Microwave Mug Cake - A single-serving chocolate cake mixes and cooks directly in a mug in the microwave in about 90 seconds. It is the ultimate solution for a sudden chocolate craving. The cake rises and sets into a moist, fudgy treat that you can eat straight from the mug with a spoon.

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Microwave Mug Cake - I created this mug cake during finals week in college—too tired to bake, too broke to order dessert. The 5-minute total time (including eating!) saved my sanity. The trick is not over-mixing and watching it carefully as microwave powers vary. It's now my 9 PM treat when I want something sweet without committing to a whole batch of anything.

Dietary Notes

✓ Single Serving
✓ 90-Second Dessert
✓ No Oven Needed
✓ Chocolate Fix

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Why You'll Love This

Instant Gratification: From craving to cake in 5 minutes.
No Oven: Perfect for hot days or small kitchens.
Single Serving: No leftovers to tempt you.
Endless Variations: Add peanut butter, Nutella, or chips.

Microwave Mug Cake

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 3min

❄️ Cool Time: 1

🔥 Cook Time: 2min

🥨 Yield: 1

🍞 Method: Microwave

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

4 tbsp all-purpose flour
3 tbsp granulated sugar
2 tbsp cocoa powder
2 tbsp vegetable oil or melted butter
3 tbsp milk
¼ tsp vanilla extract
¼ tsp baking powder
1 pinch of salt
1 tbsp chocolate chips

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✏️

All-purpose flour Flour provides structure so the mug cake sets. Measure accurately; extra flour makes it dry and cakey.
Granulated sugar Sugar sweetens and keeps texture tender. Mug cakes can taste bland without enough sweetness.
Cocoa powder Use unsweetened cocoa for real chocolate flavor. Sift or whisk well to avoid dry cocoa pockets.
Vegetable oil or melted butter Oil keeps mug cake moist; butter adds richer flavor. This fat is the key to a soft, not rubbery texture.
Milk Milk hydrates batter and makes it smooth. Add gradually if batter seems too thick.
Vanilla extract Vanilla boosts chocolate aroma and makes it taste more dessert-like, not just sweet.
Baking powder Baking powder gives a quick rise in the microwave. Fresh baking powder prevents dense results.
Pinch of salt Salt enhances cocoa and balances sweetness. It makes the chocolate flavor pop.
Chocolate chips (optional) Adds gooey melted pockets and stronger chocolate taste. Great for a molten-style mug cake feel.

list_alt Instructions

1

In a standard-sized microwave-safe mug (at least 12 oz), whisk together flour, sugar, cocoa powder, baking powder, and salt with a fork until no lumps remain.
2

Add oil, milk, and vanilla to the dry ingredients. Mix with the fork until you have a smooth, thick batter. Scrape down the sides of the mug.
3

Stir in chocolate chips if using. Smooth the top of the batter.
4

Microwave on high for 70-90 seconds. Start with 70 seconds. The cake is done when it has risen and the top looks dry. A toothpick inserted may come out with moist crumbs, but not wet batter. Do not overcook, or it will become rubbery.
5

Let cool in the mug for 1 minute - it will be extremely hot. The cake will sink slightly as it cools.
6

Enjoy warm with your favorite toppings.

Nutrition Facts

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Calories 420

Protein 6g

Carbs 62g

Fiber 3g

Sugar 38g

Fat 18g

Sodium 220mg

Potassium N/A

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Serving Suggestions

Enjoy warm, straight from the mug with a spoon. Top with a scoop of ice cream, a dollop of whipped cream, a drizzle of chocolate syrup, or a sprinkle of powdered sugar. It is a personal, indulgent treat perfect for a cozy night in.

How to Store?

Mug cakes are meant to be eaten immediately after cooking. They do not store well, as they become dense and rubbery when cool. The dry mix can be pre-measured and stored in a small jar or bag for a quick future treat—just add the wet ingredients and microwave when ready.

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If you enjoyed this Microwave Mug Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate you taking time to read about this recipe, thank you!