white chocolate & cranberry mug cake

White Chocolate & Cranberry Mug Cake

Cranberries are in season and they provide a great way to add flavorful dimension to your baking; it turns out that applies to mug cakes too! I was a little worried that they wouldn’t cook enough in the microwave and they’d be far too bitter, but my experiment was a success.  It turns out that even only 40 seconds in the microwave yields a softer, sweeter tasting fruit. The cranberries do still have a bit of a tanginess and aren’t as sweet as dried cranberries, but I think contrasting them with sweet lemony cake and rich white chocolate makes for an amazing mug cake! white chocolate & cranberry mug cake white chocolate & cranberry mug cake I’m still not the best cake decorator. :P white chocolate & cranberry mug cake The recipe calls for “chopped cranberries.” All I did was slice the larger berries in half.  I didn’t want the bitterness to be too intense, but after making the cake I realized I probably could’ve gotten away with whole berries. white chocolate & cranberry mug cake note: This recipe along with all of my mug cake recipes are made with a small (about 8 oz) mug.  If you want to fill a larger mug you could double the recipe and increase cooking time to 1 minute.

white chocolate & cranberry mug cake

Serves 1
Prep time 7 minutes
Cook time 1 minute
Total time 8 minutes


  • 3 tablespoons flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons sugar
  • 2 tablespoons milk
  • 1/2 tablespoon vegetable oil
  • 1/2 tablespoon lemon juice
  • 7-10 chopped cranberries
  • 1/2oz white chocolate bar (about 2 squares, or 1 1/2 tablespoons white chocolate chips)


1. Mix dry ingredients well, then add wet ingredients and mix until wet. Add cranberries and just mix until submerged. Microwave for 50-65 seconds.
2. Microwave chocolate for about 30 seconds, then mix to finish melting and drizzle over cake.

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