Microwave Raspberry Mug Cake
Craving something sweet but short on time? This Microwave Raspberry Mug Cake is your answer! Ready in under 10 minutes, this single-serve treat is bursting with juicy raspberries and fluffy vanilla cake. Perfect for a cozy night in or a last-minute dessert, it’s made with simple pantry staples and fresh or frozen berries. No oven required!
Equipment
- Microwave-safe mug (10 oz or larger)
- Measuring spoons
- Measuring cups
- Small whisk or fork
- Microwave
Ingredients
- 4 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp baking powder
- Pinch of salt
- 3 tbsp milk
- 1 tbsp vegetable oil or melted butter
- 1/4 tsp vanilla extract
- 1/4 cup fresh or frozen raspberries
- Optional: powdered sugar or whipped cream for topping
Instructions
- In a microwave-safe mug (at least 10 oz), whisk together the flour, sugar, baking powder, and salt.
- Add in the milk, oil, and vanilla extract. Stir until smooth and well combined.
- Gently fold in the raspberries.
- Microwave on high for 1 minute and 30 seconds to 2 minutes, or until the cake is set and a toothpick inserted comes out clean.
- Let cool for 1–2 minutes before topping with powdered sugar or whipped cream, if desired.
- Enjoy straight from the mug!
Notes
You can swap raspberries for blueberries, chopped strawberries, or chocolate chips.
For a dairy-free version, use almond milk or oat milk.
Add a scoop of vanilla ice cream on top for an extra treat!