Ingredients
Scale
Vanilla Mug Cake
- 2 tablespoons unsalted butter (28 grams)
- 2 tablespoons milk (30 ml)
- 1/2 teaspoon vanilla extract
- 1 large egg yolk, do not add the egg white
- 2 tablespoons white sugar
- 5 tablespoons all-purpose flour (39 grams)
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 tablespoon sprinkles, optional
Frosting (optional)
- 2 tablespoons unsalted butter (28 grams)
- 2–3 tablespoons powdered sugar (14–21 grams)
- 1 teaspoon milk
- Drop of food coloring, optional
Instructions
Vanilla Mug Cake
- Add the butter to your mug and microwave until melted, about 30 seconds.
- Whisk in the milk, vanilla extract, egg yolk, and sugar with a fork.
- Whisk in the flour, baking powder, and salt.
- Optionally, stir in the sprinkles.
- Microwave for 60 seconds on medium power. If the cake is not done and still looks gooey, microwave for an additional 30 seconds. It may need 2–3 extra 30-second intervals. Bake in intervals to avoid overbaking. When done, the top should look set and feel slightly firm to the touch.
- Cool for at least 1 minute before enjoying.
Vanilla Frosting
- Beat the butter using an electric mixer or whisk it with a fork until smooth.
- Beat or whisk in the powdered sugar 1 tablespoon at a time until the desired sweetness is reached. Then beat or whisk in the milk.
- Spread or pipe the frosting on top of the cake.
Notes
- Egg Yolk: Use only the egg yolk, not the whole egg. If you don’t want to use the egg yolk, substitute it with 1 additional tablespoon of milk.
- Milk: 1%, 2%, or dairy-free milk, such as almond milk, work well.
- Nutrition: Nutrition details are estimates based on eating the entire mug cake, including the frosting.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave