There are times for layer cakes, piping bags, and waiting patiently for butter to come to room temperature. (I’ve got the confetti birthday cake and Ding Dong cake recipes saved for a reason.) But more often, when you want cake, you want it approximately five minutes ago. This peanut butter mug cake is for those latter times. Made with creamy peanut butter, a handful of pantry staples, and cooked in a microwave, this mug cake goes from craving to warm, fluffy dessert with remarkably little ceremony — there’s not even any slicing involved.
You can make the basic recipe and have a perfectly lovely single-serving dessert — or go for broke and throw some chocolate chips on top. For the full treatment, finish your personal peanut butter cake with an easy peanut butter drizzle — because if you’re making cake in a mug on demand, restraint seems beside the point.
Why you’ll love it
- It’s ready in minutes. No oven, mixer, or cake pan required — just a mug, a fork, and a microwave.
- There’s lots of peanut butter flavor. Creamy peanut butter goes directly into the batter, giving the cake plenty of nutty flavor and a rich, tender texture.
- The recipe makes exactly one serving. No leftover cake staring you down from the kitchen counter for the next three days.
Key ingredients in peanut butter mug cake
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- Peanut butter: Use creamy peanut butter for the smoothest batter and most consistent texture. I prefer unsalted, unsweetened peanut butter because it lets you control the sweetness and salt yourself. Be sure to stir natural peanut butter thoroughly before measuring if the oil has separated.
- Half-and-half: Provides both moisture and fat, giving the mug cake a richer, more tender texture than you’d get with lower-fat milk. It also helps loosen the peanut butter so it incorporates smoothly into the batter.
- Vanilla extract: Just a dash rounds out the peanut butter flavor and gives this extremely simple cake a more finished, bakery-style flavor.
- All-purpose flour and baking powder: Flour provides the structure that turns the peanut butter mixture into an actual cake, and because there are no eggs in this mug cake, baking powder does the heavy lifting to help the batter rise in the microwave.
Helpful swaps
- Use whole milk instead of half-and-half. Whole milk works well if that’s what you have in the refrigerator. The cake will be slightly less rich and tender, but still delicious.
- Try a different nut butter. Creamy almond or cashew butter can work in place of peanut butter, although the flavor and texture will vary depending on the brand.
- Add peanut butter chips. Double down and add peanut butter chips instead of chocolate chips.
- Skip the drizzle. For an even easier topping, dust with powdered sugar.
Storage and make-ahead tips
This is one dessert you don’t want to make ahead. Mug cakes are at their softest and fluffiest shortly after they come out of the microwave and tend to become dense and dry as they sit. So make it when you crave it, and enjoy it right away!
Peanut Butter Mug Cake
Serves 1
For the cake:
5 tablespoons half-and-half
3 tablespoons creamy peanut butter, preferably unsalted and unsweetened
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/8 teaspoon kosher salt
1/4 cup all-purpose flour
1/8 teaspoon baking powder
1 tablespoon chocolate chips or mini chocolate chips (optional)
For the optional drizzle:
1 tablespoon powdered sugar
1/4 teaspoon half-and-half
1/4 teaspoon creamy peanut butter
1. Place 5 tablespoons half-and-half and 3 tablespoons of creamy peanut butter in a 12- to 16-ounce microwave-safe mug or deep ramekin. Microwave on HIGH for 30 seconds to soften the peanut butter.
3. Stir in 2 tablespoons granulated sugar, 1/4 teaspoon vanilla extract, and 1/8 teaspoon kosher salt with a fork until smooth. Stir in 1/4 cup all-purpose flour and 1/8 teaspoon baking powder until no clumps of flour remain. Sprinkle 1 tablespoon chocolate chips on top if using.
4. Microwave on HIGH for 1 minute. Check for doneness: The cake should be risen and no longer look wet on top, and a tester inserted into the center should come out clean. If the cake is not ready, continue to microwave in 15-second intervals as needed.
5. Let cool for a few minutes. Meanwhile, stir 1 tablespoon powdered sugar, 1/4 teaspoon half-and-half, and 1/4 teaspoon creamy peanut butter together in a small bowl with a spoon until smooth. Drizzle over the mug cake and serve warm.
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(Perry Santanachote is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].)