Chocolate Cake in a Mug Recipe

This Chocolate Cake in a Mug Recipe is a quick and gooey recipe, which is made with cocoa powder and chocolate chips. It’s the perfect single-serving dessert, ready in about 3 minutes.

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Chocolate Cake in a Mug Ingredients

3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons cocoa powder
1/4 teaspoon baking powder
Pinch of salt (optional)
3 tablespoons milk
3 tablespoons vegetable oil
Splash vanilla extract (optional)
3 tablespoons chocolate chips

How To Make Chocolate Cake in a Mug

Combine Dry Ingredients: In a large, microwave-safe mug (at least 12 oz), add the flour, sugar, cocoa powder, baking powder, and salt. Use a fork to whisk these ingredients together very well, making sure no lumps remain.
Add Wet Ingredients: Pour the milk, vegetable oil, and vanilla extract directly into the mug with the dry ingredients.
Mix the Batter: Stir everything together with the fork until the batter is smooth and just combined. Be sure to scrape the bottom and sides of the mug to get all the flour mixed in, but do not overmix.
Add Chocolate Chips: Stir in most of the chocolate chips, reserving a few to sprinkle on top.
Microwave: Place the mug in the center of your microwave. Cook on high for 60 to 90 seconds. The cake will rise significantly. It is done when the top is set but still looks slightly moist.
Cool and Serve: Carefully remove the hot mug. Let it cool for 1-2 minutes, as the center and chocolate chips will be extremely hot. Enjoy straight from the mug!

Recipe Tips

How do I prevent my mug cake from being rubbery? This is caused by two things: over-mixing or over-cooking. Stir the batter just until the flour disappears. Most importantly, do not overcook. Start with 60 seconds, check it, and add 15-second intervals only if it’s still liquid. A slightly gooey center is perfect.
What is the best mug to use? Use a standard 12-14 oz microwave-safe mug. Do not use a small 8 oz teacup, as the cake needs room to rise and will overflow, making a huge mess. A wider, straight-sided mug works best.
Why did my mug cake overflow? Your mug was too small. The batter should not fill the mug more than halfway before cooking.
Why does this recipe have no egg? This recipe is designed to be a quick, egg-free cake! The baking powder provides all the lift, and the oil keeps it moist. This also means you don’t have to worry about the egg becoming rubbery.

What To Serve With Chocolate Cake in a Mug

This single-serving dessert is a meal in itself, but it’s even more decadent with a simple topping.

A small scoop of vanilla ice cream
A dollop of whipped cream
A dusting of powdered sugar
Fresh raspberries

How To Store Chocolate Cake in a Mug

Refrigerate: Do not. Mug cakes are designed to be eaten immediately while warm. Once they cool, they become hard and dry. This recipe is not suitable for making ahead or storing as leftovers.

Chocolate Cake in a Mug Nutrition Facts

(Per 1 mug cake)

Calories: ~710 kcal
Total Fat: 40g
Saturated Fat: 9g
Cholesterol: 5mg
Sodium: 220mg
Total Carbohydrate: 85g
Dietary Fiber: 5g
Sugars: 45g
Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use butter instead of oil?

Yes, you can use 3 tablespoons of melted butter. Oil tends to make a slightly moister and more tender cake in the microwave, but butter will add a nice, rich flavor.

Can I make this in the oven?

It’s not recommended. This recipe is specifically balanced for the fast, steaming heat of a microwave.

My cake was dry. What went wrong?

You 100% overcooked it. Microwave power varies greatly. Next time, try cooking for only 60 seconds. The cake should look set on top but be very moist.