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Rose Water Mug Cakes

An easy no-bake, 2-minute recipe perfect for Mother’s Day!

Rose Water Mug Cakes | URBAN BAKES

There couldn’t be a better time than now to work with rose water.  It’s simply perfect for Mother’s Day.

Rose water as you may know, has a very soft yet distinct aroma.  A flavor so unique, once you’ve had it you’re bound to never forget it.  As an edible, rose water can be used to perfume a variety of desserts due to its floral scent.  For the first Mug Cake Monday in May, I want to bring to you an easy, no-bake recipe in which you can surprise your loved ones, but especially to any moms, aunts and grandmothers for this coming Mother’s Day.


Rose Water Mug Cakes | URBAN BAKES

How nice would it be to surprise someone you hold dear to your heart with a quick and easy, individualized cake?  In my family where the women are very conscientious about how much sweets they eat, this would be very much appreciated.  The best part of this recipe is that if you want to substitute the rose water for vanilla mug cakes, simply substitute rose water for vanilla extract and that’s it!

To see additional mug cake recipes, don’t forget to check out my blogging friends who also participated in Mug Cake Mondays in May!

Rose Water Mug Cakes | URBAN BAKES


Rose Water Mug Cakes

Rating: 51

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 20 minutes

Yield: 2 mug cakes

Serving Size: 1 mug cake

Rose Water Mug Cakes


  • 2 tablespoons unsalted butter
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon rose water
  • 1/4 cup granulated sugar
  • 6 tablespoons self-rising flour
  • Pinch of kosher salt
  • pink food gel coloring (optional)
  • 1/2 cup + 2 tablespoons confectioners sugar
  • 2 teaspoons milk
  • 1 teaspoon rose water
  • pink food gel coloring (I used Wilton Rose Petal)
  • rose petals for garnish


  1. In a large mug, melt butter in microwave for 20 to 30 seconds or until butter has completely melted. Add egg and whisk with a fork.
  2. Stir in the remaining cake ingredients and mix until smooth. Optional: add one drop of food coloring; stir. Divide batter between two mugs. Microwave separately for 1 1/2 to 2 1/2 minutes or until a toothpick inserted in center comes out clean. Allow to mug cakes to cool over a wire rack for 5 to 10 minutes before glazing.
  3. GLAZE
  4. In a small bowl whisk ½ cup confectioners sugar, milk and the rose water until mixture is smooth. Add one drop of food coloring; stir. Note: Add more milk, a teaspoon at a time, for a thinner consistency or add more confectioners sugar if a thicker glaze is desired.
  5. Pour 1 to 2 tablespoons of glaze over mug cakes. Garnish with a rose petal and dust with remaining 2 tablespoons of confectioners sugar. ENJOY!


Making this recipe? I’d love to see. Snap a pic and use #urbanbakes on your public Instagram and Twitter.

Recipe source:

Recipe adapted from BuzzFeed

Making this recipe?  I’d love to see.  Snap a pic and use #urbanbakes on your public Instagram and Twitter.


20 Responses to Rose Water Mug Cakes

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    • Hi Debra,
      For these mug cakes I used a different mug that was the same size as the teacups. Once the cakes cooled, I then transferred them into the gold-rimmed cups because the gold was not microwave safe. – Connie

  1. Can you bake these in the oven as well? I don’t have a microwave at home so if I did bake these, how long do you think it would take and would it work?

    • Hi Heather,
      I haven’t made this recipe in a conventional/convection oven so I would assume if baking at a standard 350 degrees F, it may take up to 5 minutes for the 2 mug cakes. Always test your cakes using a toothpick inserted in the center; if it comes out clean, it’s ready.
      Let me know if this worked out for you. Happy Baking! – Connie

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