Dalgona Cake in a Mug: Microwave Coffee Mug Cake Recipe

Dalgona cake in a mug is a single-serving coffee cake made by folding dalgona coffee foam into a simple cake batter and microwaving it in a mug for 90 seconds. The dalgona foam gives the cake a rich coffee flavour and incredibly light, airy texture. A milk frother makes the dalgona foam in 60 seconds, and the total recipe takes about 5 minutes from start to eating.

If you love dalgona coffee, this recipe takes it to the next level. Instead of spooning the whipped coffee foam over milk, you fold it into a quick mug cake batter and microwave it. The result is a light, fluffy, coffee-flavoured cake that rises beautifully in the mug with a moist, tender crumb. The dalgona foam acts as both the flavouring agent and the leavening agent — the air trapped in the whipped coffee helps the cake rise, so you do not even need baking powder. It is genuinely one of the quickest and most satisfying desserts you can make, and all you need is a mug, a microwave, and a frother.

Ingredients

• For the dalgona foam:
• Instant coffee — 2 tablespoons
• Sugar — 2 tablespoons
• Hot water — 2 tablespoons
• For the cake batter:
• All-purpose flour (maida) — 4 tablespoons
• Sugar — 2 tablespoons
• Egg — 1
• Milk — 3 tablespoons
• Vegetable oil — 2 tablespoons
• Vanilla extract — a few drops (optional)

Step-by-Step: How to Make Dalgona Cake in a Mug

1. Make the dalgona foam. In a small cup, combine 2 tablespoons each of instant coffee, sugar, and hot water. Froth with your milk frother for 60 seconds until thick and whipped. Set aside half the foam for topping.
2. Mix the cake batter. In your microwave-safe mug, combine 4 tablespoons flour, 2 tablespoons sugar, 1 egg, 3 tablespoons milk, 2 tablespoons oil, and vanilla extract. Stir with a fork until smooth. You can use the frother for 5 seconds to mix it quickly.
3. Fold in the dalgona foam. Take half the dalgona foam and gently fold it into the cake batter using a spoon. Do not over-mix — you want the dalgona swirled through the batter, not fully blended. This creates a marbled coffee flavour throughout the cake.
4. Microwave for 90 seconds. Place the mug in the microwave and cook on high for 90 seconds. The cake will rise above the rim of the mug and then settle back slightly. Check if a toothpick comes out clean. If the centre is still wet, microwave for another 15-20 seconds.
5. Top with remaining dalgona foam. Spoon the reserved dalgona foam on top of the warm cake. The warm cake slightly melts the foam, creating a coffee-cream frosting effect. Eat immediately.

Tips & Variations

• Do not over-microwave: 90 seconds is usually perfect. Every extra 15 seconds makes the cake drier. It is better to slightly undercook (the residual heat finishes it) than overcook.
• Chocolate dalgona cake: Add 1 tablespoon of cocoa powder to the cake batter for a mocha mug cake. The chocolate and coffee flavours complement each other beautifully.
• Eggless version: Replace the egg with 2 tablespoons of yogurt and add 1/4 teaspoon of baking powder. The texture is slightly denser but still delicious.
• Ice cream pairing: Serve the warm mug cake with a scoop of vanilla ice cream on top (alongside the dalgona foam). The hot-cold contrast is extraordinary.

Which Frother to Use

The frother is essential for the dalgona foam that defines this recipe. The InstaCuppa Battery-Operated Milk Frother (Rs 899) creates thick dalgona foam in 60 seconds and doubles as a batter mixer. The InstaCuppa Rechargeable Frother (Rs 699) with its high-speed mode builds the dalgona foam even faster.