Snickerdoodle Mug Cakes deliver everything you want from a cake—just in a smaller package: tender, fluffy, moist, and full of flavor. Even better, they’re ready in minutes.
I was slow to embrace the mug cake trend because many I tried had odd textures—too dry, too wet, too chewy, or simply not cakey. One evening, craving something sweet and cinnamon-forward, I decided to perfect a proper mug cake.
After several experiments (happily sampled by willing family volunteers), I developed a Snickerdoodle Mug Cake that felt like real cake: a moist, tender vanilla-butter crumb accented with cinnamon and finished with a crisp cinnamon-sugar crust.
I tested the recipe across a variety of microwaves and had family members—yes, even my kids—make it to ensure it’s easy to follow. Each version turned out tasty even when steps were followed loosely, so this recipe is forgiving and dependable.
The best part: most kitchens already have these ingredients, so you can make a warm single-serve cake any time. It’s also simple to adapt to a vegan version if desired.
Serve it warm with a scoop of cold vanilla ice cream or your favorite frozen custard for an ideal cozy-night treat.
Easy Mug Cake
Note on gluten-free flours: I tested this recipe with several gluten-free blends and it didn’t translate well. If you need a gluten-free option, further testing and adjustment will be required.
I keep a jar of cinnamon sugar on hand and sprinkle a little on top of the batter before microwaving to create the signature crust. If you don’t have cinnamon sugar, make your own by whisking 1 tablespoon ground cinnamon into 1/2 cup granulated or raw sugar. Store it in a tightly sealed jar at room temperature.
Buttermilk is preferred because it improves the cake’s crumb even when cooked quickly. If you don’t have buttermilk, use the vinegar-and-milk substitute: add 1 teaspoon white vinegar to just under 1/4 cup milk, let it sit a few minutes, then use as directed.
Eggless Mug Cake
This recipe contains no egg. I tried versions with egg and found they produced an unpleasantly spongy texture. The egg-free version yields a more tender, cake-like bite and is straightforward to veganize: swap plant-based butter and a non-dairy milk such as almond milk. A scoop of vegan ice cream on top makes it even better.
If you’re in a pinch, canola oil works in place of butter, though the butter version has a richer flavor.
How to make a mug cake
I tested this Snickerdoodle Mug Cake in microwaves ranging from 900 to 1400 watts; results were consistently good. Microwaves vary, so you may need to add or subtract a few seconds depending on your appliance.
Heating the butter and buttermilk together works well because melted butter blended into warm buttermilk prevents the butter from seizing and creating uneven texture. If your butter is room temperature, the mixture will be gentler and easier to combine, but it’s not required.
For best results, use a mug that holds at least 10 ounces and has a wide opening. A narrow-rimmed mug can cause the cake to expand awkwardly and affect texture—plus it raises the risk of batter spilling over. A wider mug allows the cake to rise and cook evenly.
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Snickerdoodle Mug Cake
Measure the buttermilk into a microwave-safe container, add the butter, and microwave on HIGH until the butter is melted and incorporated. Remove, stir in the vanilla extract, and set aside.
Whisk the flour, sugar, cinnamon, baking powder, and kosher salt together in a small bowl. Add the buttermilk mixture and stir just until smooth. Scrape the batter into a microwave-safe mug, sprinkle the top with cinnamon sugar, and microwave on HIGH for about 2 minutes 10 seconds. Serve warm.
Snickerdoodle Mug Cake {single serve cinnamon vanilla butter cake}
Rebecca Lindamood
Ingredients
- 1/4 cup buttermilk
- 2 tablespoons butter preferably room temperature
- 6 tablespoons all-purpose flour
- 2 tablespoons raw sugar or granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 1 teaspoon cinnamon sugar
Instructions
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Measure the buttermilk into a microwave-safe container, add butter, and microwave on HIGH until the butter is melted into the buttermilk. Remove from the microwave, stir in the vanilla extract and set aside.
-
Whisk the flour, sugar, cinnamon, baking powder, and kosher salt together in a small bowl. Add the buttermilk mixture and use a fork or small whisk to combine just until smooth. Scrape into a microwave-safe mug, sprinkle with the cinnamon sugar, and microwave on HIGH for 2 minutes 10 seconds. This is best eaten warm.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with your actual ingredients if needed.
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Originally posted on February 22, 2015. Cook’s notes were revised and reposted January 2021.