This Chocolate Mug Cake is a rich, fudgy, and ultra-easy dessert that’s ready in just a few minutes. Made with simple ingredients, it’s perfect for satisfying those last-minute chocolate cravings without the hassle of baking an entire cake. Plus, it’s cooked right in a mug—no extra dishes required!
Why You’ll Love This Recipe
- Quick and easy – Ready in under 5 minutes from start to finish.
- Minimal cleanup – Made in just one mug with no extra dishes.
- Soft and fudgy texture – Moist and rich, just like a traditional chocolate cake.
- Customizable – Add chocolate chips, peanut butter, or your favorite toppings.
- Perfect for portion control – A single-serving dessert to satisfy your sweet tooth without going overboard.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Sugar (or a natural sweetener like honey or maple syrup)
- Milk (dairy or non-dairy)
- Vegetable oil or melted butter
- Vanilla extract
- A pinch of salt
- Chocolate chips (optional, for extra gooeyness)
Directions
- Mix dry ingredients: In a microwave-safe mug, combine the flour, cocoa powder, baking powder, sugar, and salt. Stir well.
- Add wet ingredients: Pour in the milk, vegetable oil, and vanilla extract. Mix until smooth, making sure there are no lumps.
- Optional: Fold in chocolate chips for extra richness.
- Microwave: Cook the mug cake on high for 60-90 seconds. The cake should rise and look set on top but still be moist inside.
- Cool slightly: Let it sit for a minute before digging in (it will be hot!).
- Serve: Top with whipped cream, ice cream, or a drizzle of chocolate syrup if desired.
Servings and Timing
- Servings: 1 mug cake
- Prep Time: 2 minutes
- Cook Time: 1-2 minutes
- Total Time: 3-5 minutes
Variations
- Peanut Butter Chocolate Cake – Add a spoonful of peanut butter in the center before microwaving.
- Vegan Option – Use plant-based milk and a neutral oil, and swap sugar for a vegan sweetener.
- Mocha Mug Cake – Add ½ teaspoon of instant coffee granules for a coffee-chocolate flavor.
- Keto-Friendly – Use almond flour and a low-carb sweetener like erythritol.
- Spicy Chocolate – Add a pinch of cayenne pepper for a spicy kick.
Storage/Reheating
- Storage: Best enjoyed fresh, but you can cover and refrigerate for up to 1 day.
- Reheating: Microwave for 10-15 seconds to reheat.
- Freezing: Not recommended, as the texture can become rubbery after freezing and thawing.
FAQs
Can I use self-rising flour instead of all-purpose flour?
Yes, but skip the baking powder if using self-rising flour.
How do I prevent the cake from overflowing?
Use a large mug (at least 12 oz) to give the cake room to rise.
Why did my mug cake turn out rubbery?
Overcooking can lead to a rubbery texture. Start with 60 seconds and add more time in 10-second increments if needed.
Can I make this mug cake dairy-free?
Yes! Use any plant-based milk and swap butter for coconut oil or vegan margarine.
Can I reduce the sugar?
Yes, but reducing it too much may affect the texture. You can also use a natural sweetener like stevia or monk fruit.
Can I bake this mug cake in an oven?
Yes! Bake at 350°F (175°C) for 10-12 minutes in an oven-safe ramekin.
Can I add mix-ins?
Absolutely! Try chocolate chips, nuts, caramel bits, or even a sprinkle of sea salt on top.
How do I make it extra fudgy?
Under-cook the cake slightly (around 50-60 seconds) for a gooier texture.
Can I double the recipe?
Yes, but it’s best to microwave each mug separately for even cooking.
What’s the best topping for this cake?
Whipped cream, a scoop of ice cream, or a drizzle of melted chocolate makes this mug cake extra indulgent.
Conclusion
This Chocolate Mug Cake is the ultimate quick-fix dessert for any chocolate lover. With simple ingredients and minimal effort, you’ll have a warm, rich, and satisfying treat in minutes. Perfect for late-night cravings or a last-minute dessert, give this recipe a try and enjoy the magic of cake-in-a-mug!
PrintChocolate Mug Cake
This rich, fudgy mug cake is the perfect single-serving dessert, ready in just 5 minutes! It’s soft, gooey, and made with simple pantry ingredients—perfect for when those chocolate cravings strike.
- Prep Time: 3 minutes
- Cook Time: 1 minute
- Total Time: 4 minutes
- Yield: 1 serving 1x
- Category: Dessert, Snack
- Method: Microwave
- Cuisine: American
Ingredients
- ¼ cup (30g) all-purpose flour (or almond flour for gluten-free)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar (or a sugar substitute)
- ¼ teaspoon baking powder
- A pinch of salt
- 3 tablespoons milk (dairy or non-dairy)
- 2 tablespoons vegetable oil (or melted butter)
- ½ teaspoon vanilla extract
- 1 tablespoon chocolate chips (optional, for extra gooeyness)
Instructions
-
Mix dry ingredients
- In a microwave-safe mug, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
-
Add wet ingredients
- Stir in the milk, oil, and vanilla extract until you get a smooth batter with no lumps.
- Fold in chocolate chips for an extra melty center.
-
Microwave
- Microwave on high for 60–90 seconds, depending on your microwave’s power. The cake should rise and look set but still be soft in the middle. (Don’t overcook, or it’ll turn dry.)
-
Cool & enjoy
- Let the cake cool for 1–2 minutes before digging in—it’ll be hot!
- Top with whipped cream, ice cream, or a sprinkle of powdered sugar if you’re feeling fancy.
Notes
- Add a tablespoon of peanut butter or Nutella in the middle for a molten center.
- Replace sugar with erythritol or monk fruit sweetener for a low-carb version.
- Add a pinch of cinnamon or espresso powder to deepen the chocolate flavor.