Snickerdoodle Mug Cake

We’ve all been there. It’s late. You’re cozy on the couch. Suddenly, you need something sweet and warm. But let’s be real—nobody wants to preheat a giant oven or scrub a pile of dirty pans at 10 PM. That feels like a chore, not a treat.

That is exactly why I’m obsessed with this Snickerdoodle Mug Cake.

The Snickerdoodle is a total classic. The name sounds like a made-up word, and it probably is! But the flavor is serious. It’s known for that cracked top and a specific little “tang.” Usually, you need cream of tartar for that, but for this quick version, we are focusing on the best parts: the cinnamon-sugar crust and a center so soft it feels like an underbaked cookie.

I worked hard to get this right. I didn’t want a “microwave experiment” that feels like eating a sponge. I wanted something that actually tastes like it came from a bakery but takes less than five minutes to make.

The Game Plan

Before we start mixing, here is the breakdown of what you’re getting into. It’s very easy, but the way you layer it makes all the difference.

Quick Stats:

• Prep time: 4 minutes
• Cook time: 1 to 1.5 minutes
• Total time: About 5 minutes
• Servings: 1 big, cozy mug cake
• Skill level: Super easy

The Gear: You need a big mug—at least 14 ounces. Why? Because this cake rises like crazy. If you use a tiny coffee cup, you’ll be cleaning a sticky mess off your microwave floor. If you don’t have a big mug, a small cereal bowl or a glass measuring cup works just as well.

Pro Tip: You can mix the dry stuff (flour, sugar, baking powder, cinnamon) in small jars ahead of time. When you’re craving a snack, just add the wet stuff and you’re 60 seconds from heaven.

Cooking for a Crowd?

If you’re making these for friends, don’t try to double the recipe in one bowl. Microwaves are finicky. They cook based on how much “stuff” is inside. It’s better to make each cake in its own mug.

Number of Cakes	Total Flour	Total Sugar	Est. Cook Time
1 Cake	6 tbsp	2 tbsp	60–90 sec
2 Cakes	3/4 cup	1/4 cup	1:45–2:10 min
3 Cakes	1 cup + 2 tbsp	6 tbsp	Cook separately

What You’ll Need

The ingredients are simple, but a few small tricks make a huge difference.

• All-purpose flour: This is your base.
• Granulated sugar: Use regular white sugar, or try brown sugar for a deeper flavor.
• Baking powder: This makes it fluffy.
• Cinnamon: The star of the show.
• Salted butter: This is my secret. The salt makes the sugar taste better. If you have unsalted butter, just add a tiny pinch of salt.
• Milk: Try to use room temperature milk. I once poured ice-cold milk into melted butter and it turned into chunky clumps. Not great.
• Vanilla extract: Use the good stuff if you can. Since it cooks so fast, you can really taste the vanilla.

Swaps:

• Milk: Almond, oat, or soy milk work perfectly.
• Butter: You can use coconut oil or vegetable oil, but you’ll miss that buttery cookie vibe.
• Gluten-Free: A 1:1 gluten-free flour blend works surprisingly well here.

Step-by-Step Instructions

Whisk the dry stuff: Grab a small bowl. I know, you want to save on dishes by mixing in the mug. Don’t do it. Mixing in a bowl ensures you don’t find a pocket of raw flour at the bottom of your mug later. Whisk the flour, sugar, baking powder, and cinnamon until it looks like tan sand.

Add the wet stuff: Stir in your milk, melted butter, and vanilla. Use a fork and keep going until it looks like thick, shiny pancake batter.

The Layering Trick: This is the “pro” move. Put a third of the batter in your big mug. Sprinkle a bunch of cinnamon-sugar on top. Repeat this two more times. This creates “veins” of melted sugar all through the cake instead of just on top.

The Microwave: Put it in and watch! It’s fun to see it puff up. Start with 60 seconds. Every microwave has different power. If the top looks wet or shiny, give it another 15 seconds. You want it to look “matte” and spring back when you touch it.

The Hardest Part: Let it sit for 2 minutes. It needs to finish cooking inside, and the sugar crust needs time to get crunchy.

Make It Your Own

The best part about this recipe? You can play with it.

• Vegan: Use plant milk and coconut oil.
• Fancy Center: Drop a spoonful of Biscoff cookie butter or cream cheese frosting into the middle of the batter before cooking.
• Fall Vibes: Add a pinch of nutmeg and ginger for a “Pumpkin Spice” version.
• Crunch: Fold in some chopped pecans or walnuts.

How to Eat and Store It

You can eat this straight out of the mug while curled up in a blanket. If you want to be fancy, run a knife around the edge and flip it onto a plate.

Serving Ideas:

• The “Melting” Method: Add a scoop of vanilla ice cream. The heat from the cake melts it into a delicious cream sauce.
• The Drink: Pair it with a cold glass of milk or a dark coffee to balance the sugar.

Storage: Mug cakes are meant to be eaten now. They can get a little dry if they sit out. If you have leftovers, wrap them tight in plastic. To reheat, zap it for 10 seconds with a damp paper towel over the top to bring back the moisture.

Enjoy your warm, cinnamon-scented treat!

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