Raspberry White Chocolate mug Cake
This Raspberry and White Chocolate Mug Cake is proof that delicious things really do come in small packages. Perfect for a weeknight indulgence, a mini celebration, or whenever you need a dessert hug in a mug. 💕
It’s soft, gooey, bursting with juicy raspberries and creamy white chocolate—and it comes together in just minutes in the microwave. Whether you’re treating yourself on a cozy night in or need a last-minute dessert, this mug cake delivers all the decadence without the wait.
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Why You’ll Love This Recipe
- Quick and Easy – From start to finish in under 10 minutes.
- Minimal Ingredients – Everything is pantry- and fridge-friendly.
- Perfectly Portioned – No leftovers, just a single delicious serving.
- Sweet & Tart Balance – White chocolate adds smooth sweetness, while raspberries bring a tangy burst.
Ingredients
- Butter : Adds richness and keeps the cake moist.
- White Chocolate Chips: Melts into the batter for creamy sweetness throughout.
- Egg : Gives structure and binds everything together.
- Sugar : Just the right amount for a lightly sweet treat.
- All-Purpose Flour : The base of the cake, providing structure.
- Baking Powder : Helps the cake rise and become fluffy.
- Vanilla Extract : Adds warmth and depth of flavor.
- Raspberries : Juicy, tart, and beautifully vibrant—these are the stars of the show.
How to make Raspberry White Chocolate Mug Cake
Melt the butter in a mug.
Add the other ingredients and mix.
Fold in the white chocolate chips and raspberries.
Microwave and enjoy!
Recipe Tips
Use fresh or frozen raspberries. If using frozen, don’t thaw them—add straight to the batter to avoid excess moisture.
Don’t overmix. Gently stir just until combined for a tender crumb.
Microwave power matters. Start with 1 minute, then add 10-second intervals until the top is set but slightly soft in the center.
Let it rest. Give it a minute to cool before diving in—the texture improves as it settles!
More Mug Cake Recipes
Raspberry White Chocolate Mug Cake
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Ingredients
- 1 tablespoon butter
- 2 tablespoons white chocolate chips
- 1 medium egg
- 2 tablespoons sugar
- 5 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 4 raspberries
Instructions
- In a microwave-safe mug, add the butter and microwave for 20–30 seconds until melted.
- Whisk in the egg, sugar, and vanilla extract until smooth.
- Add the flour and baking powder. Stir until just combined—don’t overmix.
- Gently stir in 3–4 raspberries and the white chocolate chips.
- Cook on high for 60–90 seconds, or until the cake has risen and the top is just set. Avoid overcooking—it’ll continue cooking as it sits.
- Let it cool for a minute or two, then dig in! Optional: dust with powdered sugar or add a scoop of vanilla ice cream.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
