Snickerdoodle Mug Cake

Snickerdoodle mug cake

Leah Maroney / The Spruce

  • Total: 4 mins
  • Prep: 2 mins
  • Cook: 2 mins
  • Serving: 1 serving

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 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
  • Optional: vanilla ice cream or whipped cream

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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