We’ve all been there at 10 PM on a Tuesday with a serious sweet tooth that just won’t quit. That is exactly when this chocolate chip mug cake becomes your absolute best friend. You don’t need to drag out the heavy stand mixer or wait endlessly for the oven to preheat to get a warm, fluffy dessert. Honestly, discovering that I could make a legitimate cake in the microwave in under five minutes changed my entire snacking game.

I used to bake a whole batch of cookies just because I wanted a little something sweet, and I’d end up with way too many leftovers tempting me from the counter. This single-serving recipe solves that problem perfectly. It is portion-controlled, uses basic pantry staples you already have, and creates almost zero mess since you mix everything right in the cup. The texture comes out surprisingly tender—not rubbery like some microwave experiments I’ve tried in the past. It really hits the spot when you need a quick chocolate fix without the hassle.

Why You’ll Love This Chocolate Chip Mug Cake

This recipe basically lives in my back pocket for dessert emergencies. It isn’t just another internet hack; it is a genuine lifesaver when you need comfort food immediately. I honestly make this at least once a week because it feels like cheating the system—you get a warm, homemade cake without any of the actual work or the waiting game.

Zero cleanup guilt: The absolute best part is that you mix and bake everything in the same mug. You won’t have a sink full of mixing bowls and spatulas staring at you when you’re done.
Ready in a flash: You go from a sudden craving to eating a warm cake in less than five minutes. It is faster than preheating an oven!
Pantry staples only: You don’t need fancy chocolate or weird specialty flours. You likely have every single ingredient sitting in your cupboard right this second.
Perfect portion control: This makes just enough for one person. You get your sweet fix without a whole 9-inch cake tempting you from the counter for days.
No egg required: Since this recipe is vegetarian and egg-free, you don’t have to awkwardly try to split an egg for a single serving. It keeps the texture light and fluffy rather than rubbery!

Ingredients for Chocolate Chip Mug Cake

The beauty of this recipe is that you won’t find any strange thickeners or preservatives here—just real, simple food. I love that I can usually grab everything I need without even putting shoes on to go to the store. It really comes down to basic pantry staples that turn into something magical in just a few minutes.

Here is exactly what I grab from my cupboards to make this single-serving treat:

4 tablespoons all-purpose flour (make sure it’s standard plain flour, not self-rising)
2 tablespoons granulated sugar (just enough to satisfy the craving without being cloying)
1/4 teaspoon baking powder (this is the secret to getting that nice rise)
3 tablespoons milk (I use whatever is in the fridge, from whole milk to skim)
1/2 tablespoon vegetable oil or melted butter (the fat is crucial for tenderness)
1/4 teaspoon vanilla extract (don’t skip this; it makes it taste homemade!)
2 tablespoons semi-sweet chocolate chips (plus a few extra for snacking while you mix, of course)

Ingredient Notes and Substitutions

Let’s talk about the fat choice because I get asked this all the time. I’ve found that 1/2 tablespoon of vegetable oil actually makes the moistest cake because it stays liquid at room temperature. However, if you want that rich, nostalgic bakery flavor, go ahead and use melted butter instead. Just know that the texture might be a tiny bit denser, which honestly isn’t a bad thing when it comes to comfort food.

For the flour, I always stick to 4 tablespoons of all-purpose flour, but I’ve successfully made this for gluten-free friends using a standard 1:1 gluten-free flour blend. Just be careful not to pack the flour into the spoon—scoop it gently so your cake stays light. If you mix up baking powder and baking soda, you’ll be in trouble; stick strictly to 1/4 teaspoon baking powder to give it that perfect fluffiness without a metallic taste.

As for the liquid, 3 tablespoons of milk is the sweet spot. I usually use 2% dairy milk, but almond milk, oat milk, or soy milk work beautifully if you’re avoiding dairy. The 2 tablespoons of semi-sweet chocolate chips are my favorite because they balance the sweet batter, but milk chocolate or dark chocolate chunks work great too if that’s what you have stashed away.

Equipment Needed

You absolutely don’t need a fully stocked kitchen lab for this recipe. The most important thing is grabbing the right vessel. Trust me, size matters here! Make sure you pick a microwave-safe mug that holds at least 12 ounces.

I’ve learned the hard way that using a standard 8-ounce coffee cup usually results in a volcano of batter overflowing onto the microwave plate—and nobody wants to clean that sticky mess up. Aside from that, just grab a simple fork or a cute mini whisk to mix everything right in the cup.

How to Make a Chocolate Chip Mug Cake

This is where the magic happens! I love that you don’t need a specific order of operations like a traditional cake. Just grab your favorite oversized mug—seriously, make sure it’s a big one—and toss in the flour, sugar, and baking powder. I always give the dry ingredients a quick whisk with a fork first. This little step breaks up any clumps and ensures you don’t bite into a pocket of bitter baking powder later.

Next, pour in the milk, oil, and vanilla extract right on top. Stir it all together vigorously with your fork. You want to make sure you dig down into the bottom edges of the mug where dry flour likes to hide. Keep stirring until the batter looks glossy and smooth.

Now for the best part—the chocolate! Fold in most of your chocolate chips, but trust me on this: save a few to sprinkle on top of the batter before cooking. It makes the finished cake look professionally made and guarantees you get gooey chocolate right at the surface.

Pop the mug into the microwave. Since every microwave is a different beast with different wattages, I recommend starting with 60 seconds on high. Watch it through the door; it’s so satisfying to see it puff up! If it still looks like raw liquid batter after a minute, zap it in 15-second intervals until it’s set. My microwave usually takes exactly 90 seconds.

The center should look set but might still appear slightly shiny or moist—that’s perfect. If you cook it until it looks bone dry, it’ll be rubbery. Finally, the hardest part: let it sit for two minutes. I know it smells incredible, but that chocolate is molten lava right now, and the texture actually gets fluffier as it cools slightly!

Tips for the Perfect Chocolate Chip Mug Cake

I’ve made more of these mug cakes than I care to admit, and I’ve picked up a few tricks to make sure they turn out perfect every single time. My biggest rule? Stop stirring sooner than you think! It’s so tempting to whisk that batter until it’s perfectly smooth, but overmixing makes the cake tough and rubbery. Just stir until the flour streaks disappear—a few tiny lumps are totally fine and actually help keep the texture light and fluffy.

You also need to keep a hawk’s eye on the microwave. Since every machine is different, I always check my cake right at the 60-second mark. You’re looking for a top that is set but still looks a little shiny or tacky. If you cook it until it looks bone-dry, it’ll harden up fast as it cools. And speaking of cooling, don’t wait too long! This treat is designed to be eaten warm while the chocolate is still melty. It loses its magic if you let it sit for hours, so dig in while it’s fresh.

Variations on the Classic Chocolate Chip Mug Cake

One of the reasons I adore this recipe is that it serves as the perfect blank canvas. Once you have the basic ratio down, you can really let your imagination run wild depending on what is hiding in your pantry. I love tossing in some chopped walnuts or pecans when I want a bit of crunch to contrast with the soft cake.

If you are feeling cozy, try adding a pinch of cinnamon to the dry mix for a warmer flavor profile that reminds me of a coffee cake. And don’t feel stuck with semi-sweet chocolate! I’ve swapped them out for white chocolate chips or—my absolute obsession—peanut butter chips. The peanut butter melts into the batter and creates a salty-sweet combo that is to die for.

Since this recipe is naturally egg-free, making it vegan is a breeze. I just swap the dairy milk for oat or almond milk and grab a bag of dairy-free chocolate chips. It tastes just as rich and decadent as the original, so nobody misses out on the fun.

Serving Your Chocolate Chip Mug Cake

I'll be honest, I usually eat this straight out of the microwave while standing in my kitchen in my pajamas. But if you want to turn this quick snack into a proper dessert experience, you absolutely need to add a topping. My go-to move is dropping a giant scoop of vanilla ice cream right on top of the steaming hot cake. It starts melting immediately, creating these messy, delicious creamy pockets that mix with the gooey chocolate chips.

If I'm out of ice cream, a generous dollop of whipped cream is a close second. It adds that perfect airy richness without weighing it down. And, of course, you can't have a chocolate chip mug cake without a tall glass of ice-cold milk on the side. The combination of the warm, sweet cake and the cold milk is just pure nostalgia in a cup.

Common Questions About Chocolate Chip Mug Cake

Q1. Can I bake this in an oven instead of a microwave?
Technically, yes, but you kind of lose the magic of a quick dessert recipe! If you don’t have a microwave, you can pour the batter into an oven-safe ramekin and bake it at 350°F for about 12 to 15 minutes. It takes much longer than the standard microwave dessert version, but it still tastes delicious.

Q2. Is this recipe egg-free?
Yes, absolutely! I love that I don’t have to crack a whole egg for just one person. Since it’s egg-free, you don’t have to stress if the center is a little gooey or underdone—it’s totally safe to eat. This makes it a perfect single serving cake for vegetarians or anyone who just ran out of eggs.

Q3. Can I make the batter ahead of time?
I wouldn’t recommend it. The baking powder starts reacting the second it hits the milk, which is what gives the cake its lift. If you let the batter sit on the counter too long, your chocolate chip mug cake won’t rise properly and might end up dense. It only takes two minutes to mix, so fresh is always best!

Nutritional Information

I know we’re mostly here for the gooey chocolate, but it helps to know what’s in your cup! Based on the ingredients I grab from my pantry, this single-serving treat clocks in at roughly 385 calories. You’re looking at about 26g of sugar, 14g of fat, and 58g of carbs per mug.

Surprisingly, you even get 6g of protein in there! Just keep in mind that these are estimates—your specific brand of milk or chocolate chips might change the numbers slightly.

Rate This Recipe

I’d love to know if this recipe saved your late-night cravings! Please leave a star rating and drop a comment below. Tell me how it turned out or if you got creative with the mix-ins—I love hearing your stories!

Chocolate chip mug cake: Insanely Moist in 5 Minutes

Author: folderfood
Total Time: 4 minutes
Yield: 1 serving 1x
Diet: Vegetarian

Print Recipe

Description

Make a warm dessert in minutes using your microwave. This chocolate chip mug cake requires simple pantry staples. You mix everything in one cup for easy cleanup. The result is a fluffy and sweet treat for one.

Ingredients

Scale

4 tablespoons all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon baking powder
3 tablespoons milk
1/2 tablespoon vegetable oil or melted butter
1/4 teaspoon vanilla extract
2 tablespoons semi-sweet chocolate chips

Instructions

Add flour, sugar, and baking powder to a microwave-safe mug.
Whisk the dry ingredients together with a fork.
Pour in the milk, oil, and vanilla extract.
Stir the mixture until the batter looks smooth.
Fold in most of the chocolate chips.
Top the batter with the remaining chocolate chips.
Microwave on high for 60 to 90 seconds.
Check that the center is set but still slightly moist.
Let the cake cool for two minutes before you eat it.

Notes

Cooking time varies based on microwave wattage.
Use a mug that holds at least 12 ounces to prevent overflow.
Serve with a scoop of vanilla ice cream for extra flavor.
Eat immediately for the best texture.

Prep Time: 2 minutes
Cook Time: 2 minutes
Category: Dessert
Method: Microwave
Cuisine: American

Nutrition

Serving Size: 1 mug cake
Calories: 385 kcal
Sugar: 26g
Sodium: 190mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 6g
Cholesterol: 12mg

Keywords: chocolate chip mug cake, microwave dessert, single serving cake, quick dessert recipe, mug cake