like, really good mug cake
So I’ve done quite a bit of freelance work over my almost 10 years of blogging (still cannot BELIEVE it’s been almost 10 years). And I often have to create and photograph recipes that – well – are not always things that I would necessarily eat myself.
This typically comes up when an item is trending – which means I’ve taken what feels like a million pictures of cauliflower pizza, quinoa/sriracha/brussels everything, acai bowls and mug cake.
I. Hate. Mug cake.
Seriously – if you want cake, make a cake. Even boxed cake mix tastes better than any mug cake I’d ever made.
As luck would have it I came across a hack for making mug cake while we were in the thick of the quarantine in New York and the timing was perfect:
a) I was quarantined
b) I was bored
c) I wanted cake
Now, I’d already made cake with a can of coke and a box of mix. I’d already scaled a large bundt cake down to a more reasonable size (OMG it was so good). And I figured out how to make my giant flourless roulade into a small batch of cupcakes for our tiny Passover celebration.
So I was game.
And best of all? This cake was only 2 ingredients – ice cream and self-rising flour.
And it’s the ice cream that elevates the always-meh mug cake into something that’s actually GOOD.
My problem with most mug cakes is the texture – always, always spongy. Which is great if you’re making a sponge cake. But not if you just want cake-cake.
But the fat in the ice cream creates a seriously close approximation to the texture you get when baking a traditional cake, and I’ll take a cake that I can serve myself in 5 minutes.
No self-rising flour? No problem – I have the adaptation for you to use (as I’m sure you have baking powder on-hand, right?).
Give it a try, and by all means top that cake with more ice cream!
1 cup full-fat vanilla ice cream, melted, plus additional ice cream for serving
1/2 cup self-rising flour*
sprinkles, optional (but are they?)
Combine the melted ice cream and flour in a 12-ounce microwavable mug. Microwave on 50% power for 3 – 4 minutes, till cake is set in the center.
Serve with additional ice cream and sprinkles.
*To make your own self-rising flour, combine 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and 1/8 teaspoon salt.
This delicious recipe brought to you by Sheri Silver