Incredibly rich, beautifully dense, and meltingly soft, this cake is an absolute showstopper disguised in its simplicity. While traditional pound cakes have a reputation for turning out dry and rubbery, this foolproof version utilizes a secret ingredient to guarantee an incredibly tender, moist crumb every single time.

What Makes a Pound Cake “Dense”?

If you are used to baking light, airy sponge cakes, the texture of a pound cake might surprise you. True to its name, a traditional pound cake relies on a much higher ratio of butter, eggs, and sugar to flour than standard cakes. It also uses very little (if any) leavening agents like baking soda or baking powder. This results in a tighter, heavier, and far more decadent crumb structure.

Essential Ingredients for Pound Cake

You only need eight everyday pantry ingredients to pull this dessert together!

• All-Purpose Flour: Standard AP flour provides the perfect structure. You can easily substitute an equal amount (by weight) of cake flour for a slightly softer crumb.
• Unsalted Butter: Your butter must be at proper room temperature! It should be soft enough to leave a slight dent when pressed, but not so soft that it appears greasy. If it is too cold, it will not cream properly.
• Granulated Sugar: Do not reduce the sugar in this recipe! It is essential not only for sweetness but for creating that signature crisp, sugary crust on the outside of the loaf.
• Eggs: You will need four large eggs to bind the batter and provide moisture. Ensure they are at room temperature so they incorporate seamlessly without breaking the emulsion of the butter.
• Baking Powder: While some purists omit leavening entirely, a small amount of baking powder acts as an insurance policy, giving the dense batter just enough lift so it doesn’t turn out chewy.
• Sour Cream: This is the secret ingredient! Full-fat sour cream adds incredible moisture and a very subtle tangy flavor that cuts through the heavy butter.
• Flavorings: A touch of salt and pure vanilla extract round out the profile.

How to Avoid the Dreaded “Gummy Streak”

If you have ever baked a pound cake and sliced into it only to find a dark, dense, glue-like streak running horizontally through the middle, you have encountered the “sad streak.” This happens when the butter and sugar are over-creamed.

If you beat the butter for too long, it traps too much air. In the oven, the cake rises rapidly, but as it cools, the fragile structure collapses, creating a compressed, gummy layer that looks underbaked. To avoid this, mix your butter and sugar just until fluffy, and stop!

How to Bake a Perfect Pound Cake

This batter comes together in a few easy steps.

1. Prep the dry goods: In a medium bowl, whisk your flour, salt, and baking powder together so the leavener is evenly distributed.
2. Cream the butter: Using a stand mixer (with either a paddle or whisk attachment), beat your room-temperature butter and sugar together for about 4 minutes total until light and fluffy.
3. Add the wet ingredients: With the mixer on medium-low, add your room-temperature eggs one at a time, allowing each to fully incorporate before adding the next. Stop and scrape down the sides of the bowl! Next, blend in your sour cream and vanilla extract.
4. Incorporate the flour: Add the dry flour mixture to the wet batter. Mix on low speed just until combined. Do not overmix, or the cake will become rubbery.
5. Bake: Pour the thick batter into a greased and floured 9×5-inch loaf pan. Bake at 350°F for about 65 minutes.

Expert Baking Tip: How to Get that Bakery-Style Crack! Want that beautiful, rustic crack right down the center of your pound cake? Cut two long, thin strips of cold butter (about 1/4-inch thick). Lay them end-to-end directly down the center of the raw batter in the pan before putting it in the oven. The butter melts during baking, preventing the top crust from setting too quickly and forcing the rising batter to push up through the center!

Also Read : Refrigerator Pickles Recipe

The Ultimate Classic Pound Cake Recipe

Recipe by RecipesVilla

Servings

12

servings

Prep time

10

minutes

Cooking time

1

hour 

5

minutes

Calories

263

kcal

Ingredients

• 1 1/2 cups all-purpose flour (180g)

• 1/2 tsp fine sea salt

• 1/2 tsp baking powder

• 1/2 cup (1 stick) unsalted butter, softened to room temperature (113g)

• 1 1/2 cups granulated sugar (300g)

• 4 large eggs, room temperature

• 1/2 cup full-fat sour cream, room temperature (120g)

• 2 tsp pure vanilla extract

Directions

• Prep the Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 9×5-inch loaf pan (or an 8 1/2 x 4 1/2-inch pan for a taller loaf).
• Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside.
• Cream Butter and Sugar: In the bowl of a stand mixer fitted with a whisk or paddle attachment, beat the softened butter on medium speed for 2 minutes. Pour in the granulated sugar and continue to beat for another 2 minutes until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl with a rubber spatula.
• Add the Eggs: Turn the mixer down to medium-low speed. Add the room-temperature eggs one at a time, waiting until the yellow yolk disappears into the batter before adding the next one. Scrape down the bowl again to ensure everything is evenly mixed.
• Add Flavor and Moisture: Pour in the room-temperature sour cream and the vanilla extract. Mix just until fully incorporated.
• Combine Wet and Dry: Pour the dry flour mixture into the wet batter. Mix on the lowest speed just until the flour disappears. Remove the bowl from the mixer and use your spatula to gently fold the batter a few times by hand, ensuring there are no pockets of unmixed flour or butter at the bottom.
• Bake: Transfer the thick batter into your prepared loaf pan, smoothing the top into an even layer. Bake in the preheated oven for approximately 65 minutes. (Check it at 50 minutes; if the top is browning too quickly, tent it loosely with a piece of aluminum foil).
• Test for Doneness: The cake is done when a long wooden skewer inserted directly into the center crack comes out clean or with just a few moist crumbs attached.
• Cool: Let the cake cool in the pan for exactly 10 minutes. Then, turn it out onto a wire cooling rack to cool completely before slicing. (Leaving it in the pan too long will trap steam and ruin your crispy sugar crust!)

Notes

• Room Temperature is Mandatory: If you forget to take your eggs out of the fridge, place them (still in their shells) into a bowl of warm tap water for 5-10 minutes before using.
• Sour Cream Substitute: If you do not have sour cream, you can substitute an equal amount of plain, full-fat Greek yogurt (at least 2% or 5% milkfat).
• Storage: Wrap leftover slices tightly in plastic wrap or store the loaf in an airtight container at room temperature for up to 5 days.
• Freezing: This cake freezes beautifully! Wrap the fully cooled loaf in plastic wrap, then heavy-duty aluminum foil, and freeze for up to 3 months. Thaw at room temperature.

Origin Maple Walnut Ice Cream

This classic ice cream flavor has deep roots in Canada and New England, where maple syrup is plentiful. Traditionally churned at home or in small dairies, it remains a beloved regional treat.

What I Love About This Recipe

The custard base is smooth and luscious, and the maple flavor is real—not artificial. Toasted walnuts add just the right amount of crunch.

Also Read : Zebra Cake

Maple Walnut Ice Cream

Recipe by RecipesVillaCourse: Dessert, Ice CreamCuisine: Canadian, AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Maple Walnut Ice Cream is a luxuriously creamy dessert swirled with the deep, earthy sweetness of real maple syrup and crunchy toasted walnuts. A timeless classic that captures the cozy essence of Canadian flavors in every bite.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup pure maple syrup (preferably Grade A dark)

• 5 large egg yolks

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• 1 cup chopped walnuts, lightly toasted

Directions

• In a medium saucepan, combine cream, milk, and salt. Warm over medium heat until steaming but not boiling.
• In a bowl, whisk egg yolks. Slowly drizzle in about ½ cup of the warm cream mixture, whisking constantly to temper the yolks.
• Pour the yolk mixture back into the saucepan.
• Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5–7 minutes. Do not let it boil.
• Remove from heat. Stir in maple syrup and vanilla extract.
• Pour the custard through a fine mesh strainer into a clean bowl.
• Cover and chill in the refrigerator until very cold, at least 4 hours or overnight.
• Churn the custard in an ice cream maker according to the manufacturer’s instructions.
• In the last few minutes of churning, add the toasted walnuts.
• Transfer ice cream to a container, press plastic wrap on the surface, and freeze until firm, at least 4 hours.
• Scoop and enjoy!

Notes

• Grade A dark maple syrup has the strongest flavor.
• Toasting the walnuts brings out their nutty aroma—just bake at 350°F (175°C) for 5–7 minutes.
• Keeps frozen up to 2 weeks.

Origin Zebra Cake

Inspired by the visual appeal of marble cake, zebra cake gets its name from the alternating rings of dark and light batter that resemble a zebra’s stripes. It’s popular in Europe and around the world as a home-baked treat that looks fancy without much fuss.

What I Love About This Recipe

Every slice reveals a gorgeous pattern, and the fluffy vanilla-chocolate combo makes it irresistible. It’s perfect for birthdays, tea time, or whenever you want to impress guests.

Also Read : Tzatziki Chicken Naan Pizza

Zebra Cake

Recipe by RecipesVillaCourse: Dessert, Cake, SnackCuisine: American, GlobalDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

290

kcal

Zebra Cakes are fun, striped-layer cakes featuring alternating patterns of chocolate and vanilla sponge, often coated in a sweet glaze or frosting. Whether homemade or store-bought inspired, they’re a nostalgic treat loved by kids and adults alike.

Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup granulated sugar

• 4 large eggs, room temperature

• 1 cup vegetable oil

• 1 cup milk

• 1 teaspoon vanilla extract

• 2 tablespoons unsweetened cocoa powder

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or springform pan).
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, beat eggs and sugar with an electric mixer on medium-high until thick and pale, about 2–3 minutes.
• Reduce speed and slowly add oil, milk, and vanilla, mixing until smooth.
• Add dry ingredients and mix just until combined.
• Divide the batter evenly into two bowls.
• Stir cocoa powder into one bowl until fully incorporated.
• Using a spoon or small measuring cup, pour about 3 tablespoons vanilla batter into the center of the prepared pan.
• Directly on top of that, pour 3 tablespoons chocolate batter.
• Continue alternating batters in the center, creating concentric rings, until all batter is used.
• Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
• Dust with powdered sugar or frost as desired.

Notes

• For extra chocolate flavor, swirl in melted chocolate before baking.
• You can use buttermilk for a slightly tangier cake.
• Store covered at room temperature up to 3 days.

Origin Lemon Icebox Pie

Named for the “icebox,” an old-fashioned term for early refrigerators, this pie became popular in the early 20th century as a cool treat that didn’t need baking. Today, it’s a staple in warm-weather gatherings and potlucks.

What I Love About This Recipe

It’s incredibly simple to prepare, keeps beautifully in the fridge, and has the perfect balance of tart lemon and sweet, creamy filling.

Also Read : One-Pan Creamy Chicken and Vegetable Pasta

Lemon Icebox Pie

Recipe by RecipesVillaCourse: Dessert, No-Bake PieCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

340

kcal

Lemon Icebox Pie is a refreshingly tangy, creamy dessert made with a graham cracker crust and a luscious lemon filling—chilled until firm. This no-bake Southern classic is perfect for warm days and effortless entertaining.

Ingredients

• 1 (9-inch) graham cracker crust (store-bought or homemade)

• 1 (14 oz) can sweetened condensed milk

• ½ cup fresh lemon juice (about 3–4 lemons)

• 1 tablespoon finely grated lemon zest

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

• Extra lemon zest

• Lemon slices

• Whipped cream

Directions

• In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened.
• Fold in the whipped topping gently until evenly combined.
• Pour the filling into the prepared graham cracker crust and smooth the top.
• Cover and refrigerate at least 4 hours, or until firm and chilled.
• Before serving, garnish with additional lemon zest, lemon slices, or whipped cream if desired.
• Slice and serve cold.

Notes

• For extra tang, add a little more lemon juice or zest.
• You can freeze the pie for up to 1 month; thaw in the fridge before serving.

Origin Easy Peanut Butter Pie

This American classic first became popular in the mid-20th century as a refrigerator pie, when convenience desserts were all the rage. It’s still loved for how simple and satisfying it is.

What I Love About This Recipe

It uses pantry staples, can be made ahead, and has the dreamiest, mousse-like texture that everyone raves about.

Also Read : Hot Honey Butter Skillet Corn

Easy Peanut Butter Pie

Recipe by RecipesVillaCourse: Dessert, No-Bake PieCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

430

kcal

Easy Peanut Butter Pie is a creamy, indulgent dessert made with a rich peanut butter filling in a graham cracker or chocolate cookie crust—no baking required. It’s a crowd-pleasing treat that’s quick to make and perfect for peanut butter lovers.

Ingredients

• 1 (9-inch) chocolate cookie crust (store-bought or homemade)

• 1 (8 oz) package cream cheese, softened

• 1 cup creamy peanut butter

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

• Chopped peanuts

• Chocolate syrup or melted chocolate

• Whipped cream

Directions

• In a large mixing bowl, beat cream cheese and peanut butter together until smooth and fluffy.
• Add powdered sugar and vanilla, beating until fully combined.
• Fold in whipped topping gently until the mixture is smooth and light.
• Spoon the filling into the prepared crust and smooth the top with a spatula.
• Cover and refrigerate at least 4 hours or until firm.
• Before serving, garnish with chopped peanuts, chocolate syrup, or extra whipped cream if desired.
• Slice and serve chilled.

Notes

• For a lighter version, use reduced-fat cream cheese and light whipped topping.
• you can freeze the pie up to 1 month; thaw in the fridge before serving.
• Crunchy peanut butter adds great texture if you prefer.

Origin Gluten-Free Holiday Bliss Cookie Bars

Inspired by classic blondies and holiday cookie trays, these bars were created to bring all the joy of seasonal baking without the gluten. Whether you serve them at a cookie exchange or wrap them as gifts, they’re always a hit.

What I Love About This Recipe

They mix up in one bowl, bake in under 30 minutes, and stay soft for days. The combination of brown sugar, cinnamon, and chocolate chips tastes like holiday nostalgia in every bite.

Also Read : Chef John’s Mulligatawny Soup

Gluten-Free Holiday Bliss Cookie Bars

Recipe by RecipesVillaCourse: Dessert, SnackCuisine: American (Holiday-inspired)Difficulty: Easy to Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Gluten-Free Holiday Bliss Cookie Bars are festive, chewy treats packed with seasonal flavors and allergy-friendly ingredients. Made with a gluten-free flour blend, these bars typically feature white chocolate chips, dried cranberries, and a buttery base—sometimes spiced with a hint of cinnamon or orange zest. Perfect for cookie exchanges, holiday parties, or gifting, they offer all the indulgence of the season without the gluten.

Ingredients

• 2 cups almond flour

• ½ cup coconut flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ cup unsalted butter, melted and cooled slightly

• ½ cup almond butter or peanut butter

• ¾ cup light brown sugar, packed

• ¼ cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup semisweet or dark chocolate chips

• ½ cup chopped nuts (pecans or walnuts, optional)

Directions

• Preheat oven to 350°F (175°C).
• Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a large mixing bowl, whisk almond flour, coconut flour, baking soda, salt, and cinnamon.
• Add melted butter, almond butter, brown sugar, and granulated sugar. Stir until well combined.
• Mix in eggs and vanilla extract until smooth.
• Fold in chocolate chips and nuts (if using).
• Spread batter evenly into the prepared pan.
• Bake 22–26 minutes, or until the edges are golden and the center is set but still soft.
• Cool completely in the pan before lifting out and cutting into bars.

Notes

• For extra festive flair, sprinkle with flaky sea salt or drizzle with melted white chocolate.
• You can freeze them up to 2 months — thaw before serving.
• Bars keep well in an airtight container at room temperature up to 5 days.
  You can freeze them up to 2 months — thaw before serving.

Origin Chai Tea Latte

Masala chai is a traditional Indian beverage enjoyed for centuries. While classic chai is typically boiled with milk and sugar, the Western-style latte version uses a stronger tea base and extra-steamed milk to create that velvety texture you’d find in a coffee shop.

What I Love About This Recipe

You can easily adjust the spices and sweetness to taste. It feels like an indulgence but takes just minutes to make at home. Plus, your kitchen will smell absolutely incredible!

Also Read : Bitter Melon Stir Fry With Pork

Chai Tea Latte

Recipe by RecipeWikkiCourse: Drinks Wikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups water

• 2 black tea bags or 2 tsp loose black tea (like Assam or Darjeeling)

• 1 cinnamon stick

• 4 green cardamom pods, lightly crushed

• 4 whole cloves

• 4–6 black peppercorns

• 1-inch piece fresh ginger, sliced

• 2 cups milk (dairy or unsweetened non-dairy)

• 2–3 tsp honey, sugar, or maple syrup (to taste)

• ½ tsp vanilla extract (optional)

Directions

• In a medium saucepan, combine water, cinnamon, cardamom, cloves, peppercorns, and ginger. Bring to a boil, then reduce heat and simmer 5 minutes to infuse the spices.
• Add tea bags or loose tea. Simmer gently 2–3 minutes more.
• Strain the mixture into a heatproof pitcher or bowl to remove spices and tea leaves.
• Return the liquid to the pan. Stir in milk and sweetener. Heat until steaming hot but not boiling.
• If desired, froth with a milk frother or whisk vigorously for extra foam.
• Pour into mugs and sprinkle with a pinch of cinnamon or nutmeg.

Notes

• For stronger spice flavor, simmer the spices longer before adding tea.
• To make an iced version, cool the tea base and serve over ice with cold milk.
• Store leftover chai base in the fridge up to 3 days and reheat as needed.

Origin No-Bake Carrot Cheesecake

This modern twist combines the warmth of classic carrot cake with the smooth decadence of cheesecake. Perfect for spring celebrations or anytime you want carrot cake without the baking fuss.

What I Love About This Recipe

It’s velvety and refreshing with just the right amount of spice. I love the texture contrast—crunchy crust, creamy top—and it’s so easy to make ahead. The perfect dessert for carrot cake lovers who crave something chill!

Also Read : Japanese Egg

No-Bake Carrot Cheesecake

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

250

kcal

Ingredients

• 1½ cups crushed spiced cookies or graham crackers

• ½ cup finely grated carrots

• ¼ cup melted butter

• 1 cup cream cheese (softened)

• ½ cup ricotta or whipped topping (optional for lightness)

• ⅓ cup powdered sugar (or to taste)

• 1 tsp vanilla extract

• ½ tsp nutmeg

• 2 tbsp lemon juice

• Optional: ¼ cup crushed pineapple (drained)

Directions

• Mix cookie crumbs, carrots, and melted butter. Press into a lined 8×8-inch pan. Chill while making the filling.
• In a bowl, beat cream cheese, ricotta (if using), and powdered sugar until smooth.
• Add vanilla, spices, lemon juice, and pineapple (if using). Mix until creamy.
• Spread filling over the crust and smooth the top.
• Refrigerate at least 4 hours or until firm.
• Slice into bars and serve chilled.

Notes

• or extra flavor, toast the crust crumbs first.
• Add chopped nuts or shredded coconut for texture.
• Keeps well in the fridge for up to 4 days.

Origin Cherry Cheesecake Dump Cake

Dump cakes originated in the U.S. as an easy dessert that requires no mixing—just “dump” the ingredients into a baking dish and let the oven do the work. The addition of a cheesecake layer gives this version a creamy twist on the classic.

What I Love About This Recipe

I love how effortlessly this cake comes together—no need for multiple bowls or complicated steps. The contrast between the tangy cheesecake layer, the sweet cherry filling, and the crumbly buttery cake is simply delicious. It’s also highly customizable; you can swap out the fruit filling or add nuts for extra texture. Perfect for potlucks, holidays, or last-minute cravings!

Also Read : Phirni Recipe

Cherry Cheesecake Dump Cake

Recipe by RecipeWikkiCourse: Recipes

Servings

12

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

461

kcal

Ingredients

• 1 (21-ounce) can cherry pie filling

• 1 (8-ounce) package cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 (15.25-ounce) box yellow cake mix

• ½ cup unsalted butter, melted

• ½ cup chopped pecans or almonds (optional)

Directions

• Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
• Spread the cherry pie filling evenly in the bottom of the prepared baking dish.
• In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
• Drop spoonfuls of the cream cheese mixture over the cherry filling and gently spread it.
• Evenly sprinkle the dry cake mix over the top without mixing.
• Drizzle melted butter over the cake mix, making sure to cover as much as possible.
• Sprinkle chopped nuts on top, if using.
• Bake for 45-50 minutes, or until the top is golden brown and bubbly.
• Let the cake cool for at least 10 minutes before serving. Serve warm or at room temperature.

Notes

• an extra rich flavor, use butter-flavored cake mix.
• You can use different fruit fillings like blueberry or apple for variations.
• Serve with vanilla ice cream or whipped cream for added indulgence.

Origin Microwave Chocolate Pudding Cake

Chocolate pudding cake has been a favorite for decades, originating from classic self-saucing cakes where the batter creates its own fudgy sauce as it bakes. The microwave version is a modern twist, allowing for an easy, single-serving treat in just minutes.

What I Love About This Recipe

I love how this cake comes together in minutes—no oven, no complicated steps, just pure chocolate goodness. The self-saucing effect makes it extra special, with a molten chocolate layer beneath a soft, spongy top. Plus, it’s a perfect dessert for late-night cravings or when you need something sweet in a hurry. You can even customize it by adding nuts, chocolate chips, or a scoop of ice cream on top!

Also Read : Indian Lamb ‘Moussaka’

Microwave Chocolate Pudding Cake

Recipe by RecipeWikkiCourse: Desserts

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

486

kcal

Ingredients

• ¼ cup all-purpose flour

• 2 tablespoons cocoa powder

• 2 tablespoons sugar

• ¼ teaspoon baking powder

• ⅛ teaspoon salt

• 3 tablespoons milk

• 2 tablespoons melted butter or oil

• ¼ teaspoon vanilla extract

• 2 tablespoons cocoa powder

• 2 tablespoons brown sugar

• ¼ cup hot water

Directions

• In a microwave-safe mug or small bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
• Add milk, melted butter (or oil), and vanilla extract. Stir until you get a smooth batter.
• In a separate small bowl, mix cocoa powder and brown sugar, then sprinkle this mixture evenly over the batter.
• Pour hot water over the top but do not stir—it will create the pudding-like sauce as it cooks.
• Microwave on high for 1 minute and 30 seconds to 2 minutes, or until the top looks set but the bottom remains gooey. Cooking time may vary depending on microwave wattage.
• Let the cake cool for a minute before digging in. Serve warm with ice cream or whipped cream.

Notes

• Use a large enough mug or bowl to prevent overflow while cooking.
• Microwave times vary, so check after 90 seconds and adjust accordingly.
• For extra richness, add chocolate chips to the batter.