Is it me, or have mug cakes taken over the Pinterest-verse?
Seriously, I’ve been overwhelmed by the countless variations on these
cakes you can bake in a mug.
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I didn’t get it at first — I mean, what’s the big deal? But as I read
(and read) through several recipes, I began to understand the appeal.
The recipes require only a few ingredients (and utensils) — all of which
are likely found in your pantry and fridge. The batter comes together
in a matter of minutes — perfect for those “sudden” cravings. And these
cakes are all baked in the microwave, allowing college students (and
novice bakers) everywhere to have their cake and eat it too.
But my favorite feature of the mug cake? Its size. Typically, the
smallest cake a recipe makes is an 8 x 8 square — still too large for
one or two people (especially those of us with — ahem — restraint
issues). A mug cake’s single serving size means you can indulge yourself
in less time and with no tempting leftovers.
So I succumbed, and made a mug cake. And then another. And yet
another still. And while I couldn’t challenge their fast, easy, and
convenient nature, I have to say that I was disappointed. Spongy, dry
texture. Meh flavor. In short, not worth even the minimal time and
effort it took to pull together.
And then I discovered a promising recipe that used melted ice cream, and had to give it a try.
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| Image source: Sheri Silver |
With only three ingredients, and NO bowl, I was excited about the
prospect of an even easier (and hopefully more delicious) version of
this popular cake.
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| Image source: Sheri Silver |
We had a winner.
The flavor and texture were vastly improved, and the whole thing came together — from start to finish — in five minutes.
It took a few tries to get the measurements and timing just right,
and you’ll likely need to play around with the timing, based on your
microwave and mug size and shape. But here are a few helpful hints to
ensure success:
You must use cake flour for the most tender texture. All-purpose flour will result in a tougher cake.
This recipe works best with full-fat ice cream.
Because this recipe contains no butter or eggs, you can easily make this a vegan treat by using a coconut milk-based ice cream. Again, the higher the fat content, the better the results.
You can use any flavor ice cream you like but the more intensely flavored the better (think double chocolate chip, salted caramel, mocha, etc.).
A wider, shorter mug is better than a tall, narrow one — you’ll have less overflow and the cake will bake more evenly throughout.
Ready to “bake”?
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| Image source: Sheri Silver |
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3-Ingredient ‘Ice Cream’ Mug Cake
Makes: 1 serving
Ingredients:
- 1/2 cup full-fat ice cream (I used chocolate-chocolate chip)
- 1/4 cup cake flour
- 1/2 teaspoon baking powder
- Confectioners’ sugar, for dusting
Directions:
Melt ice cream in microwave for 20 seconds. Whisk until smooth. Add
flour and baking powder, and whisk again until smooth and flour is no
longer visible.
Microwave for 2 minutes, checking after 1 minute. The cake will puff
up and then begin to settle. It is ready when the puffed-up portion no
longer looks wet and shiny.
Remove from microwave and let sit for 2-3 minutes to cool slightly
(cake will deflate as it cools). Sift with confectioners’ sugar if
desired. Serve immediately.
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