This rich and decadent Chocolate Mug Cake Recipe makes a moist, flavorful mug of cake in just 5 minutes to satisfy any sweet tooth!
I’m not much of a snacker (although I’m usually happy to make a snack – like a cheese plate – into a full meal), or a baked goods girl (except if I’m in Paris and pastries are involved).
But I am a chocolate girl through and through. And sometimes this chocolate girl is in the mood for a piece of cake!
However, just like you, on any given weeknight I don’t have time to bake a cake. And also, I don’t need a whole cake in the house to eat my way through.
What’s a girl to do?!
Based on the title of this blog post, I’m sure you can guess, lol.
That’s the beauty of mug cakes! There was a time when I thought mug cakes just weren’t worth the effort or the calories. I had tried a few and they were bland or rubbery or dense…or all of the above.
Enter this Chocolate Mug Cake, which is rich and moist with deep chocolate flavor and the perfect level of sweetness. Cocoa powder is the trick to rich, complex chocolate flavor. Brown sugar not only adds sweetness, but also helps keep this mug cake moist. Vanilla adds depth and helps pull out the flavors in the chocolate. And I like to use oil (instead of butter) for fluffy texture.
The fact that this sweet treat whips up in 5 minutes flat is just icing on the cake.
Chocolate Mug Cake Recipe
This Chocolate Mug Cake Recipe is easy to make entirely from scratch. I wanted to keep the ingredient list as short and sweet as possible!
What Ingredients Do I Need to Make a Chocolate Mug Cake?
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- White sugar
- Brown sugar
- Milk
- Avocado oil (or vegetable oil)
- Pure vanilla extract
- Chocolate chips, for topping (optional)
Pro Tip: If you have instant espresso powder on hand, add 1/4 teaspoon of it to this recipe. It will help pull out the flavor nuances in the chocolate.
How to Make a Chocolate Mug Cake From Scratch
Measure out all the ingredients to make your mug cake. Everything gets dumped into a 10 to 12-ounce microwave-safe mug and then microwaved. It really is that easy!
I like to add the dry ingredients (flour, cocoa powder, baking powder, and salt) to the mug first.
Use a fork to mix them up.
Then mix in the white sugar and brown sugar.
And then mix in the liquid ingredients (milk, oil, and vanilla) to make the batter.
Microwave it, and enjoy!
FAQs
What Ingredient Makes a Cake Moist?
Two things greatly help ensure a moist, tender cake:
- Using oil as the fat, and
- Adding enough sugar.
Is Butter or Oil Better for Cakes?
Unless you’re making a sponge cake, most cake recipes call for some type of fat, such as butter or oil. But which fat source is better for yielding a moist cake with a tender crumb?
Oil is usually thought of as the better choice when you want a tender and moist cake. However, butter adds great flavor and richness.
Depending on what’s more important to you in the final result (texture or flavor), you can use oil or butter. Or if keeping the recipe simple isn’t a concern, you can have the best of both worlds and use half oil and half butter.
What Happens When You Over-Mix Cake Batter?
If you over-mix cake batter you can over-work the gluten in the flour. This can result in cakes that are rubbery, gummy, or overly chewy.
Pro Tip: When making cake batter, mix the dry ingredients into the wet ingredients just enough to combine.
Is it Possible to Over-Cook a Microwave Mug Cake?
Yes! Just like other cooking methods, it is possible to over-cook a cake that’s made in the microwave.
An overcooked mug cake can be rubbery and dense, losing the moist, tender, fluffy texture that this Chocolate Mug Cake Recipe should have.
Pro Tip: To help prevent overcooking your mug cake, microwave it in short bursts after it finishes the recommended microwave cook time.
More Mug Cake Recipes to Try:
- Chocolate Keto Mug Cake Recipe
- Pumpkin Spice Mug Cake
- Healthy Chocolate Mug Cake Recipe (Paleo)
- Funfetti Mug Cake
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Chocolate Mug Cake
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons brown sugar lightly packed
- 4 tablespoons milk
- 2 tablespoons avocado oil or vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon chocolate chips for topping (optional)
Instructions
- Use a fork to stir together all ingredients except the chocolate chips in a 10 to 12 ounce microwave-safe mug.
- Microwave on high until a toothpick inserted in the center comes out clean, about 1 minute 45 seconds. Pause cooking once halfway through and open the microwave door to prevent the cake from overflowing.
- If desired, sprinkle the chocolate chips on top. Serve while still warm.
Helpful Tips
- If you have instant espresso powder on hand, add 1/4 teaspoon of it to this recipe. It will help pull out the flavor nuances in the chocolate.
- To help prevent overcooking your mug cake, microwave it in short bursts after it finishes the recommended microwave cook time.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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