There are times for layer cakes, piping bags, and waiting patiently for butter to come to room temperature. (I’ve got the confetti birthday cake and Ding Dong cake recipes saved for a reason.) But more often, when you want cake, you want it approximately five minutes ago. This peanut butter mug cake is for those latter times. Made with creamy peanut butter, a handful of pantry staples, and cooked in a microwave, this mug cake goes from craving to warm, fluffy dessert with remarkably little ceremony — there’s not even any slicing involved.

You can make the basic recipe and have a perfectly lovely single-serving dessert — or go for broke and throw some chocolate chips on top. For the full treatment, finish your personal peanut butter cake with an easy peanut butter drizzle — because if you’re making cake in a mug on demand, restraint seems beside the point.

Why you’ll love it

Key ingredients in peanut butter mug cake

Helpful swaps

Storage and make-ahead tips

This is one dessert you don’t want to make ahead. Mug cakes are at their softest and fluffiest shortly after they come out of the microwave and tend to become dense and dry as they sit. So make it when you crave it, and enjoy it right away!

Peanut Butter Mug Cake

Serves 1

For the cake:

5 tablespoons half-and-half

3 tablespoons creamy peanut butter, preferably unsalted and unsweetened

2 tablespoons granulated sugar

1/4 teaspoon vanilla extract

1/8 teaspoon kosher salt

1/4 cup all-purpose flour

1/8 teaspoon baking powder

1 tablespoon chocolate chips or mini chocolate chips (optional)

For the optional drizzle:

1 tablespoon powdered sugar

1/4 teaspoon half-and-half

1/4 teaspoon creamy peanut butter

1. Place 5 tablespoons half-and-half and 3 tablespoons of creamy peanut butter in a 12- to 16-ounce microwave-safe mug or deep ramekin. Microwave on HIGH for 30 seconds to soften the peanut butter.

3. Stir in 2 tablespoons granulated sugar, 1/4 teaspoon vanilla extract, and 1/8 teaspoon kosher salt with a fork until smooth. Stir in 1/4 cup all-purpose flour and 1/8 teaspoon baking powder until no clumps of flour remain. Sprinkle 1 tablespoon chocolate chips on top if using.

4. Microwave on HIGH for 1 minute. Check for doneness: The cake should be risen and no longer look wet on top, and a tester inserted into the center should come out clean. If the cake is not ready, continue to microwave in 15-second intervals as needed.

5. Let cool for a few minutes. Meanwhile, stir 1 tablespoon powdered sugar, 1/4 teaspoon half-and-half, and 1/4 teaspoon creamy peanut butter together in a small bowl with a spoon until smooth. Drizzle over the mug cake and serve warm.

(Perry Santanachote is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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