Red Velvet Mug Cake

  • Yield 2 servings

A Southern classic, this microwaveable red velvet cake is perfectly portioned.

Red Velvet Mug Cake
Teri Lyn Fisher


1 large egg
3 tablespoons vegetable oil
1 teaspoon liquid red food coloring
3 tablespoons buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 cup self-rising flour
Pinch of kosher salt
1/2 teaspoon cider, white, white wine or rice vinegar


  1. In a large mug, whisk together the egg and oil with a fork.
  2. Stir in the food coloring, buttermilk, vanilla, and sugar.
  3. Add the cocoa, flour, salt, and vinegar. Beat the batter until smooth.
  4. Divide the batter between two mugs.
  5. Microwave separately for 1 to 2 minutes each until risen and firm.

Topping Ideas:
Cream cheese frosting, Marshmallow Fluff, whipped cream, fresh berries, red sugar sprinkles, candied pecans, or chocolate shavings.

Recipe From MUG CAKES: 100 Speedy Treats to Satisfy Your Sweet Tooth. Copyright © 2013 by Leslie Bilderback. All rights reserved. Reprinted with permission of St. Martin’s Griffin



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