Microwave Red Velvet Mug Cake
This microwave red velvet mug cake has a vibrant red color, a subtle cocoa flavor, and a soft, moist crumb, ready in just minutes. Made with buttermilk for a rich, tender texture and topped with a cream cheese frosting that completes the classic red velvet experience. All in one mug, no oven needed. Also try my Red Velvet Cupcakes in Microwave, Vegan Red Velvet Mug Cake, or Vegan Red Velvet Cupcakes.
Microwave Red Velvet Mug Cake
A red velvet mug cake mixed in a mug with cocoa, buttermilk and egg, then cooked in the microwave. Finish the cooled cake with a simple butter, cream cheese and powdered sugar frosting.Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1 Egg, Large (room temperature)
- 3 tbsp (45 g) Granulated Sugar
- 3 tbsp (45 ml) Vegetable Oil
- 4 tbsp (30 g) All-Purpose Flour
- 1 tsp (5 g) Unsweetened Cocoa Powder
- 1/4 tsp (1 g) Baking Soda
- 1 pinch Salt
- 3 tbsp (45 ml) Buttermilk
- 1/2 tsp Red food coloring (gel) Super Red (AmeriColor)
Cream Cheese Frosting
- 1/4 cup (60 g) Unsalted Butter, Softened
- 3 tbsp (45 g) Cream Cheese, Softened
- 1/2 cup (50 g) Powdered Sugar
Instructions
- Lightly beat the room-temperature egg in a microwave-safe mug. Add the granulated sugar and whisk until it dissolves.
- Add the vegetable oil and mix, then stir in the flour, cocoa powder, salt and baking soda.
- Mix in the buttermilk and red food colouring until the batter is evenly coloured and combined.
- Microwave for 70 seconds at 1200 W. Adjust the time according to your microwaveās power.
- For the frosting, whisk the softened butter and cream cheese together. Add the sifted powdered sugar and whisk until smooth.
- Let the mug cake cool before piping or spooning on the cream cheese frosting.
Video
Notes
The source video specifies 70 seconds at 1200 W. The cardās 2-minute cooking value is rounded up to a whole minute; follow the methodās microwave setting.
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