Mug Cake Recipe (6 Irresistible Flavors)

nibbleboard.com/recipes/mug-cake-recipe

Ingredients

Instructions

1. Add flour, sugar, baking powder, and salt to a microwave-safe mug (at least 12 oz). Stir together with a fork until combined.
2. Pour in the melted butter, milk, and vanilla extract. Stir until smooth, making sure to scrape the bottom of the mug so no dry pockets remain.
3. Fold in sprinkles if using. The batter should be smooth and pourable — if it looks too thick, add another splash of milk.
4. Microwave on high for 70-90 seconds until the cake is just set but still slightly shiny on top. It will look barely underdone — that's perfect.
5. Let the mug rest in the microwave for 1 full minute. The residual heat finishes cooking the center without drying out the edges.
6. Top with whipped cream, ice cream, or extra sprinkles. Eat straight from the mug with a spoon.

Nutrition per Serving

Chef Tips

• Use a mug that holds at least 12 oz — the batter rises significantly and will overflow a small mug. I learned this the hard way with my favorite 8oz mug and a very messy microwave.
• The cake should look slightly underdone and shiny on top when you stop the microwave. It continues cooking as it rests. Overcooking by even 15 seconds turns it rubbery.
• Melted butter gives a richer flavor than oil, but vegetable oil works in a pinch and keeps the cake slightly more moist.
• Every microwave is different — start at 60 seconds for a 1000W+ microwave, 90 seconds for lower wattage. Write down your sweet spot once you find it.
• For a molten lava center, push 2-3 chocolate chips into the center of the batter before microwaving and reduce cook time by 10 seconds.

Storage

Mug cakes are best eaten immediately — they firm up as they cool. If you must save one, cover with plastic wrap and eat within a few hours. A 10-second microwave zap brings back some softness.