One-Bowl Baking

Peanut Butter & Jelly Mug Cake

by:
February 14, 2019
18 Ratings
Photo by Bobbi Lin
Author Notes

One of my deepest, darkest secrets (and perhaps the greatest evidence of my self-sufficiency) is this peanut butter and jelly mug cake. I make it for myself whenever I'm in the middle of a Grey's Anatomy episode and need something sweet to tide me over until Meredith's closing monologue, which always makes me cry. It gives me that little boost of energy I need to really let it all out and just bawl. And if some of my tears go into the cake, all the better; the salt helps brings out the peanut butter flavor.

Special thanks to Ella Quittner, mug cake expert, for her help developing this one. —Eric Kim

Test Kitchen Notes

Featured in: A 5-Minute Peanut Butter & Jelly Mug Cake (That Happens to Be Gluten-Free). —The Editors

  • Prep time 4 minutes
  • Cook time 1 minute
  • Serves 1
Ingredients
  • 1/4 cup peanut butter
  • 1 tablespoon brown sugar
  • 1 egg
  • 1/4 teaspoon baking powder (see Note below)
  • 1 pinch salt
  • 1 tablespoon grape jelly (or whatever you have on hand)
In This Recipe
Directions
  1. In a 12-ounce mug, whisk peanut butter, brown sugar, egg, baking powder, and salt together until smooth. Then plop in the jelly, swirling it into the batter with a knife.
  2. Microwave mug cake on high for 45 to 60 seconds, or until just set.
  3. Note: If you want a fudgier, gooier cake, then leave out the baking powder.

See what other Food52ers are saying.

  • Hannah
    Hannah
  • Maia Oustinoff Albers
    Maia Oustinoff Albers
  • Krispyecca
    Krispyecca
  • Ontariobnd
    Ontariobnd
  • FrugalCat
    FrugalCat
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

22 Reviews

tkend January 11, 2021
I love this recipe. I’ve been making it for a year. I’ve found a 12 ounce mug works best for me. I’ve tried all kinds of jellies and jams but grape and seedless blackberry are personal faves. Tonight I ran out of eggs and tried it with a flax egg. There was no rise, not recommended!
 
tkend January 11, 2021
Note: the recipe does say 12 ounce mug. I’ve tried other sizes and it does matter.
 
Chellarie July 11, 2020
No flour ? It's not mentioned in ingredients list OR method.. How is it a cake?
 
Ontariobnd July 11, 2020
No flour is correct. Give it a try, the texture of the end product is surprisingly cake like.
 
Aditi May 15, 2020
This turned out better than I expected - fluffy and not eggy-tasting at all. I used strawberry preserves and tried swirling it in, but it sank to the bottom, so I'll try just leaving it on top before microwaving in the future.
 
Hannah November 9, 2019
I used a chocolate hazelnut spread and extra chocolate chips one night. Two weeks later, I made this recipe for breakfast, it’s nicely filling!
 
Maia O. May 3, 2019
This is literally the best pregnancy snack – AND the easiest thing to make in the entire world. I add a little cocoa powder. Thank you for this incredible edible recipe!
 
Krispyecca April 22, 2019
This was my lunch today. Not sorry, it was darn tasty. And I was probably just going to have a PBJ sandwich for lunch otherwise, so I don't really see a difference :) Next time I think I will try making with honey instead of jelly, and a few banana slices.
 
Author Comment
Eric K. April 22, 2019
Lol! Love it.

Banana and honey sounds incredible.
 
Bob D. February 27, 2019
This was really easy and tasted great. I essentially made it between two television shows. I did need the whole 60 seconds but a great “pantry” snack.
 
Sandy A. February 24, 2019
Watching the Oscars and made this with dark chocolate instead of jelly, minus the baking powder (only because I had none) really yummy and super easy! ;)
 
Stellamom February 24, 2019
Not as good as I was hoping based on other comments. Tried it with chocolate chips which worked well along with the baking powder. Even though I don't like overly sweet desserts I felt this could use more sugar (or perhaps a different brand of PB?)
 
Susan February 22, 2019
Perfect snack. Loaded with protein. I used raspberry all fruit preserves. Yum!
 
Kim M. February 22, 2019
Do you have tips for making this in an oven? I don't have a microwave but this recipe is making me think I need one!
 
Marie February 22, 2019
I haven’t made this particular recipe yet, however, I have made many other “mug cake” recipes and I have never used a microwave.... Depending on the amount of batter, I divide it between 2 or 3 greased ramekins and bake them at 350 degrees for about 10-12 minutes.... this will give you a starting point.... you may have to make some minor adjustments based on the recipe/ingredients :). Have fun and enjoy!
 
Ontariobnd February 18, 2019
I had never contemplated such a thing as a cake in a mug, but this turned out incredibly well! I made the recipe using the baking powder, and went with apricot preserves since that's what I had. THis was very good, and a great emergency dessert when nothing is made since it took absolutely no time to whip together.
 
Sandy A. February 18, 2019
Love this!
 
FrugalCat February 17, 2019
I made it with raspberry jam. Though it wasn't necessary, I also put whipped cream on top.
 
Diana T. February 16, 2019
Delicious! It was really easy to make with things I had on hand. I used cold peanut butter from the fridge and it took 45 seconds in the microwave. Maybe chocolate chips instead of (or in addition to) the jelly next time. Yum!
 
Katherine M. February 16, 2019
I too am a mugaholic. My friends marvel at my collection every time I open my cupboard. The mugs fill me with joy & comfort! I can't wait to combine my mug habit with my PB&J habit. I will share with friends & family but the first one will be all mine! Thank you!
 
Erin A. February 14, 2019
Wow, the story behind this recipe speaks to me on such a deep level. I can't wait to try this.
 
Author Comment
Eric K. February 15, 2019
It's a pretty deep story, Erin.