Crazy for Crust

Single-Serve Mug Coffee Cake

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Sometimes you just want a taste of something – one serving, not a whole cake. This Single-Serve Mug Coffee Cake is a perfect way to get that coffee cake you’re craving in just one serving!

This easy recipe stirs together in just a few minutes and cooks in 45 seconds; it’s the perfect way to satisfy your coffee cake craving without breaking the calorie bank!


coffee cake in a ramekin

What’s your middle name? Mine is Overindulgence. Well, it should be anyway.

Really, it’s Frances. Which was my grandma’s name. Dorothy was my Nana’s name. I love my names…now. Going through childhood as an overweight kid with buck teeth and the name Dorothy Frances was, well, hard. Dorky Blubber was my nickname, a play on my maiden name.

Overindulgence has always been my problem, obvi.

Which is why mug cakes and single-serve desserts and my favorite things everrrrr.

Recently I really, realllllllly wanted coffee cake. I almost made a whole cake, but the realization that I would eat an entire cake (one slice at a time) stopped me. That’s when a mug coffee cake jumped out at me.

I’m pretty good at math (I should be, since I majored in it in college). My love of all things math has made it easy for me to figure out how to cut down my favorite recipes to single size. I’m good at fractions,what can I say?

I started with my Mom’s Coffee Cake Recipe, which I’ve previously made into Carrot Cake Coffee Cake, Coffee Cake Pie and Funfetti Coffee Cake. The base of the cake are the usual suspects: oil, sugar, flour, egg, cinnamon. 99% of these are really easy to cut down to one serving. The only one that is hard to do is the egg. So I left it out, and I didn’t miss it at all!

FYI, when you’re twelfing (is that even a word?) a recipe, you need to know the cup to tablespoon to teaspoon conversions. I’ve made you a handy-dandy chart, in case you’re interested. I have a few that I’ve pulled from magazines and cookbooks over the years taped to my fridge. It makes it an easy way to reference the numbers, when you need it.

I made you a printable. Print it out on cardstock and marry it to your fridge. You’ll be happy!

measure equivalents

{Click here for the printable version.}

This single-serve mug coffee cake tastes just like the original, but is enough to satisfy that coffee cake craving without the need to shop for bigger pants.

Unless, of course, you’re me. And make it Every. Single. Day.

What can I say? Overindulgence is my middle name.

A Single Serve Mug Coffee Cake is the best way to indulge in a sweet breakfast without killing your diet!

bite of mug coffee cake on fork

How to make a Mug Coffee Cake

  1. You can use a small ramekin, like I did, or a mug. It won’t completely fill up a mug so the pictures look better in a ramekin.
  2. Be sure to spray it with nonstick cooking spray. I also recommend rinsing the dish before it cools (holy stuck on food, batman).
  3. Feel free to reduce the sugar (even omit the brown sugar on top) to cut the calories.
  4. Add nuts for a nice crunch!
  5. You can use any kind of milk (regular, nonfat, almond, etc.)

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4.15 from 28 votes
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Servings: 1 serving

Single Serve Mug Coffee Cake

Prep Time:
5 mins
Cook Time:
1 min
Total Time:
6 mins
This Mug Coffee Cake recipe is a single serving of coffee cake for when you are craving a sweet breakfast! It stirs together quickly and cooks in 45 seconds and is the perfect small batch recipe for when you want a sweet treat.


  • 1 tablespoon granulated sugar
  • 2 1/2 tablespoons all purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon vegetable oil or plain nonfat greek yogurt
  • 1 tablespoon nonfat milk — or almond milk
  • Dash of vanilla
  • 1/2 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon


  1. Spray a mug or a ramekin with nonstick cooking spray. Add sugar, flour, salt, baking powder, oil, milk, and vanilla and stir until combined. Sprinkle brown sugar and cinnamon on top.
  2. Microwave for 45 seconds (my microwave is 1100 watts - if yours is less you may need to microwave it longer, do so in 15 second increments).
  3. Enjoy warm!

Nutrition Information

Amount per serving (1 mug) — Calories: 267, Fat: 14g, Saturated Fat: 2g, Sodium: 169mg, Carbohydrates: 35g, Fiber: 1g, Sugar: 19g, Protein: 2g

If you love coffee cake, be sure to try a few of my other favorite coffee cake recipes. I also love single serve desserts and have quite a few to choose from! My friends do too, like small batch Brownies, Snickerdoodles, and Chocolate Chip Cookies!

Single Serve Monkey Bread

Small Batch Dinner Rolls

Old photo, taken in 2013!


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  1. What would the baking time in a oven be at 350 Fahrenheit?

  2. What would the baking time be in an oven at 350 Fahrenheit?

    • I’m not sure, I’ve never baked this. Not too long, I would say less than 10 minutes, but check after 5.

      • Hello Dorothy! First off I want to say this is an AMAZING recipe! My partner and I both really liked it and I left a comment with our thoughts on it way down the page.

        However, I found that at 350F in a small teacup this cake takes 20-23 minutes to bake. After that, though, it’s just wonderful! Thank you for this recipe! 😀

  3. OMG I fell in love with this cake! I don’t enjoy eggy cake in general so this moist and fluffy coffee cake is definitely for me! thank you for sharing, hugs xx

  4. This recipe was so amazing! I added cinnamon sugar on top instead of plain cinnamon for a bit of extra sweetness

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  6. Such a quick and delicious cake! Sure beats having a whole sitting around and getting stale. I love that little “crisp” of the brown sugar with each bite!

  7. I have made a few mug cakes, and this is BY FAR the best one so far! It’s just the perfect a out to satisfy a sweet craving 🙂

  8. I tried it this morning! Turned out delicious. I plan on doubling it next time with two layers of crumble. Very tasty and super easy.

  9. Very moist! I loved it!

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  11. This def tasted like a coffee cake and it was quick to prepare and to cook. Yet I won’t be making it again because it wasn’t that tasty. It was edible but I didn’t fall in love with it. 

  12. This was spot-on. A perfect breakfast treat. I’ve have become a fan of mug cakes and have searched the ‘net for a while trying to find a good coffee cake version. This has a great texture and is very moist. The brown sugar/cinnamon topping provided the necessary crispness. My only recipe changes were to substitute whole milk for the almond milk and adding a bit of nutmeg as well as cinnamon. Next time I may try using butter and adding a tiny drop of almond extract. Thanks for sharing a wonderful recipe.

  13. I just book marked this. It was fantastic. I dropped some country crock margarine into it when it came out of the mic. Thank you for sharing this, it’s just right to calm my raging sweet tooth.

  14. How is this a coffee cake when your ingredients list/recipe has no mention of coffee whatsoever??

  15. Oh. Thanks for explaining that! Do you have any recipe for coffee-flavored cake?

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  17. Great printable chart and I wish you could come over here and help S with her fractions after school LOL.

    This is perfect to control potion sizes, you are so right. I have a 1-2 person microwave brownie recipe for just that very reason…don’t need the whole pan!

  18. As a fellow math major, what did you end up applying your degree to? I did not find it very useful.

  19. Wow, I never thought about cutting it down like this. I always just made the whole thing (and ate it)!!! Great idea. I’m definitely going to try this soon.

  20. You crack me up!  We have the same middle name!!!  I will definitely have to give this a try, as I’m always craving sweet!!!  🙂

  21. You mention vanilla in the instructions, but I don’t see it is listed in the ingredients.

  22. This was yum! I bookmarked the recipe the second I saw it, and finally made it this morning 🙂
    I couldn’t see how much vanilla to put in so I just put half a tsp (I like vanilla) and ALMOST sprinkled cumin instead on cinnamon on top… (yes, I’m tired. I have a newborn) but luckily I didn’t and it came out perfect! I used a disposable coffee cup so no washing up dirty mugs for me!
    I will be writing out this recipe and taping it to the inside of my kitchen cupboard for easy reference…

    • I made it for my husband this morning as a surprise dessert for his breakfast-on-the-go. He loved it and kept saying – I didn’t know cake in a mug existed! Well now he does, and he’s expecting it a lot more often…

  23. This cake was so amazing! Perfect quick fix for the sweet craving I just got. Though, I didn’t have granulated sugar on hand so I just used brown sugar for the whole cake.

  24. Very good, made double.

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  26. LOVE THIS. I loved it so much that I made it twice in a row. I accidentally mixed the brown sugar and cinnamon in the cake mix but it still turned out delicious. Bookmarking!

  27. Wowsers!! Very good and just the right amount. I was making a chocolate mug cake for my other half so I made myself this. YUM. I will say the recipe for his was like double what this one was but there was definitely enough to make me happy.

  28. Good recipe, but really salty. I would just do a small pinch of salt instead of the 1/8 tsp. I loved this with a small scoop of vanilla ice cream 🙂

  29. This is an awesome recipe AAAAAA I haven’t made it yet, but I am super excited. I also have a couple suggestions. Instead of oil, you can also use butter instead. Just melt down the same amount. Instead of non stick spray, you can ALSO USE BUTTER! Just take a small pat of butter and spread it out on your container.

  30. Where is the coffee????

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  32. I was skeptical… Yogurt in cake?


  33. It didn’t make very much. I would suggest doubling this. I was kinda disappointed when I saw how little it made.

  34. This is the first mug cake that turned out totally perfect and delicious! Thank you!

  35. This is a GREAT little recipe!!! I used melted butter instead of oil or yogurt and baked it in my toaster oven at 350F for 20m and it turned out wonderful; soft, dense-yet-fluffy, doughy and sinking your fork into it felt very satisfying. It’s easily scalable and you can add your own little touches in if you want; if you want a chocolate cake, you can skip the toppings and replace 1/3rd of the flour with cocoa. I actually have a little container that I keep the dry ingredients in now so I can just scoop some out and use it with a 3.5 : 1 : 1 ratio of mix, butter and milk (so if I wanted a good-sized cake, I’d go 75ml mix, 35ml butter and 35ml milk).

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