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Rose Champagne Mug Cake

Rose Champagne Mug Cake

by Kristy Cartmell, Designer & Social Media Specialist It’s February, which means Valentine’s Day is just around the corner. Celebrate this romantic time of year with a dessert that is sure to satisfy your sweet tooth cravings. It’s easy and quick to make!

Rose Champagne Mug Cake


  • 4 tablespoons rosé champagne (can also substitute with brut rosé)
  • 1 tablespoon granulated white sugar


  • 4 tablespoons all purpose flour
  • ¼ teaspoon baking powder
  • 1 tablespoon granulated white sugar
  • 2 tablespoons fat free or low fat milk
  • 2 tablespoons rosé champagne syrup
  • ½ tablespoon vegetable oil
  • 1-2 drops pink food coloring


  • ½ cup heavy whipping cream
  • 1 tablespoon rosé champagne (you can also substitute with a few drops of champagne extract)
  • 2 teaspoons granulated sugar
  • 1-2 drops pink food coloring
  1. In a small saucepan, add syrup ingredients and stir to mix. Turn on stove and bring ingredients to a boil over medium heat. Cook until syrup is reduced to half the amount, stirring occasionally to full dissolve the sugar into the champagne. This should take about 3 minutes. You should be left with 2 tablespoons of champagne syrup.

  2. For the cake, combine all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. If desired, pour batter into a 6 ounce champagne coupe glass. Make sure the batter only fills up half of the glass as it will rise further when cooking.

  3. Cook in microwave at full power for about 1 minute. Top of cake should look cooked. Let mug cake cool while making frosting.

  4. To make the frosting: combine frosting ingredients into bowl of stand mixer and whip on high speed until stiff peaks form. Let cake cool a few minutes before frosting top of cake. If you are only making a single cake, you can store the rest of the frosting in the fridge for later use. Cake is best consumed while still slightly warm.

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