When a sweet craving hits now, this tender, fluffy mug cake comes to the rescue in just a few minutes. With only 4 simple ingredients, one mug, and a microwave, you get a fragrant homemade dessert with no fuss.
Ingredients
- All-purpose flour — 40 g (1.4 oz)
- Sugar — 25 g (0.9 oz)
- Milk — 60 ml (1/4 cup)
- Baking powder — 0.5 tsp
Step-by-Step Recipe
- Choose a heatproof mug with a capacity of at least 300 ml (1 1/4 cups). In it, mix the flour, sugar, and baking powder until evenly combined.
- Pour in the milk and stir well until the batter is smooth and free of lumps. The consistency should resemble thick sour cream; if needed, adjust with a pinch of flour or 1 tsp of milk.
- Microwave on medium-high power, about 800 watts, for 60-90 seconds. The cake is done when the top feels springy and the center still looks slightly moist.
- Let the dessert stand for 1 minute so the crumb can settle. Serve warm, if you like, with berries or a spoonful of yogurt.
Serving and Storage
This cake is best eaten right away, while it is warm and especially fluffy. If it has cooled, reheat it for 10-15 seconds in the microwave. For a more pronounced flavor, serve with yogurt, jam, peanut butter, or fresh berries.
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Tips and Variations
- Watch the power: every microwave cooks differently. If the center is still wet after 90 seconds, continue in 10-second bursts.
- Flavor ideas: add a pinch of vanilla or cinnamon. For a chocolate version, replace 1 tbsp of flour with 1 tbsp of cocoa powder.
- For extra richness: 1 tbsp of vegetable oil will make the cake softer and more moist.
- Dairy-free: use almond, oat, or soy milk — the texture will still stay light and airy.
Nutritional Value per Serving
| Calories | 280 kcal |
| Protein | 6 g |
| Fat | 1.6 g |
| Carbohydrates | 59 g |
| Sugar | 26 g |
| Fiber | 1.2 g |
| Sodium | 180 mg |
FAQ
Can I make it without baking powder?
Yes, use self-rising flour instead, and you won’t need baking powder. Without baking powder and without self-rising flour, the cake will turn out denser and flatter.
How do I know when the mug cake is done in the microwave?
The surface should look matte and springy, and a toothpick inserted near the center should come out almost dry. It is better to slightly underbake it and let it rest for 1 minute than to dry it out.
What can I use instead of milk?
Almond, oat, or soy milk all work well. The flavor will change a little, but the texture will still stay light and airy.