Sponge Cake in a Mug
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This recipe delivers not one, but two delightful mug cakes, offering a quick and easy sweet treat. The cake itself is a type of sponge cake, with a light and airy texture. Since it’s cooked in the microwave, it will have a denser, more gooey consistency than a traditional oven-baked cake.
Once cooked, these microwave cakes are meant to be finished off with a generous topping of sweetened whipped cream and fresh, seasonal berries. It’s the perfect way to satisfy a craving and showcase the fresh flavors of summer fruit in a simple, elegant dessert.
Ingredients for Sponge Cake in a Mug
- FLOUR
- SUGAR
- BAKING POWDER
- EGG
- MILK
- CANOLA OIL
- SALT
- ALMOND EXTRACT (OR VANILLA EXTRACT)
- SWEETENED WHIPPED CREAM
- STRAWBERRIES
Instructions for Microwave Sponge Cake in a Mug
First, in a small bowl, whisk together the flour, sugar, baking powder, egg, milk, oil, salt, and almond extract. Mix until the batter is just combined, being careful not to overmix.
Next, lightly coat two microwave-safe mugs with non-stick cooking spray and divide the batter evenly between them.
Microwave one mug at a time for about 1 minute and 30 seconds. If the cake still looks wet in the center, microwave it in 5-second intervals until it’s done, but don’t exceed 30 seconds total.
Once cooked, carefully invert the cake onto a plate to cool. Serve with a generous dollop of sweetened whipped cream and fresh diced strawberries.
Frequently Asked Questions
Can I make this cake in the oven instead of the microwave?
This mug cake recipe is specifically designed for the microwave. The quick cooking time and unique texture are what make it work. An oven would likely dry out the cake and require a much longer cooking time.
Can I use different fruits or toppings?
Absolutely! This recipe is incredibly versatile. You can use any fresh berries you have on hand, such as raspberries, blueberries, or blackberries. It would also be delicious with a drizzle of chocolate sauce, a scoop of ice cream, or a dusting of powdered sugar.
Why is my mug cake dense and gooey?
Due to the nature of microwave cooking, these cakes won’t have the same texture as a traditional oven-baked sponge cake. The quick, high heat often results in a denser, slightly gooey texture. This is normal for a mug cake and is part of its charm. If it’s too gooey, try cooking it in 5-second intervals until it reaches your desired consistency.
Can I make the batter ahead of time?
For the best results, I recommend to mix the batter right before you plan on cooking the cakes. The leavening agents (baking powder) activate once you mix it with the wet ingredients, so letting the batter sit for too long can result in a less fluffy cake.
How do I know when the cake is done?
The cake is done when it looks set on top and a toothpick or fork inserted into the center comes out clean. Be careful not to overcook, as this can make the cake tough. Since every microwave is different, it’s best to start with the recommended time and add 5-second intervals if needed.
FOR MORE RECIPES LIKE THIS, TRY:
- Coffee Cake in a Mug
- 1 Minute Brownie in a Mug
- Nutella Chocolate Cake in a Mug
- Lemon Cake Mix for Cakes in a Mug
Sponge Cake in a Mug
Real Mom Kitchen
Equipment
Ingredients
- 5 ½ Tbsp flour
- 4 Tbsp sugar
- â…› tsp baking powder
- 1 egg
- 5 Tbsp milk
- 1 Tbsp canola oil
- dash of salt
- dash of almond extract
- sweetened whipped cream
- 4 strawberries diced (or other favorite berries)
Instructions
- In a small bowl, combine the flour, sugar, baking powder, egg, milk, oil, salt, and almond extract. Stir just until combined.
- Spray 2 mugs with non-stick cooking spray. Divide batter between the two mugs.
- Bake one cake at a time. Microwave for 1 1/2 minutes. Microwave for 5 second intervals after that if needed until done, but no longer than 30 seconds total.
- After cooked, invert onto a plate and allow to cool. Serve with sweetened whipped cream and diced strawberries.
Nutrition
Recipe adapted from Kirbie Cravings.
