Very Berry Mug Cake Recipe

This easy Very Berry Mug Cake is made with simple pantry staples like flour and sugar, plus a handful of fresh mixed berries for a pop of flavor. This recipe creates a fluffy, moist, and tender single-serving cake, bursting with sweet and tangy berry goodness in every spoonful. It’s the perfect solution for a quick dessert craving on any night of the week, especially during the warm summer months, and makes one perfect cake for one person.

Very Berry Mug Cake Ingredients

• 4 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 3 tablespoons milk (any kind)
• 1 tablespoon vegetable oil or melted unsalted butter
• 1/4 teaspoon vanilla extract
• 3-4 tablespoons mixed berries (fresh or frozen, like chopped strawberries, raspberries, or blueberries)

How To Make Very Berry Mug Cake

1. Mix the dry ingredients: In a 12-ounce (or larger) microwave-safe mug, add the flour, sugar, baking powder, and salt. Whisk them together with a fork until well combined.
2. Add the wet ingredients: Pour the milk, oil, and vanilla extract directly into the mug. Stir everything together until the batter is smooth and there are no dry clumps of flour at the bottom. Be careful not to overmix.
3. Fold in the berries: Gently fold your mixed berries into the batter. If using larger strawberries, make sure they are chopped into small, blueberry-sized pieces.
4. Microwave the cake: Place the mug in the center of your microwave. Cook on high for 70 to 90 seconds. The cake is done when the top looks set and springs back when lightly touched.
5. Rest and enjoy: Carefully remove the hot mug from the microwave. Let the cake cool for at least one minute, as it will be extremely hot. Enjoy it straight from the mug.

Recipe Tips

• Don’t overmix the batter: Stir the wet and dry ingredients together only until they are just combined. Overmixing develops the gluten in the flour, which can make your mug cake tough and rubbery instead of soft and fluffy.
• Use the right size mug: A standard 12 to 14-ounce (about 350-400 ml) mug is perfect. If your mug is too small, the cake batter will rise and spill over the sides, creating a mess in your microwave.
• Know your microwave: Every microwave has a different power level. Start with the lower end of the cooking time (70 seconds) and add 10-second intervals if it’s not done. An overcooked mug cake will be dry.
• Use small berry pieces: If you’re using larger berries like strawberries, chop them into smaller, pea-sized pieces. This ensures they distribute evenly and don’t sink to the bottom of the mug.

What To Serve Very Berry Mug Cake

This Very Berry Mug Cake is delicious all on its own, warm from the microwave. For an extra treat, add a small scoop of vanilla ice cream that will melt into the warm cake. A dollop of fresh whipped cream, a sprinkle of powdered sugar, or a simple drizzle of honey also makes a wonderful topping.

How To Store Very Berry Mug Cake Leftovers

This mug cake is a single-serving dessert designed to be made and eaten immediately while it’s warm and fresh. It does not store well and is best enjoyed right after cooking, so there are typically no leftovers!

Very Berry Mug Cake Nutrition Facts

Serving Size: 1 mug cake

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 210mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 5g

Frequently Asked Questions

• Why did my mug cake turn out rubbery? A rubbery texture is the most common issue with mug cakes and is usually caused by two things: overmixing the batter or overcooking the cake. Mix only until you no longer see dry flour, and be sure to check the cake for doneness on the lower end of the cooking time.
• Can I use frozen berries? Yes, you can use frozen berries directly from the freezer without thawing them first. You may need to add an extra 10-15 seconds to the microwave cooking time to ensure the cake cooks through.
• Can I make this recipe vegan? Absolutely. To make a vegan version, simply use a plant-based milk (like almond, soy, or oat milk) and use vegetable oil instead of melted butter. The rest of the ingredients are typically vegan.
• What if I don’t have a microwave? While this recipe is designed for the microwave, you can bake it in the oven. Transfer the batter to an oven-safe ramekin and bake at 175°C (350°F) for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.

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• Waffle Cone Ice Cream Pie
• Whipped Cottage Cheese With Roasted Berries Recipe
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