This easy Chocolate Mug Cake recipe is the fastest way to make a fudgy cake for one that cooks in the microwave in just minutes.
With just a few simple ingredients, no eggs, and minimal effort, you can indulge in a double dose of chocolate in a perfectly portioned, single-serving-sized snack.
Best Chocolate Mug Cake
Nothing beats the convenience of mug cake recipes because when that chocolate craving hits, you NEED a quick fix in a hurry!
This microwavable chocolate cake cup recipe is so much easier than baking an entire sheet cake in a pan, especially because it’s made in one mug in just over a minute – perfect for one person.
What I love most about this mug of chocolate cake is that it has a light, fluffy, moist texture without being spongy or requiring eggs, and it makes a delicious dessert for one or two, depending on how you feel about sharing.
This chocolate microwave cake has a fresh from the oven taste, except this one can be made in a fraction of the time, complete with molten melted chocolate in the middle.
Looking for more ways to sample a slice or take a few bites without baking an entire cake? Try my 2-Ingredient Oreo Mug Cake and French Toast in a Mug recipes!
Why We Love This Chocolate Mug Cake Recipe
- Quick and easy to make in minutes.
- Uses simple ingredients you probably have in your pantry.
- Ultimate sweet treat in a perfectly portioned, single-serving size.
- Comes together faster than your oven can preheat.
- Just a few bites can cure a chocolate craving fast.
- Delicious dessert or small-batch snack.
More Microwave Recipes
Ingredients
- Self-rising flour
- Unsweetened cocoa powder: You can use either natural unsweetened cocoa powder or dutch-processed cocoa powder.
- Granulated sugar
- Whole milk: I prefer to use whole milk for this recipe because it gives this cake a richer taste. However, you can use 2%, 1%, skim, or even almond milk if you prefer.
- Vegetable oil: Canola oil or melted coconut oil can also be used.
- Vanilla extract
- Chocolate chips
Substitutions and Additions
- Tasty Toppings: You can top your chocolate chip mug cake with a scoop of vanilla ice cream, a dollop of whipped cream, Nutella, caramel or chocolate sauce, chopped nuts, fresh berries, or a sprinkle of powdered sugar.
- Choose Your Chocolate: Make your microwave chocolate cake with semi-sweet or milk chocolate chips.
- Change The Chip: Instead of chocolate chips, try using peanut butter, mint, or butterscotch chips instead.
Recommended Tools
- Small mixing bowl
- Measuring tools
- Whisk
- 12-ounce microwave-safe mug
- Non-stick cooking spray
How to Make Microwave Chocolate Mug Cakes
Cooking microwave chocolate cakes is like making a miracle dessert for one – no oven, no-bake, and no fuss! In a matter of minutes, you can enjoy the moistest mug of cake in a convenient, portion-controlled size.
- Combine Dry Ingredients: Whisk together the dry ingredients and pour the mixture into a mug.
- Add Liquids: Make a “well” in the middle of the flour mixture, add the wet ingredients, and stir until combined and smooth.
- Cook The Cake: Sprinkle in the chocolate chips and microwave the cake batter for 70-75 seconds.
- Serve: Serve while hot and enjoy!
Tips From Our Recipe Developer
- Using a wider and shorter cup for this works best and makes it easier to scoop out your cake.
- You can substitute all-purpose flour for self-rising flour. Add a ¼ teaspoon of baking powder.
- Keep a close eye on the cake while it’s in the microwave and cook it until the center is just set. Depending on your microwave’s wattage, cooking times may vary.
- You can substitute mini chocolate chips for regular chocolate chips.
- Double the recipe to share this rich cake with a friend. Microwave cakes one at a time if you are making more than one.
Storage Tips
- To Store: The cake is a single serving and does not reheat well.
Other Easy Cake Recipes
Chocolate Mug Cake
Ingredients
- ⅓ cup self-rising flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- ⅓ cup whole milk
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 2 tablespoons chocolate chips (semi-sweet or milk)
Instructions
- Using a small mixing bowl, whisk together the flour, cocoa powder, and sugar.
- Pour the dry ingredients into a 12-ounce microwave-safe mug sprayed with non-stick cooking spray.
- Make a “well” into the center of the flour mixture.
- Pour in the milk, vegetable oil, and vanilla. Stir until the mixture is well combined and somewhat smooth.
- Sprinkle in the chocolate chips.
- Microwave the cake batter for 70-75 seconds, depending on your microwave's wattage.
Jenn’s Notes
- Using a wider and shorter cup for this works best and makes it easier to scoop out your cake.
- You can substitute all-purpose flour for self-rising flour. Add a ¼ teaspoon of baking powder.
- Keep a close eye on the cake while it’s in the microwave and cook it until the center is just set. Depending on your microwave’s wattage, cooking times may vary.
- You can substitute mini chocolate chips for regular chocolate chips.
- Double the recipe to share this rich cake with a friend. Microwave cakes one at a time if you are making more than one.
