Ingredients
2 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 tablespoons granulated sugar (or light brown sugar for extra depth)
1/2 teaspoon baking powder
Pinch of salt
3 tablespoons milk
1/2 teaspoon pure vanilla extract
Instructions
1. Brown the butter: Place the butter in a microwave-safe mug. Microwave for 30 to 45 seconds until melted and bubbling. Continue carefully until the butter foams, turns golden amber, and develops a nutty aroma. Let it cool for 1 minute.
2. Mix the wet ingredients: Add the sugar, milk, and vanilla extract directly to the warm brown butter. Stir well with a small fork or whisk.
3. Add the dry ingredients: Add the flour, baking powder, and salt. Stir gently until a smooth batter forms and no flour pockets remain at the bottom of the mug.
4. Cook: Microwave on high for 60 to 75 seconds. Let the cake rest for 1 minute before eating so the texture settles.
Notes
Microwave wattages vary, so start checking the cake at 60 seconds.
Brown the butter only until golden amber and nutty; avoid burning it.
Measure the flour carefully to keep the cake soft and moist.
Do not overmix the batter.
Let the cake rest for 1 minute after microwaving before serving.
Light brown sugar can replace granulated sugar for extra depth.
- Prep Time: 3 minutes
- Cook Time: 1 minute
- Category: Vanilla & Spice Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug cake