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Easy Kids Mug Cake Recipe
Ash Tyrrell

Easy Kids Mug Cake Recipe

I made this easy kids mug cake on a sleepy afternoon when my little helper wanted something sweet right now. It took me about five minutes from the first scoop of flour to the first happy bite. The cake came out soft, buttery, and tender, with just enough sprinkles to make it feel like a party
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Total Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • ¼ cup + 1½ teaspoons all-purpose flour 35 g: gives the cake its soft structure, so spoon and level it.
  • 2 tablespoons sugar 25 g: sweetens the cake and keeps the crumb tender.
  • ¼ teaspoon baking powder 1 g: lifts the cake so it turns fluffy, not dense.
  • A dash of salt: balances the sweetness and makes the vanilla pop.
  • 2 tablespoons butter melted (28 g): adds rich flavor, so let it cool slightly first.
  • 3 tablespoons milk 45 ml: makes the batter smooth, and any type of milk works.
  • ½ teaspoon vanilla extract 2.5 ml: brings that classic bakery flavor, so use pure vanilla if you can.
  • 1 teaspoon sprinkles 4 g: adds color and fun, so fold them in gently at the end

Method
 

  1. Grab a microwave-safe ceramic mug that holds at least one cup. A wider mug cooks more evenly than a tall, skinny one. Leave plenty of room at the top because the cake rises as it cooks.
  2. Add the flour, sugar, baking powder, and a dash of salt to the mug. Stir them together with a small spoon until they look evenly blended. This is a great job for kids, because they love stirring.
  3. Pour in the milk, melted butter, and vanilla extract. Stir until the batter is smooth, and scrape the bottom and corners of the mug. Dry flour hides down there, and it makes tough little pockets if you skip this.
  4. Sprinkle in the teaspoon of sprinkles and give the batter one or two gentle stirs. Too much mixing can make the colors bleed into the batter. A light touch keeps the cake bright and cheerful.
  5. Place the mug in the microwave and cook it for 70 to 90 seconds. The top should look just set but still a little shiny. Start with 70 seconds, since every microwave runs a bit differently.
  6. Let the mug sit in the microwave for 1 full minute. The cake keeps cooking from the leftover heat and turns soft inside. If the center still looks wet, add 15 to 25 seconds, then rest it again.

Notes

  • I always stop cooking a little early, because the cake keeps setting as it cools.
  • I start with 70 seconds, then add 15 to 25 seconds only if the center looks wet.
  • I use a wide mug, which gave me a more even rise than a narrow one.
  • I scrape the bottom of the mug every time, so no dry flour hides under the batter.
  • I let the melted butter cool for a few seconds so it never scrambles the batter or cooks the milk unevenly.
  • I swapped in cake flour once, and it worked beautifully, giving a slightly softer crumb.
  • I let the cake rest the full minute, since that quiet pause is what makes it fluffy.