It’s late, and all you want is chocolate cake—not the kind that requires baking for an hour or gathering a dozen ingredients. This Microwave Chocolate Cake in a Mug is a tiny bit of kitchen magic that happens in minutes, right in your mug. You don’t even have to haul out a mixer or dirty multiple bowls. Just a few simple steps, and you’re moments away from a warm, gooey chocolate fix that feels like a hug in edible form.
One night, I was craving something sweet and chocolaty but didn’t want to commit to a big dessert. I grabbed a random mug, threw together this quick batter, and popped it in the microwave. The sound of the cake rising, even in that tiny mug, was oddly satisfying. I probably watched it a little too closely, wondering if it was done or if I should nudge it with another 10 seconds. When it was finally ready, I let it cool for just a minute (okay, maybe 30 seconds of patience) before digging in. The warmth, the rich cocoa scent, and those melty chocolate chips made it feel like a tiny celebration for one.
- Super fast—6 minutes from start to finish means no waiting around.
- Single serving, so there’s no risk of overeating or wasting leftovers.
- It’s simple—and that’s kind of the point. No complicated steps or fancy equipment needed.
- Microwave cooking can be a little unpredictable depending on your device, so a bit of trial and error might be necessary.
If you’re worried about your mug’s size or the microwave power, just know I haven’t tested every combination, but it’s surprisingly forgiving. And hey, even if it’s a touch overcooked one time, it’s still chocolate cake, right?
PrintMicrowave Chocolate Cake in a Mug
A quick and easy single-serving chocolate cake made in a mug using a microwave. Perfect for satisfying your chocolate cravings in just minutes!
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 1
Ingredients
4 tablespoons all-purpose flour
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons whole milk
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
2 tablespoons chocolate chips
Instructions
In a microwave-safe mug (at least 12 oz capacity), whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
Add the milk, vegetable oil, and vanilla extract to the dry ingredients in the mug. Stir thoroughly until the batter is smooth and free of lumps.
Fold in the chocolate chips evenly into the batter.
Place the mug in the microwave and cook on high power for 1 minute. The cake should rise and be set but still moist. If it needs more time, microwave in additional 10-second intervals until done.
Carefully remove the mug from the microwave (it will be hot). Let the cake cool for 2 minutes before eating.
About your kitchen setup: you don’t need anything special here, just a microwave-safe mug that’s roomy enough to let the cake rise without spilling over. When serving, I like to add a scoop of vanilla ice cream or a drizzle of caramel sauce, but it’s delicious on its own. If you want to switch things up, you could try adding a pinch of cinnamon, swapping chocolate chips for nuts, or stirring in a spoonful of peanut butter before microwaving—it’s fun to experiment, though I’m still figuring out the perfect tweaks myself.
FAQ
Can I use a different type of milk? Yes, but it might change the texture slightly. Whole milk works best for richness.
What if my cake turns out dry? Try reducing the cooking time in 10-second increments next time. Microwaves vary, so a little patience helps.
Can I make this in advance? It’s best enjoyed fresh, but you can refrigerate leftovers and reheat briefly.
Ready to satisfy that chocolate craving without the fuss? Grab your mug, and let’s get started.