There’s something absolutely magical about a mug cake – it’s the ultimate indulgence when you need something sweet right now, without all the fuss of a full-size cake. This easy mug cake recipe is my go-to whenever I’m craving chocolate cake but don’t want to spend hours in the kitchen. The best part? You can have a warm, fudgy cake ready in literally minutes, and it’s made right in your microwave!
I’ve been making mug cakes for years, and I’ve perfected this recipe to ensure you get the most tender, moist results every single time. The secret is in the ratio of ingredients and not overmixing the batter – it’s truly that simple. What I love most about this recipe is its versatility; you can customize it with different mix-ins, frostings, and toppings to match whatever mood you’re in.
Whether you’re a busy parent looking for a quick dessert, a college student with limited kitchen access, or simply someone who loves the convenience of personal-sized treats, this mug cake is about to become your new favorite. I’ve tested this recipe with different microwave wattages and various mug sizes to ensure consistent results, so you can trust that it’ll work beautifully in your kitchen too.
The beauty of mug cakes is that they’re perfect for portion control – no more having an entire cake tempting you from the kitchen counter! Plus, they’re wonderful for meal prepping desserts throughout the week or impressing guests with individual plated desserts. creamy sauces might seem worlds away from mug cakes, but both share that same appeal of quick, personalized cooking. You’ll find that once you master this basic mug cake, you’ll be experimenting with flavors constantly.
I typically serve my mug cake warm, sometimes with a dollop of whipped cream or a scoop of vanilla ice cream on top. The warmth of the cake melting with cold ice cream is an experience you simply cannot miss. Quick and easy recipes are my specialty, and this mug cake absolutely fits that bill. For those looking to add some sophistication to their mug cake presentation, consider topping it with fresh berries or a simple glaze.
One thing I always recommend is investing in microwave-safe ceramic or glass mugs specifically for baking – they distribute heat more evenly than plastic. The microwave power also matters significantly, so I’ve included timing adjustments for different wattages below. Easy recipes that deliver big flavors are what I’m all about, and this mug cake definitely qualifies.
For an extra special treat, try adding a swirl of frosting or a sprinkle of mini chocolate chips before microwaving. You can also make this dairy-free by using plant-based milk and oil instead of butter. Creative toppings and garnishes can elevate even the simplest desserts – the same principle applies to mug cakes.
If you’re new to microwave baking, don’t worry! I’ve learned through lots of experimentation what works and what doesn’t. The key is using a mug that’s deep enough so the batter doesn’t overflow (it will rise quite a bit), and not overfilling it. Start with this classic chocolate version, then explore variations once you’re comfortable with the basic technique. This recipe has become such a staple in my kitchen that I often make it multiple times a week. Whether you’re looking for a midnight snack or an impressive dessert for one, this easy mug cake recipe will not disappoint.
For more inspiration on quick desserts and creative recipes, check out Bon Appétit’s dessert section and Serious Eats’ baking guides. You can also find variations and troubleshooting tips at New York Times Cooking.
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/4 cup whole milk
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract
- 2 tablespoons hot water
- Optional: chocolate chips, sprinkles, or frosting for topping
Instructions
- Gather a microwave-safe mug (at least 12 ounces) and all your ingredients. Having everything measured and ready will ensure a smooth process.
- In your mug, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Stir these dry ingredients together thoroughly until well blended, breaking up any lumps.
- Pour in the whole milk, vegetable oil, and vanilla extract into the mug with the dry ingredients. Stir gently until just combined – be careful not to overmix, as this can result in a tough, dense cake.
- Add the hot water and stir until the batter is smooth and pourable, resembling thick brownie batter. The batter should fill the mug about halfway.
- Microwave the mug on high power for 60 to 90 seconds if your microwave is 1000 watts or higher. If your microwave is lower wattage (700-800 watts), increase the time to 90-120 seconds. The cake will rise significantly.
- Carefully remove the mug from the microwave using an oven mitt, as it will be very hot. Let it cool for 1-2 minutes before eating.
- If desired, top with whipped cream, ice cream, frosting, chocolate chips, or fresh berries while the cake is still warm.
- Serve immediately and enjoy your warm, fudgy mug cake straight from the mug!
Pro Tips
o Microwave wattage significantly affects cooking time. Start with 60 seconds and add 15-second increments if needed. Underbaking is better than overbaking with mug cakes.
o Don’t overmix the batter once wet and dry ingredients are combined. A few small lumps are perfectly fine and will result in a more tender cake.
o For a vanilla mug cake, substitute 1 tablespoon of cocoa powder with 1 additional tablespoon of flour and increase vanilla extract to 1/2 teaspoon.
o Add mix-ins like mini chocolate chips, chopped nuts, or mini marshmallows to the batter before microwaving for extra flavor and texture.
o If you prefer a less rich cake, you can substitute half the oil with applesauce or Greek yogurt, though this will change the texture slightly.
o This recipe works well with both regular and plant-based milk options. For dairy-free, use coconut or almond milk and replace oil with melted coconut oil.
o Leftover mug cake can be stored in an airtight container in the refrigerator for up to 2 days, though it’s best enjoyed fresh and warm.
o For a mocha version, dissolve 1 teaspoon of instant coffee in the hot water before adding to the batter.
o You can make this in advance by measuring the dry ingredients into the mug, covering it, and storing it until you’re ready to bake. Just add the wet ingredients when you want cake.
o If your cake comes out dry, you likely overbaked it. Reduce cooking time by 15 seconds next time.
o For a frosted mug cake, let it cool for 5 minutes before applying frosting or whipped cream on top.