Basic Mug Cakes Recipe

This Basic Mug Cakes Recipe is a moist and fluffy recipe, which is made with buttermilk and vegetable oil. It’s the perfect single-serving dessert, ready in about 5 minutes.

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Basic Mug Cakes Ingredients

A simple, versatile base for a quick dessert.

Butter, for the mugs
1/2 cup sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon baking soda
Pinch of salt

How To Make Basic Mug Cakes

A step-by-step guide to the ultimate instant dessert gratification.

Prep the Mugs and Batter: Lightly butter four small, microwave-safe mugs. In a large bowl, whisk together the sugar, buttermilk, vegetable oil, egg, and vanilla until the mixture is completely smooth, about 2 minutes.
Finish the Batter: Gently whisk in the flour, baking soda, and a pinch of salt until they are just combined. Be careful not to overmix.
Fill and Microwave: Pour about 1/3 cup of the batter into each prepared mug. Microwave the mugs one at a time on high power until the cake is puffed and a toothpick inserted into the center comes out clean, about 2 minutes. If it’s not quite done, continue microwaving in 15-second intervals.
Cool and Serve: Let the cakes cool slightly in the mugs for a minute or two before adding your desired toppings and enjoying.

Recipe Tips

Why did my mug cake overflow? Your mug was likely too small. This recipe makes 4 small mug cakes (about 1/3 cup of batter each). You should use a 10-ounce mug (or larger) and only fill it halfway to give the cake room to rise.
How do I prevent a rubbery mug cake? There are two main causes: 1) Overmixing the batter, and 2) Overcooking. Whisk the flour just until it’s combined. Most importantly, do not overcook! Start with 90 seconds, check it, and only add 15-second intervals if it’s still raw.
Can I add mix-ins to this? Yes! This is a perfect base. After the batter is mixed, gently stir in 1-2 tablespoons of chocolate chips, chopped nuts, sprinkles, or fresh berries (like blueberries) into each mug.
Can I make this as one big mug cake? This batter is designed to be split into 4 servings. If you try to cook it all in one large (4-cup) microwave-safe bowl, the cooking will be very uneven, and the edges will likely get tough before the center is cooked.

What To Serve With Basic Mug Cakes

These warm, single-serving cakes are perfect with a simple, quick topping.

A small scoop of vanilla ice cream
A dollop of whipped cream or yogurt
A dusting of powdered sugar or cinnamon
A handful of fresh berries
A drizzle of chocolate or caramel sauce

How To Store Basic Mug Cakes

Do Not Store: Mug cakes are a “single-serving” treat designed to be eaten immediately while warm. Once they cool, they tend to become hard, dry, and rubbery. This recipe is not suitable for storing as leftovers.

Basic Mug Cakes Nutrition Facts

(Per 1 mug cake, assuming 4 servings)

Calories: ~310 kcal
Total Fat: 17g
Saturated Fat: 2.5g
Cholesterol: 45mg
Sodium: 140mg
Total Carbohydrate: 36g
Dietary Fiber: 1g
Sugars: 26g
Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but the texture will be less tender. If you use regular milk, you should also swap the 1/8 tsp baking soda for 1/2 tsp baking powder (as the baking soda needs the acid from the buttermilk to work).

Can I use melted butter instead of oil?

You can. Oil typically produces a moister, more tender crumb in a microwave cake, but melted butter will add a richer flavor.

Can I make this in the oven?

It’s not recommended. This recipe is specifically balanced for the fast, steaming heat of a microwave.

Recipe by LuluCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

310

kcal

A simple, versatile, and fluffy vanilla mug cake made with buttermilk that serves as the perfect, quick base for all your favorite mix-ins.

Ingredients

Butter, for the mugs
1/2 cup sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon baking soda
Pinch of salt

Directions

Lightly butter four (10-oz or larger) microwave-safe mugs.
In a large bowl, whisk together the sugar, buttermilk, vegetable oil, egg, and vanilla until smooth.
Add the flour, baking soda, and salt. Whisk just until combined. Do not overmix.
Divide the batter evenly among the four mugs (about 1/3 cup of batter in each).
Microwave one mug at a time on HIGH for 2 minutes.
If not set, add 15-second intervals. A toothpick inserted in the center should come out clean.
Let cool for 1-2 minutes before serving.

Notes

Do not overmix the batter! A few lumps are fine. This is the key to a tender, fluffy cake.
Use a large mug and only fill it halfway to prevent the batter from overflowing.
These cakes are meant to be eaten immediately and will not store well.