5-Minute Chocolate Mug Cake
This single-serving chocolate mug cake goes from craving to satisfaction in about five minutes flat. Mix everything right in the mug, microwave, and enjoy a warm, fluffy cake with a tender crumb and rich flavor.
Equipment
- Microwave-safe mug - At least 12 oz capacity, like the CorningWare 20-Ounce Mug
- Fork or small whisk - For mixing the batter right in the mug
- Measuring spoons - For accurate measurement of ingredients
- Microwave - Standard microwave oven
Ingredients
- 4 tablespoons all-purpose flour - about 30g
- 4 tablespoons granulated sugar - about 50g
- 2 tablespoons Dutch-process cocoa powder - for richer flavor; about 10g
- 1/8 teaspoon baking powder
- pinch salt
- 3 tablespoons milk - any kind works; about 45ml
- 2 tablespoons vegetable oil - or melted butter; about 30ml
- 1/4 teaspoon vanilla extract - use good quality like Nielsen-Massey
- 1 tablespoon semi-sweet chocolate chips - optional; plus extra for topping (Guittard recommended)
For Serving (Optional)
- 1 scoop vanilla ice cream - topping
- fresh berries - strawberries, raspberries, or blackberries
- whipped cream - topping
- chocolate syrup - topping
- peanut butter - for swirling or topping
- caramel sauce - optional topping
- sea salt - for salted caramel variation
- mini marshmallows - for s'mores variation
- graham cracker crumbs - for s'mores variation
Instructions
- Add the flour, sugar, cocoa powder, baking powder, and salt directly to your microwave-safe mug. Stir thoroughly with a fork to remove any lumps.
- Pour in the milk, vegetable oil, and vanilla extract. Stir until you have a smooth batter with no streaks of flour. Scrape the sides and bottom of the mug.
- If using, fold in chocolate chips or other mix-ins. Reserve a few pieces to sprinkle on top for a prettier finish.
- Place the mug in the center of the microwave. Cook on high power for 60 to 90 seconds, watching through the window until the top looks just set and the cake has risen.
- Let the mug sit for about 1 minute before eating. The cake will settle as it cools slightly. Eat straight from the mug with a spoon or turn out onto a plate.
Notes
- Don't overmix: Stir until just combined, then stop. Overmixing develops gluten and makes the cake tough.
- Microwave power varies: Start with 60 seconds and add 10-second bursts if needed. Better slightly undercooked than overcooked.
- Use a big enough mug: Minimum 12 oz capacity gives the batter room to rise without overflowing.
- Don't skip the oil: It keeps the cake moist and tender. Using less oil results in a dry, rubbery texture.
- Fresh baking powder matters: Old baking powder loses potency and can affect both rise and flavor.
- Customize it: Once you nail the basic recipe, try variations like peanut butter swirl, Nutella center, or cinnamon sugar.
- Storage: Best eaten immediately. Any leftovers can be covered and refrigerated for up to 2 days. Reheat for 15-20 seconds.
- Vegan option: Use plant-based milk and oil instead of butter. The recipe is naturally egg-free.
- For a clean turn-out: Rub a tiny bit of butter inside the mug before adding the batter if you plan to plate it.
- Accurate measuring: These small quantities need precision. Spoon flour into the measuring spoon rather than packing it in.