Cake in a Mug

Cake.

There is nothing that hits the spot quite like a warm cake straight out of the oven. Unfortunately, I do not have the gift of patience so waiting for a cake is comparable to getting a root canal. You know it’s necessary, but you really just don’t want to do it.

A few years ago my mother-in-law introduced me to these wonderful little things called mug cakes. I don’t quite remember if she made one or she just told me about them, but I was eager to give it a try!

Russ and I started off with chocolate mug cakes. We would wait until the kids went to bed (I’m not sharing chocolate!) and then we would make these awesome little chocolate creations. It was all fine and dandy until I figured out that chocolate was causing my migraines. Well CRAP! What in the world? I tried in vain to find an alternative or a way around it, but chocolate and I are no longer friends. Ho hum…

I found a few recipes for different types of mug cakes, but honestly, they were not good. They were either too dry, too runny, etc. You get the gist. I finally found one that works pretty well since I’ve tweaked it a bit so I figured I would share with those that can’t eat chocolate like myself…or that just prefer an alternative occasionally.

Here’s what you need to get started. Sorry I didn’t bother dividing the ingredients up for the picture. I was having a major sweet craving so I was eager to get the mug cake cooked!

I have to be honest. The recipe calls for a 1/2 tsp of butter. If you look at the side of the butter and see the little markings that tell you the measurements, a 1/2 teaspoon is small. Super small. I had no interest in trying to measure it out and then wait for it to soften so I just used olive oil. I’m pretty sure my “shortcuts” are a big factor in my kitchen issues, but we will ignore that subject for now.

The ingredients for the mug cake can be mixed in a bowl or right in the mug you plan to use. I usually just use the mug to cut down on dishes, but I used to a bowl this time as it gave me a chance to use my much neglected whisk. The first picture is with the ingredients mixed up. The second is when I added sprinkles. These are absolutely optional, but I like them so I tossed them in there. It’s like a party in a mug.

Next, if you mixed the ingredients in a bowl, pour the mixture into a mug. I grossly overestimated the size I would need. This could easily fit into a normal sized mug….

Next, microwave that baby for 90 seconds and you have fresh cake from the microwave. It’s sweet enough to hit the spot, but not so sweet that it is overpowering. You could easily whip up a tiny bit of frosting to go on top, but I had no patience and no powdered sugar so that was not an option. I’ll try to post a chocolate version soon for all you lucky ducks that are able to eat it. I’m sure my husband will be more than willing to help me experiment with the chocolate recipes.

 

Vanilla Mug Cake

4 Tbsp All Purpose Flour
1/2 tsp baking powder
4 Tbsp sugar
1/2 Tbsp butter, softened (or olive oil if you want)
4 Tbsp milk
1/2 tsp vanilla extract
Pinch of salt

Mix all ingredients in a bowl or in the mug.
Microwave on high for 1 minute 30 seconds (or 90 seconds).