Quick and easy Red Velvet Mug Cakes for TWO, drizzled with caramel sauce and sprinkled with crunchy pecans!
Oh heyyyyyyyy, more red velvet. Well in honor of tomorrow being February 1st, yeah, I’m red velveting today.
You know how mini things are cuter? Seriously though, FACT: small things are cuter. Little puppies, mini pencils, bite-sized appetizers, donut holes, dessert plates, babies. And I’d like to say that cakes you can make in mugs are in this same realm. Single-serving things adorable and especially tasty.
Oh and these mug cakes? 8 minutes people. Eight minutes of your life will give you two delicious, moist and fluffy red velvet cakes. One for you and one for….
Whomever you decide to share it with.
Me, myself, and I are all acceptable.
You are also welcome to top these cakes with any combination of delicious confections your can dream up. I went for the powdered sugar, caramel sauce and pecans but I was ***this close*** to smothering them in cream cheese frosting.
Thisclose.
Other CDLC-approved topping choices:
– Chocolate chips (white, milk, semi-sweet, MINI)
– Hot fudge (melty gooey goodness) orrrr chocolate syrup
– Maraschino cherries (straight from the jar baby)
-SPRINKLEZ
E. All of the above.
Red Velvet Cake
Ingredients
For the Red Velvet Cake
- 2 cups flour
- 1 ¼ cup brown sugar
- 2 tbsp natural cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ⅔ cup oil
- 2 eggs
- 1 tbsp red liquid food coloring
- ½ tbsp vanilla extract
- 1 tsp white wine vinegar
For the Cream Cheese Frosting
- 6 oz full fat cream cheese - room temperature
- 6 oz unsalted butter - room temperature
- 1 tsp vanilla extract
- 4-5 cups powdered sugar - sifted
Instructions
- Preheat the oven to 320F and prepare a deep 8 or 9 inch cake tin with cooking spray and parchment paper.
- In a large bowl or in the bottom of a stand mixer, whisk together the flour, brown sugar, cocoa powder, baking powder, baking soda and salt to combine.
- In another bowl or a large jug, whisk together the buttermilk, oil, eggs, food coloring, vanilla and vinegar.
- Pour the liquid mixture into the dry mixture and whisk until just combined and no lumps of flour remain.
- Pour into the prepared tin and drop down a few times onto the countertop to knock out any excess air bubbles.
- Bake for 40-45 minutes until a toothpick inserted into the middle comes away clean. Allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.
- Once the cake has cooled, make the frosting. First, in your stand mixer or using a handheld electric whisk, beat together the cream cheese and the butter until completely smooth, followed by the vanilla. Then, working a cup at a time add the powdered sugar until you’ve reached the desired consistency.
- To assemble the cake, using a sharp serrated knife split the cake down the middle to form two layers. On the cake stand or plate you wish to serve the cake on, sandwich the two layers back together with a generous amount of frosting, then apply a ‘crumb coat’ of a thin layer of frosting all over the cake to create a smooth base. Then chill the cake and the bowl of remaining frosting for 30-40 minutes until the frosting coating the cake has just hardened.
- Finish decorating the cake by smoothing over the rest of the frosting.
Notes
- Don’t be tempted to use a natural food coloring as some of these have been known to turn red velvet cake green!
- This cake will keep covered on the countertop for up to three days.
- For larger celebrations this cake is easily doubled: make double quantities of everything and assemble them into a 4 layer cake.
Nutrition
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Recipe adapted from epicurious
Tried this last night. Tasted okay, not very chocolatey but I guess red velvet is a “light” chocolate flavor. The texture was spongy as I guess a lot of mug cakes are. I’m still in search of a more “cake” like texture. I will keep looking