white teacup

Every once in a while, I have a hankering for some cake. Yet, I don't want to whip out a full complement of kitchen gadgets, bowls and utensils, then wait spend time mixing it all and wait for it to bake simply to satisfy my immediate craving. This recipe explores the fascinating world of the Microwave Mug Cake which takes perhaps 10 minutes from start to finish. The most amount of time is spent assembling the ingredients. The image to the left is for illustration purposes only and does not reflect the final cake. Let's explore.

Mug Cake Batter

This cake batter base below is a great base for anything you wish to add to flavor your Mug Cake, such as vanilla, spices, chocolate, strawberry, sprinkles, apples, etc. This recipe is designed for a 12 ounce mug. You may need to reduce the portions if your mug is smaller than 12 ounces. A 12 ounce mug provides an excellent portion size.

This cake recipe comes out light and airy with an excellent cake crumb texture. The cake rises just below the top of the mug, so you'll have a full mug of cake. Many recipes provide half mug sizes which are okay, but I want my cake to reach the top of the mug to enjoy a full mug of cake.

Self-rising flour is used below because it has baking powder already mixed in. No need to add any baking powder. If you don't have self-rising flour on hand, substitute regular flour and add 1 teaspoon of baking powder.

Cake Batter Base

2 Tablespoons Unsalted Butter
4 Tablespoons Sugar
1 Tablespoon Non-fat Dry Milk
2 Tablespoons Water (more if the batter is still too dry)
1 Egg Yolk (separated)
1 Teaspoon Egg White
1 Packet Sweet-N-Low
1 Dash Salt
1 Dash Stevia
6 Tablespoons Self-Rising Flour

Other Items Needed

1 12 oz sized Mug
1 Microwave (for cooking)

I add the Stevia and Sweet-N-Low to boost the sweetness without extra calories. You can add more or less sugar as you prefer. The list of ingredients above is in the order in which you add them to the mug. The above is the basic batter in which you can add other ingredients to flavor the cake.

For example, if you want carrot cake, you'll need to mince up some carrots. If you want spice cake, you'll want to add a Cake Spice mixture like Nutmeg, Cinnamon, Coriander, Ginger, Allspice, Mace or Clove.

Dry flavorings should be added at 2 tablespoons per dry flavoring. Wet flavorings, such as Vanilla Extract, should be added at 1-2 teaspoons.

Melt the butter in the mug prior to beginning and let the butter cool somewhat before adding the remaining ingredients. You don't want to butter temperature to begin cooking the egg once mixed in. So let the butter cool sufficiently to lukewarm.

Spice Mug Cake

Base Batter +
2 Tablespoons Cake Spice
1 Teaspoon Vanilla Extract
1 Tablespoon Raisins (optional)

Chocolate Mug Cake

Base Batter +
2 Tablespoons Cocoa Powder
1 Teaspoon Vanilla Extract
1 Tablespoon Chocolate Sprinkles or Chocolate Morsels (optional)

Add one (1) more Tablespoon Cocoa Powder if you prefer no morsels or sprinkles.

Vanilla Sprinkles

Base Batter +
1 Teaspoon Vanilla Extract
1 Tablespoon Rainbow Sprinkles

Other Flavors

You get the idea of how to flavor the base batter. However, be sure that if you add purees or other liquid flavorings, you may need to reduce the amount of water to compensate. You don't want the batter to become overly runny.

Batter Consistency

Once you add all of the ingredients, stir with a fork until thoroughly mixed. Stirring may take 2-3 minutes of hand mixing. You may need to spatula down the sides and bottom to ensure all of the dry ingredients have been thoroughly incorporated. Once mixed, the batter should be somewhat stiff, but still liquid looking when you stop stirring. If you pick up, then drop batter onto itself, it should reincorporate slowly. This is the correct thickness. You don't want the batter runny.

Resist the urge of throwing in the remaining egg white. You don't want to do this. Egg whites reduce the crumb of the cake, making the texture come out rubbery, like Angel Food cake, rather than having a standard crumbly cake texture. Save the remaining egg whites for other purposes.

Cooking Instructions

To "bake" this cake, you'll want to use 50% power in a microwave for 2 minutes and 30 seconds. However, you may need to reduce or stop the microwave at around 2 minutes to check and make sure it's not overcooking. If it seems still too wet at 2 minutes, place it back into the microwave for 30 seconds at a time until done.

When done, the top of the cake should have a springy cake texture and appear like a standard cake.

Icing

If you're really a fan of icing on the top, then you can make your own if you so choose, but I'd suggest store bought varieties. They're cheap and easy enough to use. However, because this cake will be hot, applying icing to the top can be tricky and difficult. If you can resist the urge of eating it right away, you can wait for the cake to cool and the icing will go on much easier.

If you can't resist or wish to eat it hot, then spoon a dollop of icing on the hot cake and wait for it to melt and warm up a little. You can then spread it on a bit easier.

Top with sprinkles or whatever toppings you like. In about 10-15 minutes, you have a tasty Mug Cake.

Dig in and Enjoy!

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