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5 Minute Red Velvet Mug Cake

Course Dessert
Prep Time 3 minutes
Cook Time 2 minutes
Servings 2

Ingredients

**Cake:**

  • 4 tbsp milk 60g
  • ½ tbsp white vinegar
  • 1 ½ tbsp vegetable oil 20g
  • ½ tsp vanilla
  • A few drops of gel red food coloring
  • 4 tbsp all-purpose flour 32g
  • ½ tbsp cocoa powder 4g
  • 2 tbsp sugar 27g
  • ¼ tsp baking powder
  • ⅛ tsp salt

**Cream cheese frosting:**

  • 1 tbsp cream cheese room temperature (15g)
  • 1 tbsp heavy cream
  • 1-2 tablespoons powdered sugar to taste

Instructions

  • Take a microwave-safe mug (around 10-12oz) and add in the milk, vinegar, oil, and vanilla. Give it a good mix with a whisk or fork.
  • Add the red food color and mix until you have a bold red color (it'll dilute a bit when we add cocoa powder).
  • Sift in the flour, cocoa powder, baking powder, and salt. Add the sugar. Whisk until a smooth batter forms (no need to overmix).
  • Microwave on the default setting for 60-90 seconds. Keep an eye on it around the 60-second mark; if there's still wet batter, zap it for another 10-20 seconds.
  • Let the cake cool for 15 minutes (speed up the process by placing it in the fridge after 5 minutes).
  • While it cools, use a fork to whip up the cream cheese frosting until it's creamy.
  • Spread a generous amount of the cream cheese frosting onto the cake.
  • Serve, and let the indulgence begin!

Notes

  • Microwaving time can vary, so start checking around 60 seconds. If there's wet batter, give it a bit more time. If it springs back when lightly poked, it's done.
  • Avoid long gaps between microwaving to prevent the cake from deflating and becoming dense.