Red Velvet Mug Cake

Red Velvet Mug Cake

This Red Velvet Mug Cake is the perfect treat for your loved one this Valentine’s Day. It’s moist, egg-free and utterly delicious with that distinctive red velvet flavour. I’ve even topped it off with a complimenting cream cheese frosting. Perfect, easy and ready in no time!

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Hey friends. How are you all?

Are you excited for upcoming Valentine’s Day? The only day of the year where it’s acceptable to bust out all the Barry White CDs (or rather MP3s these days!) and listen to cheesy 80s love songs to get yourself in the mood for lurrrrrve.

Well, scrap the cheese (but not the cream cheese, obvis) because today I’m bringing the love to you with this amazing Red Velvet Mug Cake.

Are you feeling special yet? Because you should, this mug cake is awesome.

We all know that some mug cakes can be terrible. Even I have had my fair share of chewy and rubbery mug cakes, blech! But this red velvet mug cake? It’s the epitome of mug cakes! No rubber here, peeps.

Let’s first talk about how ridiculously easy this mug cake is to make. A few store-cupboard ingredients for the cake, and voila! We’re talking around 6 minutes from start to cooked, then some cooling time (which can be sped up in the fridge or freezer) before frosting and enjoying.

This mug cake recipe is egg-free. I’m sure that this recipe could be easily adapted for a gluten-free diet, and the milk can be substituted for almond or coconut milk for those with diary restrictions.

And finally, this red velvet mug cake actually tastes like how a red velvet cake should taste too. And with that cream cheese frosting… utter perfection.

Print Recipe

Red Velvet Mug Cake with Cream Cheese Frosting

Yield: 1 mug cake

Prep Time: 5 minutes

Cook Time: 1 minute

Ingredients

  • 2 tbsp buttermilk
  • 1 tbsp cider vinegar
  • 1½ tbsp vegetable oil
  • 2 tbsp granulated sugar
  • 1 tbsp cocoa powder
  • 4 tbsp self-raising flour, see notes
  • 1 tbsp (14g) unsalted butter, softened
  • 1 tbsp (15g) cream cheese, softened
  • ½ - 1 tsp milk, if needed
Read the whole recipe on Sweet 2 Eat Baking