You might call it a microwave cake, a cake-in-a-mug, or a chocolate cake for one ~ but I call it instant gratification…and it’s all for you!
It might be a little silly—and maybe a tad impractical ~ but I think there’s room in this world for a fabulous one-minute microwave mug cake ~ especially when it’s this good. Plush, moist crumb, just-enough frosting, and yes… sprinkles. My chocolate mug cake is guaranteed to put a smile on your face.
related microwave mug recipes
what you’ll need
- a medium to large microwave safe mug
- mine holds 12 ounces and has a round wide shape which works well for mug cakes.
- a set of measuring spoons
- a microwave
- my microwave is 1200 watts ~ if yours is different your cooking time will vary slightly. Once you do one cake you will note your time for the future.
- Check the sticker inside the door or on the back for your machine’s wattage; if it’s not there, look up your model number online.
making a chocolate mug cake step by step
- Measure out your dry ingredients. You can do this right in your mug or in a separate small bowl.
- Add the wet ingredients right to the dry and stir to combine.
- Microwave on high for one minute.
- Make the frosting (more of a thick glaze) by stirring together the powdered sugar and milk or cream, along with a touch of vanilla extract.
- Pour over the warm cake.
- Top with sprinkles if desired and enjoy!
This mug cake is just perfect, the flavor is great, the texture is moist and fluffy. Even after the cake cools down it still has the same impossibly light texture. A layer of quick vanilla frosting just puts it over the top. If you want to skip the frosting you could top with any of the following:
- Whipped cream
- ice cream
- mini chocolate chips
- caramel sauce
- hot fudge sauce
chocolate mug cake faqs
My mug has a 12 ounce capacity and has a round shape, which works best for mug cakes. Your mug should be filled no more than half way ~ and make sure it’s microwave safe!
Yes, add a tablespoon of unsweetened cocoa powder to the frosting and increase the milk or cream a bit to thin it down. Pure heaven.
I haven’t tried that but the batter bakes best in the microwave in this small size.
Yes, bake at 350°F for ~15–22 min, depending on depth. Done when it springs back lightly in the center. Bake it in an oven safe mug or similar sized container.
Yes, and that’s a great idea ~ swap 1:1 for flour and omit the baking powder and salt.
Use any plant milk + neutral oil. Works great.
A 1:1 GF blend works; if dry, add 1–2 tsp milk.
Either works fine, just be sure it’s unsweetened.
the bottom line
Not only is this little personal cake easy and quick to make ~ it’s every bit as good as your favorite chocolate layer cake, just downsized (and spoon-able.) It’s fun and not hard to do. I totally recommend it!
FYI, I ate one mug cake right away, and left another one out on the counter overnight. In the interest of cooking science I checked it out, and it was every bit as good the next day. Just thought you’d want to know.
Chocolate Mug Cake
Equipment
- microwave oven
- microwave safe mug (about 12 ounce capacity)
Ingredients
For the cake
- 1 Tbsp unsweetened cocoa powder, heaped
- 3 Tbsp flour
- pinch salt
- 1 Tbsp sugar, heaped
- 1/4 tsp baking powder
- 3 tsp vegetable oil
- 3 Tbsp milk
- 1/2 tsp pure vanilla extract
For the glaze/frosting
- 4 Tbsp confectioner’s sugar
- 1 Tbsp milk or cream
- 1/4 tsp vanilla extract
Instructions
- Add the dry ingredients to a small bowl and whisk to combine well.
- Add the wet ingredients to the dry, and stir to blend well.
- Turn the batter into your mug (be sure to get it all.)
- Microwave on high for 1 minute. Note: my microwave oven is 1200 watts. If yours is more or less than that, your exact time will vary slightly. The cake is done when it is no longer shiny and wet on top. It may just be beginning to pull away from the sides of the mug. Do not over cook!
- Mix the frosting ingredients together in a small glass until lump free and glossy.
- Pour the frosting over the warm cake and top with sprinkles, if desired. Enjoy!
Nutrition
Pre measure for a quicker chocolate mug cake!
The only drawback to this genius mini cake is the fiddly measuring. So here’s a thought: why not pre measure out a bunch of chocolate mug cake dry ingredients ~ spend a few minutes measuring and just stash individual amounts in small zip lock baggies or leftover baby food jars. You can even make one big batch of the dry ingredients ~ just remember to give it a good shake before using to redistribute everything. All you have to do is measure out one portion and add your wet ingredients.
Bulk dry mix (about 4 cups total) ~ 10 servings
- Cocoa: 1 cup + 2 tsp
- Flour: 1⅞ cups
- Sugar: 1 cup + 2 tsp
- Baking powder: 2½ tsp
- Salt: ½–¾ tsp fine sea salt (or better to add a pinch per serving)
Use: whisk the jar well before scooping; measure ~0.40 cup of mix per cake (≈ 6 Tbsp + 1 tsp + ¼ tsp) and add the same wets you use in your single recipe. Store airtight.
Totally hit the spot! Dressed it up with a few more chocolate chips and a scoop of ice cream and it was FAB!
I just made these (on a snowy Swiss afternoon) with my three daughters (6, 4, 2). It didn’t really work for them- the taste is too adult. Also we need to fiddle with the timings. 30 seconds wasn’t long enough, and 40 was too long… Maybe 30 seconds and leave it for 10 minutes in the mold?
Also, oddly, the batter for one batch (they each got to stir their own bowl) was really clumpy, whereas the others were a lot smoother. I don’t know why that happened- maybe the 4 year old stirred too hard? 😉
Not sure what went wrong with the clumps. but the timing should be easy to adjust. I do think the little cakes need some sort of frosting, maybe that’s what your girls were missing? I hope you try again, and thanks for the feedback Taina!
I just read this and I made immediately upon reading because the friends I’m staying with had all the ingredients lying around. Everyone is raving. I used melted chocolate chips for the frosting instead of the glaze.
Thanks for posting it! I never would have tried microwave cake without your recommendation.
Love the silicon baking molds and those cakes are just so cute and look delicious. I like the touch of the candle! we all deserve a candle right?
I love cake-in-a-mug…perfect when you’ve had one of those days! I like you’re little cups. Makes it look festive!
Sue, I swear we are sharing a brain these days! I just tried a microwave cake for the first time last month. Cooking it in a shallower dish was the trick. I used flat ramekins and loved the result; although, your molds are MUCH cuter! Have a blessed day, my friend!
I too am skeptical, but I trust you. I’ll try these as a quick dessert for my 2 grandsons. they’ll like the idea of their own cake
Yes, in interest of the blog one must definitely try things again in the am! Love Love the photographs! Makes me wish I had a microwave. Cannot imagine the texture as you described, but sounds divine.