Quick Toffee Mug Cake
Okay, picture this: It’s a lazy Saturday afternoon, you suddenly crave something sweet but don’t want to drag out bowls and mixers or wait forever. That’s exactly when this quick toffee mug cake swoops in like your dessert superhero. It’s warm, gooey, and packed with little nuggets of buttery toffee magic that melt right on your tongue. The best part? You only need one mug, a few pantry basics, and under 5 minutes in the microwave—it’s dessert lightning! Trust me, once you try it, you’ll be whipping this up anytime a toffee craving strikes.
Quick Facts
- Yield: Serves 1
- Prep Time: 3 minutes
- Cook Time: 1 minute
- Total Time: 4 minutes
Ingredients
For the Main Dish:
- 4 tbsp all-purpose flour
- 2 tbsp brown sugar
- 1/4 tsp baking powder
- Pinch of salt
- 3 tbsp milk
- 2 tbsp melted butter
- 1/4 tsp vanilla extract
- 2 tbsp toffee bits (or chopped soft caramel candies)
How I Make It
Step 1:
Start by mixing your **dry ingredients**—flour, brown sugar, baking powder, and salt—right in your microwave-safe mug. These form the base of your cake and set the stage for that sweet toffee burst.
Step 2:
Pour in the milk, melted butter, and vanilla extract. Use a spoon or small whisk to stir everything together until you have a smooth batter, making sure to scrape the bottom so no flour pockets remain.
Step 3:
Gently fold in the **toffee bits**. These little gems will melt as your cake cooks, creating delightful pockets of gooey sweetness.
Step 4:
Pop the mug in the microwave and cook on high for **about 60 seconds**. Keep an eye on it—microwave strengths vary, and you want the cake fully set but still moist, not rubbery.
Step 5:
Let the mug cake rest for a minute before digging in. This helps it finish setting and cools it to a safe, comfortable temperature.
Variations & Tips
- Swap toffee bits for chocolate chips or peanut butter chips for a fun twist.
- Add a pinch of cinnamon or nutmeg for a subtle warm spice note.
- If your microwave tends to overcook, start with 50 seconds and add time in 10-second bursts.
- Use almond milk or oat milk for a dairy-free version, and swap butter for coconut oil.
- Top with a scoop of vanilla ice cream or whipped cream for extra indulgence.
How I Like to Serve It
This mug cake shines as a quick solo treat when you need a little pick-me-up. Spoon it out warm with a drizzle of caramel sauce or a dusting of powdered sugar. It’s also perfect alongside a mug of hot coffee or tea for a cozy mid-afternoon break.
Notes
- Store leftover batter in the fridge for up to 24 hours, but it’s best fresh.
- Reheat leftovers in the microwave for 15-20 seconds; avoid overheating to keep the cake soft and moist.
Closing: This mug cake is proof that a simple, buttery, gooey dessert can come together in minutes—and it always hits the spot when you need a sweet hug in a cup.
