Do you love cake? Do you love mugs? If you answered yes to either question then you know in your heart that mug cake is for you. Mug cake is just so incredibly cozy! What could be better than curling up on the couch with a warm chocolate cake in a mug in your hands? It is the pinnacle of being.
Food confession time: when I was a kid, I LOVED those frozen chocolate cakes you got at the grocery store. My mom never baked chocolate cake, so Deep‘n Delicious is the chocolate cake that has all my warm and fuzzy nostalgic childhood memories. I’m pretty sure it’s a Canadian thing, so if you have no idea what I’m talking about, I don’t blame you. Basically, DND (as it shall now be known) is a frozen chocolate cake with star shaped chocolate frosting piped on top. The closest thing I’ve found to it while living in America is SaraLee.
I totally don’t buy frozen chocolate cake anymore (or do I?!), but what I remember loving about it was the fact that there was always cake on hand. It was frozen, but magically easy to slice and enjoy at all times of the day. Mug cake is almost as easy as pulling a pre-made cake out of the freezer, but it has the bonus of being warm, so mug cake is my new favorite thing!
What is mug cake?
Mug cake is a cake that’s made in a mug! It bakes up in just a minute in the microwave and is a warm and chocolate-y treat that will satisfy any chocolate sweet tooth. Mug cake is perfect for when you just want a single serving of cake and don’t want to bust out all your baking equipment.
What does it taste like?
Heaven! Seriously, I’m not joking guys, this cake is SO GOOD. It’s moist, chocolatey, and light and fluffy. I love the melty chocolate parts that essentially make it like molten chocolate lava cake. I like it plain, with a little bit of powdered sugar, with whipped cream, with ice cream, oh my gosh, I feel like I need one right now. The best part is that it comes together so quickly. Bonus points for the fact that I almost always have everything right at home.
Mug cake ingredients
For this mug cake, you need:
- Milk. I use whatever milk I have in the fridge, usually 2% or almond.
- Oil. Try to use a neutral oil that doesn’t have any flavor like canola oil.
- Flour.
- Cocoa powder. For cocoa powder, we need the unsweetened kind, not hot chocolate milk.
- Baking powder.
- Sugar. You can adjust the sugar to you liking, or use a sugar alternative.
- Chocolate chips. The chocolate gets melty and gooey and is the best part! I usually just chop up a bit of a chocolate bar/baking chocolate if I don’t have chocolate chips in the pantry.
No eggs in this mug cake?
Yep, that’s right. This recipe has been updated and there are now no eggs in this mug cake. Eggs tend to make mug cakes have a bit of a rubbery texture, so bye-bye eggs and hello tender, fluffy cake. As a bonus, it’s now vegetarian and can easily be made vegan too. I developed this recipe from wacky cake, a cake that has no eggs in it. I kept it pretty similar but switched out the water for milk.
Can I make vegan mug cake?
Yes! This can absolutely be made vegan. Just substitute a milk alternative for the milk: oat milk, almond milk, soy milk, coconut milk, rice milk, cashew milk, macadamia milk.
Can I make sugar free mug cake?
You can definitely make a sugar free mug cake by using sugar alternatives like honey, agave, maple syrup, coconut sugar, or even sweeteners. If you’re using sweeteners, don’t swap out the sugar one-to-one, adjust as per the sweetener.
Tips and tricks
Each microwave is different in strength so the very first time you make this recipe try experimenting a bit. I find that 1 minute plus 10 seconds in my microwave works best, but you might need a bit extra. Because this recipe doesn’t have any eggs in it, you can have it on the gooey side if you love cake batter.
The kind of mug you use matters! One that has straight sides is best and bigger is better. Use a mug that holds at least 1 and 3/4 cups. If you use a smaller mug, you should put the mug on a plate so you can catch the overflow, which will make clean up easier.
How to make mug cake:
- Whisk. Whisk together the milk and oil in a mug.
- Mix. In a bowl (or you can do this straight in the mug) mix the flour, sugar, cocoa powder, baking powder, and salt.
- Stir. Stir everything together then add the chocolate.
- Microwave. Bake your mug cake in the microwave on a plate (in case of overflow), let cool slightly and dig in!
Mug cake variations:
- Cream cheese: add in a nugget of cream cheese when you add the chocolate.
- Nutella: add a spoonful of nutella instead of the chocolate.
- Peanut butter: add a spoonful of peanut butter instead of the chocolate.
- Coconut: use coconut milk and and stir in a tablespoon or two of shredded coconut into the batter.
- Biscoff: add a spoonful of biscoff cookie spread instead of the chocolate and top with crushed biscoff cookies.
If you want to bake a whole cake, here are some of my favorite cake recipes:
- Chocolate loaf cake
- Cinnamon streusel coffee cake
- Yogurt lemon cake
- Chocolate birthday cake
- Carrot cake
- Coconut cake
Mug Cake
Ingredients
- 6 tbsp milk
- 1 tbsp oil
- 4 tbsp flour 1/4 cup
- 2 tbsp unsweetened cocoa powder
- 2 tbsp sugar
- 1/4 tsp baking powder
- 1 pinch salt
- 1 tbsp chocolate chips or chopped chocolate
Special Equipment
- microwave
Instructions
- In your mug (make sure it holds at least 1.75 cups of liquid), whisk together the milk and oil.
- In a small bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- Add the flour mix to the mug and whisk well, making sure there are no lumps.
- Sprinkle on the chocolate.
- Place on a microwave safe plate and microwave for 1 minute and 10 seconds.
- Let cool slightly and enjoy!
Notes
Estimated Nutrition
60 Comments
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-Steph & Mike
Anything that can be made in two minutes and look this good is definitely dangerous!! YUM!
I usually find that mug cakes come out spongy and tasteless. One time, I even experienced an inexplicable batter volcano that devastated the interior of my microwave. But your photos make me want some cake!
egg makes spongy
I have never had a mug cake that turned out well but this mug cookie http://www.number-2-pencil.com/2012/03/06/chocolate-chip-cookie-in-cup/ is incredible.
ooh, i’m going to have to try this!
This chocolate chip cookie in a mug is INSANE. So good. Now I think I need to try this mug cake. I remember loving DND a lot…then I had it as an adult…less delicious than I remember.
yeah, i’m scared of trying DND again…just in case my memories are ruined.
Found your blog through the Paper/Plates interview with Sara Lenton and I AM OBSESSED. Your blog is amazing and this mug cake just blew my mind. Such a shame I don’t own a microwave… :(
aww, thank you! welcome! i hope you visit again :)
Need.
I just made 1 right now..
at first I forgot to put an egg and here I made a brownie and it is so delicious paired with rocksalt and cheese..
I made another one and voila!!! a cake!!!
thank you for posting this!
Love this so much!! Great photos, too!
I’ve always wanted to try making a mug cake because they sound so easy when you have a sudden evening choccy craving. But you wouldn’t make this again?
Hi Helen,
IF I do make it again, there are going to be some changes. I’m not sure what those changes are yet, as I’d have to fool around with it…that being said, if you eat it right when it comes out of the microwave, it will definitely hit your chocolate cake craving. But, i thought it was a touch too rubbery. Maybe lessen the microwaving time would help.
I made these with Less time, due to my microwave being high wattage.
as soon as I saw it rise, I stopped the microwave, it was perfect, I tipped Cream in & a strawberry on top…it was Delish!!
I’m looking for a great microwave cake too, for emergency cravings. I’ve found that eggs in these recipes tend to make the cake rubbery (at least for me) so I usually opt for ones that leave eggs out. However, I’m curious to try your version since I’ve never included chocolate chips in mine (just cocoa).
Hmm, I think you’re on to something with the eggs and rubberiness. Maybe a vegan mug cake would be the way to go!
Ever heard of crazy cake or wacky cake? It’s a Depression era recipe for chocolate cake that does not use eggs. I found a mug-size recipe here: http://www.sweetlittlebluebird.com/2013/04/crazy-cake-in-mug-no-eggs-milk-or.html?m=1. It was pretty good, and tasted just like I bake it in the oven. The full recipe is the first one I ever learned to bake by myself, and is a family favorite!
wacky cake sounds delicious!
HOLY CRAP I absolutely second that Wacky Cake recipe. I just now made it and it is super good, rich and moist and not in the slightest rubbery. Definitely my favorite mug cake so far.
Chocolate Peanut Butter Mug Cake
2 tablespoons flour (I often use 1 T AP and 1 T barley flour)
2 teaspoons of sugar (or to taste)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk (or almond milk, my fav.)
1 tablespoon oil
handful of mini chocolate chips
1 Tbs peanut butter (or caramel, jam, nutella, almond butter, etc)
In a small mug combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain. Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don’t get pockets of dry flour. Mix in the chocolate chips. Drop the peanut butter into the chocolate mix and push it down to submerge. Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets. (In my microwave its 1:04 exactly.)
This cake has the exact texture of a cake!!! Must try!
Wacky cake is the go-to chocolate cake our family has always made. It is perfect for doubling if you need a larger cake. My youngest daughter used to come home fromschool and make it as a “snack.” I have this one comment to make and that it tastes better the next day, more chocolatey tasting than hot out of the oven. Also, I have accidentally left the baking soda out and it was very much like brownies. However, when I was pregnant I made one and it came out awful tasting so made it a second time and it came out awful again. The third time I realized I had put baking powder in it instead of baking soda. It was definitely not edible with baking powder. You also don’t have to use a mixer to make this.
I found a microwave brownie that’s pretty awesome. I blogged about it over here: http://foodfaithandfinds.wordpress.com/2013/02/12/chocolate-overload/. I especially love it with a molten peanut butter center. :)
I just made this, found your AMAZING site through another food blog, and this was DELICIOUS!! and, your in my Favourite city in the world!!! Love your work!
I love this idea! I bet it would work with an all-purpose gluten-free flour, as well. Thanks so much for this recipe.
Thanks Shari! Let me know how it goes if you do try with gluten-free flour!
WOW! I love thinking that when want some warm cake, I am only two minutes away. This looks incredible!
Thanks! It’s both wonderful and horrible, isn’t it? Knowing cake is only 2 minutes away!
Hey Steph, I think I can manage this one. Hehe. This looks so good and easy!
xo Jo
http://www.whiterosesandcoffee.com
great ideal
thank you , i love it !
It’s the egg that makes them spongey! The key is an eggless recipe. I mean, you usually only use 1 or 2 eggs for an ENTIRE cake, so a whole egg jut for a little mug is a lot. I use this recipe: http://www.budgetbytes.com/2012/06/the-one-chocolate-mug-cake/ you also put a filling into this one, whether it be jam, peanut butter, Nutella…whatever tickles your fancy. It’s turns out almost as good as an actual cake!
I tried this recipe last night and ran into some problems… Is 3 TBSP of oil (I used canola) a bit much? I looked at the back of a boxed brownie mix I had in the pantry. It required twice the amount of oil in this recipe. The boxed brownies serve 16. If I did my math correct, each serving of brownie would get ~1/2tsp of oil. Maybe the boxed brownies have something else in the pre mix that requires only a minimal amount of oil… Not sure on that. Just a comparison.
Anyways, back to my problem last night. I replaced the egg with 4TBSP of applesauce and a pinch of baking powder. Other than that, I followed the recipe. I put the batter in the microwave for probably a total of 3 minutes. All it did was bubble/boil. Sometimes I let the batter sit to cool off. I did not want the chocolate, or anything else, to burn. Finally, I stuck the batter in the oven. Again, bubbling/boiling occurred. I gave up and took the ramekin out of the oven to let it cool off. When I came back there was a thin layer of liquid. I couldn’t figure out what it was and why it was there. I decided to taste the liquid. It was the oil. YUCK! I literally poured the excess oil out. After that, I used 2 paper towels to soak up as much oil as I could. I put the ramekin back into the oven for about 5 minutes. Nothing happened. I put a scoop of vanilla bean on the brownie and devoured it. The brownie was good. If it weren’t for the overpowering flavor of oil (the ice cream helped cover some of the flavor), the brownie would have been delicious. Anyone else have this problem? From the comments it looks like no one has :( I will definitely be making this again. Maybe I will sub the oil for ~1 TBSP of butter next time.
I love this recepe! Thanks for sharing!
Just made this using half and half (it’s all I had on hand) instead of milk and microwaving for 30 seconds less than instructed. It totally hit the spot. I’d recommend tipping the cake out onto a plate—the chocolate chips will all sink to the bottom, creating a layer of gooey goodness that pairs well with the cakey floof on top. Again, under- rather than over-microwaving is key!
This is the best mug cake I’ve ever made, and I make a lot of them
I made this mug cake for my mom my mom loved it she said it was the best cake she ever had well the best mug cake she’s ever had compared to regular cake my mom said it taste so great
I really luved the taste….am going to make it again and again when ever am having a sudden craving for anything sweet
I really loved it…just satisfied my sudden sweet craving! Going to make it again and again
I used heavy cream instead of milk. Delish
After eating a couple of tasteless spongy mug cakes…..I have finally found my go-to recipe for my chocolate cravings and that too one I can whip up under 5 minutes. Thank you so much!!
I reccomend you to add some coconut flakes to the mix and also some baking powder,that makes everything taste so good.
FUCK YOUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU. Thanks 😘😘
So instead of milk I used liquid creamer(same ammount), added 1 tbspowered creamer both have no milk, 1 tablespoon extra of flower. I didn’t have any coco powder and I made a bomb ass caramel mocha white mug cake!
ooh sounds amaze :)
This mug cake turned out solo well! My last mug cake was too gooey but this one is just right!
mug cakes are the best :) thanks for trying and i’m so happy it turned out!
just tried and it turned out amazing! thankyou.
Can you substitute cocoa powder with Hershey chocolate syrup. What will be the changes in measurement of sugar? Pls let me know soon…
hi i don’t think hershey’s chocolate syrup will work!