White Chocolate & Raspberry Mug Cake Recipe on Food52 (2024)

FAQs

Why is my mug cake so dry? ›

Many protein mug cake recipes suffer from dryness because they don't contain enough fat. They use wheat or oat flour, protein powder, and no eggs or oils. Naturally, it's going to be very dry with these ingredients.

You didn't use self-rising flour

This type of flour gives these baked goods a light and fluffy consistency. Without all the right science involved with flour and other ingredients, cakes can be too dense and dry.

So for a single-serving mug cake, just skip the egg; a whole egg will overpower the small amount of batter (and it's pretty tough to divide an egg in quarters). Luckily, you don't need the egg—a pinch of baking powder is enough to help the batter rise up the sides of the mug.

The unfortunate rubbery texture of some mug cakes usually comes from either too much oil or from overcooking the cake itself. Most recipes call for some sort of milk as well.

The small size of the treat, particularly the mug you make it in, may limit your ability to properly mix your ingredients together. A regular whisk, for instance, is too big to reach into the space where the wall meets the base, so you might end up with clumps of unmixed dry ingredients at the bottom.

Burnt Ingredients: If any of the ingredients, especially fats like butter or oil, are overcooked or burnt during the baking process, they can impart a bitter taste to the cake. Overmixing: Overmixing the batter can lead to the development of gluten, which can result in a dense and tough texture.

Yes! Mug cakes are completely safe to consume.

You need to incorporate as much air into the eggs as possible, as this is what levels the cake and will give you a light and fluffy sponge. Set a timer for 7 minutes and allow the electric mixer to do the work before adding any sugar. The eggs should triple in volume and look pale, thick and shiny.

Should you beat eggs before adding to cake? ›

Yes, when adding eggs to a cake mix, it's a common practice to beat them first. Beating the eggs before incorporating them into the cake batter helps ensure a smoother and more even distribution of the eggs throughout the mixture. This results in a better texture and consistency for your cake.

Some alternatives to eggs in baking include applesauce, mashed banana, yogurt or silken tofu, flaxseed or chia seed "eggs," and commercial egg replacers. Milk alone cannot replace eggs in baking due to differences in their properties. Vinegar & baking soda.

Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.

Therefore, there's generally no printed expiry date to consider. However, if for some reason you have leftover mug cake or you want to make it in advance, it can generally stay fresh for up to 2 days at room temperature, and up to a week if refrigerated.

Moisten 2 pieces of paper towels. On a microwave-safe plate lay down one piece of the dampened paper towel, then place your stale cake down, followed by the second piece of damp paper towel on top covering the surface of the cake. Then, microwave for two 20-30 second intervals.

Melted butter is key for moist coffee cake, but this dessert tends to get drier over time. If you want to prevent coffee cake from getting stale for as long as possible, storing it in an airtight Tupperware is your best bet. That should keep the freshness and flavor for around two to three days at room temperature.