A chocolate mug cake is the ultimate quick-fix dessert. In just a few minutes, I can satisfy my chocolate cravings with a warm, fluffy cake made right in the microwave. This single-serving treat is rich, moist, and requires minimal cleanup—perfect for late-night indulgence or an easy after-dinner sweet.
Why You’ll Love This Recipe
I love how this chocolate mug cake comes together in under 5 minutes using basic pantry staples. There’s no need to preheat the oven or dirty multiple dishes. It’s great when I want something sweet without the hassle. Plus, I can easily customize it with add-ins like chocolate chips, peanut butter, or a scoop of ice cream on top.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 tablespoons all-purpose flour
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
A pinch of salt
3 tablespoons milk
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
1 tablespoon chocolate chips (optional)
Directions
In a microwave-safe mug (roughly 12 oz size), I whisk together the flour, sugar, cocoa powder, baking powder, and salt.
I add the milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
If I’m feeling extra indulgent, I fold in the chocolate chips for gooey pockets of chocolate.
I microwave the mug on high for about 70–90 seconds, or until the cake rises and sets on top. It should still be slightly moist in the center.
I let it cool for a minute or two before digging in—sometimes I top it with whipped cream or ice cream.
Servings and timing
This recipe makes 1 serving. Prep time: 3 minutes Cook time: 1–1.5 minutes Total time: 5 minutes
Variations
I like to switch things up depending on my mood. Sometimes I add a spoonful of peanut butter or Nutella in the center before microwaving for a molten core. A dash of cinnamon or espresso powder also adds a lovely twist. When I want a slightly healthier version, I swap the sugar for maple syrup and use almond milk instead of regular milk.
Storage/Reheating
This mug cake is best enjoyed fresh, straight from the microwave. If I ever have leftovers (rarely!), I cover the mug and store it in the fridge for up to a day. To reheat, I microwave it for about 15–20 seconds, but I try not to overdo it so it doesn’t dry out.
FAQs
How do I know when the mug cake is done?
I check if the top looks set and springs back slightly when touched. If it’s still wet in the center, I microwave in 10-second bursts.
Can I make this without cocoa powder?
Yes, but it won’t be chocolate-flavored. I could try adding cinnamon, vanilla, or even mashed banana for a different taste.
Why did my mug cake turn out rubbery?
Overcooking is often the culprit. I make sure not to microwave it for too long and always check at the 70-second mark.
Can I use self-rising flour?
Yes, I can skip the baking powder if I’m using self-rising flour, since it already contains leavening agents.
What kind of mug should I use?
I go for a microwave-safe mug that holds at least 12 oz to prevent overflow while the cake rises.
Conclusion
This chocolate mug cake is my go-to for quick dessert satisfaction. It’s simple, flexible, and ready in minutes—ideal when I want a warm, homemade treat without turning on the oven. Whether I keep it classic or experiment with mix-ins, it never disappoints.
A quick and easy single-serving chocolate mug cake made in the microwave. It’s moist, rich, and perfect for satisfying sweet cravings in under 5 minutes.
Ingredients
4 tablespoons all-purpose flour
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
A pinch of salt
3 tablespoons milk
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
1 tablespoon chocolate chips (optional)
Instructions
In a microwave-safe 12 oz mug, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Add milk, vegetable oil, and vanilla extract; stir until smooth.
Fold in chocolate chips, if using.
Microwave on high for 70–90 seconds, until the cake rises and the top is set but moist.
Let cool for 1–2 minutes before serving. Optionally top with whipped cream or ice cream.
Notes
Do not overcook the cake or it may become rubbery—check at 70 seconds.
Use a mug that holds at least 12 oz to avoid overflow.
Add-ins like peanut butter, Nutella, or espresso powder can enhance the flavor.
Best enjoyed fresh, but can be stored in the fridge for up to 1 day.
