Chocolate Mug Cake (No Oven Needed!)

Chocolate Mug Cake is a rich, fudgy, single-serve dessert that comes together in just minutes — and the best part is, I don’t even need an oven! Made right in the microwave with pantry staples, it’s the perfect quick fix when I’m craving chocolate cake without the wait.

Why You’ll Love This Recipe

I love how easy and satisfying this mug cake is. It takes less than 5 minutes from start to finish, and it gives me all the indulgence of a real chocolate cake with almost no cleanup. I don’t need a mixer, a pan, or any baking skills. Just a mug, a spoon, and a microwave — and I’m digging into warm, gooey chocolate cake in no time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Cocoa powder

• Granulated sugar

• Baking powder

• Pinch of salt

• Milk (dairy or non-dairy)

• Vegetable oil or melted butter

• Vanilla extract

• Chocolate chips or chopped chocolate (optional)

Directions

1. In a microwave-safe mug, I mix the flour, cocoa powder, sugar, baking powder, and salt.

2. I stir in the milk, oil, and vanilla extract until smooth and no dry pockets remain.

3. If I’m using chocolate chips, I fold them into the batter or sprinkle some on top.

4. I microwave the mug on high for 60 to 90 seconds, depending on the strength of my microwave — just until the cake is set but still slightly gooey in the center.

5. I let it cool for a minute or two before digging in — sometimes I top it with whipped cream, ice cream, or a drizzle of peanut butter.

Servings and timing

This recipe makes 1 generous serving and takes about 2 minutes to prep and 1 to 2 minutes to cook. It’s perfect for an after-dinner dessert or late-night chocolate craving.

Variations

I sometimes add a spoonful of peanut butter, Nutella, or caramel to the center for a molten surprise. When I want a mocha twist, I add a pinch of instant coffee. For a richer flavor, I use brown sugar instead of white. I’ve also tried it with almond or oat milk and coconut oil for a dairy-free version.

storage/reheating

This cake is best enjoyed fresh. If I have leftovers (which is rare), I cover the mug and store it in the fridge for up to 1 day. To reheat, I microwave it for 10–15 seconds to soften it up again.

FAQs

Can I use self-rising flour?

Yes, if I use self-rising flour, I skip the baking powder and salt — it already has leavening in it.

What size mug should I use?

I use a 10–12 oz microwave-safe mug to prevent overflowing. It gives the cake room to rise and cook evenly.

Why did my cake turn out rubbery?

It was probably overcooked. I microwave it just until the top is set but still soft inside — usually around 70 to 90 seconds, depending on the microwave.

Can I make this without eggs?

Yes — this recipe doesn’t use any eggs. It stays soft and moist thanks to the milk and oil.

Can I double the recipe?

I’ve doubled the ingredients and split them into two mugs to avoid overflow. I microwave each one separately for even cooking.

Conclusion

Chocolate Mug Cake (No Oven Needed!) is my go-to dessert when I want something sweet and indulgent without the hassle. It’s fast, foolproof, and totally customizable. Whether I’m treating myself after dinner or whipping up a last-minute dessert for a friend, this little mug of chocolatey goodness always hits the spot.