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Microwave Mug Sponge Cake - Thee perfect single serve dessert that can be made in less than 5 minutes in the microwave

Microwave Mug Sponge Cake

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Enjoy a delicious, light mug cake recipe in minutes with my single-serving Microwave Mug Sponge Cake recipe!

Hi Bold Bakers!

When it comes to a mug cake recipe, I have tried them all. From Bold flavors like my Funfetti Mug Cake to a Microwave Mug Brownie, I pride myself on having created almost 100 Mug Recipes for you. Now I’ve taken my Mug Meals magic to the next level by creating mug cakes that can be prepared in advance!

My Microwave Sponge Cake in a Mug is one of my new favorites. The beauty of this recipe is you will never have to worry that your sweet tooth will go unsatisfied again with a microwave cake you can make in minutes.

How Do You Make Mug Sponge Cake?

My Microwave Mug Sponge Cake could not be more authentic. Made from all the usual suspects for cake recipes — like butter, flour, sugar, vanilla and almond extract — this lovely sweet cake with that special soft texture is the perfect end to any day.

[ In the mood for Chocolate? Try my 1-Minute Nutella Brownie In A Mug! ]

Now instead of making a whole cake you can have just 1 serving in no time at all. And this cake batter can sit in its little mug in the fridge for up to 3 days, so you can enjoy a single-serving treat anytime!

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How Long Does Mug Sponge Cake Take To Cook?

Whenever I just need a little something sweet I pop this mug cake in the microwave for about 1 minute. I have to say the only thing more satisfying than cake, is cake cooked in minutes. I top off my lovely sponge cake just like I would a traditional one: with loads of whipped cream and fresh berries.

I can’t wait for you all to treat yourself to my Microwave Mug Sponge Cake!

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Get More Microwave Mug Cake Recipes!

You can get almost 100 more Mug Cakes & even savory mug recipes on my Gemma’s Mug Meals Collection page!

4.18 from 172 votes
Microwave Mug Sponge Cake - Thee perfect single serve dessert that can be made in less than 5 minutes in the microwave
Microwave Mug Sponge Cake
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins

Enjoy a delicious, light mug cake recipe in minutes with my single-serving Microwave Mug Sponge Cake recipe!

Course: Dessert
Cuisine: American
Servings: 1
Author: Gemma Stafford
  • 2 tablespoons (1oz/30g) butter
  • 1 large egg*
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract , optional
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons flour
  • 1/4 teaspoon baking powder
  • Tiny pinch of salt
  1. Place the butter in a large mug and microwave it for 20 to 30 seconds until melted.
  2. Add the egg* and whisk it in with a fork.

  3. Stir in the milk, vanilla, almond and sugar.
  4. Add the flour, baking powder and salt. Mix the batter with a fork until smooth.
  5. Cover and place in the fridge. When ready to serve microwave for 1 minute and 20 seconds.
  6. Top with whipped cream and fresh berries and enjoy!
Recipe Notes

Get almost 100 more Mug Recipes on Gemma's Mug Meals Collection page!

*Replacing Eggs: You can replace the eggs in this recipe by following my Egg Substitutes Chart.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. Laila on August 14, 2019 at 9:02 am

    Hello so does anyone know how many calories this is?

    • Gemma Stafford on August 16, 2019 at 2:50 pm

      Hi Laila,

      I use a website called and that will calculate the calories for you really easily.

      Hope this helps,

  2. LeighAnn Carey on July 13, 2019 at 12:22 pm

    I baked it for 2 mins 20 seconds in the microwave and it came out PERFECTLY. Much love from South Africa.

    • Gemma Stafford on July 14, 2019 at 3:05 am

      Hi LeighAnn,
      Good woman, you got it right for you, and that is what matters. Well done,
      Gemma 🙂

  3. Shoba on July 9, 2019 at 5:54 pm

    Would it work if the flour in the recipe is completely substituted with almond and/or coconut flour? Basically looking for a complete vegan-gluten free way of making this. Thank you for sharing your creations..

    • Gemma Stafford on July 11, 2019 at 1:21 pm

      Hi Shoba! Thanks for reaching out about this. Unfortunately, almond and coconut flour will not work the same way as regular flour. So I’d have to work on a recipe with Olivia for such changes. You might want to explore these recipes instead

      The best egg substitutes for these recipes would be flax eggs

      Hope this helps


      • Shoba on July 15, 2019 at 12:32 am

        Tinkered around and found a decent enough balance to sub the flour with almond flour (and a whole load of other things as well :-)! )

        1.5 t coconut oil (no butter at hand)
        3.5 t mashed banana

        2.5 t evaporated milk (tin) (no milk at hand)
        0.5 t vanilla
        0.25 t sugar

        7 t fine, blanched almond flour
        2 pinches baking powder
        touch of salt

        Followed all of the step by step instructions in Gemma’s original recipe.
        Above quantities worked out to fit the mugs at hand: 6 oz
        Above measurements are in t=teaspoon, because that’s the only baking measure at hand.
        Our m/oven is Elba 2318X, a grill-microwave.

        Baked at High, 1 Min 30 sec. Left to rest in the heat, with oven door closed for 1 min 30 sec. Some portions of the edges were still sticky. So cooked for another 10 sec+rest in the oven heat for 10 sec. Cake had separated from the edges.

        Result: Airy, bouncy little fella :-). Dusted with unsweetened cocoa powder, and it is superb!
        Took your tip for egg replacements suitable for cup cakes, brownies and cakes, and opted for mashed banana instead of the usual auto response flax seed powder in water, 🙂
        Note to self:skip sugar all together, if the mashed bananas are sweet.

        Once again, thank you Gemma! Good health and good cheer!

        • Gemma Stafford on July 15, 2019 at 3:19 am

          Hi there,
          wow! well done you, this is a real reinvention of this recipe and I appreciate it. I am going to add this to my notes so that I can try it too.
          You are right, both banana and applesauce are a great substitute for sugar, win-win!
          Thank you for taking the trouble to add this to our store of knowledge,
          Gemma 🙂

          • Shoba on July 15, 2019 at 9:18 pm

            Hi Gemma!

            Your recipe was the platform Gemma, and the rest of it, many performances :-)!

            I also tried the recipe with buttermilk instead of banana. For the above measurements, used 5t buttermilk and 8t almond flour and 5t sugar. It’s more fudge like than cake and also brought out the 1.5 t coconut oil oozing out and longer cooking time. Will tinker around a bit more and see what comes out.

            Gluten free flours do not rise and give a puffed up end product, so that’s something to keep in mind. And the baking container, size, and shape also play a part. The mug at hand is a dainty Arcoroc microwave safe 6 oz tea cup 🙂

            • Gemma Stafford on July 16, 2019 at 4:16 am

              Hi Shoba,
              you are a genius GF baker, thank you for this great input, it helps enormously,
              Gemma 🙂

        • Shoba on July 16, 2019 at 3:50 am

          3 attempts with buttermilk, and the verdict: not suitable for this particular sponge cake recipe, but gives excellent fudge! Made a chocolate base on grease proof paper in a rectangular container, chilled it till set. Gathered all the trial&error fudge, flattened it to fit the chocolate layer. Chilled. Another batch of melted chocolate and spread it evenly and chilled. Cut to squares.

          When life hands you lemons…. 🙂

          • Gemma Stafford on July 17, 2019 at 1:52 am

            Haha, Shoba, you are a baking genius for sure!
            Yes, I cannot bear to regard anything as a failure, always look for a way to turn it around.
            Well done you, thank you for adding to our store of knowledge.
            when life hands you lemons, make lemon bars! 😉
            Gemma <3

    • Shoba on July 11, 2019 at 6:52 pm

      Thank you Gemma for responding and providing the links…

  4. Sarah on April 10, 2019 at 6:33 am

    Hi Gemma! Could I bake the mug cake too? I don’t use a microwave.


    • Gemma Stafford on April 10, 2019 at 4:07 pm

      Yes, just bake at 350 for 10 minutes 😀

      • Sarah on April 11, 2019 at 10:16 am

        Thanks Gemma!

  5. Lauren on March 29, 2019 at 10:37 am

    What flour did you use.

    • Gemma Stafford on March 31, 2019 at 2:41 pm

      I use all purpose/white plain flour.


  6. Leigh Hammond on January 22, 2019 at 12:09 pm

    Absolutely amazing!! Just made for my hubby. We had some frozen raspberries so I thawed and put on top and the juice on the bottom when I plated it. It was so good. He liked the plate!!

    • Gemma Stafford on January 24, 2019 at 12:58 am

      Hi Leigh,
      Good! I am happy when the hubbys are happy, and there are a lot of happy boys out there!
      Thank you for this lovely review of this recipe, I appreciate it,
      Gemma 🙂

  7. Archana on January 20, 2019 at 9:54 am

    My 9 yr old daughter, Chandana absolutely loves your YouTube Channel. She keeps on surprising me by making these mug cakes and meals for me, for New year, for my birthday and for Mothers day. I really cant thank you enough for sharing such easy recipes with us all. God Bless You and hope you have a wonderful 2019 ahead!

    PS: Its her birthday on March 18th and can you mention her name in any of your new videos. I am sure that would be a wonderful surprise for her. Her fav is cookies and cream 🙂


    • Gemma Stafford on January 23, 2019 at 4:39 am


      Sorry for my late reply. I’m really thrilled to hear that!! that made my day.

      Can you send me an email at and I can send her a personal little video. Title it ‘video for Chandana’ .


      • Archana on January 23, 2019 at 5:02 am

        Thank you so much:) Will send in an email.

  8. gayathri aaron on January 19, 2019 at 2:17 am

    hi Gemma!
    Made this sponge cake and it turned out delicious! i was never really into baking until i come across your website! can’t wait to try them all!

    • Gemma Stafford on January 19, 2019 at 8:00 pm

      I am delighted to hear that 😀

  9. Eleanor72 on December 18, 2018 at 1:30 am

    Loved it! Couldn’t believe how easy and quick this was and I had all ingredients at home! I used lite milk.

    Once cooked I just found it a little eggy so I just put cinnamon as the topper was so good!!!
    Can’t wait till I try the other mug recipes

    • Gemma Stafford on December 18, 2018 at 5:21 pm

      Wow, i am delighted to hear that, great job!

  10. ILOVEGEMMASMUGCAKE on November 27, 2018 at 7:22 pm


    • Gemma Stafford on November 29, 2018 at 8:17 am

      YAYAYAYYAYAY!!! I’m delighted to hear that.

      Make sure you try them all and download my mug meals book for free :).

  11. Tat on October 26, 2018 at 12:21 pm

    Tried it and I’m a novice baker but loved it!!!!!

  12. Masah on October 20, 2018 at 8:14 am

    Hi Gemma, I love your mug cake recipes, and there is sooo many!
    I am wondering what is the best mug cake recipe for breakfast?


  13. RENU on September 17, 2018 at 4:06 am

    Hi Gemma,
    Can I know what is the difference between sponge cake and high ratio cake.

    • Gemma Stafford on September 19, 2018 at 10:48 am

      Hi there,
      A high ratio cake is one where the weight of the sugar in the batter is equal to or greater than the weight of the flour. This is usually a sponge which also contains fat. This is not a general way to describe a sponge cake. Generally you will say is it an egg sponge, where there is no fat, or a butter sponge/fat sponge where the fat is integral to the recipe. However the proportions of ingredients in any recipe will change the texture/outcome.
      I am not sure why you ask this question, let me know,
      Gemma 🙂

  14. shilan hashim on September 15, 2018 at 9:51 am

    i tried this recepie and it come out good but the taste is horrblie what should i do

    • Gemma Stafford on September 16, 2018 at 5:51 am

      Hi there,
      When this happens it tells me that it has been over cooked! Usually what people then taste is the egg. I think you should check it through the baking process, as you should would any recipe really. Bake for 40 seconds, then test it, add 10 seconds and test again, just a touch with your finger on the top of the cake will tell you all. When it feels barely firm to the touch it is baked. This will change the flavor of this cake. You can sub out the egg too if you wish, add yogurt instead, or applesauce, flax egg etc.
      I hope this is of help to you,
      Gemma 🙂

  15. Yvette on August 21, 2018 at 6:59 pm

    I made this mug cake last night and it was absolutely delicious and so very quick to make. Thank you very much for posting so many recipes.
    If I wanted to make this one as a chocolate mug cake how much cocoa powder would I need to add or is that not possible without having to amend other ingredients?
    Once again. Thanks for all your recipes on your blog. I love it.

    • Gemma Stafford on August 22, 2018 at 2:22 am

      Hi Yvette,
      I have some chocolate mug cake recipes too. Take a look through the recipes here, and there is a FREE E-Book to download too!
      You can easily add cocoa to a recipe, it is a light ingredient, not super absorbent, so it can be used as you wish and to taste. For a mug recipe I think 2 – 3 teaspoons will work well for you, as it would if you were making a mug of cocoa!
      I hope all this works well for you. Thank you for your kind words,
      Gemma 🙂

  16. Kristina on July 24, 2018 at 9:55 am

    I’m 39 weeks pregnant… craving some sort of lightly sweetened sponge cake that I could slather some strawberry jam on and whipped cream; but didn’t want to bake an entire cake…. THIS WAS EXACTLY WHAT I NEEDED. I like never write reviews, but I def bookmarked this so I could have the recipe whenever I need it and wanted to leave a note to say it’s perfect just the way it is. My microwave required me to ‘bake’ it a longer, but it honestly still didn’t turn out that dry or anything… (granted I’m not kidding when I say I fully intended on slathering the jam…haha) . Followed directions as written. (Used a tiny bit less sugar, but ONLY because I planned to put so much sugar on top…it was perfect. If I were eating it alone without anything on top I’d follow it exactly.) But I can guarantee it’s tastes great either way. Thanks!

    • Gemma Stafford on July 25, 2018 at 2:27 pm

      I’m thrilled to hear that, Kristina. Thank you for letting me know.


  17. Rod Walker on June 29, 2018 at 7:47 am

    Just made this with orange marmalade. Fantastic, light, fluffy and delicious! Thank you 🙂

    • Gemma Stafford on July 1, 2018 at 8:34 am

      Hi Rod,
      That was an inspiration! Well done, you have reminded me of a sponge pudding we had at home, which I think was made with orange marmalade, and a little orange zest. I must try this one!
      Gemma 🙂

  18. Happy Light on June 13, 2018 at 4:49 pm

    My god, I want to cry!!! My first mug cake turned out to be horrible because of the instructions! I don’t think I was supposed to add 6 TABLESPOONS of flour!!! I don’t know what to do with this thing I made, but I can’t even throw it out 😢😢😢😢 I will try again though and not give up, however, I still have to finish this thing I made.

    • Gemma Stafford on June 14, 2018 at 7:56 pm

      arghh nooooooo. I’m sorry to hear that.

      Please try a different one because they are not bad, I promise you.


    • Liz on October 22, 2018 at 10:25 pm

      But the recipe does say 6 tablespoons! I’m so confused now. I haven’t microbaked mine yet and I’m not sure what to do… Is tablespoons right Gemma?

      • Gemma Stafford on October 23, 2018 at 12:22 pm

        Hi Liz,
        The recipe says a large mug, this quantity will be a bit much for a 5 oz mug, so use a cereal bowl. The weight of 6 tablespoons of flour is about 2 ozs, not a lot! I am not sure what the problem is really. Try it, all will be well,
        Gemma 🙂

  19. Michelle on June 11, 2018 at 1:35 pm

    Made today, good recipe but doesn’t need so much sugar. I made mine with 20g brown sugar and it came out perfect 👌🏾

    • Gemma Stafford on June 12, 2018 at 3:48 am

      Hi Michelle,
      Actually yes! Most recipes will take an adjustment to the sugars, and changing the white sugar too will give a good boost to the flavor and moistness of the cakes.
      Sugar does more than sweeten though, so you need to box clever with the adjustments.
      Sugar adds to the bulk of a recipe, it adds to its’ keeping qualities, it adds moisture, it tenderizes, and in some instances it reacts with things like bicarbonate of soda to give crispness. It also browns the recipe, so that it looks good too. But you got it right, well done you,
      Gemma 🙂

  20. Jas99 on April 26, 2018 at 7:41 am

    Loved how easy your recipe was to follow, this is my first mug cake; looking forward to how it’s going to turn out.
    How long roughly can the mixture be kept in the fridge before it goes in the microwave?

    • Gemma Stafford on April 26, 2018 at 4:11 pm

      I’m delighted you like this recipe.

      it can be kept in the fridge for 24 hours before it is microwaved.


  21. Ibrahim on April 19, 2018 at 10:34 am

    What can we replace milk

    • Gemma Stafford on April 20, 2018 at 7:01 am

      Hi Ibrahim,
      Use any milk, nut milk, soy milk, coconut milk if you have this.
      If not use a little water, not too much though!
      Gemma 🙂

  22. kitty on April 10, 2018 at 8:10 pm

    Hi Gemma, I have a sad question: how can I make chocolate flavors sponge mug cake without cocoa powder? I know you’ve got plenty of chocolate mug cake recipes but they all call for cocoa powder. Unfortunately I don’t have cocoa powder on hand right now and I don’t want to buy any since I’m in the middle of packing and getting ready to move to the otner side of the world. I’ve got to try my best to use up the stuff in my kitchen without too much hassle. I’ve got all kinds of flour, eggs, sugar, milk, yogurt, whipping cream, baking powder, baking soda, vanilla extract and all kinds of chocolate: 99% noir absolut, 85% dark chocolate, semi-sweet chocolate chunks, chocolate chips, milk chocolate and other flavored chocolate. My husband is a huge chocoholic and he craves a small cake quick and chocolaty. Thanks!
    PS. I’ve been binge watching your youtube channel lately, huge fan !! Lots of love and support to you !

    • Gemma Stafford on April 11, 2018 at 12:39 pm

      Hi Kitty,
      wow, a big change ahead for you by the sound of it!
      You can make a chocolate mug cake like this one ( without the cocoa. Substitute the cocoa for 2ozs of semi sweet chocolate, melted in the water, allow to cool before adding to the oil, and then to the batter.
      Try it, it is worth a shot for your sweetheart!
      Gemma 🙂

      • Kitty on April 11, 2018 at 1:12 pm

        Thank you so much for the reply. You’re the best! Will definitely try it out! I watched your video of giant chocolate lava cake this morning and I can’t wait to make it for our going away party!!

        • Gemma Stafford on April 12, 2018 at 4:58 am

          Thank you Kitty, it is good to have you with us. Bon Voyage, I hope your new location will work well for you and your family,
          Gemma 🙂

  23. Holly on March 3, 2018 at 12:07 pm

    My husband was desperate for a proper pudding. We found your recipe and he cooked it up. He made it in a bowl, so he could pour golden syrup into the mug before adding the cake mixture. Our kitchen is freezing at the moment so all the ingredients were super cold, so it needed a bit longer in the microwave. OMG!! This cake is so good. Seriously hit the mark on the proper pudding front, I fear we are going to be eating a lot of this pudding in the weeks to come! Thanks so much!


    • Gemma Stafford on March 5, 2018 at 5:07 am

      Hi Holly,
      Poor you, the weather has been dreadful in Ireland too, and it is indeed a perfect time for traditional English puddings. well done to your husband, a man after my own heart!
      Thanks for being here with us,
      Gemma 🙂

  24. Diane on February 28, 2018 at 6:18 am

    Hi Gemma,
    AM an avid baker but somehow never found the time to do a mugcake.
    As we are stuck in our apartment as there is too much snowfall to even attempt skiing, I decided to try out your recipe. Instant hit with our girls! (And me…get to bake during our holiday 😄) . We added Some Benco granules (instant chocolatemilk granules) to make a sort of straciatella cakes. Works perfectly. Thanx for your recipe!

    • Gemma Stafford on February 28, 2018 at 6:49 am

      Diane, you are a true Bold Baker, well done, a great way to spend a snow day!
      Gemma 🙂

  25. Catharine on February 17, 2018 at 12:21 pm

    Hey I tried your recipe, it was very tasty 😀 even if I swapped the flavourings for golden syrup. The only problem is it didn’t quite cook all the way through? Can I ask what wattage you use?

    • Gemma Stafford on February 17, 2018 at 12:27 pm

      Hi Catharine,
      I use a 1,200 watt microwave.
      I am wondering about the ‘cup/mug’ you used. The shape matters for microwave baking because of the way the heat is distributed in the food. Wider is better than deep.
      This will have an effect on the done-ness of the food.
      Does this help?
      Gemma 🙂

  26. chiara on February 10, 2018 at 10:07 am

    The recipie was great thanks 🙂 but when i put it in the microwave for 1 min and 20 secs it dident work i tried doing it for longer but i had to open the microwave every 5 seconds so it dident spill everywere becuase it was rising… i put it in a cake tray and popped it in the oven for 5 min and it is delitiouse thanks! (sorry about my bade english

    • Gemma Stafford on February 11, 2018 at 12:52 pm

      I’m thrilled to hear that, Chiara.

      Thank you for trying out my recipes 🙂

  27. pooja on February 9, 2018 at 3:02 pm

    Tried this cake without eggs(added yogurt instead) and it came out so well. Can i try it with whole wheat flour? also can i add nuts n raisins to the same recipe??

    • Gemma Stafford on February 10, 2018 at 5:33 am

      Hi there,
      This is a basic recipe, so it would indeed take a lot of additions. Whole wheat flour is heavy, and you may not like the result so much. If you use a very finely ground one it may be good, spelt flour is often really fine, or mix it 1/2 and 1/2 with white.
      The good thing about these recipes is that there are so few ingredients, if they do not work out for you, it is not too much waste, so experiment a little if you can,
      Gemma 🙂

  28. Marilyn on January 26, 2018 at 8:15 pm

    Hi Gemma,
    Made your recipe for the sponge cake. I might say it was delicious. 😋 Never imagine that it would come out so good. The only thing was that it was a little liquidity in the bottom of the mug, I put it back in the microwave for 20 seconds. It finished cooking, however, it was slightly dry. Other than that it tasted pretty delicious. 😋
    Thank you for satisfying my sweet tooth. I also sprinkled some confectioners sugar and topped with whipped cream. Yummy !! 🤤

    • Gemma Stafford on January 27, 2018 at 4:43 pm

      Hi Marilyn,

      I’m delighted you liked it. Hope you try my other mug recipes.


  29. Patrick sands on January 21, 2018 at 4:24 am

    Done the sponge cake recipe this morning. Just tasted like scrambled egg on two occasions. Am I doing something wrong?

    • Gemma Stafford on January 21, 2018 at 4:53 am

      Hi there Patrick,
      I am not sure! Perhaps you large egg is larger than mine! I think you can try a smaller egg, this will make little difference, but you may need a touch more milk.
      Almond extract can be overpowering too, so if you are using this, perhaps leave it out.
      I am sorry you are having difficulty with this recipe. Do make sure not to over-bake it, this will toughen it. It is done, and will have better flavor, when it feels barely firm to the touch on top,
      Gemma 🙂

      • Patrick sands on January 21, 2018 at 11:20 am

        I have to say my daddy has 11 hens that are all laying well and their eggs are indeed very large. Ill have to wait till he gets a hen that lays smaller eggs. Thanks for the reply. Jude loves the recipe also but she’s on a diet.

  30. Debrima on January 11, 2018 at 11:24 pm

    Hi Gemma!
    i’m a fan for over two years now!!! i made this recipe for christmas as it’s just me…instead of a mug though i made it in a bowl and doubled the amount..tasted AMAZING… loved it with scoops of vanilla icecream…

    • Gemma Stafford on January 12, 2018 at 8:21 am

      Hi there,
      Good! I am happy to hear this, and the use of a bowl is perfect for this job too, well done you,
      Gemma 🙂

  31. ldyess on November 7, 2017 at 3:56 pm

    Fixed this tonight, I made a double batch but used 1 egg plus 1 egg white, it was fantastic. Thank you.

    • Gemma Stafford on November 8, 2017 at 12:01 pm

      Hi there,
      GOOD! I am happy to hear this, and happier that oyu are making these recipes your own, well done you,
      Gemma 🙂

  32. Degapainter on October 22, 2017 at 3:46 am

    Hi Gemma!
    It was awesome but i faced a little problem ,it became chewy may be ,it because of that i had added oil than butter

    • Gemma Stafford on October 22, 2017 at 10:42 am

      Hum chewy? It sounds like maybe it was microwaved for a bit too long. next time microwave for less and then check on it 🙂

  33. BubblinBonnie on September 30, 2017 at 4:22 pm

    Your a true angel! Thank You So Much For All Of The work you have put into this site & your recipes. I do have a sweet tooth but have been on a terrible weight loss due to cancer so I don’t have the energy to do much cooking or baking & thankfully before I got sick & was first sick I’d made tons of soups & frozen them in bags as well as fresh corn off the cob & peeled & cooked 3 large butternut squash as well & froze them as well as spaghetti & more so if you have any recipes for like a mug quick bread using squash or pumpkin, bananas etc. I’d love to have them. I recently saw a no sugar cocoa banana bread that was made that way accidentally but turned out to be magic as the banana & applesauce both sweetened it plenty. I don’t like to use artificial sweeteners so if you have any mug bread or cake donut recipes without sugar but dates or other sweet things please let me know. Thanks Dear-All the Best to You! You made my night am going to make this sponge cake right now! Thanks Sweetie!

    • Gemma Stafford on October 1, 2017 at 3:03 am

      Ah! so nice to have you with us! Sorry that you have been unwell, I do hope it will be onward and upward from now on. How clever to prepare so well for your food needs, now you will know that you are having the best food for your recovery, all will be well.
      I will be adding to the mug recipes over the next few weeks, including a ‘bread’ so watch this space.
      Thank you for your very kind words, I wish you a speedy recovery,
      Gemma 🙂

  34. Keria on September 22, 2017 at 6:52 am

    Hey Gemma! I know that’s a strange question, but is there any way to make a mug cake without microwave?
    I’ve never had one, but still I’m searching any way for this kind of delicious desserts.

    • Gemma Stafford on September 23, 2017 at 8:13 am

      Hi Keria,

      So you can bake any of my mug cakes in the oven or a toaster oven. Bake at 350oF (180oC) for roughly 8-10 minutes 🙂

      • Keria on September 23, 2017 at 2:23 pm

        Perfect !! Thank you! <3

  35. Jill r on September 19, 2017 at 1:43 pm

    Hi Gemma love watching yr recipes just an quick question what microwave setting do I use

    • Gemma Stafford on September 19, 2017 at 4:14 pm

      Hi Jill,

      use the high setting on your microwave. Check your mug after 45 seconds if you are worried about over cooking.


  36. Arooba islam on September 19, 2017 at 4:42 am

    Hey gemma.can we subsitute butter with oil..are there any other subsitute.I am totally out of butter and i want this cake now.

    • Gemma Stafford on September 19, 2017 at 4:19 pm

      yes you can. That will work.


      • Maheen on September 23, 2017 at 8:02 am

        how much oil should i use

        • Gemma Stafford on September 23, 2017 at 4:49 pm

          Use 2 tablespoons 🙂

  37. Lynn Punzal Rubiano on September 12, 2017 at 5:34 am

    thanks ms gemma ,,,

    • Gemma Stafford on September 12, 2017 at 5:58 am

      Thank you, Lynn 🙂

  38. SaraKhan on September 9, 2017 at 10:31 am

    I love the ingredients

  39. Roxana on September 9, 2017 at 9:47 am

    Great recipe. Thanks Gemma

  40. Maya on September 8, 2017 at 12:10 pm

    Do you have a good substitute for butter?

    • Gemma Stafford on September 9, 2017 at 3:32 am

      Hi Maya,
      You can use a margarine, a good vegetable sourced one if possible. You can also use a light vegetable oil. You can experiment to find what you like,
      Gemma 🙂

  41. Stella on September 7, 2017 at 4:59 pm

    Hey Gemma, I love your recipes!
    If my microwave is 1250 watts, how long should I microwave this mug cake?

    • Gemma Stafford on September 8, 2017 at 3:07 am

      hi Stella,
      you need to check it through the bake. every microwave cooks differently, it not really just about the wattage!
      So, bake for 40 seconds, open the door and place your finger gently in the center of the bake, if it feels firm to the touch it will be baked. if not continue for 10 seconds at a time until it feels barely firm, not hard! Allow to stand for a further minute to allow the heat to distribute,
      Gemma 🙂

  42. Amrutha on September 7, 2017 at 12:01 am

    hey Gemma! 😀
    Which would you say is the best egg replacer in this recipe?

  43. Pat Robertson on September 1, 2017 at 8:28 am

    can you give me the size of your “mugs” i.e.. how many ounces?

    • Gemma Stafford on September 2, 2017 at 9:37 am

      mu mugs are roughly 6-8 oz Pat. They are small because they work better for demonstrating on camera. Feel free to use a bigger mug 🙂

  44. Hrishita on September 1, 2017 at 12:40 am

    can we add flavour? like chocolate?

    • Gemma Stafford on September 1, 2017 at 3:16 am

      Hi there,
      sure you can, but you can also try the brownie recipe, which is already here!
      ( do take your free copy of the e-book too, it will help,
      Gemma 🙂

  45. Sandra Denton on August 31, 2017 at 12:40 pm

    Can this be made into a chocolate sponge cake?

    • Gemma Stafford on September 1, 2017 at 3:40 am

      Hi Sandra,
      sure it can!
      ( all of the mug meals are here, and there are chocolate ones too, that will help!
      Gemma 🙂

  46. Beatriz on August 31, 2017 at 11:12 am

    Could you tell how big (ml) are your mugs? Thanks in advance.

    • Gemma Stafford on September 1, 2017 at 3:49 am

      Hi beatriz,
      I use a 6 – 8oz mug/cup, (about 180 – 200ml) wider at the top than the bottom. This allows the heat to distribute efficiently in the microwave.
      i hope this helps,
      Gemma 🙂

  47. Saba on August 31, 2017 at 9:18 am

    Quick question for the blonde and sponge cake what flour did you use???

    • Gemma Stafford on September 1, 2017 at 3:56 am

      Hi Saba,
      When you see baking powder in a recipe you can presume all purpose/plain flour.
      If you use self raising flour, then do not add the baking powder, this is a general rule!
      Gemma 🙂

      • Shruthi Achut on September 2, 2017 at 6:27 am

        Hi Gemma, greetings !
        I tried the sponge cake recipe. Used Greek yoghurt instead of the egg. Mine did not turn out as good as yours. The cake had cracked up from the inside… Like layers… And it wasn’t as spongy as yours… Tasted good though… Only the texture was a problem… It doesn’t look good enough for me to serve it to my friends… If I cover the whole cake with wipped cream and put lots of freshly cut fruits then I could mask my errors…
        Could you please guide me as to where I could have gone wrong though ? That’ll be really helpful !
        Thanks 🙂

        • Gemma Stafford on September 2, 2017 at 12:18 pm


          Well I’m delighted to hear you tried it but yeah definitely something went wrong. I honestly can’t imagine why it would do this. The best thing I can advise is try it again and see if you get a better result. I bet you will.

          Keep me posted 🙂

          • Shruthi Achut on September 5, 2017 at 9:20 am

            Hi Gemma ,
            My gran made it in the oven. She made a two tier sponge cake using this recipe. It turned out gorgeous !
            Thanks 🙂
            I’ll try the single serving one in the microwave again and let you know….

            • Gemma Stafford on September 6, 2017 at 8:26 pm

              yup keep me posted 🙂

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