Thursday, August 12, 2010

Microwave Yellow Mug Cake

It's been quite a while since I last posted, hasn't it? I apologize for that. I actually haven't been doing a lot of baking here recently, and when I have, they've been things I've already blogged about (like applesauce quick bread and Levain copycats...yum!). But now here I am with a new recipe. This one is as quick and easy as it gets when it comes to making sweets. I'm sure most of you have heard of the microwave mug cake by now. The chocolate one seems to be the most common one made. I've made it before a couple of times myself. But in all honesty, I was never too impressed with it. Sure, it was quick and easy to make, however, the texture was awfully rubbery and dense and the flavor just couldn't make up for it. I often ended up drowning it in a chocolate glaze just to make it edible. It wasn't horrible, but it was far from great. Just recently I got to thinking about it again and then thought, 'What about a yellow cake instead?' But could it end up being any better? I certainly think so!
The truth of the matter is, a cake made in the microwave will never be better than one made in the oven. EVER. However, this one is actually pretty good for being made in a microwave. After thinking about a yellow microwave mug cake, a quick search led me to this recipe, and it was the one I went with. The texture still wasn't perfect, however, I thought it was better. It produces a very dense slightly spongy cake that can only be expected since it's made in the microwave. However, the flavor was great, and paired with my go-to chocolate buttercream, it definitely satisfied my sweet tooth! Don't skimp on the flavoring is my advice. I used both vanilla extract and vanilla butter & nut flavoring (which is why my cake is extra yellow, since the flavoring contains yellow food coloring in it). It says just a dash in the recipe, but definitely go with at least a 1/2 teaspoon if you're using vanilla. Or if you're using a stronger flavored extract, adjust accordingly, but as I said, don't skimp! I'm looking forward to trying coconut and almond extracts in the future! Oh, and of course, be sure to use a really large mug. Here's the one I used compared to a normal sized mug.

Microwave Yellow Mug Cake (adapted from momoften's recipe on
Makes one miniature cake that's actually big enough to share with 1 or 2 other people...however, if you want it all for yourself, I won't tell. ;)

  • 6 tablespoons all-purpose flour
  • 4 tablespoons (1/4 cup) sugar
  • 1/8 teaspoon baking powder
  • dash salt
  • 1 egg
  • 3 tablespoons milk or water
  • 3 tablespoons oil
  • dash vanilla extract (or whatever flavoring you like)
  1. In a small bowl, place the flour, sugar, baking powder, and salt and mix until combined.
  2. In another small bowl, whisk together the egg, milk or water, oil, and extract. Pour into the dry ingredients and whisk until combined.
  3. Spray a small amount of nonstick cooking spray into your mug and pour the cake batter in. (You can actually do this whole process in the mug if you don't want to dirty extra dishes. Just don't spray any cooking spray in it, then proceed to mix your dry and wet ingredients right in the mug.) Microwave for 2 1/2 to 3 minutes. (I only cooked mine for 2 1/2...I think the less you cook it, the less spongy it will be...just don't undercook.) Don't be alarmed if the cake at some point rises above the top of the mug. It will sink back down when you turn the microwave off.
  4. Remove from the mug and enjoy warm or allow it to cool and frost with your favorite frosting. (I used my go-to chocolate buttercream that I also used to frost almond cupcakes.)

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