ice cream snickerdoodle mug cake
5 from 1 vote

Snickerdoodle Mug Cake {single serve cinnamon vanilla butter cake}

This recipe produces moist, tender, fluffy, cinnamon and vanilla butter cake with a signature cinnamon sugar crust.  After biting it, you may think, "This is serious cake, not just 'mug cake'."
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1
Calories 564kcal
Author Rebecca Lindamood


  • 1/4 cup buttermilk
  • 2 tablespoons butter preferably room temperature
  • 6 tablespoons all-purpose flour
  • 2 tablespoons raw sugar or granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon cinnamon sugar


  • Measure the buttermilk into a microwave safe container, add butter, and microwave on HIGH until the butter is melted into the buttermilk. Remove from the microwave, stir in the vanilla extract and set aside.
  • Whisk the flour, sugar, cinnamon, baking powder, and kosher salt together (or use a fork to combine) in a small bowl. Add the buttermilk mixture and use a fork or small whisk to combine just until smooth. Scrape into a microwave safe mug, sprinkle with the cinnamon sugar, and microwave on HIGH for 2 minutes 10 seconds. This is best eaten warm.


Calories: 564kcal | Carbohydrates: 65g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 568mg | Potassium: 230mg | Fiber: 1g | Sugar: 30g | Vitamin A: 800IU | Calcium: 112mg | Iron: 2.1mg