Sponge Cake in a Mug

Today’s mug recipe makes two cakes.  This cake is just like a sponge cake and is finished off with sweetened whipped cream and fresh berries.  Remember, even though this is a sponge cake, it will be more dense and gooey due to the microwave cooking.  This is another quick way to get a sweet treat and a perfect way to enjoy fresh berries.

3.7 from 3 reviews
Sponge Cake in a Mug
  • 5½ Tbsp flour
  • 4 Tbsp sugar
  • ⅛ 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)
  1. In a small bowl, combine the flour, sugar, baking powder, egg, milk, oil, salt, and almond extract. Stir just until combined.
  2. Spray 2 mugs with non-stick cooking spray. Divide batter between the two mugs.
  3. Bake one cake at a time. Microwave for 1½ minutes. Microwave for 5 second intervals after that if needed until done, but no longer than 30 seconds total.
  4. After cooked, invert onto a plate and allow to cool. Serve with sweetened whipped cream and diced strawberries.

Recipe adapted from Kirbie Cravings.

15 comments on “Sponge Cake in a Mug

  • Finally Made this today after seeing this picture for days. My mouth was watering Very disappointing, it was very chewy and heavy no matter how long it is cooked for. It tastes and feels like eating raw dough.

    • I thought it was just me, I was considering maybe i’d done something wrong, but others seem to be unhappy with the dense raw flavor too, and your comparison to raw dough was exactly what I was thinking.

  • The top was spongy. The bottom? It was a dense gross thing. At first I thought it was under cooked but no matter for how long I put it in the microwave it never changed. It didn’t work out for me and I bake cakes in the oven all the time.

  • It literally becomes like a sponge… unfortunately not in a good way. The flavour is overpowered by the egg….not a win for me.

  • Hmm… well, I tried this, and I will just say there’s a reason it’s called a \Sponge Cake\ recipe. Indeed, no matter how long you cook it, it will be spongy and not quite cake-like. I made my batter with butter instead of oil. I stirred 1 T of cocoa into one of the mugs. They both came out pretty tasty and decent, but the chocolate one came out with a better texture (possibly just because of the extra stirring in the cup). Anyway, thanks for the recipe! 🙂

    • Another note – my microwave is 900 Watt. I bet this has something to do with how they come out as well, since microwave dishes cook differently in varying wattage microwave ovens.

  • 10/10 this is amazing it is light and airy and fluffy and flavourful and ohhh my I just don’t have the words for it I have tried every type of cake in a mug but this is the most popular and tastes like heaven

  • Have any of you actually tried this? It’s dense, chewy and tastes like raw dough no matter how long you cook it.

  • Laura!! You’ve done it again Giiiirrrrl!!!! Straight up fire in a mug. TEN.

  • Instread of baking it in the microwave, is it possible to just put it in the oven? If yes, for how many mins? Will it be the same?

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