Quick & Easy
5-Minute Chocolate Mug Cake
Rich, fudgy chocolate mug cake ready in just 5 minutes. One bowl, one mug, one microwave — the fastest homemade chocolate cake you will ever make.
Cake in Five Minutes Flat
It is nine thirty on a Tuesday night, the kitchen is clean, and you want chocolate cake right now. This mug cake was made for that moment. Three minutes to mix, two minutes in the microwave, and you have a warm, fudgy, deeply chocolatey individual cake. No oven, no mixing bowls, no waiting for anything to cool.
Baker’s Tips
- The number one enemy of a mug cake is overcooking. Start with 60 seconds on high and add time in 10-second bursts. The top should still look slightly moist and shiny when you stop — it continues cooking from residual heat.
- I deliberately left out the egg. Without it, you get a more fudge-like texture that is much more forgiving of slight overcooking. If you prefer cake-like texture, add one egg yolk and reduce cooking time by 15 seconds.
- Use a mug that holds at least 12 ounces. Anything smaller and the batter will overflow during cooking.
- Pre-mix batches of the dry ingredients in small jars so all you need to do is add the wet ingredients, stir, and microwave. It makes the whole process even faster.
Variations
- Peanut Butter Chocolate: Drop a tablespoon of peanut butter into the center of the batter before microwaving. It melts into a gooey pocket surrounded by chocolate cake.
- Nutella Mug Cake: Replace the cocoa and sugar with two tablespoons of Nutella and reduce the oil to one tablespoon for an insanely rich hazelnut-chocolate treat.
- Mocha Mug Cake: Replace the milk with strong brewed coffee or espresso to intensify the chocolate flavor without an obvious coffee taste.
For more microwave desserts, try my microwave brownies for a fudgier, shareable version.
Ingredients
Instructions
- 1
Mix the Dry Ingredients
In a large microwave-safe mug (at least 12 ounces), whisk together the flour, sugar, cocoa powder, baking powder, and salt with a fork until no lumps remain.
- 2
Add the Wet Ingredients
Add the milk, vegetable oil, and vanilla extract. Stir with a fork until the batter is smooth and well combined, making sure to scrape the bottom corners of the mug where dry ingredients can hide.
- 3
Add Chocolate Chips
Fold in 1 tablespoon of chocolate chips and scatter a few extra on top of the batter.
- 4
Microwave
Microwave on high for 60-90 seconds. The cake will rise above the rim of the mug and then settle back slightly. It is done when the top looks set but still slightly moist — it will continue cooking from residual heat. Do not overcook.
- 5
Cool and Enjoy
Let the mug sit for 1-2 minutes before eating. The mug will be very hot. Top with whipped cream, ice cream, or a drizzle of chocolate sauce if desired. Eat directly from the mug with a spoon.
Nutrition Information
Per serving (serves 1). Values are approximate.
| Calories | 350 calories |
| Total Fat | 16g |
| Saturated Fat | 4g |
| Carbohydrates | 48g |
| Sugar | 30g |
| Protein | 4g |
| Sodium | 150mg |
| Fiber | 2g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Why is my mug cake rubbery?
It was microwaved too long. Every microwave is different — start with 60 seconds and add time in 10-second bursts. The cake should still look slightly moist on top when you stop.
Can I make this without eggs?
Yes! This recipe is already egg-free. The combination of oil, milk, and baking powder provides all the structure and moisture needed.
What size mug should I use?
Use a mug that holds at least 12 ounces (350ml). The cake rises significantly during cooking, and a too-small mug will overflow and make a mess.
Reader Reviews
Based on 329 reviews
