Mug Cake Recipe: Quick, Easy Single-Serve Microwave Dessert
This Mug Cake Recipe whips up a perfect single-serving dessert in the microwave—no fuss, no wait, pure cocoa bliss.
Full Recipe Introduction
Craving a warm, comforting cake but don’t want to haul out your mixer or heat up the whole kitchen? Let me explain why this tiny marvel lives in my mug rotation. As a busy 50-year-old grandma juggling Zoom calls, volunteer shifts and gardening adventures, I adore how this recipe comes together in under five minutes—no oven, no timers, just a quick stir and a spin in the microwave. Whether you’re celebrating a Friday afternoon “you-time,” rescuing a surprise sweet craving at midnight, or teaching your grandkids a snack hack, this single-serving mug cake delivers a tender crumb and melty center every time. I first dreamed it up while experimenting with healthy swaps—like swapping half the sugar for applesauce—and now it’s our go-to for chocolate or vanilla fix. Honestly, once you taste that steamy cake straight from the mug, you’ll see why it’s become a little kitchen legend around here.
Why You’ll Love This Recipe
• No oven needed—just your trusty microwave
• Ready in under five minutes, from pantry to plate
• Perfect single serving: zero waste, total delight
• Customizable: chocolate, vanilla, pumpkin spice or more
• Uses basic pantry staples—flour, sugar, cocoa, baking powder
• Easy to scale if you’re feeding two (or a crowd)
• Virtually foolproof—even kids can mix it up
• Creamy, tender crumb thanks to a touch of oil or yogurt
• Ideal for after-school snacks, late-night dessert, or date nights in
Ingredients
• 4 Tbsp (1/4 cup) all-purpose flour (swap half for whole-wheat or gluten-free blend)
• 2 Tbsp granulated sugar (cane or coconut sugar)
• 2 Tbsp unsweetened cocoa powder (or 1/2 tsp vanilla extract for vanilla mug cake)
• 1/8 tsp baking powder (a heaping pinch)
• Pinch of fine sea salt
• 3 Tbsp milk (dairy, almond, oat—or Greek yogurt thinned with a splash of milk for extra creaminess)
• 1 Tbsp neutral-flavored oil (vegetable, canola or melted coconut)
• 1/4 tsp vanilla extract (omit for straight-up chocolate)
• 1 Tbsp chocolate chips or sprinkles (optional topping)
Tip: Measure flour by spooning into the cup to avoid a dense cake; let cocoa powder sit in a sieve to remove lumps before stirring.
Directions
1. Prep the mug. Lightly coat a 12- to 14-ounce microwave-safe mug with cooking spray or a dab of butter—this helps the cake pop right out if you fancy unmolding it.
2. Combine dry ingredients. In the mug, stir together flour, sugar, cocoa powder, baking powder and salt until evenly mixed; the batter should look uniform, with no dark streaks.
3. Add wet ingredients. Pour in milk, oil and vanilla extract. Stir briskly with a fork or small whisk, scraping those floury edges so no pockets remain. You’re aiming for a velvety, lump-free batter.
4. Mix in extras. Drop in the chocolate chips or stir a spoonful of jam for a gooey center—whatever fits your mood. A swirl of peanut butter makes a delightful cameo.
5. Microwave. Cook on high for 40–50 seconds (based on a 700–800W microwave). Keep an eye on it: the cake should rise and look set on top but still feel slightly springy. Overcooking leads to a rubbery edge, so start low and add ten-second bursts if needed.
6. Rest and garnish. Let the mug cake sit for 1 minute—the heat redistributes, giving a tender crumb. Top with whipped cream, fresh berries or a dusting of powdered sugar for extra charm.
7. Enjoy straight from the mug or invert onto a small plate if you’re feeling fancy—and grab a spoon before it cools too much!
Servings & Timing
Yield: 1 single-serve mug cake
Prep Time: 3 minutes
Cook Time: 40–50 seconds
Total Time: about 5 minutes
Variations
• Peanut Butter Swirl: Drop a teaspoon of creamy peanut butter into the center before microwaving.
• Vanilla Bean Twist: Swap cocoa for 1 tsp vanilla bean paste and a pinch of turmeric for color.
• Pumpkin Spice: Stir in 2 Tbsp canned pumpkin and 1/4 tsp pumpkin pie spice, reduce milk by 1 Tbsp.
• Mocha Magic: Add 1 tsp instant coffee granules to the dry mix for a coffee-chocolate kick.
• Berry Jam Core: Spoon a teaspoon of raspberry or strawberry jam into the middle before cooking.
• Gluten-Free: Use a 1:1 gluten-free flour blend and add an extra 1–2 Tbsp milk if batter seems thick.
Storage & Reheating
Store any leftover mug cake (if you can resist!) in an airtight container in the fridge for up to 2 days. Reheat on high for 15–20 seconds to restore warmth and softness. Freezing isn’t ideal, but you can whip up dry mix packets ahead of time—just add wet ingredients and zap when craving strikes.
Notes
• Wattage matters: microwaves vary, so time yours once and write it down.
• Don’t skip the resting minute—it makes the crumb less gummy.
• For extra richness, swap half the oil for melted butter.
• A wide, shallow mug heats more evenly than a tall, skinny one—trust me, I’ve tested them all.
• If you prefer a denser cake, stir less—overmixing adds air, creating a fluffier texture.
FAQs
Q: Can I make this vegan?
A: Absolutely—use plant-based milk, replace the egg (if you add one) with 1 Tbsp applesauce or a flax “egg,” and swap sugar for a vegan-certified brand.
Q: Why did my cake sink in the middle?
A: Overcooking or excess liquid can cause sinking; try reducing microwave time by 5–10 seconds or cutting back 1 Tbsp of milk.
Q: Can I bake this in a conventional oven?
A: Sure—pour batter into a greased ramekin and bake at 350°F for 12–15 minutes until a toothpick comes out clean.
Q: How do I get the top golden?
A: A quick broil for 30 seconds on low in your toaster oven adds color without drying it out.
Q: What flour substitutes work?
A: Whole-wheat flour adds nuttiness (expect a denser cake); 1:1 gluten-free blends also perform well—just adjust liquid if needed.
Q: Is this recipe healthy?
A: It’s portion-controlled, but it’s still dessert—swap sugar for a sugar substitute and use applesauce to trim calories.
Q: Why isn’t my batter smooth?
A: Lumps often hide at the bottom—stir thoroughly and scrape the sides and base of the mug.
Q: Can I double the recipe?
A: For two servings, mix in a larger bowl then divide evenly between two mugs; add 5–10 seconds to cooking time.
Conclusion
This Mug Cake Recipe proves that big flavor doesn’t require big effort—or a full oven! Whether you’re craving chocolate, vanilla, or a seasonal twist, this single-serve dessert is ready when you are. Give it a try, share your favorite variation below, and don’t forget to explore our Mini Microwave Brownies and Baking Basics guide for more snack-time inspiration!
Mug Cake Recipe: Quick, Easy Single-Serve Microwave Dessert
Ingredients
- 4 Tbsp all-purpose flour (swap half for whole-wheat or gluten-free blend)
- 2 Tbsp granulated sugar (cane or coconut sugar)
- 2 Tbsp unsweetened cocoa powder (or 1/2 tsp vanilla extract for vanilla mug cake)
- 1/8 tsp baking powder (a heaping pinch)
- Pinch fine sea salt
- 3 Tbsp milk (dairy, almond, oat—or Greek yogurt thinned with a splash of milk for extra creaminess)
- 1 Tbsp neutral-flavored oil (vegetable, canola or melted coconut)
- 1/4 tsp vanilla extract (omit for straight-up chocolate)
- 1 Tbsp chocolate chips or sprinkles (optional topping)
Instructions
- Lightly coat a 12- to 14-ounce microwave-safe mug with cooking spray or a dab of butter—this helps the cake pop right out if you fancy unmolding it.
- In the mug, stir together flour, sugar, cocoa powder, baking powder and salt until evenly mixed; the batter should look uniform, with no dark streaks.
- Pour in milk, oil and vanilla extract. Stir briskly with a fork or small whisk, scraping those floury edges so no pockets remain. You’re aiming for a velvety, lump-free batter.
- Drop in the chocolate chips or stir a spoonful of jam for a gooey center—whatever fits your mood.
- Cook on high for 40–50 seconds. Keep an eye on it: the cake should rise and look set on top but still feel slightly springy. Overcooking leads to a rubbery edge, so start low and add ten-second bursts if needed.
- Let the mug cake sit for 1 minute—the heat redistributes, giving a tender crumb. Top with whipped cream, fresh berries or a dusting of powdered sugar for extra charm.
- Enjoy straight from the mug or invert onto a small plate if you’re feeling fancy—and grab a spoon before it cools too much!
