This single-serving cookie butter cake is the perfect sweet treat for one. With just five ingredients, you’ll get a fresh-baked warm cake, with a slightly gooey center.
I’m trying my best not to go too crazy this holiday season. It’s never easy. Holiday parties, cookie exchanges, recipe testing, etc. A close friend of mine is getting married in the beginning of January and I’m excited to be one of her bridesmaids. I’m trying to use this as motivation to not overeat this month.
One good way to not overeat is portion control. Like making this single-serving cookie butter cake. This is a version of my cookie butter mug cake so if you don’t have the patience to wait for this cake to bake, go ahead and check out that recipe. It’s similar, though the texture isn’t quite the same. And I’m currently obsessed with gooey cake centers.
You only need five ingredients for this cake and you can have the batter made in just a few minutes.
Ingredients
- Cookie butter spread
- Baking powder
- All-purpose flour
- Low-fat milk
- Granulated white sugar
How to Make It
Combine all of the ingredients in a small bowl and mix well with a small whisk until batter is completely smooth.
Grease an oven-safe mug, bowl, or ramekin that is big enough so that the batter will fill it 2/3 full.
Bake the cake at 350°F for 16 to 18 minutes or until the cake looks completely cooked and center is mostly set.
Cool the cake for a few minutes before eating. I use a spatula to loosen the edges of the cake and then placed mine into a 4 oz ramekin for serving. Add some powdered sugar and fresh raspberries for garnish, if desired.
More Cookie Butter Recipes
Single Serving Cookie Butter Mug Cake
Ingredients
- 3 tbsp cookie butter spread
- 1/4 tsp baking powder
- 4 tbsp all purpose flour
- 4 tbsp low fat milk
- 2 tsp granulated white sugar
Instructions
- Preheat oven to 350°F. In a small bowl, combine all ingredients and mix vigorously with a small whisk until batter is completely smooth.
- Grease an oven-safe mug, bowl, or ramekin (big enough so that the batter will fill 2/3 when poured in; I used a wide mug.) Pour batter into bowl. Bake for about 16-18 minutes, until cake looks completely cooked and center is mostly set. Let cake cool a few minutes before eating. I use a spatula to loosen the edges and then placed mine into a 4 oz ramekin for serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I love you so much!!!!! <3 <3 <3
*blushes* awww, that means so much to me, especially coming from you! Your creativity and sweets always blow my mind!