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Chocolate mug cake Instantly satisfies your sweet tooth. Common pantry ingredients are whisked together to make a cocoa-flavored batter. The cakes are cooked in the microwave for a quick and easy one-minute dessert.

Looking for more easy dessert recipes? Then try this Easy Tiramisu, Cinnamon Bread, or Cowboy Cookies.

Chocolate Mug Cake

Chocolate Mug Cake

Everybody loves a big slice of cake, but we don’t always have the time to bake. This chocolate mug cake recipe is the easiest way to have a sweet treat without the big production. Simple pantry ingredients like flour, sugar, cocoa powder, baking powder, salt, milk, oil, and vanilla create the cake batter.

What’s even more fun is that individual portions are cooked in just a minute in the microwave. If I’m not making my gooey chocolate lava cake, these adorable mug cakes are the next best thing.

whisking chocolate powder in a bowl

How do you make mug cakes?

  • Whisk together flour, cocoa powder, sugar, baking powder, and salt.
  • Whisk in milk, vegetable oil, and vanilla.
  • Divide the batter into two mugs.
  • Stir in some chocolate chips into each mug.
  • Cook one mug at a time, until the cake is set.

Boosting the chocolate flavor

Three types of chocolate are used in the batter. Cocoa powder adds the base chocolatey flavor, while the sugar helps to make it sweet. Adding in a tablespoon of semisweet chocolate chips creates gooey bites with each spoonful as it melts in the microwave. White, milk or dark chocolate chips can be used, or a combination to switch it up.

chocolate chips being mixed into a cake batter

Helping the Cake Rise:

By adding in some baking powder helps the batter instantly rise when heated. The baking powder will give the cake enough lift to make it soft and tender but they will not be domed like a cupcake.

How much does the recipe make?

This recipe makes about ¾ cup of batter. It’s just the right amount for 2 small portions (around cupcake size), or you can combine it to make one large cake. The batter doubles in volume so do not fill the cup more than halfway. Use 8 to 12-ounce sized cups. You can easily scale this recipe up to as many servings as you’d like to make.

Chocolate cake in a coffee cup

Can you make the cakes gluten-free?

Yes, you can use a gluten-free flour baking mix to substitute with all-purpose flour. I suggest using almond flour. It does work well but will have a denser texture.

Tasty toppings

Add some whipped cream and cocoa powder. Spoon in some ice cream and caramel sauce on top. Buttercream and sprinkles make for a festive treat. Add some fresh berries like strawberries, blueberries, or raspberries for a colorful addition.

Two chocolate mug cakes topped with frosting

Looking for more cake ideas? Try these!

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Chocolate Mug Cake

By: Jessica Gavin
Chocolate mug cake Instantly satisfies your sweet tooth. Common pantry ingredients are whisked together to make a cocoa-flavored batter.
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 2 cakes



  • In a medium bowl whisk together flour, cocoa powder, sugar, baking powder, and salt.
  • Add milk, vegetable oil, and vanilla, whisk to combine.
  • Add chocolate chips, stir to combine.
  • Evenly divide the cake into two 8 to 12-ounce mugs.
  • Cook one mug at a time on the microwave on high power for 60 seconds. Check the cake to see if it sets in the center, if not microwave for 15 to 30 more seconds.
  • Serve mug cakes immediately while still warm.


  • Don’t fill more than halfway up the cup.
  • Makes ¾ cup batter


Calories: 455kcalCarbohydrates: 50gProtein: 4gFat: 29gSaturated Fat: 21gCholesterol: 4mgSodium: 163mgPotassium: 303mgFiber: 3gSugar: 32gVitamin A: 49IUCalcium: 93mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Jessica Gavin

Jessica is a Certified Food and Culinary Scientist. She's also a culinary school graduate and a teacher at heart. Jessica loves nothing more than unraveling the science behind better, healthier cooking and sharing that know-how with her readers at

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