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The Moistest Chocolate Mug Cake

This is the moistest chocolate mug cake you will ever have. It’s not spongey or dry like other mug cakes! I personally tested this recipe FOUR times to finally achieve this amazing texture!

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

Ok, so you’re probably so over mug cakes and you’re probably rolling your eyes at me right now but STOP! I promise you this isn’t like any other mug cake out there. I’ve tried a bunch of mug cakes and I hated them. I thought they were a really neat concept for a quick dessert fix but nothing would ever beat baking an entire cake or cupcake. I hated that all the mug cakes came out SPONGY and they had the grossest texture.

Last week, I was CRAVING chocolate like none other. It was a pretty dire situation. We didn’t have any desserts in the house because I hadn’t been baking and I didn’t want to run out to get anything so I thought I’d give a mug cake a shot. It ended up turning into a recipe development hour because the first batch came out horrible. Like, I threw it in the trash can and it was just one lumpy sponge thing. The second one was slightly better but still really bad. The third, I switched out some ingredients and added a little bit more of some and it came out how I wanted but I knew it could’ve been better so on the fourth try, I finally got it to work and the exact texture I wanted.

You guys, this is the moistest chocolate mug cake I’ve ever tasted before. I’m not joking! You have to try this and see for yourself. It’s a great alternative to baking an entire pan of brownies & it’s a super awesome quick fix for that chocolate craving! Jason loved it and said it tasted like brownies! Yay :)

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on


The Moistest Chocolate Mug Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • ¼ cup all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • ¼ tsp. baking powder
  • 2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
  • ⅛ tsp. salt
  • ¼ cup + 1 tbsp. milk
  • 2 tbsp. vegetable oil
  • 1 tbsp. hazelnut chocolate spread
  1. In a medium bowl, whisk together dry ingredients.
  2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
  4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
  5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
  6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
  7. Carefully remove from microwave and enjoy!
Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, biscoff, etc.). I just thought it made the cake even more moist but the cake itself is moist enough without it!

**This recipe is specifically made for the microwave. I developed it for the microwave. I don't know cook time or temperature for an oven...I'd imagine it'd be a very quick cook time at a low temp., but since I didn't test the recipe for an oven, I cannot give specifics. Sorry!

No eggs? Correct. There are NO EGGS in this recipe. Why? Egg is what makes the mug cake spongy. If you think about it, when you bake a full-sized cake, you typically use 1 or 2 eggs...for a mug cake to use 1 egg is A LOT!

If you're looking for a VANILLA version, here is the link to The Moistest Vanilla Mug Cake recipe!




  1. Potato
    08/11/2015 at 2:10 am

    Wow I ♥️♥️♥️♥️♥️♥️ It.

  2. Potato
    08/11/2015 at 2:18 am

    Can I make the mug cakes in a cup?

    • Julie
      08/11/2015 at 8:58 am

      I don’t know, I made it in the mug size I indicated above.

  3. Trinity
    08/12/2015 at 2:17 am

    YOU NAILED IT! Well done I added caramel to mine : ) Thanks!

  4. Ruthi
    08/12/2015 at 3:29 am

    I substituted melted butter for the oil, gluten free flour for the regular flour and added a little cinnamon. I also added some extra sugar because I used cacao instead of cocoa. Delicious and just enough for an afternoon pick me up.

  5. kim
    08/12/2015 at 10:27 pm

    Use coconut oil… Yum like a mounds bar!

  6. Mariana Vasconcelos Mendes
    08/13/2015 at 8:35 am

    I tried it at home and really liked it. Thanks for trying 4 times before finding it.

  7. Phil
    08/13/2015 at 11:59 am

    Being a male, I saw the ingredients, and thought “I could do this”, minus the fact that I completely missed out on there being a method to use. I saw that after and thought “oh…” As I had already combined everything in the bowl.

    I made it in a regular 10oz cup, as I don’t have anything bigger that’s microwavable, and combining all the ingredients all at once. I thought that what a mugcake should have been, quick and simple without having to make it like a real cake?

    Even with the extra spoonful of Nutella that I whisked in, it still turned out pretty good. Thanks!

  8. Mirna
    08/14/2015 at 11:48 am

    Very nice. Couldn’t get it quite right I think. The first time I forgot the oil. But after that I put in coconut oil and it worked great. I also used cake flour instead of flour because we didn’t have all purpose flour. And I put on top 3 blocks of Cadbury dairy chocolate. Was delicious when I mixed it into the cake. ❤

  9. Rosangel Potenza
    08/16/2015 at 3:50 pm

    Awesome recipe! It will be my go to when craving something sweet (which is every day haha) and i love that it uses such common ingredients :)

  10. Chandra
    08/17/2015 at 5:05 pm

    This was my first mug cake and it has made me a believer. It was so amazingly easy and yummy omg! I only had to tweak a few things-vanilla almond milk in place of dairy, peanut butter instead of hazelnut, and added 20 sec. Voila!! Beauty was born!

    • Michelle
      08/19/2015 at 3:54 pm

      Two thumbs up for using vanilla almond milk and peanut butter. Awesome recipe that comes out great even when you have to substitute things you have on hand.

  11. Maria
    08/18/2015 at 3:44 am

    mine turned out like fudge? good recipe and very delicious! :)

  12. Cornflakes
    08/20/2015 at 8:16 pm

    I read your story and it sounded like I was today. (Want chocolate, no desserts, etc.) So I decided to give this recipe a shot. I did what the instructions said and even checked the wats on my microwave but when it came out it still had a spongy texture even though it’s the “moistest mug cake ever” I just want to say I was 😢

  13. El altísimo
    08/21/2015 at 5:45 pm

    Thanks so much for this recipe! It’s simply amazing and the cake tastes fabulous!

  14. nadine
    08/21/2015 at 11:15 pm

    Awesome recipe, the only change I made was I used coconut oil instead. It was perfect for when I was craving sweets so yum

  15. Lynsey
    08/24/2015 at 3:29 pm

    Amazing cake! Best mug cake I’ve ever made, not at all rubbery. Nom!

  16. Diane
    08/25/2015 at 1:19 am

    So delicious! This was my first ever mug cake and I’m so glad I found your recipe, Julie. It was perfect. Used online conversion tables to arrive at baking time of 1:45 for my 600 watt microwave. Didn’t have hazelnut spread so instead added 1 Tbs dried tart cherries chopped — Black Forest Mug Cake!! Used coconut milk to make it vegan. Will definitely do this again. THANK YOU.

  17. Gina
    08/25/2015 at 9:07 am

    Yum yum yum! Thanks for this!

  18. Monica
    08/26/2015 at 5:35 pm

    I tried this and actually didn’t like it. It had a gummy feeling to it and not a lot of flavor. I researched other recipes like this and they include 1 egg and vegetable oil and it was a much better consistency. Also, called for a little less flour and more sugar. I was bummed this didn’t work for me though.

    • Julie
      08/26/2015 at 7:08 pm

      Hi, if you read my post above, I mentioned that I didn’t include an egg because the egg makes the cake spongey. Not all recipes are the same so yes, mine will call for different amounts of flour and sugar. Sorry you didn’t enjoy this! Maybe you’ll have luck with another recipe. Thanks for trying :)

      • 08/27/2015 at 1:55 pm

        Fantastic, just polished it off with a cup of tea whilst having an evening on my own. Delish!

  19. Grace
    08/27/2015 at 2:41 am

    This is delicious and hits the spot just right! I added some marshmallows too. Mmmm. Thank you for the recipe!

  20. Claudia
    08/28/2015 at 2:44 pm

    Seriously the best!! I love how it came out, and I added caramel to mine. Also, you get your exact amount, no over eating! lol

  21. Elisabeth
    08/28/2015 at 4:25 pm

    I’ve been wanting to try this recipe for a while now, and I finally got the chance to last night. It did not disappoint! The cake came out very moist, and tasted like it came from the oven. I have a 1100 watt microwave, and I actually had to cook it longer than suggested (maybe about a minute more), because liquid pooled on the top and bottom. I’m not sure what happened there, but I’m just glad it turned out alright in the end. Thanks for posting this recipe! I’ll definitely be making this again when I’m in the mood for something sweet.

  22. Brooklyn
    08/29/2015 at 1:35 am

    Oh this is so bad. I think I might be making this waayyyy to much in the future. SERIOUSLY AMAZING! I actually just wisked it all in a bowl and didn’t put in in a mug. Cooked it for a bit longer. Honest this is sooooo good!

  23. 08/29/2015 at 9:23 pm

    Someone made me brownies and I bring them home only to have my house eat them all. I was so upset because my mouth was set on eating something with chocolate. I found this recipe and I just made it. I had to use a little more milk, but listen! This was everything, so perfect, i put a little bit of frosting on there with a ice cold cup of milk. This was perfect, and I’m glad you didn’t need eggs because it’s annoying to put a tablespoon of egg in these like I did before.

  24. Claire
    08/30/2015 at 11:46 am

    Mine turned out quite a gross consistency… Much like hardening snot :/ flavor was delicious though!

  25. LEAH
    08/31/2015 at 10:27 pm

    I’ve been wanting to try a mug cake for a while now and have run across your recipe a few times. I decided to make it tonight and OMG it was heavenly! Didn’t change a thing and it came out awesome! I topped it with some tiramisu Gelato and went to town! Thanks for my new favorite “me” desert!

  26. Donna
    09/03/2015 at 10:20 am

    Thank you so much for this recipe!The pictures alone were enough to make me want to try it. Then, reading the short ingredient list & simple recipe, added to the fact that I could cook it in the microwave & be eating it within minutes meant I just had to try it! I used caster sugar as I’m in Australia, didn’t have any spread & didn’t have baking powder, so used self raising flour instead of plain. Then I divided the mix into 2 mugs & cooked each for 35 seconds. O.m.g! So moist, so good! Loved the taste & especially the gooey-ness. I’ll definitely make it again, & again, & again…. :D

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Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

As a general note: I do not have the time, unfortunately, to convert measurements for each individual recipe. You can simply convert any of my recipes into your desired measurement system by using Google to search for conversion calculators.

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