Name: Chocolate Mug Cake Recipe
Prep time: 2 min
Cook time: PT-494589H46M15S
Total time: PT-494589H46M15S
Cuisine: American
Ingredients: 3 Tbsp all-purpose flour (23 g); 2 Tbsp granulated sugar (25 g); 1 Tbsp unsweetened cocoa powder (7.5 g); ¼ teaspoon baking powder (1 g); Dash of salt (0.5 g); 3 tablespoons milk (any kind, 45 ml); 1 tablespoon canola oil (or melted butter, 15 ml); 1/8 teaspoon vanilla extract (0.6 ml); 1 tsp chocolate chips (5 g, or your favorite baking chips)

I absolutely love having a quick, gooey chocolate treat ready in minutes, and this Chocolate Mug Cake Recipe is my go-to indulgence when I want something sweet without the fuss. It’s a single-serving delight that combines the richness of cocoa and the softness of a freshly baked cake, all made right in a mug. I cherish this recipe not only because it satisfies my chocolate cravings instantly, but also because it’s so simple to whip up with common ingredients I always have around. Whether it’s a late-night snack or a spontaneous dessert, this cake never disappoints.

Why You'll Love This Chocolate Mug Cake Recipe

What really excites me about this chocolate mug cake is how perfectly balanced the flavor is. The unsweetened cocoa powder gives it a deep, authentic chocolate taste, but it’s not overly bitter thanks to just the right amount of sugar. Plus, the little pockets of chocolate chips melted into the cake add bursts of gooey sweetness that feel like little treasures with every bite. It’s that combination of rich chocolate and soft, moist cake that makes it irresistible.

I also adore how incredibly easy and fast this recipe is. I can literally make it in under five minutes, including the microwave cooking time. When I’m craving something chocolaty but don’t want to bake a whole cake or wash a bunch of dishes, this mug cake comes to the rescue. The prep is as simple as mixing a few ingredients right in the mug, which means minimal cleanup and maximum satisfaction.

This recipe feels perfect for so many occasions — whether you need a quick solo treat after a long day, a surprise dessert for a friend, or a simple sweet course for a cozy evening in. What really makes it stand out to me is how customizable it is. You can jazz it up with different types of chocolate chips, add nuts, or even swirl in peanut butter for a twist. It’s a tiny cake with huge potential and big heart.

Ingredients You'll Need

A rustic metal tray holds eight small white bowls, each filled with different baking ingredients arranged neatly. Starting from the top left, there is a bowl of flour with a powdery white texture, next to it a bowl of coarse white salt, and a clear glass bowl filled with creamy white liquid, likely milk; below these are a small bowl with dark chocolate chips, a tiny glass bowl of dark brown vanilla extract, and a round white bowl of smooth yellow melted butter. At the bottom left corner, there is an empty white bowl, and next to it a white bowl filled with rich brown cocoa powder with a slightly textured surface. The tray rests on a white marbled surface, and the top left corner shows part of a cloth with dark and white stripes. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is how straightforward the ingredients are — just simple baking essentials that each play a key role in making the cake tender, chocolaty, and perfectly risen. From the flour giving structure to the milk adding moisture, every ingredient contributes to that satisfying mug cake experience.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: Provides structure so the cake holds together but stays soft.
Granulated sugar: Sweetens the cake and balances the cocoa’s bitterness.
Unsweetened cocoa powder: Delivers that rich, chocolatey flavor without added sweetness.
Baking powder: Helps the cake rise quickly to a tender, fluffy texture.
Salt: Enhances the overall flavor and makes the chocolate pop.
Milk: Adds moisture to keep the cake soft and tender.
Canola oil: Keeps the cake moist and adds richness (but melted butter works beautifully too).
Vanilla extract: Introduces a subtle warmth and depth to the chocolate flavor.
Chocolate chips: Optional bursts of melty chocolate goodness inside the cake.

Directions

Step 1: Lightly spray the bottom of a microwave-safe mug or coffee cup with cooking spray. This prevents sticking and helps with easy clean-up later.

Step 2: Add the flour, sugar, cocoa powder, baking powder, and salt to the mug. Stir these dry ingredients together until they are fully combined and evenly mixed. This dry base is what starts your delicious cake.

Step 3: Pour in the milk, canola oil, and vanilla extract. Stir everything together thoroughly until the batter is smooth, making sure to scrape the bottom of the mug to incorporate all the flour. Then, stir in the chocolate chips or sprinkle them on top, whichever you prefer.

Step 4: Microwave the mug on high for 70 to 90 seconds. Keep an eye on the surface—it should be just set and barely shiny on top. Avoid overcooking because that can dry out the cake. The timing might vary slightly depending on your microwave, so a little experimentation might be needed.

Step 5: Once the cake is cooked, let it rest inside the microwave for 1 minute. This resting time helps the center finish setting perfectly without losing moisture. After that, it’s ready to dig into!

Servings and Timing

This recipe makes one perfect single serving, ideal when you want a personal-size dessert without leftovers. The prep time is incredibly quick—just about 2 minutes to mix everything, and the cooking time in the microwave only takes around 1 to 1½ minutes. Including a minute of resting time after cooking, the total time from start to finish is approximately 5 minutes. This speedy process is why I always keep it in my favorites for spontaneous cravings.

How to Serve This Chocolate Mug Cake Recipe

A white mug filled with three layers of chocolate mug cake: the bottom layer is dark brown and moist, the middle layer is lighter brown with a soft, fluffy texture, and the top layer has chunks of melted chocolate, creating a slightly shiny, gooey look. A bronze spoon scoops some cake from the mug, showing the mix of the fluffy cake and melted chocolate. The mug sits on a white marbled surface with a small white bowl of dark brown cocoa nibs nearby. A striped cloth is softly blurred in the background. A woman’s hand with red nail polish holds the spoon photo taken with an iphone --ar 4:5 --v 7

I love serving this chocolate mug cake straight from the mug while it’s still warm because that’s when it’s at its gooey and comforting best. Sometimes I like to take it up a notch by adding a dollop of whipped cream or a scoop of vanilla ice cream on top. The contrast between warm cake and cold topping is just heavenly.

If I want to dress it up for guests, I sprinkle some powdered sugar or cocoa powder over the top and add fresh berries on the side for a pop of color and freshness. For drinks, I find that a glass of cold milk or even a rich coffee pairs wonderfully, balancing out the sweetness and rounding out the indulgence.

This cake is perfect for cozy weeknight dinners as a last-minute dessert, but it also works surprisingly well for celebrations or even a quick Valentine’s Day treat. Serving it in the mug keeps the portions just right and makes for an intimate presentation. I always encourage people to enjoy it warm, but letting it sit a bit at room temperature is also nice for a more cake-like texture.

Variations

I’m always mixing things up with this chocolate mug cake recipe to suit different moods or dietary needs. For example, swapping out the canola oil for melted coconut oil adds a subtle tropical twist that I really enjoy. I’ve also replaced the all-purpose flour with gluten-free flour blends when friends come over with sensitivities, and it turns out beautifully moist.

For a vegan version, I simply use plant-based milk like almond or oat milk and substitute the chocolate chips with dairy-free ones. The cake still comes out luscious and satisfying. I’ve even experimented by adding a spoonful of peanut butter or Nutella swirled in before cooking, which adds an extra layer of decadence that’s become a personal favorite.

If you don’t have a microwave, I’ve tested baking the batter in a small ramekin in a conventional oven at 350°F (175°C) for about 12-15 minutes. It’s lovely too, though I prefer the convenience and speed of the microwave for everyday treats.

Storage and Reheating

Storing Leftovers

This mug cake is truly best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container in the refrigerator. I like to transfer it out of the mug and into a small container to prevent drying out. It will keep well for about 1 to 2 days, though the texture may firm up slightly.

Freezing

Because this is a single-serving dessert and quite moist, freezing isn’t my first choice. However, if you want to freeze it, let it cool completely and then wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe container. It should keep for up to a month. Thaw overnight in the fridge for best results before reheating.

Reheating

To reheat, I recommend microwaving the mug cake in short bursts of 15 to 20 seconds to avoid overcooking. Keep an eye on it because microwaves heat unevenly. Adding a few drops of milk and covering loosely with a microwave-safe lid can help keep the cake moist. Avoid reheating in the oven as it tends to dry out the delicate cake.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! Whole wheat flour can be used, though it will make the cake a bit denser and add a nuttier flavor. I recommend using a slightly lighter hand or mixing half whole wheat with half all-purpose flour to keep the texture lighter.

What kind of milk works best?

I usually use regular cow’s milk for creaminess, but any milk will do—including plant-based alternatives like almond, soy, or oat milk. Just keep in mind that non-dairy milks can slightly change the richness or sweetness of the final cake.

Can I make this cake without chocolate chips?

Yes! The chocolate chips are optional but add a lovely melty texture. If you don’t have any, the cake will still be delicious on its own. You could even add nuts, sprinkles, or small pieces of fruit as an alternative.

How do I know when the cake is done microwaving?

The cake should be set on top but still slightly shiny, and the edges will pull away from the mug a bit. It shouldn’t be wet or batter-like on top. If you’re unsure, microwave in 10-second increments to avoid overcooking.

Can I double this recipe for two servings?

You can double the ingredients and try it, but I recommend using two separate mugs for even cooking. Doubling in one mug can result in uneven cooking or undercooked center. Making two mugs is just as quick and gives perfect results.

Conclusion

I hope you enjoy making and savoring this Chocolate Mug Cake Recipe as much as I do! It’s one of those sweet little moments of joy that you can whip up anytime, with minimal effort and maximum chocolatey love. Give it a try the next time you want to treat yourself — I’m sure it will become a favorite quick dessert in your kitchen, just like it is in mine.