If you ever needed an excuse to eat birthday cake everyday, look no further than this 5 minute funfetti mug cake! This microwave vanilla cake is super fluffy, moist and full of sprinkles.
I like to top mine with a bit of whipped cream or ice cream if I'm feeling extra fancy. Otherwise, it's the perfect single-serve dessert on its own!
Ingredients in Funfetti Mug Cake
- Plain / all purpose flour: you can also use self-raising flour and omit the baking powder, if desired
- Baking powder: NOT baking soda. Make sure it is in-date as this is key for a fluffy microwave cake
- Caster / superfine sugar: this finer form of sugar will dissolve easily into the batter. You can also use white granulated sugar but note that the cake may be a bit 'heavier'
- Milk: I use dairy milk but you can also use your favourite plant-based milk alternative
- Canola oil: or any other flavourless vegetable oil, or melted butter
- Vanilla extract
- Rainbow sprinkles
How to Make Funfetti Mug Cake
This 5 minute snack couldn't be easier!
- Mix together the dry ingredients in your mug.
- Then add the wet and mix in well.
- Microwave until cooked through.
In three simple steps, you have the best microwave mug cake ready to eat!
Cooking Tips and Troubleshooting
Here are some possible troubleshooting tips if you are having issues with your funfetti mug cake:
Cake is dry: The cake may have been overcooked, so try reducing the cooking time in the microwave by 10-15 seconds. Also, make sure to measure all ingredients precisely and don't overmix the batter.
Cake is rubbery or tough: The cake may have been overcooked, so try reducing the cooking time in the microwave by 10-15 seconds. Additionally, make sure not to overmix the batter and avoid adding too much flour or baking powder.
Cake didn't rise: If the cake didn't rise, it's possible that there wasn't enough baking powder. Make sure to measure the baking powder accurately and check that it hasn't expired.
Cake is too sweet: If the cake is too sweet, try reducing the amount of sugar or sprinkles in the recipe. Alternatively, you can balance out the sweetness by adding a pinch of salt or a squeeze of lemon juice.
Cake has a strange texture or taste: Check that you have used fresh ingredients and that none of them have gone bad. Also, make sure that you are using the correct measurements and that you have followed the recipe instructions precisely.
Cake is overflowing: Make sure to use a large enough mug or ramekin to allow for rising. Alternatively, try reducing the amount of batter you put in the mug before microwaving.
Storing Funfetti Mug Cake
I recommend eating the mug cake while it is fresh. It isn't designed to keep well.
Here are some serving suggestions for your funfetti mug cake:
- Top with whipped cream or frosting: Add a dollop of whipped cream or your favourite frosting to the top of the cake. You can also sprinkle additional rainbow sprinkles on top for an extra festive touch.
- Add ice cream: Serve the warm cake with a scoop of vanilla or birthday cake flavoured ice cream for an extra indulgent treat.
- Drizzle with chocolate sauce: Melt some chocolate chips or chocolate sauce and drizzle it over the top of the cake for a delicious chocolatey addition.
- Pair with a hot beverage: Enjoy your funfetti mug cake with a cup of hot tea, coffee, or hot chocolate for a cosy and comforting treat.
- Share with friends: If you're feeling generous, you can divide the cake into smaller portions and share with friends or family. This recipe can easily be multiplied to make more servings.
- ⅓ cup (50 g) plain flour
- ½ teaspoon (2 g) baking powder
- 3 tablespoon (60 g) caster sugar
- ¼ cup (63 mL) milk
- 2 tablespoon (40 mL) canola oil
- ¼ teaspoon (1 g) vanilla extract
- 1 teaspoon (2 g) rainbow sprinkles
- In a large microwave-safe mug (350 mL / 12.5 oz capacity or larger), stir together plain flour, baking powder and caster sugar until well combined. Add milk, oil and vanilla essence and stir until well combined. Stir through sprinkles.
- Microwave for 90 seconds (based on an 1100 watt microwave) or until the cake has risen well. You can stick a fork through the centre of the cake to see if it is cooked through. Microwave in further 10 second bursts if needed but be very careful not to overcook! Serve with ice cream and sprinkles, if desired.
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
- I recommend eating the mug cake while it is fresh. It isn't designed to keep well.
Substitutions & Tips
- Find the original recipe video on here on TikTok (you don't need to have a TikTok account to view the video).
- Oil: you can use any type of vegetable oil. I don't recommend using olive oil as it will give the cake an odd flavour. You can also substitute oil with an equal amount of melted butter or margarine.
- Sugar: you can substitute caster sugar with regular granulated white sugar.
- Baking powder: you can substitute ½ teaspoon of baking powder with ¼ teaspoon of baking soda. You can also leave it out completely and replace the plain flour with self-raising flour.
- Why did my cake overflow? If your cake overflowed then you are using a mug which is too small. Use a mug which is at least 350 mL (12.5 oz) or use a small microwave-safe bowl. If your cake starts to overflow, stop the microwave and let the cake sink down then resume cooking.
- Why is my cake hard and rubbery? It is likely that you have overcooked the cake. 90 seconds will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than normal microwaves, reduce the power to 80%. When in doubt, a slightly undercooked cake is far better than an overcooked cake!
Nutrition Information:Serving Size: 1 Mug Cake
Amount Per Serving: Calories: 567Total Fat: 29.7gSaturated Fat: 2.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 244.3mgCarbohydrates: 70.6gFiber: 1.3gSugar: 40.6gProtein: 6.1g