Description
A quick and comforting single-serve dessert, this raspberry white chocolate mug cake combines creamy white chocolate with tangy raspberries in a soft, moist sponge. It’s microwave magic in minutes.
Ingredients
Scale
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- A pinch of salt
- 3 tablespoons milk (dairy or non-dairy)
- 1 tablespoon vegetable oil
- 1/4 teaspoon vanilla extract
- 5–6 fresh raspberries
- 2 tablespoons white chocolate chips or chunks
Instructions
- Take a large, microwave-safe mug—big enough for the cake to rise without spilling.
- Add flour, sugar, baking powder, and salt into the mug. Stir to blend.
- Pour in milk, vegetable oil, and vanilla extract. Mix until smooth.
- Fold in most raspberries and white chocolate, saving some for garnish.
- Microwave on high for 60 to 90 seconds. Check at 60 seconds—cake should puff up and be soft but not gooey.
- Let cool slightly, top with reserved raspberries and white chocolate, and enjoy warm.
Notes
You can use frozen berries without thawing. Try almond or oat milk for a vegan option. Garnish with whipped cream, a mint sprig, or crushed nuts for a café-style treat. Best enjoyed fresh, but leftovers can be refrigerated and reheated briefly.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
Keywords: mug cake, raspberry, white chocolate, quick dessert, microwave cake