Print Options:

Rainbow Sprinkle Mug Cake by Jessie Sheehan

Yields1 Serving

This recipe for Rainbow Sprinkle Mug Cake from Jessie Sheehan will brighten and sweeten your day in an instant. Kids can get their hands in the process, too! Just get out your microwave safe mugs, some ice cream for topping, and a spoon!

Pair Recipe with Rainbow Sprinkle Mug Cake by Jessie Sheehan with:
Colavita Olive Oil No-Churn Ice Cream by Jessie Sheehan

Similar Colavita Recipes:
Coconut Chocolate Chip Mug Cake by Jessie Sheehan
Chocolate Tahini Mug Cake by Jessie Sheehan

 3 tbsp Colavita Olive Oil (for baking)
 ¼ cup granulated sugar
 1 yolk
 ½ tsp pure vanilla extract
 3 tbsp whole milk
 ¼ cup self-rising flour
 1 tbsp rainbow sprinkles, plus more for decorating
1

Combine the oil and sugar in a microwave safe mug and using a fork, mix to combine.

2

Add the yolk and vanilla and mix again.

3

Add the milk and mix a final time.

4

Add the flour and sprinkles to the mug and using your fork, gently mix to combine.

5

Place your mug in the microwave and microwave on high for 1 1/2 to 2 minutes. The cake is done when the top is still lightly sticky but not wet. Be very careful when removing the mug, as it will be quite hot. Serve warm with vanilla ice cream and additional sprinkles.

A note about microwaves: microwave ovens vary quite a bit in intensity, and as such some are more powerful than others. This is why a range of time is given for each cake. Luckily mug cakes are pretty forgiving, but I would air on the side of an underdone, slightly gooey cake, than an overdone, tough one.