White Chocolate & Raspberry Mug Cake – a delicious recipe with white chocolate, neutral oil, milk, sugar, vanilla, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a microwave-safe mug, combine the white chocolate and the oil. Microwave for 30 seconds to 1 minute, until chocolate is melted. Stir to combine completely.
2
Stir in the milk, sugar, and vanilla. Then stir in the flour, baking powder, and salt until everything is completely combined. (If it feels a bit thick, add in some more milk. If it feels too runny, add in a bit more flour. You want it to be like a simple cake batter.) Stir in the raspberries reserving 3 for garnish.
3
Microwave the cake for 90 seconds. Take it out and check if it's done. Too gooey? Pop it back in for 30 second intervals until it's just how you like it. Top with remaining 3 raspberries and any leftover white chocolate shavings.
173
kcal
Calories
9
g
Fat
22
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup chopped white chocolate (not chips), 1 tablespoon neutral oil (you can use butter if you prefer the flavor), 1 tablespoon milk of your choice (I used almond milk), 1 tablespoon sugar, and more.
Yes, White Chocolate & Raspberry Mug Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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