No eggs, no oven, no problem. This chocolate mug cake goes from prep to spoon in about 90 seconds flat. It's rich, chocolatey, and portioned just right for one, so there's no leftover cake sitting around tempting you.
Made with simple pantry ingredients and zero special equipment, this microwave dessert satisfies a chocolate craving fast. It's the easiest single-serving treat to whip up on a random weeknight or whenever the mood strikes.
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The first time I made this, I microwaved it too long because I kept treating it like a regular cake that needed to look "done" on top. It turned out dense and a little rubbery, and that's when I learned mug cakes actually finish cooking a bit from residual heat, so pulling it out slightly underdone is exactly right.
Once I figured out the timing on my own microwave, this became my answer for those nights when I want something sweet but don't want to deal with a whole cake sitting around tempting me for a week. My chocolate chip mug cake and my cake mix mug cake are also great options to satisfy sweet cravings quickly or finish off a meal for one.
Ingredients
The recipe for this easy microwave mug cake only requires minimal ingredients. You probably already have everything you need right in your kitchen.
Here's what you'll need for this chocolate cake in a mug.
- All-purpose flour: Flour gives the cake structure and stability. It helps absorb moisture which results in a lighter cake texture.
- Sugar: Regular granulated white sugar provides the sweetness, but you can use your favorite alternative sweetener.
- Unsweetened cocoa powder: A few tablespoons provide the flavor and color in this chocolate mug cake recipe.
- Baking powder: A small amount of baking powder helps lighten the cake's texture.
- Salt: The primary reason to add salt in baking is to enhance the flavor of the other ingredients. It also helps balance out the sweetness.
- Brewed coffee: Do not skip the coffee! If you aren't a coffee drinker, keep a supply of instant granules just for chocolate desserts. The cake will have a deeper chocolate flavor when you add coffee.
- Milk: The preferred liquid is milk because it lessens the bitterness. It also adds fat and sweetness.
- Butter: Although you can use vegetable oil, we prefer butter because it makes the cake taste much better. It makes the cake texture firmer too.
- Vanilla extract: You won't taste the vanilla, but it will give you the best chocolate cake flavor.
- Chocolate chips: We like to use mini chocolate chips to double the chocolate flavor, but they are optional.
Scroll down to the recipe card to see the exact amounts used.
Instructions
Once you've gathered all your ingredients, making this chocolate cake for one is incredibly simple. Just follow these easy step-by-step directions!
Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug.
Stir in the milk, oil, and vanilla until the ingredients are well combined.
Mix in the chocolate chips, if using.
Microwave for one minute on high. Then check regularly for doneness.
Remove cake from microwave and allow to cool slightly before serving.
Tips
- Use good quality cocoa powder. The cake will have a richer and more intense chocolate flavor when using premium cocoa. It will also make the cake moister and have a better texture.
- Combine all the ingredients well. After adding the wet ingredients, ensure you mix in the flour thoroughly at the bottom of the mug.
- Refrain from over-mixing the batter. You want to mix whisk with a fork until everything is well combined. Over-mixing can result in a dense and tough cake.
- Grease the mug lightly if you're going to remove the cake. Just rub on a bit of butter or shortening inside the mug so that your mug cake won't stick after cooking.
- Check for doneness early. After one minute of microwaving, keep an eye on the chocolate mug cake and check it regularly to prevent overcooking. The top should still be slightly wet. For a fudgy chocolate texture, you can even undercook it.
- Cool slightly and serve warm. The cake has the best taste and texture when it is still warm. Plus, it's the perfect base for a cold scoop of ice cream or whipped cream.
Variations
Dairy-free: Swap the butter for the same amount of melted coconut oil or a neutral vegetable oil, and use any plant-based milk, like almond, oat, or soy, in place of the milk. Choose dairy-free chocolate chips if you're adding them in.
Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking blend. Almond flour can work too, but the texture will turn out denser and slightly more crumbly.
Sugar-free: Use a granulated sugar substitute like monk fruit or erythritol in place of the sugar, measured cup for cup. Keep in mind the texture may be a touch less moist since sugar also adds moisture to the batter.
Other variations:
- Swap the coffee for hot water if you don't want any coffee flavor coming through.
- Stir in a spoonful of peanut butter or a pinch of cinnamon for a flavor twist.
- Use dark cocoa powder for a richer, more intense chocolate flavor.
- Top with a scoop of ice cream or a dollop of whipped cream once it's done.
Storage
The best way to store any leftover mug cake is by wrapping it tightly in plastic wrap and placing it in an airtight container. Covering the cake will help keep it moist and prevent it from drying. You can store it in the refrigerator for up to 5 days.
If you don't want to use a microwave, bake in an oven-safe cup or ramekin for 10 to 15 minutes at 350°F until the cake is fully cooked.
Mug cakes should be gooey and moist. The butter and melty dark chocolate chips in this chocolate mug cake recipe help give the cake a soft and gooey texture.
You may have overcooked it, which can happen if you have a high-powered microwave or if you left it cooking for too long. You could also need to use more liquid in the recipe. Make sure to measure the instructions carefully and check on your cake often around a minute of microwaving on high. Remove it slightly undercooked.
To double this recipe, use ½ cup flour, 6 tablespoons sugar, 4 tablespoons cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt, ¼ cup coffee, 2 tablespoons milk, ¼ cup melted butter, ½ teaspoon vanilla extract, and ¼ cup chocolate chips (optional). Use a larger mug or two smaller mugs, and microwave in 30-second bursts, checking for doneness, since it will take longer than the original 60 to 90 seconds.
Recipe
Chocolate Mug Cake Recipe
Ingredients
- ¼ cup all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons coffee
- 1 tablespoon milk
- 2 tablespoons butter melted
- ¼ teaspoon vanilla extract
- 2 tablespoons chocolate chips optional
Instructions
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug.
- Stir in the milk, melted butter, and vanilla.
- Mix in the chocolate chips or other add-ins if using.
- Microwave on high for 1 to 2 minutes, regularly checking after one minute for doneness.
Gloria says
I love the idea of a mug cake. Perfect for when you only need a couple of desserts....like on date night.
Elena says
I love your mug cake recipes, but this one is my favorite. Chocolate and coffee mix is just so delicious.
Sharina says
I love this chocolate mug cake. It is so easy to eat and so tasty! Thanks Lisa for this wonderful recipe, we'll surely have this on repeat. Must-try!
Journa Liz Ramirez says
I love this chocolate mug cake recipe! It's easy to make and so delicious! Thanks, for sharing this recipe. I would probably make this again.
Sharon says
What type of coffee and when do you add it?
Lisa MarcAurele says
I like to use espresso powder with the flour and sugar. You only need a small amount like 1/8 to 1/4 teaspoon.