Spread the love

Quick Black Forest Mug Cake

Alright, I have to confess—this mug cake might just be the fastest way to satisfy a dessert craving, and it feels like a little celebration every single time! Imagine a warm, chocolatey cake with juicy cherries tucked inside, all whipped up in just minutes and cooked right in your mug. No fancy tools, no oven fuss, just pure, indulgent goodness that’s perfect when you want something sweet *right now.* The best part? You don’t even need to share, but if you do, well, that’s just extra fun. Trust me, this Quick Black Forest Mug Cake is about to become your go-to sweet little treat on busy nights or lazy weekends.

Quick Facts

Yield: Serves 1
Prep Time: 5 minutes
Cook Time: 1 minute (microwave)
Total Time: 6 minutes

Ingredients

For the Main Dish:

3 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
2 tbsp granulated sugar
1/4 tsp baking powder
Pinch of salt
3 tbsp milk (whole or 2%)
2 tbsp vegetable oil (or melted butter)
1/4 tsp vanilla extract
4-5 maraschino cherries, chopped (or canned/dark cherries, drained)
1 tbsp mini chocolate chips (optional but delicious!)

For the Garnish:

Whipped cream or a scoop of vanilla ice cream
Additional cherry or chocolate shavings (optional)

How I Make It

Step 1:

Grab a microwave-safe mug and mix together the flour, cocoa powder, sugar, baking powder, and salt until they’re well combined. This dry mix is your cake base, so whisk it well for a smooth cake.

Step 2:

Add in the milk, oil, and vanilla extract. Stir until smooth and you see no dry pockets. The batter should be thick but spreadable.

Step 3:

Fold in the chopped cherries and chocolate chips gently, making sure they’re evenly distributed but don’t overmix to keep the batter fluffy.

Step 4:

Pop the mug into the microwave and cook for about 60 seconds. Depending on your microwave’s power, it might need 50-70 seconds—watch closely after 50 seconds to avoid overcooking. The cake should spring back lightly when touched.

Step 5:

Carefully remove the mug (it will be hot!) and let it cool for a minute or two. This resting time helps the cake set up beautifully.

Step 6:

Top with a dollop of whipped cream or a scoop of vanilla ice cream and garnish with an extra cherry or some chocolate shavings for that classic Black Forest vibe. Dive in with a spoon and savor every gooey, fruity bite!

Variations & Tips

Use almond milk or oat milk for a dairy-free version.
Swap the vegetable oil with melted coconut oil for a subtle tropical twist.
Add a splash of cherry liqueur or almond extract for an adult-friendly dessert.
Try fresh or frozen cherries if you don’t have maraschino; just chop and drain excess liquid first.
If you want a fudgier mug cake, reduce the flour by a tablespoon.

How I Like to Serve It

This cake is perfect as a quick after-dinner treat for busy weeknights or a surprise dessert on a cozy weekend morning. When cherries are in season, they add the brightest pop of flavor, and during winter, the warm cocoa and the whipped cream make it downright comforting. Don’t be shy to share it for a cute date night snack or keep it all to yourself for a personal indulgence.

Notes

Best enjoyed fresh; microwaved cakes can get rubbery if reheated too many times.
To reheat, zap gently in 10-second bursts to avoid overcooking.

Closing: This Quick Black Forest Mug Cake is proof that big flavors can come in tiny, speedy packages—always ready to brighten your day with its warm chocolaty charm.