White Chocolate & Raspberry Mug Cake


Test Kitchen-Approved

Makes: 1
Prep time: 5 min
Cook time: 3 min

Ingredients

  • 1/4 cup chopped white chocolate (not chips)
  • 1 tablespoon neutral oil (you can use butter if you prefer the flavor)
  • 1 tablespoon milk of your choice (I used almond milk)
  • 1 tablespoon sugar
  • 1/8 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon baking powder
  • 1 pinch kosher salt
  • 1/4 cup raspberries
In This Recipe

Directions

  1. In a microwave-safe mug, combine the white chocolate and the oil. Microwave for 30 seconds to 1 minute, until chocolate is melted. Stir to combine completely.
  2. Stir in the milk, sugar, and vanilla. Then stir in the flour, baking powder, and salt until everything is completely combined. (If it feels a bit thick, add in some more milk. If it feels too runny, add in a bit more flour. You want it to be like a simple cake batter.) Stir in the raspberries reserving 3 for garnish.
  3. Microwave the cake for 90 seconds. Take it out and check if it’s done. Too gooey? Pop it back in for 30 second intervals until it’s just how you like it. Top with remaining 3 raspberries and any leftover white chocolate shavings.

More Great Recipes:
Cake|American|Raspberry|White Chocolate|Milk/Cream|One-Bowl Baking|Summer|Dessert

Reviews (13) Questions (0)

13 Reviews

Kate V. August 5, 2018
This was super easy and perfect for a cold day. I subbed two Lindt chocolate balls and frozen berries. The cake didn’t really rise, but that might have been a result of my frozen raspberries. It was delish anyway!
 
Sylwuś K. July 18, 2018
I don't have a microwave. How would I make this if I were to bake it?
 
littlelemon July 25, 2018
Would love to know this as well!
 
FoodFreak July 16, 2018
I was afraid this would be too sweet but the taste was perfect. I used sour cherries and would have liked more of them. The one mistake I made was to use coarse salt, because it was right there, and it did not have time to dissolve completely and mix in evenly.
 
Leslie M. July 3, 2018
Mine came out chewy and hard instead of cake. Overcooked? Any idea of how much white chocolate by weight?<br />
 
Author Comment
Joanna S. July 3, 2018
Oh no! Did you use white baking chips or white chocolate? I don't have an exact weight on the chocolate and usually just eyeball it. But if you used chips, the added stabilizers might have affected the texture of the cake. That said, it might have just been overcooked. It usually takes the full 90 seconds in my microwave for the cake to be cooked through, but you might start with 30 seconds and go from there.
 
Julie July 2, 2018
Why won't white chocolate chips work?
 
Author Comment
Joanna S. July 2, 2018
Hey Julia! It's just a matter of how they melt. White baking chips typically contain partially hydrogenated oil (usually palm kernel oil) and no cocoa butter, which makes it harder for them to melt together with the oil, and then makes them recrystallize into firm bits instead of staying melty.
 
Penny June 27, 2018
Mmmm..LOVE this! I have used cinnamon and or apples or aches....so many wonderful variations!! THANK YOU
 
FrugalCat June 27, 2018
Coconut oil and turbinado sugar.
 
Eliz June 26, 2018
What flour? It’s not listed in the ingredients, but is listed in the instructions....
 
Author Comment
Joanna S. June 26, 2018
Good catch, Eliz! All fixed now. You can use AP flour, but I used whole wheat flour last night.
 
Eric K. June 25, 2018
Mmm, summer in a mug. Trying this tonight!