- Let the cake cool for 15 minutes (you can place it in the fridge after 5 minutes to speed up the cooling process)
- In the meanwhile, use a fork to mix together the ingredients for the cream cheese frosting until it looks creamy
- Spread a generous amount of the cream cheese frosting onto the cake
- Serve and enjoy!
Notes
- Cooking time can vary based on the Microwave and your mug. I recommend you start checking for doneness around the 60s mark – see if there is any wet batter, if there is, immediately cook again for 10-20 seconds. If there isn’t any wet batter, lightly poke the cake – if it is done, it should spring back. Try not to leave long gaps between Microwaving as this can cause the cake to deflate and become dense in texture