Mug Cake Recipe

About

A quick and satisfying chocolate mug cake made with simple pantry staples, ready in minutes. Each serving is mixed and microwaved individually for a warm, fudgy treat.

1. 1

   Mix Dry Ingredients

   prep 2 min

   In a small mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined. This ensures the leavening and cocoa are distributed evenly before adding wet ingredients. Break up any lumps in the cocoa powder for a smooth batter.

2. 2

   Add Wet Ingredients

   prep 2 min

   Add the beaten egg, milk, and vegetable oil to the bowl with the dry ingredients. Whisk everything together until a smooth, lump-free batter forms, about 1 minute. Do not overmix — stop as soon as no dry streaks remain.

3. 3

   Fill the Mugs

   prep 1 min

   Divide the batter evenly among 4 large microwave-safe mugs, pouring roughly 3–4 tablespoons of batter into each. Leave at least 1 inch of space at the top of each mug, as the cake will rise during cooking. Do not cover the mugs.

4. 4

   Microwave the Cakes

   cook 6 min

   Microwave one mug at a time on high power for 60–90 seconds, checking at 60 seconds — the cake is done when the top is just set and no longer wet or jiggly in the center. Microwaves vary in power, so if it still looks very wet at 60 seconds, continue in 10-second intervals. The cake will pull slightly away from the sides of the mug when fully cooked.

5. 5

   Rest and Serve

   serve 1 min

   Let each mug cake rest for 1 minute before serving, as the mug and cake will be very hot. Serve directly in the mug, optionally topped with a scoop of ice cream or a dusting of powdered sugar. Enjoy immediately while warm.