Vanilla Mug Cake
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Even though I always was thinking that “baking” in the microwave is wrong, curiosity got the best of me. I wanted to try a mug cake recipe… So, it was a quiet Saturday with my parents, and grandma coming over for lunch. I decided to try to “bake” this quick dessert so we would all share this not-so small mug cake. Just by looking at the amount of batter, it was clear that the result would be too much to be a one person dessert. I strongly recommend using two ramekins or a very large mug to bake it in. The mug used here, is one that I often use for soups.
Since I just couldn’t let the recipe sit unaltered, I made a a little update to the recipe: I substituted the vanilla extract from the original recipe with vanilla beans. It makes it so much better! Even grandma (who was more than skeptical about baking in the microwave) agreed it was a nice quick cake that tasted good… for emergencies! (her words not mine :) ). All around, this is a quick no-fuss dessert that will make that craving for something sweet go away. Definitely a cake to share and to eat right away. We found that if we let the cake sit for more than 30 minutes it gets tough and hard, so better eat it while warm.
To dress it up, you can top each mug with sliced strawberries and some whipped cram. Or drizzle with chocolate syrup.
Kitty
Vanilla Mug Cake
Adapted from Yellow Cake in a Mug from Group Recipes
3 Servings
Ingredients:
6 tablespoons all-purpose flour
4 tablespoons sugar
⅛ teaspoon baking powder
1 egg
3 tablespoons water
3 tablespoons vegetable oil
¼ teaspoon vanilla beans
1 large mug
Instructions:
- Add the dry ingredients to the cup and stir together.
- Stir in the egg, water, oil and extract of choice.
- Microwave for 3 minutes (1000 watts).
- The cake should rise to the top of the mug.
- Allow to cool a little and turn out onto a plate.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)
Comments (19)
Sammy
May 13, 2013 at 1:56 pm
what kind of oil should we use?
Kitty
May 13, 2013 at 2:05 pm
Hi Sam! You should use vegetable oil (and an extra large mug!)
~ Kitty
Ashley Simpson
June 21, 2013 at 8:02 pm
Hey,
instead of vanilla beans could i substitute it with vanilla extract
Kitty
June 21, 2013 at 8:32 pm
Yes! you can absolutely do that! I’d replace it with ¼ teaspoon of vanilla extract… Or, if you´re feeling adventurous, a couple of drops of almond extract :)
Helen
September 2, 2013 at 1:56 pm
I added freezed dried raspberry pieces and white chocolate chips this tasted great but the chocolate chips sunk to the botttom. :(
Kitty
September 2, 2013 at 2:13 pm
Hi Helen! Did you coat the raspberries in flour before adding them? Maybe that same technique can be used for the chips.. or just add the chips on top before baking. We shall bake a test :)
Cassidy
March 30, 2014 at 11:20 am
This was disgusting! I made it and so did my friend and we both agreed it was gross. DO NOT MAKE THIS IT COMES OUT HARD AND BLAND
Kitty
March 30, 2014 at 9:35 pm
Hi Cassidy! We are sorry you didn’t like this recipe. We did post that we found this cake has to be eaten within 30 minutes or it gets harder the more time passes as it cools down.
~Kitty
somadsomed
June 20, 2014 at 6:59 am
That was best mugcake I ever ate! And I didn’t share with anyone…
Added a bit less sugar, though and had to take it out of the microwave after 2,5 minutes because it raised too high and almost jumped out of the mug! It happens almost every time, there is, like, air trapped under the cake that pushes the dough out of the container.
Any ideas how to avoid that?
Kitty
June 20, 2014 at 8:48 am
Hi Joan! This happens, we assume, because of the accelerated cooking time. That’s why we recommend a big mug. We’re glad you like it! It happens every time we do it too as well.
Allison Galiziu Gutelius Hinostroza
July 6, 2014 at 2:50 pm
Hi!If I want this recipe for 4 people What should I change in the recipe???
Kitty
July 7, 2014 at 9:23 am
Hi Allison! We would recommend doing the recipe twice… in two big mugs!
lauren
January 23, 2016 at 9:11 am
This stunk and tasted like nothing and I followed directions I’m sad I wasted foed trying to have fun on a snow day
lauren
January 23, 2016 at 9:11 am
Food*
Kitty
January 23, 2016 at 10:53 am
Oh we’re so sorry! We have tried it several times. Like we mentioned on the post, its a cake to eat right away since the microwave is not done for baking… It sinks from the height it gets after being quickly cooked. We hope we didn’t break your heart forever ?
melita
February 19, 2016 at 1:37 am
I did this too but it sank and became very tough,can we beat the egg whites like when we are baking in an oven then adding the batter into the beaten eggwhites then bake them in a mug in a microwace oven?
Kitty
February 20, 2016 at 3:00 pm
Hi Melta! As we shared in the post, this is a pretty much emergency cake! It gets extremely tough when its left to get to room temperature. However, we haven’t tried beating the egg whites with a mixer! We do it with a small whisk in the mug itself. Let us know how it works for you!
Zoe
August 2, 2016 at 5:16 pm
This is amazing!!!!
Kitty
August 2, 2016 at 5:18 pm
We’re glad you liked it! Make sure to eat it right away (after it cools down it gets a bit tough). We’re testing a chocolate version! 🍫