Red Velvet Christmas Cake…In A MUG!

These are awesome to make when you have a couple of hungry kids coming home after school looking for a sweet snack. They are so easy, and way more affordable than buying those expensive snack cakes. My kids love them because they get to help make them. I will just get all the ingredients out for them before the bus pulls up, and they can pretty much put them together all by themselves. Most of these ingredients are in the kitchen at all times, but if I run out of something, you can bet it’s going on the shopping list for that weeks grocery shopping trip. I don’t want to be caught without the ability to make these.

Check out what they are saying about this recipe over at Kirbie’s cravings:

Red velvet cake is one of my favorite cake flavors and I’m so happy I was able to create a mug cake version which looks so red and cheery, matching the holiday season. The flavor of red velvet is so hard to describe–I’ve heard everything from red colored chocolate cake to cherry flavored cake. For my cookbook, I researched red velvet extensively, from its origins to the essential ingredients and what each one does to help create that magical red velvet flavor.

When your sweet tooth is calling, answer it with this scrumptious cake recipe.



4 tbsp Gold Medal all-purpose flour
2 tbsp Domino granulated sugar
1/2 tbsp unsweetened Dutch-processed cocoa powder
1/8 tsp baking soda
2 tbsp buttermilk
1 tbsp fat-free milk
1/2 tbsp Wesson vegetable oil
1/8 tsp distilled vinegar
1/4 tsp red food coloring
cream cheese frosting (makes 2)

1 oz Philadelphia cream cheese
1 oz Kerrygold butter
4-6 tbsp powdered sugar (depending on how sweet you like your frosting)


1. Please read the notes below before starting this recipe to ensure the best results. Thank you!

2. Combine all cake ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Cook cake in microwave for about 1 minute.

3. Make the cream cheese frosting by combing all ingredients in a mixing bowl and mixing on high speed until frosting is light and fluffy. Frosting serves 2, so you can store the rest for a second cake later, or make two cakes.

* Please make sure you are as precise as possible. You’ll note that you only use 1/8 tsp of baking soda and vinegar. This is a very small amount and estimating it and going over to even 1/4 tsp will affect the recipe, causing it to rise too much and dry out.

* Do not leave out buttermilk or vinegar. Buttermilk is key to the flavor and the acid reacts with the baking soda to make the cake rise. Vinegar also reacts with the baking soda and it also brings out the red hue in the cocoa powder.

* Depending on the type or brand of food coloring you are using, you might need slightly more food coloring to get the shade of red you desire. You should be able to tell if you need more right when it’s done mixing and it’s okay to add a few more drops if needed.

* Make sure your mug is at least 12 oz. If you’ve successfully made previous mug cakes of mine, this cake rises much more than some of the other ones. While some of my cakes fit in an 8oz mug, this one will rise to the top in a 12 oz, so make sure you don’t use a small mug.





Quick Tip: Toss some chocolate chips in for added texture and flavor.

Thank you Kirbie’s Cravings for this great recipe.


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