This Greek Yogurt Mug Cake is a tiny, tender cake you can make in minutes. It smells warm and vanilla-sweet as it cooks. The crumb is soft and slightly dense from the yogurt, with a moist center. Add chocolate chips for melty pockets of chocolate. This single-serving dessert is perfect when you want something quick and homey without baking a whole cake. If you like quick single-serve treats, you might also enjoy this crispy Korean tuna pancake for a savory snack idea.
Recipe Information
- Prep Time: 5 minutes
- Cook Time: 1–2 minutes (microwave)
- Total Time: 6–7 minutes
- Servings: 1
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 390 kcal
- Protein: 17 g
- Carbohydrates: 59 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 36 g
- Sodium: 500 mg
Why Make This Greek Yogurt Mug Cake
You should make this mug cake when you want a quick dessert with real texture. The Greek yogurt gives a tender, moist crumb and a slight tang. It cooks fast in the microwave, so you get warm cake in minutes. This recipe uses common pantry ingredients and needs just one mug and one spoon. It’s great for an after-dinner treat, a late-night snack, or a small birthday surprise.
How to Make Greek Yogurt Mug Cake
This recipe mixes wet ingredients first, then adds dry ones. Cook it briefly in the microwave and check for doneness. You can easily change flavors or add mix-ins. The steps below keep the cake light and moist while preventing overcooking.
Ingredients:
- 1/4 cup Greek yogurt
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 egg
- 1 tablespoon chocolate chips (optional)
Directions:
Step 1: Preparation
Choose a microwave-safe mug that holds at least 12 ounces. Lightly grease the inside with a little butter or nonstick spray if you worry about sticking.
Step 2: Mixing
In the mug, whisk the 1/4 cup Greek yogurt, 1 egg, and 1/4 teaspoon vanilla extract until smooth. Add the 1/4 cup flour, 2 tablespoons sugar, 1/4 teaspoon baking powder, and 1/8 teaspoon salt. Stir until the batter is smooth and free of lumps. If you like, fold in 1 tablespoon chocolate chips.
Step 3: Cooking
Microwave the mug on high power for 1 to 2 minutes. Start with 1 minute, then check. If the top looks wet, continue in 15-second bursts until the cake is set but still moist. Avoid overcooking, which makes the cake rubbery.
Step 4: Finishing
Let the mug cake cool for 1 to 2 minutes before eating. The cake will settle and finish cooking from residual heat. Top with extra yogurt, berries, a dusting of cocoa, or a drizzle of honey if you like.
How to Serve Greek Yogurt Mug Cake
Serve warm straight from the mug for comfort. Add fresh berries, a spoonful of jam, a drizzle of melted peanut butter, or a scoop of ice cream for a more decadent treat. For breakfast-style serving, top with sliced banana and a sprinkle of granola. The warm vanilla and chocolate make this suitable for both quick desserts and special single-serve portions.
How to Store Greek Yogurt Mug Cake
- Room temperature: Not recommended for more than 2 hours because of the egg and yogurt.
- Refrigerator: Store in an airtight container for up to 2 days. Cover the mug tightly with plastic wrap if storing in the same mug.
- Reheating: Microwave 15–20 seconds to warm. Add a splash of milk if it seems dry.
Expert Tips for Perfect Greek Yogurt Mug Cake
- Use full-fat Greek yogurt for the richest flavor and moistest crumb. Low-fat works but can be slightly less tender.
- Measure flour by spooning it into the measuring cup and leveling it off to avoid a dense cake.
- Start with 1 minute in the microwave and then add short bursts. Microwaves vary a lot.
- If the top browns too quickly or bubbles, reduce power and cook a bit longer in short intervals.
- For less sugar, reduce to 1 tablespoon and add a sugar-free jam or fresh fruit on top.
- Let it cool briefly to avoid burning your mouth and to let the center set.
Delicious Variations
- Lemon Yogurt Mug Cake: Add 1 teaspoon lemon zest and swap vanilla for lemon extract.
- Coffee Chocolate Chip: Stir 1/2 teaspoon instant espresso into the batter and use dark chocolate chips.
- Peanut Butter Swirl: Drop 1 teaspoon peanut butter into the batter and swirl with a toothpick.
- Berry Fold-In: Fold in 2 tablespoons fresh or frozen berries instead of chocolate chips.
- Cinnamon Apple: Mix in 1 tablespoon finely chopped apple and 1/4 teaspoon cinnamon.
Frequently Asked Questions
-
Q: Can I make this in the oven instead of the microwave?
A: Yes. Preheat the oven to 350°F (175°C). Pour the batter into a small ramekin and bake 12–15 minutes or until a toothpick comes out clean. Oven times vary; watch closely. -
Q: Can I use flavored yogurt instead of plain Greek yogurt?
A: You can, but flavored yogurt adds extra sugar and changes flavor. If using flavored yogurt, reduce added sugar by a tablespoon or taste the batter before cooking. -
Q: Is this safe to eat with a runny center?
A: The center should be set, not runny. If it feels too wet, microwave a few more seconds. Eggs should be cooked through to reduce food-safety risks. -
Q: Can I make this dairy-free?
A: To make it dairy-free, use a thick dairy-free yogurt (like coconut or almond yogurt) and a vegan egg substitute (flax egg or commercial binder). Texture may differ. -
Q: How do I prevent the mug cake from overflowing?
A: Use a mug with plenty of room. Fill only halfway to two-thirds full. The batter will rise during cooking and then fall slightly. -
Q: Can I halve or double the recipe?
A: This recipe is already a single serving. Doubling works across two mugs; do not try to cook a doubled batch in one mug—heat won’t distribute evenly. -
Q: Why is my mug cake rubbery?
A: Overcooking causes a rubbery texture. Reduce microwave time or power. Also avoid overmixing, which can develop gluten and toughen the cake.
Conclusion
This Greek Yogurt Mug Cake is a fast, comforting dessert with a moist, tangy crumb and a warm vanilla aroma. It’s perfect for when you want cake now, with little fuss. For another single-serve chocolate option, check out this Gooey Chocolate Mug Cake for One • The Healthy Toast. Give this mug cake a try — it’s an easy, satisfying treat that you can customize any time.
Print
Greek Yogurt Mug Cake
- Total Time: 7 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A quick and comforting single-serving mug cake made with Greek yogurt, offering a tender, moist crumb and a warm vanilla aroma.
Ingredients
- 1/4 cup Greek yogurt
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 egg
- 1 tablespoon chocolate chips (optional)
Instructions
- Choose a microwave-safe mug that holds at least 12 ounces and lightly grease the inside.
- In the mug, whisk together Greek yogurt, egg, and vanilla extract until smooth. Add flour, sugar, baking powder, and salt; stir until the batter is smooth. If desired, fold in chocolate chips.
- Microwave on high for 1 to 2 minutes, starting with 1 minute. Check and continue in 15-second bursts until set but moist.
- Cool for 1 to 2 minutes before eating. Add toppings like yogurt, berries, or honey if desired.
Notes
Use full-fat Greek yogurt for best results. Adjust cooking time as microwaves vary. Allow to cool slightly before serving to avoid burns.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 36g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 0mg
