one minute peanut butter cake

Picture this scene: it’s 8:30 in the evening. The sky is just starting to get dark outside your living room window. You ate a delicious, healthy and veggie-filled dinner a few hours ago and now you are ready to sit down to the most recent episode of So You Think You Can Dance and dive into a decadent plate of dessert.

Oh wait, you have no dessert.

No chocolate, no cookies, no ice cream, no cake, no pie, not even a Jordan almond. What’s a girl to do?

Well she’s to go to her microwave.

You can make a delicious, fluffy, moist peanut butter cake in your microwave in about one minute (30 seconds mixing, 30 seconds zapping). It even has frosting (as any good cake does). This is portion control and convenience at their greatest.

The options are also pretty endless. Toss in a tablespoon of chocolate chips for a chocolatey and gooey kick (like I did) or a few peanuts for an earthy crunch. Or leave it plain for the quickest and easiest route to dessert o’clock.

One Minute Peanut Butter Cake

Print This Recipe

Serves One

Like my peanut butter microwave cake? I also make a Nutella chocolate one that comes together just as quickly. Yum!


  • 1 egg, beaten
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 1 heaping tablespoon flour
  • 2 tablespoons peanut butter
  • 1 teaspoon milk
  • 1 tablespoon powdered sugar (give or take)


  1. In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.
  2. Pour batter into a greased ramekin. Microwave for 30 seconds.
  3. While the cake is microwaving, stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.
  4. Remove cake from ramekin (or don’t), pour frosting over top.
  5. Enjoy!


  1. Rhiannon says

    I want to try this recipe out, but unfortunately I don’t have brown sugar. Any ideas on what I could use to replace it, or no? Thanks. c:

  2. Bonnie says

    I made this with 1/2 banana instead of an egg (I am vegan) and microwaved for 45 seconds. De-lish!
    (When I am not able to use up bananas before they get too ripe, I place them in the freezer. When I need an egg or 2, I thaw the banana and it comes out of the peel like toothpaste. Works for all baking; adds richness and sweetness.)

    • catherine says

      Thank you for adding this! It’s late at night. I am desperate for cakey goodness and no eggs! I have a freezer full of eggs. THANK YOU!

  3. says

    I read this, made it and ate it all within five minutes! But seriously stop at 30 seconds because it only looks like it isn’t cooked through. Trust me, it is.

  4. Megan M says

    I was sitting here craving something sweet and saw this pop up on Pinterest. I have Celiac Disease so I took a gamble and made this with Gluten Free flour and it came out perfectly. Thank you!

      • Lee Weckler says

        I also have Celiac Disease. I found this recipe and made a few changes. I used multipurpose Gluten Free flour. I used chunkie pb. The recipe called for a heaping TB. I used level Tbls of PB and added a bit of cocoa. It turned out great! Thanks for the recipe!

  5. Fallon says

    Hi, I made it and it worked perfectly! My mom has this gross whole grain flour in the house so that threw off the flavor a tad but for the icing since im not a huge fan of the taste originally i simply added about a teaspoon and a half of peanut-butter and microwaved it for 10 seconds and stirred it and put it on the cake! Delicious!

  6. suzanne says

    oh my gosh! it looks so yummy!i will try the 90-second nutella cake thingy as well!thanks for sharing! ๐Ÿ˜€

  7. natalie says

    I just made this for my supper tonight (that’s right.. not just dessert). Added crushed up peanut m&ms to the cake and mint chocolate chip ice cream and chocolate syrup on top… delicious! (the workouts and better diet are starting tomorrow).

  8. Rashmi says

    I’ve already made this three times this week. I even added a layer of finely sliced bananas in the middle, chocolate chips in the mix and instead of the frosting I added a thin layer of nutella with 10 seconds left on the timer so it seeped into the cake juuust the right gooey amount.


  9. Lauren says

    I used Rye Flour instead of normal flour (no normal flour in the house) and normal sugar instead of brown sugar, and it worked just fine. I had to microwave it for one minute instead though. But one thing that happened was that the peanut butter sunk to the bottom of the bowl, and when I removed the cake from the bowl it lost most of its peanut butter.

    • Cassie says

      Sounds like you didn’t quite mix it up enough. You want it to be one, whisked together batter before zapping it.

  10. says

    I stumbled upon this recipe and immediately needed to make it! My husband found it easy enough so he volunteered to make it! THANK YOU for creating a delicious dessert that my husband can make!!!

  11. Stephanie says

    I came across this recipe on foodgawker and had to try it. It turned it better than I expected and was super easy. I added chocolate chips and marshmallows. Amazing!

  12. Naomi says

    Gotta check in here and say I LOVE this! I make it a couple times a week…yep, busted, lol. Also want to clarify, bc I see it in the picture but not in your recipe ingredients: it is wayyy too sweet if made w/ regular peanut butter. I would suggest either changing that or omitting the sugar if regular peanut butter is used.

  13. Riley says

    This was awesome! Just the thing i needed to get my mind off things ๐Ÿ˜€ i made one with just peanut butter and another with one tb peanutbutter and a tb of nutella, had to microwave it a little bit longer but it was worth it ๐Ÿ˜€

  14. says

    For anyone that is wondering… I put all the ingredients into a recipe calorie counter and it came up with about 374 calories per cake. Not bad if you share it with someone!!!

  15. says

    Made this just now, and my thoughts:
    It took my microwave about 1 whole minute to cook it, and I have a new microwave, but it still wasn’t as long as a normal cake! I love the portion size. I made mine in a mug so it’s bigger :) And I added more powdered sugar/milk mix b/c I like mine gooier. I recommend it, definitely!! Thanks for a really great and quick recipe!

  16. Jara Nachbar says

    this is, without a doubt, one of the most brilliant deserts ever! right after reading it, i jumped off the couch and made it to eat while i watched a movie! it was so delicious; in fact, i’m still eating it right now! amazing. thank you so much!

  17. Rebecca says

    So glad I stumbled on this!!!! There are so many nights that I am looking for something sweet to eat and I am not in the mood for baking! So this simple sweet will be great! Plus my I think my 3 year old will love it considering it has his 2 favorite loves, chocolate chips and peanut butter!

  18. dakota kantala says

    thank you so much for sharing this really is what i needed !!! my uncle passed away earlier his week (third death in my family with in the year) i was stumbling and cam across this and decided that i needed this!!! it turned out amazing!!!

  19. Sheila Davis says

    I’m eating it right now. I didn’t have brown sugar, and read earlier that regular sugar could dry it out, so I only put 1 TSP sugar. I also tore up a tiny bit of marshmallow and added a little chocolate magic shell to sweeten it up. Turned out great at 45 seconds in my pathetic microwave. No glaze (no powdered sugar), but still great and REALLY rich!

  20. says

    This recipe looks so delicious! My mouth is just watering over here…I will try the recipe as you have stated above but I am also anxious to try some of the other ideas that your users have as well!

  21. Spencer says

    Cassie, I usually avoid blogs like these, but now I’m a believer. I’m a college junior who loves to cook, but I’m forced to do my best with, err, feeble resources. I made this as you wrote it and added some butterscotch chips. You are my new “celebrity” chef crush.

    Keep on keepin’ on.

    • Cassie says

      HA! I definitely LOLed at both “celebrity” and “chef” which I am neither. ๐Ÿ˜€ I’m glad you liked it!

  22. Caitlin says

    Ummmm holy crap. I am a peanut butter whore and am skeptical of “mug cakes” but this was amazing. Thanks for sharing!

  23. Karlise says

    I made your Nutella version last night and it was good so hubby and I thought we’d try the peanut butter version. I totally made it wrong (added the powdered sugar and milk to the mix instead of as a frosting- oops) and it still came out so good! It was really moist and I didn’t miss having a frosting. Thanks!

    • says

      I just found this recipe in a dire time of need – when I blog about it tomorrow, I’m calling it a PMS cure! Thank you for sharing!

      Also, I read through some of your other posts and I really like your blog! Congrats on the All About Numbers Challenge – I couldn’t even begin to imagine accomplishing such a feat!

  24. Dani says

    This is incredible! && so perfect for me, as a college student who lives alone! I’ve been wanting to try a ‘mug-cake’ for a long time now, but the only ones I would come across were ones that called for cocoa powder, which I of course never have on hand. So this was a must try – & it turned out great! I also cooked it for longer, after 30 seconds I could turn the cup sideways & goo would come out the edges, so I micro’d 10 sec at a time until it looked like it was done, & it didn’t dry out on me! Also, the chocolate chip addition is a MUST!

  25. Maggie says

    YUMMY! So I found this 2 weeks before I started a low carb diet, yikes! You can bet I ate this a ton before then. After on the diet I was craving it and found a way to make it super friendly to my diet!

    Just added 1 tbsp flax seed, switched flour for almond flour, and brown sugar for splenda, then instead of the icing topping i made my own whip cream with a bit of splenda and heavy cream. Yay!!!! Now i can have it again! Thanks for the awesome recipe! (Could go a step further with ‘natural no sugar added p-butter’ but i kept the good stuff! hehe)

  26. Nicole says

    Oh my god. This cake just saved my life. Thank you thank you thank you.

    To those of you thinking, “Yum, that sounds tasty. I should make that sometime…” Don’t wait! Go to your kitchen NOW. SO GOOD!

  27. Amanda says

    Just tried this. Thought I was missing an ingredient or something. Did not come out good at all. Too spongy and no flavor. I’ll try the nutella one next time :)

    • Nik says

      Try using just half an egg. It’s spongy because there’s a whole egg in what is equal to about two cupcakes. Or, I’ve heard you can also 1 tbsp sub greek yogurt.

  28. Cali says

    I made mine in the oven at 350 and it took about 20 minutes. I put it in a mug and it really is like a cupcake serving or more. Really yummy!

  29. Shan says

    Just tried it because my fiance was whining that we had no more peanut butter fudge. As others said, trust the recipe and don’t over zap. He LOVED it! It’s too easy. Definitely hungry soldier approved!

  30. Zuzana says

    this is insane!!! Just made it and it was delicious! and huge too… I added a few Ghirardelli chocolate chips and voila a perfect dessert was made. Topped with some whipped cream. Yum!
    Thanks a lot! This is a keeper!

    • Cassie says

      Yes on the whole wheat, probably so for the sweetener. But I don’t use artificial sweeteners, so I can’t tell you for sure. :) If you read through the comments, I believe some people have tried it.

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