It’s almost the dead of winter, a time of year I wish for nothing more than to curl up in my bed and hibernate till spring. But… since that isn’t quite an option, I need to find some way to spark joy on these long, cold nights.

As I’ve mentioned before in this column, I believe a real balabusta should have a fresh cake on her counter at all times. The problem is when that cake gets continuously devoured. Mug cakes are the perfect answer. In under five minutes, you’ve got fresh hot cake with built-in portion control!

This is a perfect treat for a long Motzaei Shabbos — or any time really. Who needs an excuse?!

Tips:

All microwaves are different, so you may need to adjust the cooking time.

It’s important to allow the cake to rest for a minute or two before you dig in, as it will continue to cook through the center after it’s removed from the microwave.

To really hit all the right notes, top your cake with a dollop of whipped cream.

These recipes can be multiplied, but only microwave one cake at a time.

Vanilla Mug Cake

Serves 1

• ¼ cup + 1½ tsp flour
• 2 Tbsp sugar
• ¼ tsp baking powder
• pinch salt
• 2 Tbsp oil
• 3 Tbsp milk (or milk substitute)
• ½ tsp vanilla extract
• 1 Tbsp sprinkles

In a microwave-safe mug, stir flour, sugar, baking powder, and salt. Add liquid ingredients, give a good mix, and stir in sprinkles.

Microwave for 1 minutes and 30 seconds. Allow to sit for a minute or two before devouring.

Chocolate Mug Cake

Serves 1

• ¼ cup flour
• 3 Tbsp sugar
• 2 Tbsp unsweetened cocoa powder
• ⅛ tsp baking soda
• ⅛ tsp salt
• 3 Tbsp milk (or milk substitute)
• 2 Tbsp oil
• 1 Tbsp water
• ¼ tsp vanilla extract
• 1 Tbsp mini chocolate chips

In a microwave-safe mug, stir all dry ingredients. Add liquid ingredients and mix well.

Microwave for 1 minute and 30 seconds. Top with chocolate chips as soon as you remove the mug from the microwave.

Allow to rest for 1–2 minutes before devouring.

(Originally featured in Family Table, Issue 726)