Who says you need hours in the kitchen to enjoy a delicious holiday dessert? I’m here to prove you wrong with this Gingerbread Mug Cake that’s perfect for Thanksgiving Desserts and beyond. Ever needed a quick Thanksgiving Desserts Easy fix when guests arrive unexpectedly? Yeah, me too. 😊
I stumbled on this recipe while craving something warm and spicy one chilly November evening. I had just finished prepping my Thanksgiving Baking Recipes – a batch of cinnamon rolls and pumpkin pie – and realized I still wanted something else. Cue the mug cake. This little wonder takes five minutes from start to finish, and it fits right into my crazy holiday schedule. IMO, it’s the best way to satisfy a sweet tooth without overloading on leftovers.
In this guide, I’ll walk you through every step—ingredients, instructions, and even fun variations—so you can impress your friends with minimal effort. Whether you’re hunting for quick Thanksgiving Treats, exploring new Thanksgiving Food Ideas, or just want a solo dessert that feels festive, this mug cake has you covered. Ready to cozy up with a steaming mug and a spoon? Let’s do this.
Table of Contents
Gingerbread Mug Cake
Ingredients
Equipment
Method
- In a microwave-safe mug, whisk together the flour, sugar, baking powder, ground ginger, cinnamon, nutmeg, and salt until well combined.
- Add in the milk, melted butter or oil, molasses, and vanilla extract. Stir until the batter is smooth and consistent.
- Adjust the batter texture if needed: it should be thick but pourable, like pancake batter. Add more milk or flour to get the right consistency.
- Microwave on high for 60–75 seconds. The cake should rise and spring back when lightly touched.
- Let cool for 1–2 minutes before serving. Top with whipped cream, a sprinkle of cinnamon, or chocolate chips as desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
Gather these pantry staples and a few holiday spices to whip up the ultimate mini cake:
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
- 3 tablespoons milk (dairy or plant-based)
- 1 tablespoon melted butter or neutral oil
- 1 tablespoon molasses or dark corn syrup
- 1/4 teaspoon vanilla extract
- Optional toppings: whipped cream, a dash of cinnamon, chocolate chips
Instructions
- Mix dry ingredients: In a microwave-safe mug, whisk together the flour, sugar, baking powder, ginger, cinnamon, nutmeg, and salt until evenly combined. Trust me, no one wants a clump of spice in their first bite.
- Add wet ingredients: Pour in the milk, melted butter (or oil), molasses, and vanilla. Stir vigorously with a spoon or small whisk until the batter looks smooth and spiced just right.
- Check consistency: The batter should be pourable but thick—kind of like pancake batter. Too thick? Add a splash more milk. Too runny? A pinch more flour until it holds shape.
- Microwave it: Pop the mug into the microwave and cook on high for 60–75 seconds. Keep an eye on it—every oven varies. The cake should rise nicely and spring back when lightly touched.
- Let it rest: Allow your mini cake to cool for about 1–2 minutes. I know waiting sucks, but this gives it a chance to finish cooking and keeps you from burning your tongue.
- Add toppings: Top with a dollop of whipped cream, a dusting of cinnamon, or maybe even a few chocolate chips. If you’re feeling extra, drizzle a bit more molasses or maple syrup. No judgment here.
- Dive in: Grab a spoon, slide your taste buds into holiday mode, and enjoy! This portion is perfect for one, but FYI, you might want to hide it from your partner before they claim half.
Variations
Spice things up or keep it simple with these easy tweaks:
- Chocolate Gingerbread: Stir in 1 tablespoon of cocoa powder for a rich twist.
- Maple Pecan: Top with chopped pecans and drizzle pure maple syrup instead of molasses.
- Apple Cinnamon: Fold in a tablespoon of finely chopped apple and a pinch more cinnamon for a mini apple cake vibe.
Serving & Tips
Serve your Gingerbread Mug Cake warm for the ultimate cozy vibe. Pair it with a scoop of vanilla ice cream or a steaming cup of coffee to balance the spices. If you’re planning ahead, store leftover dry mix (without wet ingredients) in an airtight container for up to two weeks—just add wet ingredients when dessert calls your name.
For a fun holiday platter, line up several mugs with different variations and let guests choose their favorite. This doubles as a cute Thanksgiving Appetizers pre-dessert “taste test.” Worried about microwave access? Use individual ramekins and bake at 350°F (175°C) for 12–15 minutes. It still counts as one of those Fun Thanksgiving Desserts everyone raves about!
Final Thoughts
There you have it—a super quick, insanely tasty Gingerbread Mug Cake that feels like a hug in a mug. I love how this recipe blends traditional holiday spices with the convenience of a one-minute bake time. IMO, it’s the perfect way to end a feast full of Thanksgiving Side Dishes and Thanksgiving Food Recipes. Whether you make it for yourself, family, or that friend who always forgets to RSVP, it’s a guaranteed crowd-pleaser.
Next time you need a low-effort, high-reward dessert, remember this little gem. And if you ever question your life choices at 10 PM with a sugar craving? You know exactly where to turn. Enjoy, and happy baking!
FAQs
Can I make this mug cake dairy-free?
Absolutely! Swap the milk for almond, oat, or soy milk, and use coconut oil or a dairy-free butter substitute. It still bakes up fluffy and flavorful.
Why did my mug cake turn out rubbery?
Overcooking causes that bouncy, rubbery texture. Try shortening the microwave time by 5–10 seconds and checking doneness. Microwaves vary, so you might need to experiment.
Can I double the recipe for more servings?
You can double the ingredients and split the batter between two mugs or ramekins. Just monitor cooking time closely, as larger volumes may need an extra 10–15 seconds.
How do I store leftovers?
This cake is best fresh, but you can refrigerate any leftovers (unlikely, I know) in an airtight container for up to 2 days. Reheat in the microwave for 20–30 seconds before serving.
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