Lemon Blueberry Mug Cake
Dessert Recipes

Bisquick Mug Cake Recipes

I don’t know who came up with the brilliant idea of making a microwave mug cake, but I’m so glad they did. It’s the perfect way to indulge without feeling the guilt that comes from eating half of a cake. It’s also a great way to whip up a quick, sweet snack when the kids are in bed. This could truly become quite addictive. With so many varieties of cake, you could try a new one every day! Using Bisquick in these recipes allows for a light fluffy cake, and since it contains baking powder and salt, there’s no need to add extra. It’s also important to note that for gluten-free cake lovers, you can swap out the regular Bisquick for the gluten-free mix.

History of Cake

  • A company named P. Duff & Sons invented cake mixes in the 1930s
  • Cake is a sweet modification of bread made from flour, sugar, baking powder, eggs, and butter
  • There are many shapes of cakes including cake rolls, cake pops, bundt, layered, conical, and sheet cakes
  • We usually associate cake with events such as weddings, anniversaries, Christmas and birthdays
  • A cake can fall in the center if exposed to air during the baking process
  • The word cake is derived from Viking origin
  • The Greeks invented beer, which was sometimes used as a leavening agent in their cakes
  • Sponge cakes originated in the Renaissance period
  • There are many varieties of cake including butter, sponge, chocolate, coffee, cheese, layered, and flourless
Lemon Blueberry Mug Cake

Lemon Blueberry Mug Cake

I’ve mentioned frequently that I have a love for all things lemon, so it only seems fitting that I would add this lemon blueberry mug cake to the list. You can substitute the blueberries for other fruits such as strawberries, or even cranberries.
Prep Time 10 mins
Cook Time 2 mins
Servings 6 people

Ingredients
  

  • 4 tbsp Bisquick
  • 3 tbsp sugar
  • 1 egg
  • 2 tbsp canola oil
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 10 blueberries, fresh or frozen
  • icing sugar

Instructions
 

  • Grease a microwave-safe mug.
  • Sift four tablespoons of Bisquick with three tablespoons of sugar in a mixing bowl. Stir in one egg, two tablespoons of canola oil, one teaspoon of lemon zest, and two teaspoons of lemon juice. Mix well and gently fold in the blueberries.
  • Transfer the mixture into the prepared mug.
  • Microwave for two minutes and allow to cool.
  • Sprinkle with icing sugar and enjoy.

 

Black Forest Mug Cake

Black Forest Mug Cake

An absolute favorite in our house. This cake recipe is the same one I use for my husband’s birthday, as black forest cake is his favorite. Of course, for his birthday, I make a complete cake. I reduce the ingredients significantly when we want something quick to satisfy our sweet tooth, and this recipe makes a perfect mug cake.
Prep Time 10 mins
Cook Time 2 mins
Servings 6 people

Ingredients
  

  • ¼ cup Bisquick
  • 2 tbsp cocoa powder
  • 2 tbsp white sugar
  • ¼ cup almond milk
  • 2 tbsp vegetable oil
  • 1 tbsp chocolate chips
  • ½ cup frozen or fresh pitted cherries (halved)
  • 1 cup whipped cream
  • 2 tbsp kirsch (substitute cherry or grape juice)
  • 2 tbsp shaved chocolate

Instructions
 

  • Place the pitted cherries in a bowl with 2 tablespoons of kirsch and let soak. You can substitute the kirsch if needed with cherry or grape juice.
  • Grease a large microwave-safe mug. In a mixing bowl, blend one-quarter cup of Bisquick, two tablespoons of cocoa powder, and two tablespoons of white sugar.
  • Stir in one-quarter cup of almond milk, and two tablespoons of vegetable oil. Mix all ingredients well, and fold in 1 tbsp chocolate chips.
  • Pour the cake batter into the prepared mug and microwave for ninety seconds. Free the cake from the mug and let it cool.
  • Cut the mug cake into two even pieces. Drizzle a small amount of kirsch from the cherries onto the bottom layer of the cake. Add half of the whipped cream, and a few halved cherry pieces.
  • Place the remaining layer of cake on top and repeat with the kirsch, whipped cream, and cherries. Garnish with two tablespoons of shaved chocolate. Enjoy!

 

Unicorn Confetti Mug Cake

Unicorn Confetti Mug Cake

Mug cakes are ideal for kids to make. They are super simple with minimal clean-up. My kids really enjoy making this colorful unicorn confetti cake and have even made some gift jars to give to their friends. Simply take a mason jar, fill it with the dry ingredients, and put a label on the front with instructions. The recipient of this treat just needs to add the wet ingredients for their own mug cake. This cake tastes great with cream cheese frosting and a scoop of vanilla ice cream or by itself.
Prep Time 10 mins
Cook Time 2 mins
Servings 6 people

Ingredients
  

Cake

  • ¼ cup Bisquick
  • 2 tbsp white sugar
  • ¼ cup milk
  • 2 tbsp coconut
  • 2 tbsp vegetable oil
  • 4 tbsp colored sprinkles

Frosting

  • 2 oz cream cheese (room temperature)
  • 2 tbsp butter (room temperature)
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 2 tbsp milk
  • 1 tbsp heavy cream
  • 4 tbsp colored sprinkles

Instructions
 

Cake

  • Grease a large microwave-safe mug.
  • In a small mixing bowl blend one-quarter cup of Bisquick, 2 tablespoons of white sugar, and two tablespoons of coconut. Stir in one-quarter cup of milk and two tablespoons of vegetable oil. Mix ingredients well and fold in four tablespoons of colored sprinkles.
  • Pour the cake batter into the prepared mug and microwave for ninety seconds. Allow to cool while preparing the frosting.

Frosting

  • With an electric hand mixer, cream two ounces of cream cheese, two tablespoons of butter, and one cup of powdered sugar until smooth.
  • Beat in two tablespoons of milk, one tablespoon of heavy cream, and one-half teaspoon of vanilla extract. Mix in four tablespoons of colored sprinkles.

Preparation

  • Apply the frosting to the cooled mug cake and enjoy! Refrigerate any leftover frosting for up to four days.

Final Thought

Being home more often in the last year has led us to become more creative in the kitchen. There are days, though, where we just don’t feel up to cooking or baking. These recipes come in handy on those days, and I love the fact that my kids can whip one up in a matter of five minutes.

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AboutLindsey

Lindsey is originally from Canada and is a freelance writer who once was a bit of a nomad. For a year, she enjoyed living in a converted minivan to travel and take in the world. While living the life of a nomad, Lindsey fell in love with cooking. She learned how to create simple yet healthy meals with only a few ingredients. While she was traveling, Lindsey met her husband. She said they fell in love over a friend’s campfire while staying near Yellowstone National Park. The couple decided to get married and settle into a sticks and bricks home. Now, Lindsey and her husband have a young son and a daughter. Lindsey continues to enjoy creating simple, homemade recipes for her family.