Mug Cake — Build Your Own

Part of Cheap & Easy — Max’s Kitchen Starter

If you’ve ever had a mug cake explode in the microwave, or come out gluey in the middle, the fix usually comes down to ratio rather than luck. This one uses whatever packet cake mix is already in the cupboard, works with either yoghurt or egg, and takes less time than boiling the kettle. Pick one option from each line below and you’ve got a genuinely good dessert for next to nothing.

Red velvet mug cake

Made with a red velvet cake mix and white choc chips

5 minutes prep · 1 minute in the microwave · Makes 1 · Pantry staples

Ingredients — pick one from each line

  • 1 egg, lightly beaten — or — 3 tbsp (60g) plain or Greek yoghurt
  • 1 tbsp milk — or — lemon juice — or — strong coffee (brewed, or ½ tsp instant dissolved in the tablespoon of hot water)
  • 4 tbsp cake mix, any flavour
  • 1 tbsp extra cake mix — or — cocoa powder

Optional extras:

  • ½ tsp cinnamon + a pinch of nutmeg, stirred into the dry mix
  • Pinch of lemon zest, if you’re using lemon juice above
  • 1 tbsp choc chips
  • 1 tbsp jam, Nutella or peanut butter, as a swirl-in
  • Cinnamon sugar (1 tsp sugar + ¼ tsp cinnamon, mixed), sprinkled on top

Flavour guide

Flavour Use
Vanilla / plain milk + extra cake mix
Chocolate milk + cocoa powder
Coffee coffee + extra cake mix
Mocha coffee + cocoa powder
Lemon lemon juice + extra cake mix (+ zest if you have it)
Cinnamon spice milk + extra cake mix + cinnamon & nutmeg

Method

  1. In your microwave-safe mug (300–400ml — it needs headroom to rise), mix your egg or yoghurt with your milk, lemon juice or coffee.
  2. Add the 4 tbsp cake mix plus your extra tablespoon (more cake mix, or cocoa — see the flavour guide above). Stir well until smooth. Stir in the cinnamon and nutmeg here too, if you’re using them.
  3. Stir in choc chips now, if you’re using them.
  4. Scrape down the edges of the mug with a spoon — no dry mix hiding in the corners.
  5. Using a swirl-in? Dollop it on top now and swirl gently into the surface with the tip of a teaspoon. Sprinkling cinnamon sugar instead? Just scatter it over the top.
  6. Microwave on high for 60 seconds. Check it: the top should look just set, maybe a touch glossy — not wet, not dry. Not there yet? Add 10 seconds at a time.
  7. Rest for 1–2 minutes before eating. It’s lava-hot in the middle straight out of the microwave.

Swirl-ins: jam, Nutella or peanut butter go on top right before microwaving (step 5), swirled in with the tip of a teaspoon. No need to adjust anything else in the mix — it’s sitting on top, not stirred through, so it doesn’t throw off the batter underneath.

Notes

  • 4 tbsp + 1 tbsp = 5 tbsp dry mix total — the tested amount. It’s enough cake without overflowing even a big mug once it rises.
  • Reseal the cake mix packet between batches — it doesn’t keep well loose in the pantry. Packet running low? Tip the leftover mix into the next one you open, it doesn’t need to match flavour.
  • Don’t overcook. A cooked-through mug cake is a rubbery mug cake — stop as soon as the top’s just set.
  • These don’t reheat well — make it fresh each time rather than saving half.

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