Buzz
Craving a delicious slice of cake but don't have the time, energy, or ingredients to bake one? Why not try making a mug cake? Typically, a mug cake is perfect for one or two people, and the best part is that it only takes a few minutes to prepare! Once you've mastered a basic mug cake, you can get creative with different variations.
Ingredients
Vanilla Mug Cake
- ¼ cup (25 g) all-purpose flour
- 2 tablespoons (30 g) granulated sugar
- ½ teaspoon (2 g) baking powder
- 60 ml milk
- ½ teaspoon (2.5 ml) vanilla extract
- 1.5 tablespoons canola oil or vegetable oil
- A pinch of salt (optional)
- 2 teaspoons powdered sugar (optional)
One serving
Chocolate Mug Cake
- 3 tablespoons (20 g) all-purpose flour
- 3 tablespoons (45 g) granulated sugar
- 2 tablespoons (15 g) cocoa powder
- ¼ teaspoon (1 g) baking powder
- 3 tablespoons (45 ml) milk
- 3 tablespoons (45 ml) canola oil or vegetable oil
- A pinch of salt (optional)
- A drop of vanilla extract (optional)
- 3 tablespoons (30 g) chocolate chips (optional)
One serving
Lemon Mug Cake
- 3 tablespoons (20 g) all-purpose flour
- 3 tablespoons (45 g) granulated sugar
- ¼ teaspoon (1 g) baking powder
- 1 large egg at room temperature
- 2 tablespoons (30 ml) canola oil or vegetable oil
- 1 teaspoon (2 g) finely grated lemon zest
- 1.5 tablespoons (20 ml) fresh lemon juice
- A pinch of salt (optional)
- ½ teaspoon (2.5 ml) vanilla extract (optional)
- ½ teaspoon (1.5 g) poppy seeds (optional)
One serving
Red Velvet Mug Cake
- ¼ cup (25 g) all-purpose flour
- 4.5 tablespoons (60 g) sugar
- ⅛ teaspoon (0.5 g) baking powder
- 1.5 tablespoons (10 g) unsweetened cocoa powder
- A pinch of salt
- A pinch of cinnamon powder
- 3 tablespoons (45 ml) canola oil or vegetable oil
- 3 tablespoons (45 ml) buttermilk
- 1 egg at room temperature
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 ml) red food coloring
Cheese Frosting
- 30 g softened cream cheese
- 30 g softened butter
- 4 to 6 tablespoons (45 g) powdered sugar
One serving
Steps
Vanilla Mug Cake
Spray non-stick cooking spray inside a large microwave-safe mug. Choose a mug with a capacity of 350 – 500 ml and spray the non-stick cooking spray inside. A larger mug is recommended to leave room for the cake to rise as it bakes.
- If you don’t have cooking spray, you can use butter or oil to lightly coat the inside of the mug.
Place the dry ingredients in the mug. Add ¼ cup (25 g) all-purpose flour, 2 tablespoons (30 g) granulated sugar, and ½ teaspoon (2 g) baking powder into the mug. Use a fork or small whisk to mix the ingredients well.
- If you prefer a less sweet cake, you can add a pinch of salt.
Mix the wet ingredients. Pour ¼ cup (60 ml) milk into the mug. Add ½ teaspoon (2.5 ml) vanilla extract and 1.5 tablespoons (20 ml) canola oil or vegetable oil. Stir the mixture, occasionally scraping the bottom and sides of the mug.
- If making a vegan version, use plant-based milk.
Stir in some sugar sprinkles if desired. This is a great option if you're making a birthday cake or confetti cake. Round confetti cakes work best, but you can also make other shapes. You will need 2 teaspoons of sprinkles.
- You can skip this step if you're making a simple vanilla mug cake.
- Another great alternative is using small chocolate chips.
Microwave for 90 seconds. Place the mug in the microwave and cook for 90 seconds, ideally at about 70-80% power. If you're unsure of your microwave's power settings, you can use full power and monitor the cake closely.
- If you're concerned about the cake overflowing and making a mess, you can place a paper plate or napkin under the mug or cover the top of the mug before microwaving.
Wait for the cake to cool slightly before eating. After 2-3 minutes, the cake will cool to a perfect temperature for eating. You can enjoy it directly from the mug or transfer it to a plate, serving it with whipped cream or ice cream.
- For a more visually appealing cake, you can cut it in half, spread some jam on one half, then sandwich them together, finishing with a bit of buttercream on top.
Chocolate Mug Cake
Coat the inside of a large microwave-safe mug with oil. Choose a mug with a capacity of 350 – 500 ml; if the mug is too small, the cake may overflow and create a mess. Apply a thin layer of oil to the inside of the mug, making it easier to remove the cake later.
- You can use non-stick cooking spray, butter, or oil.
Mix all the dry ingredients in the mug. Add 3 tablespoons (20 g) all-purpose flour, 3 tablespoons (45 g) granulated sugar, 2 tablespoons (15 g) cocoa powder, and ¼ teaspoon (1 g) baking powder to the mug. Stir the ingredients well using a fork or spoon.
- If you prefer a less sweet cake, you can add a pinch of salt.
Stir in the wet ingredients. Pour 3 tablespoons (45 ml) milk and 3 tablespoons (45 ml) canola oil or vegetable oil into the mug. Stir the mixture until the color and texture become uniform. Occasionally scrape the bottom and sides of the mug to ensure all ingredients are well mixed.
- Add a splash of vanilla extract for extra flavor.
- You can also add some chocolate chips for additional flavor and texture. You can mix them into the batter or sprinkle them on top of the cake. Chocolate chips come in many flavors, such as mint, white chocolate, milk chocolate, and dark chocolate. Choose your favorite!
- If making a vegan version, substitute the milk with plant-based milk.
Microwave the cake for 90 seconds on HIGH power. The cake will rise slightly during baking, but it will deflate once the microwave is turned off. Be careful not to overcook; otherwise, the cake will become dry and crumbly.
- If you're worried about the cake overflowing and making a mess, place a paper plate or napkin under the mug, or cover the mug before microwaving.
Wait 2-3 minutes for the cake to cool before eating. You can enjoy the cake right from the mug or transfer it to a plate, or let it cool completely.
- For a more appealing presentation, decorate the cake with whipped cream or ice cream. You can also serve it with raspberry jam or chocolate sauce.
Lemon Mug Cake
Coat the inside of a large microwave-safe mug with oil. You can use cooking oil, non-stick spray, or butter. Choose a mug with a capacity of 350 – 500 ml; if the mug is smaller, the cake might overflow and create a mess in the microwave.
Mix all the dry ingredients in the mug. Add 3 tablespoons (20 g) all-purpose flour, 3 tablespoons (45 g) granulated sugar, 2 tablespoons (15 g) cocoa powder, ¼ teaspoon (1 g) baking powder, and a pinch of salt into the mug. Use a fork to stir the ingredients well.
- If you prefer a sweeter cake, omit the salt from the batter.
Stir in the wet ingredients. Crack an egg into the mug, then add 2 tablespoons (30 ml) canola oil or vegetable oil and 1.5 tablespoons (20 ml) fresh lemon juice. Use a fork to mix until the ingredients are fully combined into a smooth batter.
- For added flavor, you can stir in ½ teaspoon of vanilla extract.
- If desired, add 1 teaspoon (2 g) of finely grated lemon zest. Scrape the bottom and sides of the mug to ensure everything is well mixed.
- To enhance the texture, you can also add ½ teaspoon (1.5 g) poppy seeds.
Microwave the cake for 1.5 - 2 minutes on HIGH. The typical baking time is about 1.5 - 2 minutes, but it's best to check the cake after 1.5 minutes. When the cake rises slightly and the center firms up, it's done.
- It’s a good idea to place something under the mug or cover it, like a paper towel, to make cleanup easier if the cake spills over.
Let the cake cool before eating. You can either wait for the cake to cool completely or enjoy it after 2-3 minutes while it's still warm. To enhance the flavor, sprinkle powdered sugar and lemon zest over the top.
- If you’d like to get creative, mix ⅓ cup (40 g) powdered sugar with 1.5 tablespoons (20 ml) fresh lemon juice and drizzle it on top of the cake.
Make a Red Velvet Mug Cake
Coat the inside of a large microwave-safe mug with oil. Choose a mug with a capacity of 350 – 500 ml. Lightly grease the mug with cooking oil, butter, or non-stick spray.
- It's recommended to use a larger mug to give the cake room to rise. If the mug is too small, the cake may overflow.
- Greasing the mug will make it easier to remove the cake later.
Mix all the dry ingredients in the mug. Add ¼ cup (25 g) all-purpose flour, 4.5 tablespoons (60 g) granulated sugar, ⅛ teaspoon (0.5 g) baking powder, 1.5 tablespoons (10 g) unsweetened cocoa powder, a pinch of salt, and a pinch of cinnamon into the mug. Use a fork or small whisk to thoroughly combine the ingredients.
Mix the wet ingredients. Pour 3 tablespoons (45 ml) of vegetable oil or canola oil and 3 tablespoons of buttermilk into the mug. Add an egg, 1 teaspoon (5 ml) of vanilla extract, and ½ teaspoon (2.5 ml) of red food coloring. Use a fork to mix until the egg whites break apart. Continue mixing until the color and texture are consistent and smooth.
- If you can’t find buttermilk, try using sour cream or plain yogurt instead.
Microwave the cake for 50-60 seconds. Place the mug in the microwave and bake for 50-60 seconds on HIGH. The cake is done when the center firms up. If the center is still not set, continue to microwave in 15-second intervals until it's fully cooked.
- Place a paper plate or paper towel under the mug in case the cake spills over.
Wait for about 30 seconds. This step allows the flavors to meld together while the cake cools a bit so you can add frosting. You can use this time to prepare the frosting.
Prepare the cream cheese frosting, if desired. You don’t have to make the cream cheese frosting, but it will add a richer flavor to the cake. To make the frosting: beat 30 g of softened cream cheese, 30 g of softened butter, and 4-6 tablespoons (45 g) powdered sugar until fluffy and smooth. You can use a stand mixer or a food processor with a whisk attachment to beat the mixture.
- The more sugar you add, the stiffer the frosting will be.
Pipe the frosting onto the cake. Spoon the frosting into a plastic bag. Seal the bag and cut off one corner. Pipe the frosting onto the cake and enjoy. You don’t have to use all of the frosting.
- You can remove the cake from the mug first or leave it in the mug.
- Use any leftover frosting to pipe onto the cake.
- You can also use a piping bag and nozzle for decoration.
Tips
- Although you can use melted and cooled butter, canola or vegetable oil is much better as it helps retain moisture in the cake.
- Place a paper plate or napkin under the mug to keep the microwave clean.
- Serve the cake with cold cream or whipped cream.
- For a more traditional cake, remove it from the mug, cut it in half, and fill with jam or buttercream. If you prefer, you can cover the outside of the cake as well.
- For a vegan version, try using plant-based milk such as almond milk, coconut milk, or soy milk.
- If you want to frost the cake the traditional way, make sure the cake has cooled completely, otherwise the frosting will melt and the cake may fall apart.
- Top a chocolate cake with marshmallows to make it more appealing!
- When the batter starts to rise, do not open the microwave. If the batter rises, just let it rise, but be sure to place a plate underneath to catch any overflow as mentioned earlier. Opening the microwave while the cake is rising may cause it to deflate.
- For more even baking, increase the time by 35 seconds and reduce the microwave power by half.
- Always use a larger mug than you think you'll need. The batter will rise and may spill over if the mug is too small.
- If the bottom of the cake is still wet when removing it from the mug, that's normal, but if desired, you can return it to the microwave for a bit longer.
- Do not fill the mug more than halfway to avoid overflow.
What You'll Need
- A microwave-safe mug with a capacity of 350-500 ml.
- A fork
- A spoon
- A microwave
- Non-stick cooking spray
