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.

mug cake |

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.

mug cake |

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.

mug cake with chocolate chunks |

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.

mug cake |

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.

mug cake |

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:

  1. Whisk. Whisk together the milk and oil in a mug.
  2. Mix. In a bowl (or you can do this straight in the mug) mix the flour, sugar, cocoa powder, baking powder, and salt.
  3. Stir. Stir everything together then add the chocolate.
  4. Microwave. Bake your mug cake in the microwave on a plate (in case of overflow), let cool slightly and dig in!

mug cake |

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:

mug cake |

mug cake |

Mug Cake

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. 
Serves 1
4.81 from 21 votes
Prep Time 1 min
Cook Time 1 min
Total Time 2 mins


  • 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


  • In your mug (make sure it holds at least 1.75 cups of liquid), whisk together the milk and oil.
    how to make a mug cake |
  • In a small bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
    mug cake recipe |
  • Add the flour mix to the mug and whisk well, making sure there are no lumps.
    chocolate mug cake |
  • Sprinkle on the chocolate.
    mug cake with chocolate chunks |
  • Place on a microwave safe plate and microwave for 1 minute and 10 seconds.
    cake in a mug |
  • Let cool slightly and enjoy!
    mug cake |


You may want to microwave your cake for a bit longer depending on how gooey you like your cake. Microwave in 10 second increments after the first minute until it’s done to your liking.

Estimated Nutrition

Nutrition Facts
Mug Cake
Amount Per Serving
Calories 452 Calories from Fat 184
% Daily Value*
Fat 20.4g31%
Saturated Fat 6g38%
Cholesterol 10mg3%
Sodium 637mg28%
Potassium 416mg12%
Carbohydrates 65g22%
Fiber 4.8g20%
Sugar 33.8g38%
Protein 9.2g18%
* Percent Daily Values are based on a 2000 calorie diet.

More 30 minutes or less


  1. Anything that can be made in two minutes and look this good is definitely dangerous!! YUM!

  2. Sarah O. says:

    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!

    1. Michelle Anderson says:

      egg makes spongy

  3. Robin says:

    I have never had a mug cake that turned out well but this mug cookie is incredible.

    1. steph says:

      ooh, i’m going to have to try this!

    2. Cass says:

      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.

      1. steph says:

        yeah, i’m scared of trying DND again…just in case my memories are ruined.

  4. 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… :(

    1. steph says:

      aww, thank you! welcome! i hope you visit again :)

    1. Karen says:

      5 stars
      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!

  5. Ashley says:

    Love this so much!! Great photos, too!

  6. 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?

    1. steph says:

      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.

      1. wendy says:

        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!!

  7. 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).

    1. steph says:

      Hmm, I think you’re on to something with the eggs and rubberiness. Maybe a vegan mug cake would be the way to go!

  8. Emily says:

    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: 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!

    1. steph says:

      wacky cake sounds delicious!

      1. Allie says:

        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.

  9. Tammy Pham says:

    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!

  10. Josie P says:

    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.

  11. I found a microwave brownie that’s pretty awesome. I blogged about it over here: I especially love it with a molten peanut butter center. :)

  12. Bryce says:

    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!

  13. I love this idea! I bet it would work with an all-purpose gluten-free flour, as well. Thanks so much for this recipe.

    1. steph says:

      Thanks Shari! Let me know how it goes if you do try with gluten-free flour!

  14. WOW! I love thinking that when want some warm cake, I am only two minutes away. This looks incredible!

    1. steph says:

      Thanks! It’s both wonderful and horrible, isn’t it? Knowing cake is only 2 minutes away!

  15. Jo says:

    Hey Steph, I think I can manage this one. Hehe. This looks so good and easy!

    xo Jo

  16. great ideal
    thank you , i love it !

  17. Samantha says:

    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: 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!

  18. Alex says:

    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.

  19. I love this recepe! Thanks for sharing!

  20. Adrienne says:

    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!

  21. Elizabeth Dittmer says:

    5 stars
    This is the best mug cake I’ve ever made, and I make a lot of them

  22. Gabrielle Sofer says:

    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

  23. sudipta says:

    I really luved the taste….am going to make it again and again when ever am having a sudden craving for anything sweet

  24. sudipta says:

    I really loved it…just satisfied my sudden sweet craving! Going to make it again and again

  25. Judi says:

    I used heavy cream instead of milk. Delish

  26. Sayalee says:

    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!!

  27. Arta says:

    I reccomend you to add some coconut flakes to the mix and also some baking powder,that makes everything taste so good.

  28. Gabriel Lyons says:

    5 stars

  29. Eliza Jones says:

    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!

    1. Stephanie says:

      ooh sounds amaze :)

  30. Jen says:

    This mug cake turned out solo well! My last mug cake was too gooey but this one is just right!

    1. Stephanie says:

      mug cakes are the best :) thanks for trying and i’m so happy it turned out!

  31. m says:

    5 stars
    just tried and it turned out amazing! thankyou.

  32. Musarrat says:

    Can you substitute cocoa powder with Hershey chocolate syrup. What will be the changes in measurement of sugar? Pls let me know soon…

    1. Stephanie says:

      hi i don’t think hershey’s chocolate syrup will work!

  33. Ronak Mehta says:

    5 stars
    Wow. It looks delicious. I love chocolate cakes. So, I will try to make it. Your recipe will help me. Thanks for sharing.

  34. Avelyn says:

    5 stars
    Hello from Penang! I was looking for a simple yet delicious recipe to make with my tuition students and this seems like the best one! I’m going to give it a go now and let you know how it turns out. Thank you so much and Happy Halloween! Stay safe everyone.

  35. sany says:


    Its say: unsweetened cocoa powder, but can i use if the cocoa powder is not unsweetened ?

    1. Stephanie says:

      hi sany,
      is it a hot chocolate mix? if it’s a hot chocolate mix, i wouldn’t recommend it because they usually put other ingredients in it to make it creamy. if it’s cocoa powder with sugar you can use that but you’ll have to adjust the sugar in the recipe, maybe just use 1 tbsp.

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