Red Velvet Mug Cake
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A single red velvet cake made in a mug in the microwave, topped with a spoonful of cream cheese frosting.
Ingredients
Cake
- 4 tablespoons whole milk
- 1/2 tablespoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons vegetable oil
- 1/8 teaspoon red food coloring gel (optional)
- 4 tablespoons all-purpose flour
- 1/2 tablespoon cocoa powder
- 2 tablespoons brown sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Cream cheese frosting
- 1 tablespoon cream cheese room temperature
- 1 tablespoon powdered sugar
- 1 tablespoon mini dark chocolate chips
Equipment
- mug
- whisk
Directions
- Whisk the milk, vinegar, vanilla, oil, and food coloring together in a microwave-safe mug.
- Stir in the flour, cocoa, brown sugar, baking powder, and salt until smooth.
- Microwave on high 60 to 90 seconds, until the top springs back, then let it cool a few minutes.
- Stir the cream cheese and powdered sugar together until smooth, spread it on the cake, and sprinkle with the chocolate chips.
Notes
It’s best eaten right away. To pack it as a mix, put the flour, cocoa, brown sugar, baking powder, and salt in a small bag and list the rest on the label.
Nutrition
Serving: 185g | Calories: 575kcal | Carbohydrates: 71g | Protein: 7g | Fat: 31g | Saturated Fat: 9.3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 499mg | Potassium: 252mg | Fiber: 2.5g | Sugar: 44g | Vitamin A: 260IU | Vitamin C: 0mg | Calcium: 185mg | Iron: 2.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 mug); white vinegar counted as wine vinegar, cocoa powder counted as unsweetened cocoa, mini dark chocolate chips counted as semisweet chocolate. Brands and portions vary, so use it only as an approximation.