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.
Add The View from Great Island as a Trusted Google Source
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.
Like you, I have always assumed this type of cake wouldn’t have much in the way of taste… I will have to give this a try sometime soon!
This is fabulous, and if I wasn’t on a diet I’d whip one up right now (or 2).
Adorable and oh so Pin-able! My single daughter will love this as much as I do. I will certainly pass this on to her. I am a fellow participant in the Muy Bueno Spotlight. I can’t wait to see your post. What a fun feature.
What great fun, it almost makes me wish I had a microwave, but in my tiny London kitchen there is just no space! I love the idea of instant cake!
Haha, I’m always intriguied by those type of instant-portion-controlled-cakes that have been all over pinterest. I guess I feel too guilty to ever try it, though I’m really curious. Next time I’m craving some chocolate I’ll just make this–it is really well portion-controlled. Haha, and my sister was just commenting on my blog how we must “resist instant gratification”! Sometimes we need it, though. 🙂
What a wonderful idea…I must give this a whirl for my kids this week. I love how festive yours look in the pink molds with sprinkles and a candle.
I love your little cakes, Sue! And that you embraced the microwave method. I know in the past you’ve said you’re wary of no-bake bars and things like that but sometimes they do just…work! And I think it’s great you used two silicone molds that are shallower. When I make microwave cakes I used a coffee mug but b/c of the depth, sometimes the batter cooks widely unevenly – the top will be burnt and overflowing and the underneath at the base of the mug will be soupy and raw. So the shallow/split into 2 idea is great!
oohhh can’t wait to make this!! looks so easy and delicious. love that cupcake tin, too!
Goodness! You are cranking out beautiful posts and recipes as fast as I can post a comment! I must have been sleeping in a cave because this is the first time I’ve seen microwave cupcakes – but love the idea. These are so cute and sound delicious. You know I love chocolate!
Oh it looks like a proper fairy cake, you Americans have exiled them with your gorgeous big cupcakes but this takes me back to my younger days!