When you want cake, you usually want it like five minutes ago. This peanut butter mug cake is made for just those times. It requires no oven, mixer, no cake pan — just a mug, a fork, and a microwave. Best of all, the recipe makes exactly one serving. There's leftover cake staring you down from the kitchen counter for the next three days.
Servings: 1
Ingredients:
FOR THE CAKE
- • 5 tbsp half-and-half
- • 3 tbsp creamy peanut butter, preferably unsalted and unsweetened
- • 2 tbsp granulated sugar or 1 tbsp + 1 tsp honey
- • ¼ tsp vanilla extract
- • ⅛ tsp kosher salt
- • ¼ cup all-purpose flour
- • ⅛ tsp baking powder
- • 1 tablespoon chocolate chips or mini chocolate chips (optional)
FOR THE DRIZZLE (optional)
- • 1 tbsp powdered sugar
- • ¼ tsp half-and-half
- • ¼ tsp creamy peanut butter
Directions:
- • Place 5 tablespoons half-and-half and 3 tablespoons of creamy peanut butter in a 12- to 16-ounce microwave-safe mug or deep ramekin.
- • Microwave on high for 30 seconds to soften the peanut butter.
- • Using a fork, stir in 2 tablespoons granulated sugar, ¼ teaspoon vanilla extract, and ⅛ teaspoon kosher salt until smooth.
- • Stir in ¼ cup all-purpose flour and ⅛ teaspoon baking powder until no clumps of flour remain.
- • Sprinkle 1 tablespoon chocolate chips on top if using.
- • Microwave on high for 1 minute.
- • Check for doneness: The cake should be risen and no longer look wet on top, and a tester inserted into the center should come out clean. If the cake is not ready, continue to microwave in 15-second intervals as needed.
- • Let cool for a few minutes.
- • Meanwhile, stir 1 tablespoon powdered sugar, ¼ teaspoon half-and-half, and ¼ teaspoon creamy peanut butter together in a small bowl with a spoon until smooth.
- • Drizzle over the mug cake and serve warm.
