Quick White Chocolate Raspberry Mug Cake
Alright, picture this: you’re craving something sweet, but the idea of baking a whole cake feels like too much commitment. That’s exactly how I stumbled upon this quick white chocolate raspberry mug cake—basically a miracle in a mug! It’s fluffy, gooey, and bursting with juicy raspberry tang, all swirled together with creamy white chocolate bits that melt into little pockets of sweet heaven. Plus, it takes less than 5 minutes from start to finish—perfect for those “I need dessert now” moments. I promise, once you try it, your microwave will become your new best friend in the kitchen.
Quick Facts
- Yield: Serves 1
- Prep Time: 2 minutes
- Cook Time: 1 minute 30 seconds
- Total Time: 4 minutes
Ingredients
For the Main Dish:
- 4 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp baking powder
- Pinch of salt
- 3 tbsp milk
- 2 tbsp melted butter (or vegetable oil)
- 1/4 tsp vanilla extract
- 2 tbsp white chocolate chips
- 1/4 cup fresh or frozen raspberries
How I Make It
Step 1:
Grab a microwave-safe mug (about 12 oz capacity works best) and whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 2:
Add the milk, melted butter, and vanilla extract, stirring until you get a smooth batter. No lumps, please—it makes for a better crumb!
Step 3:
Gently fold in the white chocolate chips and raspberries. If you’re using frozen raspberries, no need to thaw—just be gentle so you don’t turn the batter pink.
Step 4:
Pop your mug in the microwave and cook on high for about 90 seconds. Keep an eye on it—it should rise but not overflow. If your microwave runs hot, try 75 seconds first and add more time if needed.
Step 5:
Let it cool for a minute or two—this thickens the cake and boosts flavor. Resist the urge to dive in too quickly; your tongue will thank you!
Step 6:
If you want to get fancy, top with a scoop of vanilla ice cream or a drizzle of melted white chocolate before digging in. Otherwise, enjoy straight from the mug for ultimate comfort.
Variations & Tips
- Swap raspberries for blueberries, chopped strawberries, or even cherries for a seasonal twist.
- Use almond or oat milk to keep it dairy-free, and swap butter for coconut oil.
- If white chocolate chips melt too quickly, chill the batter for 5 minutes before microwaving.
- Add a pinch of cinnamon or lemon zest for an extra flavor boost.
- For a cleaner mug release, lightly grease the inside before mixing.
- If your mug cake comes out too dense, try adding an extra 1/2 tsp baking powder next time.
How I Like to Serve It
I love this mug cake when the weather’s chilly—snuggled up with a cozy blanket and a warm cup of tea. It’s also a fun little secret dessert to whip up during a quiet weeknight or when unexpected guests wander by. For a spring brunch, I sometimes serve it with fresh raspberries and a dusting of powdered sugar to brighten things up.
Notes
- Best enjoyed fresh, but leftovers can be stored covered in the fridge for 1 day and reheated in short 15-second bursts in the microwave.
- If you don’t have white chocolate chips, finely chop a white chocolate bar—they melt beautifully here.
Closing: This quick white chocolate raspberry mug cake is perfect every single time—because sometimes, simple sweets really are the most satisfying.
