Introduction
There is no faster way to satisfy a decadent dessert craving than with a mug cake. This White Chocolate Mug Cake recipe is the ultimate solution for those moments when you need a warm, gooey, bakery-quality treat in under five minutes. Forget the lengthy baking time and multiple dishes; this single-serving delight transforms simple pantry staples into a rich, vanilla-forward cake studded with pockets of melted white chocolate. Originating from the viral trend of microwave desserts, this version elevates the classic recipe, making it perfect for a cozy night in or a quick post-dinner indulgence.
Ingredients
- All-Purpose Flour: 4 tablespoons (50g)
- Granulated Sugar: 2 tablespoons (25g)
- Baking Powder: ¼ teaspoon (1g)
- Salt: A small pinch
- Milk (whole or semi-skimmed): 2 tablespoons (30ml)
- Unsalted Butter (melted): 1 tablespoon (15g)
- Vanilla Extract: ¼ teaspoon
- White Chocolate Chips (for batter): 2 tablespoons (30g)
- Extra White Chocolate Chips (for topping): 1 tablespoon (15g)
Step-by-step Preparation
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Combine the Dry Ingredients: In a standard microwave-safe mug (approximately 10-12 oz capacity), combine the flour, granulated sugar, baking powder, and salt. Use a small fork or whisk to thoroughly mix these ingredients together, ensuring the baking powder is evenly distributed.
Tip: Using a fork is ideal for breaking up any flour clumps and ensuring a light texture.
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Add Wet Ingredients and Chocolate: Pour in the milk, melted butter, and vanilla extract. Stir the mixture until just combined. Be careful not to over-mix; a few small lumps are acceptable. Fold in the 2 tablespoons of white chocolate chips designated for the batter.
Tip: Over-mixing develops gluten, resulting in a tough, rubbery cake. Stop stirring the moment the dry ingredients disappear.
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Microwave and Finish: Sprinkle the remaining 1 tablespoon of white chocolate chips on top of the batter. Place the mug in the microwave and cook on high power for 60 to 90 seconds. The exact time depends heavily on your microwave wattage (higher wattage needs less time). The cake is done when the top looks set, but the center is still slightly gooey.
Tip: Start with 60 seconds and check. If the batter still looks completely wet, microwave for 10-second intervals until done. Do not exceed 90 seconds total to prevent dryness.
Nutritional Information
As a single-serving treat, this White Chocolate Mug Cake is rich and calorie-dense. While exact figures vary based on the type of milk and chocolate used, one serving typically contains approximately 380–420 calories. It provides a quick source of carbohydrates and fat. While this recipe is designed for indulgence rather than health benefits, white chocolate does contain cocoa butter, which provides a small amount of antioxidants, though its primary role here is flavor and comfort.
Storage
Mug cakes are best enjoyed immediately, straight out of the microwave. Due to the high moisture content and rapid cooling, they tend to dry out quickly. If you happen to have leftovers, cover the mug tightly with plastic wrap and store it in the refrigerator for no more than 1 day. To reheat, microwave for 10–15 seconds on medium power, but be aware that the texture will be slightly denser than the fresh cake.
Conclusion
The beauty of the White Chocolate Mug Cake lies in its immediacy and flexibility. For an extra luxurious finish, serve it warm with a scoop of raspberry sorbet or vanilla bean ice cream. A drizzle of homemade caramel sauce or a sprinkle of fresh berries adds a welcome contrast to the sweetness. For variations, try adding a tiny pinch of almond extract alongside the vanilla for a nutty depth, or folding in some finely chopped macadamia nuts for crunch. Enjoy this simple yet sophisticated dessert!