This vanilla mug cake is a perfect treat for a long Motzaei Shabbat — or any time really. Who needs an excuse?
It’s the dead of winter, a time of year I wish for nothing more than to curl up in my bed and hibernate till spring. But… since that isn’t quite an option, I need to find some way to spark joy on these long, cold nights. As I’ve mentioned before in this column, I believe a real balabusta should have a fresh cake on her counter at all times. The problem is when that cake gets continuously devoured. Mug cakes are the perfect answer. In under five minutes, you’ve got fresh, hot cake with built-in portion control!
In a microwave-safe mug, stir flour, sugar, baking powder, and salt.
Add liquid ingredients, give a good mix, and stir in sprinkles.
Microwave for one minute and 30 seconds. Allow to rest for one to two minutes before devouring.
Tips:
- All microwaves are different, so you may need to adjust the cooking time.
- The recipe can be multiplied, but only microwave one cake at a time.
- It’s important to allow the cake to rest for a minute or two before you dig in, as it will continue to cook through the center after it’s removed from the microwave.
- To really hit all the right notes, top your cake with a dollop of whipped cream.
Description:
Photography by Saraizel Senderovits
Easy
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