People say this fudgy chocolate mug cake recipe is hands-down the best mug cake they’ve ever tried. And you can make it in the microwave or oven! This simple cake is perfect on its own, but I love to add a scoop of ice cream on top. I’ve included a few different topping options you can try with this cake too!
Unlike most of my other small-batch desserts, this microwave mug cake doesn’t require an oven. All you have to do is mix up the batter, pour it into a mug, and pop it into the microwave for a little over a minute. That’s it!
If you’re looking for a two-minute easy vanilla mug cake, I’ve got you. This is mug cake is fluffy, sweet, and full of vanilla. It’s like a little birthday cake in a mug. Bonus points if you add in sprinkles to make it a confetti mug cake! Here’s how you make it:
Ingredients for Mug Cake
- ¼ cup All purpose flour (maida)
- ¼ cup sugar
- 2 tbsp cocoa powder
- ½ tsp baking powder
- pinch of salt
- ¼ cup milk
- 3 tbsp oil
- ½ tsp vanilla
- 2 tbsp chocolate chips, nuts, raisins, etc (optional)
Instruction for Mug Cake
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Grease a 12-ounce (or larger) mug with nonstick cooking spray or butter. Set aside.
- In a mixing bowl, add the dry ingredients- maida, cocoa powder, sugar, salt, and baking powder.
- Give this a good mix using a whisk or a fork until well combined.
- Then add in the wet ingredients- milk, oil, and vanilla and continue mixing until fully combined.
- Make sure to scrape the bottom and mix everything well.
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Pour the batter into the prepared mug and sprinkle the chocolate chips on top.
- Microwave your cake for roughly 45 seconds to 1 minute or until the cake has risen and is firm to the touch.
- Take care not to overcook as it will toughen the cake.
- Let cool for 2 to 3 minutes before eating.
- Enjoy!
Different Topping options
If you really want to take this recipe to the next level, here are some different topping options that would pair great with this cake!
- Vanilla Ice Cream
- Whipped Cream
- Caramel Sauce
- Dulce de Leche
- Nutella
Mug cake variations
- Nutella: add a spoonful of Nutella instead of the chocolate.
- Coconut: use coconut milk and stir in a tablespoon or two of shredded coconut into the batter.
- Cream cheese: add in a nugget of cream cheese when you add the chocolate.
- Peanut butter: add a spoonful of peanut butter instead of the chocolate.
- Biscoff: add a spoonful of biscoff cookie spread instead of the chocolate and top with crushed biscoff cookies.
How to Store a Chocolate Mug Cake
So, microwave mug cakes are best eaten once they have cooled from the microwave. Store it at room temperature for 24 hours if there is any leftover, but I’m sure that’s highly unlikely!
Mix up the batter beforehand and that can be held in the fridge for 48 hours and microwaved as you wish.
Tips and variations
- Make sure to use a mug that is big enough as the batter will rise quite a bit in the microwave. I suggest using at least a 12-ounce mug for this recipe.
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Keep a close eye on the cake as it’s in the microwave and cook it until the center is just set.
- The cook time will vary slightly based on the mug that you use and your microwave.
- I prefer to use whole milk, but 2%, 1%, skim, or even almond milk should work fine too.
Nutrition
| Calories | 314kcal |
| Carbohydrates | 27g |
| Protein | 8g |
| Fat | 22g |
| Sodium | 1221mg |
| Potassium | 1085mg |
| Sugar | 10 g |
| Vitamin A | 1914IU |
| Calcium | 166 mg |
| Iron | 4 mg |
