This soft and fluffy cherry mug cake is bursting with juicy cherries and ready in under 5 minutes. Made in the microwave, it’s a perfectly portioned, no-fuss dessert for one (or two, if you feel like sharing)!
For the Mug Cake:
4 tablespoons all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon baking powder
Pinch of salt
3 tablespoons milk
1 tablespoon vegetable oil (or melted butter)
½ teaspoon vanilla extract
¼ cup chopped fresh, frozen (pitted), or canned cherries (drained)
Optional Toppings:
Whipped cream or vanilla ice cream
Extra cherries or cherry jam
Dusting of powdered sugar
Mix the Dry Ingredients:
In a microwave-safe mug (roughly 10–12 oz), combine the flour, sugar, baking powder, and salt. Stir to blend evenly.
Add the Wet Ingredients:
Pour in the milk, oil, and vanilla extract. Mix well until a smooth batter forms.
Add the Cherries:
Gently fold in the chopped cherries. Push a few toward the center to keep them moist and juicy.
Microwave the Cake:
Microwave on high for 1 minute and 15 seconds to 1 minute and 30 seconds, depending on your microwave’s power. The cake should rise and look set but still soft. Avoid overcooking.
Cool Slightly and Top:
Let the mug cake cool for 1–2 minutes. Add your favorite toppings and dig in!
Top with a scoop of vanilla or cherry ice cream.
Drizzle with chocolate or cherry syrup.
Add whipped cream and a cherry on top for a classic sundae-style treat.
Use canned cherries for convenience—but drain them well.
Don’t overmix the batter, or the cake might turn rubbery.
Want a chocolate version? Add 1 teaspoon of cocoa powder and a few chocolate chips.
Overcooking – it only needs about 90 seconds max!
Using too small a mug – it may overflow. Use at least a 10 oz mug.
Too many cherries – it may get soggy if overloaded.
Best enjoyed fresh!
If needed, refrigerate for up to 1 day—reheat in 10-second intervals.
Not recommended for freezing.
Enjoy your Cherry Mug Cake—sweet, simple, and satisfyingly cherry-licious!
Find it online: https://bakesbliss.com/cherry-mug-cake/