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    Home » Recipes » Desserts » Cakes » Mug Cake

    Mug Cake

    Published: February 23, 2019 · Modified: Feb 9, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This easy microwave Mug Cake comes together in literally minutes! It’s a warm and cozy dessert you’ll want to curl up on the couch with. All you need are a handful of ingredients you already have in the kitchen! This soft and tender treat will quickly satisfy your cravings.

    A mug cake with chocolate chips on top with more chocolate chips scattered in the back with a glass of milk.
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    Pinterest graphic of a mug cake with a spoon beside it and chocolate chips scattered around.
    Pinterest graphic of a mug cake with a spoonful lifted out of the mug.
    Pinterest graphic of a mug cake with a spoon tucked in.
    Pinterest graphic of a mug cake with whipped cream and chocolate chips on top with a spoonful in front.
    Pinterest graphic of a mug cake with a glass of milk and bowl of whipped cream in the back.

    There’s nothing better than a treat that comes together in a few minutes, like this mug cake recipe. It only requires a handful of ingredients, and you can make it in a few minutes. That’s the joy of making a cake in a mug! It’s quick, easy, and delicious. Everything is mixed in your mug, so there isn’t too much to clean up. 

    Warm, cozy, and tender, this mug cake will satisfy any sweet tooth. Top it off with some whipped cream, powdered sugar, or ice cream, and it’ll hit the spot every time. If you want another quick dessert recipe, then try my brownie in a mug recipe or cookie in a mug recipe!

    What You Need to Make This Recipe

    Ingredients needed to make a mug cake.

    Flour — you only need simple all-purpose flour to make this single-serving cake in a mug.

    Cocoa powder — for a delicious chocolate flavor, use 100% cocoa for the cake batter.

    Baking powder — make sure the baking powder is fresh to ensure the cake in the mug rises.

    Milk — I use whole milk for the best flavor.

    Vanilla — if you have the time, I recommend trying my homemade vanilla extract recipe.

    Chocolate chips — I use semisweet chocolate chips for the mug cake batter, but you can also use mint chocolate chips, milk chocolate chips, white chocolate chips, butterscotch chips, etc. 

    How to Make a Mug Cake

    Set of two photos showing dry ingredients mixed in a cup and milk added to it.

    1. In a large microwave-safe mug, stir together the flour, sugar, cocoa powder, baking powder, and salt. 

    2. Add the milk, oil, and vanilla.

    Set of two photos showing batter mixed with a fork and chocolate chips added.

    3. Stir until well combined and smooth. 

    4. Stir in most of the chocolate chips.

    Set of two photos showing more chocolate chips sprinkled on top and microwaved.

    5. Sprinkle the top with the remaining chips.

    6. Microwave on high for 60 to 90 seconds or until the cake is puffed and the center looks dry. Let the cake in the mug cool for a few minutes before eating.

    A mug cake with whipped cream and chocolate chips on top with a spoonful scooped out in front.

    Pro Tips for Making This Recipe

    • Make sure to measure your flour correctly. If you add too much flour to the recipe, you will have a dry cake. I highly recommend always using a scale to measure. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
    • A shorter, wider mug is ideal as it allows for more even cooking. I recommend a heavy ceramic mug with no metal. If your mug is too small, the batter may overflow. 
    • Just like a regular cake, avoid overmixing the batter, or you’ll end up with a dense, tough mug cake.
    • The strength of microwaves can vary, so the first time you make this easy mug cake recipe, you’ll need to experiment between 60 to 90 seconds. The thickness of your mug will also contribute to how long it’ll take for it to cook. 
    • Some delicious variations you can make to this recipe are stirring in a spoonful of cream cheese, caramel, peanut butter, Nutella, or Biscoff into the batter before baking or serving it with a spoonful on top.
    A spoonful of mug cake lifted out of the cup.

    Frequently Asked Questions

    Why doesn’t this recipe use an egg?

    I find that adding an entire egg to a mug cake will lead to a spongey texture. One egg is too much for a small cake in a mug, and scaling an egg down adds more work than necessary. It’s easier to simply omit using an egg for a cake in a mug. You won’t even miss it!

    Can I double this recipe?

    You can! If you’d like to double the recipe, I suggest using two mugs to ensure the mug cakes will cook evenly. Place them in the microwave one at a time, or they’ll cook unevenly.

    Can I make this vegan?

    Yes! Since this recipe does not contain eggs, you can simply swap the milk for a dairy-free option, such as almond milk, to make the cake vegan-friendly.

    If you love this recipe try these out!

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    If you’ve tried this Mug Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of a mug cake with chocolate chips.
    Print
    5 from 89 votes

    Mug Cake

    If you've never made a mug cake before, you are in for a treat! This cake in a mug comes together so quickly and easily!
    Course Dessert
    Cuisine American
    Prep Time 2 minutes minutes
    Cook Time 1 minute minute
    Total Time 3 minutes minutes
    Servings 1 serving
    Calories 738kcal
    Author John Kanell

    Equipment

    • Large coffee mug

    Ingredients

    • ¼ cup all-purpose flour (30g)
    • 3 tablespoons sugar
    • 2 tablespoons cocoa powder
    • ¼ teaspoon baking powder
    • 1 pinch salt
    • ¼ cup whole milk (60ml)
    • 2 tablespoons vegetable oil
    • 1 teaspoon vanilla extract (5mL)
    • 2 tablespoons semi-sweet chocolate chips

    Instructions

    • In a large microwave-safe mug, stir together the flour, sugar, cocoa powder, baking powder, and salt.
    • Add the milk, oil, and vanilla and stir until well combined and smooth. Stir in most of the chocolate chips, and sprinkle the top with the remaining chips.
    • Microwave on high for 60 to 90 seconds or until the cake is puffed and the center looks dry. Let cool for a few minutes before eating.

    Video

    Notes

    • Make sure to measure your flour correctly. If you add too much flour to the recipe, you will have a dry mug cake. I highly recommend always using a scale to measure. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
    • A shorter, wider mug is ideal as it allows for more even cooking. I recommend a heavy ceramic mug with no metal. If your mug is too small, the batter may overflow. 
    • Just like a regular cake, avoid overmixing the batter, or you’ll end up with a dense, tough cake.
    • The strength of microwaves can vary, so the first time you make this recipe, you’ll need to experiment between 60 to 90 seconds. The thickness of your mug will also contribute to how long it’ll take for it to cook. 
    • Some delicious variations you can make to this mug cake are stirring in a spoonful of cream cheese, caramel, peanut butter, Nutella, or Biscoff into the batter before baking or serving it with a spoonful on top.

    Nutrition

    Calories: 738kcal | Carbohydrates: 85g | Protein: 9g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 174mg | Potassium: 454mg | Fiber: 7g | Sugar: 51g | Vitamin A: 114IU | Calcium: 171mg | Iron: 5mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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