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!


    • Carol says

      Thank you for sharing. As soon as I read the recipe I had to go and make it. It will definitely be posted on my fridge for future reference.

  1. Dalton says

    Could you make this with melting peanut butter and adding chocolate chips, we don’t have any eggs. (weird i know!!)

    • Cassie says

      I believe the egg is important in the chemistry of the cake to help it rise. Other folks have said that a flax egg or chia seed egg works in substitution.

      • Dalton says

        thanks, today my mom finally got to go to the store! yay! and as soon as she was back I made this!! Mine was kinda like cake at the bottom, and really peanut buttery at the top. Is it supposed to be like this? It tasted great though!! Only complaint is that it took longer than a minute! haha BUT I’m alright with that! haha

    • k says

      i know you dont need this now but others might find this helpful:
      baking without egg is possible. my sister is allergic to egg so we substitute egg with applesuace. for every egg do one large teaspoon of applesuace. it does sound weird but it works!

      • Tasha Zahn says

        It’s great vegan option, too. Others that work well are silken tofu, flax seed, or soy flour for binding.

  2. says

    I have been making small cakes similar to this since I was 14 at home for the summer and it was just me and my 14yr old step brother during the day. We were left to our own devices to fix our own food but told to not use the stove.

  3. Katy says

    I made this vegan with orgran egg replacer (mix the powder directly in with the dry ingredients) and soy milk, and brown rice syrup instead of the brown sugar. Delicious!

  4. Cristie M. says

    I made the cake..yum! But for the frosting/glaze, I used 1/2 teaspoon melted butter, 1/4 vanilla extract, 1 TB powdered sugar, 2 teaspoons milk and 1 teaspoon strawberry preserves!! PB and J!!!!!!!!!

    • Cassie says

      It’s up to Recipage if they want to add Pin It or not, but you can have your own “Pin It” bar on your browser and that’s what I use! Just go to About > Pin It Button. :)

  5. Erinn says

    This recipe literally changed my life. OMG, a 1 minute dessert combining my 2 favorite loves – peanut butter and chocolate!? Sign me up! God bless you Cassie.

  6. Elizabeth says

    Just made myself one of these for breakfast! Super impressed. Our microwave is an older model so it undercooked it a bit, but I like my cakes gooey anyway. Definitely making this a staple.
    *also,replaced the powdered sugar with honey, and drizzled the same over top rather than icing, love the combination.

  7. says

    I had to come back to say that I think I got extra lucky having tried this mug cake before any of the others. I’m beginning to think yours are the only good recipes out there! I’m currently counting calories, so I was trying to find a lower cal alternative – but after eating a few cakes that were basically just chocolate flavored eggs – I think I’m just going to stick to this one & make it as a treat every couple weeks.

  8. Nik says

    Made this with no sugar, half the peanut butter and no frosting and it was STILL awesome! Thanks for the recipe!

  9. says

    Tried to mass produce this recipe for my family, (me, the hubs and my son) and it was too hard. Definitively a single serving treat. I double it For me though. Since I don’t have a ramekin, I made it in a tea cup. You know the ones right? They come with the plates from your Granddad that you don’t really know what to do with. Works in a mug too. Thanks again!

  10. Teti says

    Just tried it. BEST MICROWAVE CAKE EVER!!!
    Used selfmade peach-jam on top instead of the frosting from your recipe. I could eat tons of this <3

  11. Rachel says

    It was soo good! Instead I cooked it for one minute and drizzled warmed Nutella over the top! Made it in two ramekins-one for my older sister and one for me- perfect amount for a mid-day snack. Thank you so much I’ll be making this for my sleepover this week!

  12. says

    This was perfect! It was just what I needed. I try not to keep “just in case” sweets in the house because then EVERY night becomes a “just in case” night :-\

    I made this for the first time last night and I will be making it again (I found you via Pinterest).

  13. Chump says

    Yuk! Tried this, it looked ok when done but tasted like stogy peanut butter flavored scrambled eggs. Never again. Oh and it’s optomistic to whisk for less than a minute, soon as you add the peanut butter, it’s like working with plaster. And half a teaspoon is excessive, a normal sponge cake uses about that much. You could taste the baking powder.

  14. Shweta says

    I was looking for a peanut butter cake recipe without butter.

    I was sooo glad to find your recipe which was unbelievably quick and all the ingredients were there in my kitchen.

    Tried it and loved it. Thank you! :)

  15. Poppy says

    Hi Cassie – I don’t have a microwave – is it ok to cook this in the oven and what temp and time would you recommend? Thanks! Sounds great!

    • Cassie says

      I haven’t tried cooking in the oven, but there are a few folks the comments who have done some experimenting if you want to read their experiences. Good luck!

  16. Jamie says

    OMG! Was craving something sweet tonight. Didn’t want to go to the store and certainly didn’t want to end up with a whole cake that I would inevitably feel the need to completely consume. This was perfect!! I didn’t have any chocolate chips so I added some m & m’s from my kids candy jar. Heaven! So nice to eat a “whole” cake and feel no guilt!

  17. Annalise says

    Thank you for making a recipe that calls for the whole egg and not just part of it because I HATE separating eggs. I am going to make this asap!

  18. srishti says

    This may seem dumb but how do you know when it’s done? The center remained wet even after a min of cooking. The wet center if touched get absorbed in the cake but you can see the imprint of wetness . If Is it supposed to be slightly wet in the center?

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