Need a sweet treat in a flash? This chocolate mug cake delivers pure bliss in just 5 minutes. Perfect for late-night cravings or a quick dessert fix, this single-serve wonder packs rich chocolatey goodness into every spoonful.
With minimal prep and only 1 minute of cooking time, you’ll have a warm, indulgent cake that satisfies without the fuss of traditional baking. At 363 calories, it’s an ideal portion-controlled treat that hits all the right spots.
Ingredients for Perfect Mug Cake
- All-purpose flour (3 Tbsp): Room temperature flour works best
- Granulated sugar (2 Tbsp): Adds perfect sweetness
- Cocoa powder (1 Tbsp): Unsweetened, for rich chocolate flavor
- Baking powder (¼ tsp): Fresh for proper rising
- Salt (dash): Enhances overall flavor
- Milk (3 Tbsp): Any variety works, room temperature preferred
- Oil/Butter (1 Tbsp): Canola oil or melted butter for moisture
- Vanilla extract (⅛ tsp): Pure extract for best taste
- Chocolate chips (1 tsp): Any baking chips work great
Step-by-Step Instructions
- Prep the Mug: Lightly coat your microwave-safe mug with cooking spray
- Mix Dry Ingredients: Combine flour, sugar, cocoa, baking powder, and salt in mug
- Add Wet Ingredients: Pour in milk, oil, and vanilla; stir until smooth
- Final Touch: Add chocolate chips on top or mix them in
- Microwave: Cook for 70-90 seconds until just set
- Rest Time: Let stand in microwave for 1 minute before enjoying
Quick Tips for Perfect Mug Cake
Want the best chocolate mug cake ever? Here’s what works like magic: Start with room temperature milk for the smoothest batter.
When mixing, use a small whisk or fork to break up any flour lumps – this takes just a few extra seconds but makes such a difference! Keep an eye on your cake while it cooks – every microwave is different, so start checking at 70 seconds. You’ll know it’s perfect when the top is just set but still looks slightly shiny.
Mix It Up – Easy Variations
Love to play with flavors? This mug cake is super flexible! Try swapping the chocolate chips for peanut butter chips for a nutty twist. Or add a sprinkle of cinnamon to the dry ingredients for a Mexican hot chocolate vibe.
Want it extra rich? Use melted butter instead of oil. For a dairy-free version, any non-dairy milk works great – almond milk adds a lovely nutty note!
Serving Ideas
This warm, gooey cake is amazing on its own, but why stop there? Add a small scoop of vanilla ice cream on top and watch it melt into the warm cake. A dollop of whipped cream and a few fresh raspberries makes it fancy in seconds.
For extra fun, drizzle some caramel sauce over the top, or dust it with a little powdered sugar. The cake is best enjoyed right away while it’s still warm and the chocolate chips are melty!
Storage Note
This single-serve cake is meant to be eaten right after making it – that’s when it’s at its most delicious! Since it takes just 5 minutes to make, it’s best to whip it up fresh each time you’re craving something sweet. If you want to save time later, mix the dry ingredients ahead and store them in a sealed container or zip-top bag.
Chocolate Mug Cake
Equipment
- Microwave-safe mug
Ingredients
For the Cake
- 3 Tbsp all-purpose flour
- 2 Tbsp granulated sugar
- 1 Tbsp unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1 dash salt
- 3 tablespoons milk any kind of milk
- 1 tablespoons canola oil or melted butter
- 1/8 teaspoon vanilla extract
- 1 tsp chocolate chips or your favorite flavor baking chips
Instructions
- Spray the bottom of a microwave-safe mug or coffee cup lightly with cooking spray.
- Add flour, sugar, cocoa powder, baking powder, and salt and stir together.
- Add milk, canola oil, and vanilla extract and stir until smooth, being sure to scrape the bottom of the mug.
- Stir in chocolate chips or sprinkle them on top.
- Cook in microwave for 70-90 seconds until cake is just set, but still barely shiny on top.
- Allow to rest in microwave for 1 minute before consuming.
