Chocolate Mug Cake
This Chocolate Mug Cake is incredibly easy to make with just a few simple ingredients and made right in the microwave. Perfect for an easy chocolate dessert!
One of the most common recipe requests I receive is for small batch desserts. Over the years, I’ve shared a few of my favorites like my small-batch chocolate chip cookies and small-batch peanut butter cookies. But today I wanted to share one that’s even easier — this simple chocolate mug cake recipe.
Unlike most of my other small-batch desserts, this microwave mug cake doesn’t require an oven. All you have to do is mix up the batter, pour it into a mug, and pop it into the microwave for a little over a minute. That’s it!
Another great thing about this recipe is that it doesn’t require any eggs and uses simple ingredients, most of which you probably already have on hand. This simple cake is perfect on its own, but I love to add a scoop of ice cream on top. I’ve included a few different topping options you can try with this cake too!
When I say this recipe is simple, I really mean it! Here’s what we’ll need to make this microwave cake in a cup:
- All-purpose flour: Be sure to spoon and level the flour when measuring it, otherwise you’ll wind up with a dense microwave mug cake.
- Unsweetened cocoa powder: You can use either natural unsweetened cocoa powder or dutch-processed cocoa powder. I’ve tried it with both and they each work just fine!
- Granulated sugar: Sweetens the microwave cake without making it too sweet.
- Baking powder: Helps the cake rise as it cooks.
- Salt: You only need a tiny pinch to enhance the chocolate flavor.
- Milk: I always use whole milk because it’s what I keep on hand and gives baked goods a richer taste. That being said, 2%, 1%, skim, or even almond milk would work fine too.
- Oil: You can use canola, vegetable, or melted coconut oil.
- Vanilla extract: Use pure vanilla extract, if possible.
- Semi-sweet chocolate chips: I love the extra chocolate flavor they add, so I highly recommend using some if you have them on hand.
How to Make a Mug Cake
To start, you’ll need at least a 12-ounce mug. I suggest spraying the mug with nonstick cooking spray or greasing it with some butter so the cake doesn’t stick.
Then, you’ll whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and a tiny pinch of salt. Next, add the milk, oil, and vanilla extract and stir until just combined.
Once you’ve mixed up the cake batter, you’ll pour it into your greased mug. At this point, you can add some chocolate chips for a chocolate chip mug cake. This step is optional, but I love them!
Lastly, you’ll want to microwave the cake until the center is just set. Mine is usually perfect right at 1 minute and 15 seconds, but the cooking time will vary slightly depending on the mug you use and your microwave.
I also suggest keeping an eye on the mug cake as it’s cooking and stopping the microwave as soon as the center looks done. I’ve found that even an extra 15 seconds in the microwave can lead to a cake that’s really dry.
How Long Do You Need To Cook It?
The cook time will vary slightly based on the mug that you use and your microwave. I use a 12-ounce mug and a 1200-watt microwave and find that 1 minute and 15 seconds is the perfect amount of time.
What Are Some Different Topping Options?
If you really want to take this recipe to the next level, here are some different topping options that would pair great with this cake!
- Salted Caramel Sauce
- Homemade Whipped Cream
- Vanilla Ice Cream
- Dulce de Leche
- Make sure to use a mug that is big enough as the batter will rise quite a bit in the microwave. I suggest using at least a 12-ounce mug for this recipe.
- When measuring your flour, make sure to spoon it into the measuring cup and level it off with the back of a knife.
- Keep a close eye on the cake as it’s in the microwave and cook it until the center is just set. I find that 1 minute and 15 seconds is perfect, but the amount of time may vary slightly for you.
More Small Batch Desserts to Try!
- Small Batch Oatmeal Chocolate Chip Cookies
- Small Batch Peanut Butter Cookies
- Small Batch Chocolate Chip Cookies
Chocolate Mug Cake
- 1/4 cup (31 grams) all-purpose flour (spooned & leveled)
- 2 tablespoons (10 grams) unsweetened cocoa powder
- 3 tablespoons (40 grams) granulated sugar
- 1/4 teaspoon baking powder
- Tiny pinch of salt
- 1/4 cup (60 ml) milk
- 2 tablespoons (30 ml) oil (canola, vegetable, or melted coconut oil)
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon (14 grams) semi-sweet chocolate chips (optional)
- Grease a 12-ounce (or larger) mug with nonstick cooking spray or butter. Set aside.
- In a separate mixing bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt until well combined. Add the milk, oil, and pure vanilla extract and continue mixing until fully combined.
- Pour the batter into the prepared mug and sprinkle the chocolate chips on top.
- Transfer the mug with the batter to the microwave and microwave for 60-90 seconds or until the center of the cake is just set.
- Carefully remove from the microwave (the mug will be hot!) and allow to cool slightly, then top with your favorite toppings, and enjoy!
I found I had to nuke it for a full two minutes and still had some raw cake batter. Not that that’s a totally bad thing! Maybe my microwave is weak. Still a keeper!
Just okay, not much chocolate flavor, should have mixed in more chocolate chips, I had to nuke mine for 1:45 in a 1200 watt microwave to cook through.
I love this recipe. It’s very easy to make and it won’t fail, it’s very recommended if you haven’t made cake before. you should try this one. Definitely the best mug cake i’ve ever tried! This mug cake made my day 🙂
SOOOOOO GOOD! This is the best one I’ve tried! Def recommend
yea this mug cake is heavenly its sooooooo good i am eating it while watching harry potter it makes the movie so much more fun
Made as surprise treat for my husband since he cooked dinner tonight -he loved it – thank u so much!!! Going to be trying your small batch choc chip cookies next.
This is the best mug cake I have ever made. I ended up putting it in the microwave for 90 seconds. Stopping it ever 30 seconds so it wouldn’t blow up! But it is soooo good.
I made this yesterday night and came out perfect. Topped it with toasted dessicated coconut and chocolate chunks. Microwaved for 1min 40 sec in my 700w. Next time would do 1 min and 20 or 30 sec.
Thank you Danielle for the amazing recipe. Love from Nigeria.
I reduced the sugar to 20 grams, used cashew milk instead of dairy, cacao powder in place of cocoa and melted cacao butter for the fat. Super light, fluffy and delicious.
A bit too sweet for me but otherwise very enjoyable!
I had to put it I for over 3 minutes… But that is ok it turned out AMAZING!
I’ve tried many mug cake recipes and didn’t like any, but this one looked legit cuz it had all the essential ingredients of a real cake. I cut the recipe in half and it was still so tasty. Ate it with a little scoop of lemon ice cream. I’ll make this recipe whenever I want a quick little snack! It’s very good 🙂
A little oily for me, but all around a good, quick cake. It certainly satisfied my 8 month pregnant cravings for chocolate cake and ice cream lol
Just made this. Come out amazing! I microwaved for a minute and 30 seconds. I’m almost weird and pour a little bit of milk in the mug with the cake and ohhhh wow. So good lol.
This recipe is consistently good. I half the recipe and add an extra tbsp of sugar because the recipe isn’t very sweet and I have a sweet tooth. I love to eat it with nuts and vanilla ice cream. This is my favorite microwave mug cake and it comes out great every time.
The best mug cake I’ve ever tried!
I am totally Shocked that it Tastes absolutely
“AMAZING”…! I had to use Unbleached Flour in place of White Flour, because it was all we had at the house & I omitted the Chocolate Chips because I didn’t have them. But I followed the rest of the Recipe, cooked for 90 Seconds in Microwave. Let it sit for 1 minute, then put some Confection Sugar ontop,
WOW…It is “Amazing”…this is my NEW GO TO RECIPE,
You Won’t be Disappointed, Trust me…
Thank you for Sharing your Amazing Recipe.
Linda Casella..Palm Beach, Florida
wow this is sooooo good the best one I’ve ever tried
First time making this mug cake and I actually like it . Wasnt sure how it was going to turn out but it’s good. I added chocolate chips (dark) and a bit of coffee granules and a pinch of cinnamon. I put it into microwave for 1 min 30 seconds and it turned out moist and chocolatey. I put the chocolate chips on top but next time I will mix a bit through the batter first then put a bit on top as well. I would reccomend to try it . It really hits the spot when craving g so ethi g sweet and cakey !
The best mug cake I’ve had. Moist, rich and delicious. I made this tonight with Hershey’s special dark cocoa. Everything else was the same. Put together a quick peanut butter frosting to top it. 120 seconds in my 1100 watt microwave with one stop at 90 seconds to check.
I added a teaspoon of decaf and used 2 tbsp of sugar. Also cooked it for 90mins. Always comes out great! My go to recipe on a rainy day.
I’m pregnant and was desperately craving cake and ice cream- I was ready to hop in the car and go buy a slice at a grocery store! I found this recipe and OH MY GOODNESS ? it was absolutely delicious! I microwaved it in a big mug for 70 seconds and it came out perfect. I used almond milk instead of dairy milk because it’s all we had that wasn’t questionable but it still turned out amazing. I topped it with some chocolate ice cream and it totally satisfied my craving! I highly recommend this recipe!
This is the BEST mug cake I’ve tried and I’ve tried loads
Unlike some recipes its moist and not rubbery
This is the first mug cake that I made that actually tastes like cake, even the store bought ones are rubbery and not that good..very impressed with this recipe! Topped it with some buttercream frosting, delicious.
Can I prepare the batter in advance, put it in refrigerator, and just microwave it when I want it? Will the “fluffy “ part disappears? Or should I add baking powder right before heat in microwave ? Thank you so much!
I’m not sure that it would rise as much or be as fluffy if you refrigerate the batter. I wouldn’t suggest refrigerating the batter for more than 1 to 2 days either, so it may be best to just prepare it when you’re ready to make it.
Best mug cake I’ve had! I’m at 6,000 ft elevation and this came out perfect as written (minus the chocolate chips), down to the minute and 15 seconds. Thank you for sharing!
Very delicious for a super quick cake! I used dark cocoa powder, so it had great chocolate flavor. I was surprised with how good the texture was. I guess with the time and decided to do 80 seconds, which was perfect for me. I didn’t have any chocolate chips on hand, so this satisfied my chocolate craving!
i did this with oat flour! it was delicious but the texture was more like a brownie (i liked it btw), so if u want ur mug cake to be like more like a cake use regular flour 🙂
I had given up on mode cakes because I was never satisfied with the results. But after making your small batch chocolate chip cookies, which are the best I have ever made or tasted anywhere, I knew you understood quality and had high standards for deliciousness. I was right! This mug cake is fabulous! Thank you for both recipes!
Thank you, Diane! So glad you enjoyed the recipes!
The best mug cake ever!!!
Based on the comments, I placed 1/2 a Hershey’s chocolate bar inside the batter before microwaving and WOW it was the perfect sweetness! So delicious and easy with household ingredients. I will make this again.
Easy and delicious! 1 min 30 seconds in 1100 watt microwave was perfect. A little ice cream and chocolate sauce on top — heaven!
This is so good! I cut down the carbs and used monk fruit granular sweetener, half and half and Lilly’s chocolate chips. It is great!
5 star rating!!! I doubled the recipe and made 6 cupcakes w it (one was a little small) . I baked them in toaster oven ( we don’t have a
microwave) on toast setting for maybe 10 minutes (including preheat) . When they came out I added peanut butter to one ( super gooey,
you might want to drink some milk w it!), a dark chocolate sea salt caramel block to another, ( about a cm thick and in long, (but the
caramel made this one VERY gooey and sticky, it’s still scrumptious, but just a bit messy) ) three chocolate covered espresso beans to
another, (gave a great crunch), and 3 chocolate melting wafers ( I needed all my chocolate chips for the truffles I will make soon from
recipetineats) on top of another, and I sprinkled cinnamon over the last two ( delicious!).
my personal favorites were the cinnamon and dark chocolate covered espresso bean cupcakes, because you could taste the chocolate in the cake and really just enjoy the simplicity without too many other competing flavors.
Definitely needs double the amount of sugar. I don’t have a big sweet tooth, but will the recommended amount of sugar it just tastes like flour and butter cocoa powder.