Saturday, January 24, 2015

Cake In A Mug

It's been a rough week here. BP got the flu and I had a sever sinus infection. Luckily BP didn't have a case that was really bad and he went to the doctor early enough for Tamiflu to work it's wonders. So after cleaning the whole house to make sure all the flu germs were gone and countless loads of laundry, and rest for myself, it was time for something sweet. Plus I just bought my bridesmaid dress for both of my sisters weddings. This will be the 7th & 8th time I will be a bridesmaid and it will happily be my last. I deserved a treat. 

My endless search for the new Ben and Jerry's cookie core flavors have come up empty, so why not make a single serving cake in one of our larger coffee mugs? This is even great for those of you who say you can't bake. Even better for those of you who have kids who want something quick or if you're just craving cake. 

Since the cake is still warm I put all the frosting in the middle and let it melt a little to cover the top of the cake. Let me tell you for how little effort you put in, this thing is amazing. Perfect for those cravings that come out of nowhere. 

Cake In A Mug
Makes one cake in 12 oz mug


  • 2 tablespoons butter, softened
  • 3 tablespoons sugar
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 5 tablespoons self-rising flour (if you don't have any on hand, recipe to make your own is at the end of the recipe)
  • Pinch of salt
  • 1/2 tablespoon rainbow or confetti sprinkles
  • Frosting: 
  • Canned frosting, whipped cream, hot fudge, any topping you would like 


Lightly grease a 12-ounce microwave-safe mug and set aside. In a 2-cup microwave-safe measuring cup or bowl, microwave butter until just melted, about 10 seconds. Add sugar and stir. If mixture is hot, allow it to cool before adding egg yolk. Beat in egg yolk with a fork. Stir in milk and vanilla. Add flour, salt and sprinkles and stir until batter is smooth.

Pour batter into mug, filling it no more than halfway. Microwave for about 60 to 70 seconds, or about 10 to 15 seconds after cake has risen and peaked. Cake will fall and may appear wet, but should spring back to touch. If not done, microwave 10 to 15 seconds longer and check for doneness. Do not over cook or cake will become tough and spongy. Allow to cool slightly and set up before serving. Cake is best when enjoyed shortly after it's prepared.

Use canned frosting, whipped cream, ice cream, etc to top.

* You may split this into two 6-ounce ramekins or tea cups and adjust cooking time to 40 to 55 seconds for each, cooked individually.

If you do not have self-rising flour, you can make it by whisking together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

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