Snickerdoodle Mug Cake

Snickerdoodle mug cake

Leah Maroney / The Spruce

Prep: 2 mins
Cook: 2 mins
Total: 4 mins
Serving: 1 serving
Nutrition Facts (per serving)
792 Calories
38g Fat
105g Carbs
9g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 792
% Daily Value*
Total Fat 38g 48%
Saturated Fat 23g 117%
Cholesterol 100mg 33%
Sodium 554mg 24%
Total Carbohydrate 105g 38%
Dietary Fiber 3g 12%
Total Sugars 55g
Protein 9g
Vitamin C 0mg 1%
Calcium 279mg 21%
Iron 3mg 19%
Potassium 202mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mug cakes are the perfect solution to those midnight sweet tooth cravings. It's just the right amount of dessert, you don't have to break out your stand mixer to make it happen, and there are endless varieties (hello, hot cocoa). This sweet snickerdoodle mug cake has all the deliciousness of the classic cinnamon- and sugar-rolled cookie and is ready from start to finish in under five minutes. You can get even more decadent and top the finished mug cake with vanilla ice cream or whipped cream.

All you need is a mug, a microwave, and a few pantry baking essentials to make this delightful warm treat possible. It's easy to whip together for yourself, but you can also double the recipe to "bake" for you and a loved one.

It's also an easy recipe for kids to whip up. There's no breaking of eggs to worry about and it's just a small amount of batter to stir. It also cooks so quickly, so there's no wait time. Just make sure you let it cool enough before serving it to little ones as the mug gets quite hot


For the Cake

  • 1/2 cup all-purpose flour

  • 3 tablespoons sugar

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon ground cinnamon

  • 1/3 cup whole milk

  • 3 tablespoons butter

  • 1/2 teaspoon vanilla extract

For the Cinnamon-Sugar

  • 1 teaspoon ground cinnamon

  • 1 tablespoon granulated sugar

  • Vanilla ice cream, or whipped cream, optional

Steps to Make It

  1. Gather the ingredients.

  2. In a regular-sized mug, whisk together the flour, sugar, baking powder, and cinnamon until completely combined.

  3. In a liquid measuring cup, melt the butter in the microwave. Remove the cup from the microwave and add the milk and vanilla extract. Whisk to combine.

  4. Add the dry ingredients to the wet ingredients in the measuring cup. Don't mix it in the mug because it's a little too small and the batter may get only the top and sides of the mug. Whisk until completely combined.

  5. Mix together the cinnamon and sugar in a small bowl.

  6. Scoop half of the batter into the mug and top with half of the cinnamon-sugar topping.

  7. Add the remaining batter and top with the remaining cinnamon-sugar.

  8. Microwave for one minute and thirty seconds or until the top of the cake is slightly sticky and fully cooked. If it is not done after this time, put it in the microwave for another thirty seconds.

  9. Serve and enjoy!

Recipe Variation

  • You can really cut down on the calories of the cake by substituting applesauce for the butter. It's a 1:1 ratio, so just add in 3 tablespoons of applesauce (unsweetened is best) and omit the melted butter. Applesauce doesn't add much flavor, so it won't interfere with the cinnamon-sugar cake. You can even add cinnamon applesauce to bump up the fall flavor!

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