Recipe rollout: Mug cakes!

Setting: It’s 8:30pm, the only light in the house emanates gently from the living room, where the husband is watching Top Gear on the boob tube and petting the head of his trusty hound. I am lazily perusing articles on the web, scrolling through that day’s occurrences, not letting anything sink in with much weight, when suddenly, it strikes. THE HUNGER! This isn’t hunger like the pangs of want that creep up around 5:30 just as the crackle of cooked garlic starts to stream through the air. This is the hunger of pure desire, of need, the desire…. for MUG CAKE!!!! Say it out loud, it sounds like mud cake. It’s not that. It’s mug cake.

I am not, what one might call, a gourmet. I have trouble making the simplest of meals without somehow destroying one or more components. It’s not a lack of intelligence, but rather impatience that is my culinary downfall. My hunger strikes like a stalking predator, without any warning! Perhaps this has contributed to my liking of raw ingredients, or perhaps my liking of raw ingredients has just enabled my abysmal cooking capacity. I can eat uncooked pasta like it’s nobody’s business. AND IT’S NOT YOUR BUSINESS!

But as I approach the onset of motherhood, I realize more and more that as a sentient being embarking upon the joys and terrors of reproduction, it is my responsibility to provide nutritive sustenance to my offspring. Sure, the boob will take care of that for a good year or two, but at some point, I’m going to have to… make food…. for my children. And there is no way I’m letting my kids eat the kind of crap that I have eaten in my life! Not until they are of an age where they can knowledgeably make those decisions for themselves, only to look down, see they are dipping raw lasagna noodles into a tub of cream cheese, and feel the deep and encompassing shame that I have come to know (That age is approximately 12).

A creative variation on the sad pathetic cuisine of my adolescence: Raw lasagna and ranch dressing

Now, you might be asking yourself “What the hell does this have to do with mug cake? I came to your stupid website because I was looking for mug cake!” Glad you asked! It has everything to do with mug cake! Mug cake represents part of my entrance into the world of overdue adulthood. It represents a smooth, gentle transition into baking! Mug cake is delicious, easy, and it qualifies as baking something from scratch! That’s right, I bake cakes from scratch! I can’t make cinnamon toast, but I bake cakes from scratch!!

So far, I’ve experimented with two recipes. The first, I found on The recipe is yummy, but mine came out slightly dry the first time. I think the remedy for this is to take the mug out a little earlier. The other recipe I’ve used is the first result when you search on google for mug cake. It uses almost the same ingredients just in slightly different quantities. I used chocolate chips in both. Both recipes were about equally delicious when I tried them, just make sure you don’t overcook the cake and dry it out.

I always pair my mug cake with some ice cream, and I sometimes have trouble finishing it. Not for a lack of trying, mind you.

(Looks better than mine did)

This is not the mug cake I made. Mine looked somewhat sadder and less plump. Still counts!

Here is the recipe from posted by Zurie.


  • 4 tablespoons flour
  • 4 tablespoons sugar
  • 2 tablespoons cocoa powder, any kind
  • 1/8 teaspoon baking powder (a pinch)
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 2-3 drops vanilla


  1. In a small bowl, mix the flour, sugar, cocoa, tiny pinch baking powder and tiny pinch salt. (This can also be mixed directly into a large mug).
  2. Add egg and mix into dry mixture.
  3. Add oil and milk and mix well.
  4. Grease a tall, large mug, and pour in this mixture, scraping out with a spatula.
  5. Place in microwave on high for 2 1/2-3 minutes.
  6. (Best slightly undercooked, so be careful).

I do not condone hourly, or even daily consumption of mug cake. That is way too much of a good thing. I don’t plan to shovel mug cake into my children’s mouths while patting myself fervently on the back, shouting ,” Atta girl, Mrs. Crocker!” This will be a very cherished and rare delicacy. But now I know I have the power, the secret to a delicious dessert that takes 5 minutes from thought to bite! I encourage you to try out mug cake, and tell me what you think. There are vanilla recipes, (oh boy) nutella recipes, and probably tons of other varieties of mug cake. I have yet to be so bold. But here’s to venturing out into the unknown! Grab your spatula! Seize the day!


Filed under Culinary, Mondays

6 responses to “Recipe rollout: Mug cakes!

  1. Matilda

    Does it matter which kind of mug you use? I’m asking in all seriousness.

    • Great question! No, in fact, it does not seem to matter, as long as what you are using is microwave safe. Also, keep in mind the shape. I don’t eat the cake out of the mug it’s cooked in as it’s usually the temperature of the core of the earth. (Impatience, remember?) I don’t have big enough mugs, so I use small bowls to make my mug cakes. So, really, I should call it bowl cake. Which sounds like ball cake. It’s not that. It’s bowl cake.

  2. Matilda

    Also, I see why the width requirements of the lasagna noodle limited your ranch options. It pretty much has to be Marie’s, right?

  3. Don’t forget, noodle and dressing can merge in that container known as your face hole, aka, mouth! Earns you points in the depths of shame department, as well. (Though I reccommend Marie’s!)

  4. Pingback: Berry Tricky: The Delicious Strawberry Salad Your Kids Won’t Eat « The Sisters Twit

  5. Pingback: Berry Tricky: The Delicious Strawberry Salad Your Kids Won’t Eat « The Sisters Twit

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