Introduction
In the realm of instant gratification desserts, few things rival the sheer convenience and decadent flavor of a mug cake. The Salted Caramel Mug Cake takes this simple concept and elevates it to gourmet status. Born from the need for a quick, single-serving treat, this recipe delivers a moist, fluffy cake with a gooey, molten salted caramel center—all ready in under five minutes. It’s the perfect solution for a late-night craving, transforming basic pantry staples into a sophisticated dessert that tastes like it took hours to prepare.
Ingredients
- All-Purpose Flour: 4 tablespoons (30g)
- Granulated Sugar: 4 tablespoons (50g)
- Baking Powder: 1/4 teaspoon (1g)
- Milk (Whole or Plant-based): 3 tablespoons (45ml)
- Vegetable Oil (or Melted Butter): 1 tablespoon (15ml)
- Vanilla Extract: 1/4 teaspoon (1ml)
- Salted Caramel Sauce (Store-bought or homemade): 2 tablespoons (30g)
- Flaky Sea Salt (for garnish): A small pinch
Step-by-step Preparation
- **Combine Dry Ingredients:** Take a standard microwave-safe mug (at least 12 oz capacity to prevent overflow). Add the flour, granulated sugar, and baking powder directly into the mug. Use a small whisk or a fork to thoroughly mix the ingredients, ensuring the baking powder is evenly distributed.
- **Add Wet Ingredients:** Pour in the milk, vegetable oil, and vanilla extract. Mix well until all the dry ingredients are just incorporated and no streaks of flour remain. Be careful not to overmix, which can lead to a tough cake.
- **Create the Caramel Core:** Spoon 1 tablespoon of the salted caramel sauce directly into the center of the batter. Do not stir it in; let it sit on top. This creates the wonderful molten center as the cake cooks.
- **Microwave:** Place the mug in the microwave. Cook on high power (around 1000W) for 60 to 90 seconds. Start checking the cake at 60 seconds; it is done when the top looks mostly set but is still slightly moist in the center. *Tip: If the cake is still very wet, cook for 10-second intervals until done. Overcooking results in a dry, rubbery texture.*
- **Garnish and Serve:** Carefully remove the hot mug using oven mitts. Drizzle the remaining 1 tablespoon of salted caramel sauce over the top of the cake. Finish with a delicate pinch of flaky sea salt to enhance the flavor contrast. Serve immediately while warm.
Nutritional Information
This recipe provides one generous serving. The estimated caloric content per serving, depending on the type of milk and caramel sauce used, is approximately 350 to 400 calories. It is relatively high in carbohydrates and refined sugars, typical of a dessert of this nature. While mug cakes offer little in the way of essential vitamins, they provide instant comfort and satisfaction, which is a benefit in itself when enjoyed in moderation. If seeking to slightly reduce the calorie count, use a low-fat milk alternative.
Storage
Mug cakes are designed to be eaten immediately. They do not store well; once cooled, the texture tends to become dense and rubbery due to the high moisture and rapid cooking method. If you must save leftovers, cover the mug tightly and refrigerate for up to 24 hours. Reheating is not recommended, but if attempted, use the microwave for 10-15 seconds to slightly soften the cake. For preparation ahead of time, mix the dry ingredients and store them in an airtight container, adding the wet ingredients just before cooking.
Conclusion
This Salted Caramel Mug Cake is the definitive quick-fix dessert. For an extra touch of indulgence, serve it topped with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. For variations, try adding a few miniature chocolate chips to the batter, or swap out the caramel for a hazelnut spread. It’s a versatile recipe that proves that gourmet flavor doesn’t require complex techniques—just a mug, a microwave, and five minutes of your time.