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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. Daisy
    04/19/2016 at 11:43 am

    I love this recipe so much, definitely my favourite thing EVER! Found this recipe about half a year ago and have made it pretty much every week. An amazing treat for when I’m a bit hungry, I used 3 tablespoons of sugar but other than that I didn’t change anything. I have made it for all my friends and they loved it! Making another one tonight, can’t wait! Thank you for creating this recipe. Xx

  2. Alex
    04/19/2016 at 4:20 pm

    Absolutely amazing! And topped with 1 scoop of icecream makes it perfect.
    Thank you

  3. Rosemary
    04/19/2016 at 11:35 pm

    I would like to know how many calories are in this recipe.

    • Teresa
      05/24/2016 at 4:13 pm

      I did my best to count calories through my Fitbit tracker app as accurately as I could with the ingredients I used (stayed to the recipe, except had 2 and 3quarters tbsp of sugar). The calorie counter came up with 656cals!!! I loved eating this mug cake sooooo much but safe to say it won’t be a weekly habit and I definitely went for a walk after. :)

  4. Azra
    04/20/2016 at 3:32 pm

    Just made this mug cake and it tastes awesome. I added some powder sugar on top. 😄

  5. Christine
    04/20/2016 at 8:33 pm

    OMG! It is so good. My toddler asked for cake & I have no eggs. This was perfect!

  6. 04/22/2016 at 7:44 am

    Perfect recipe. Replaced hazelnut spread with peanut butter. It was a dream. Thanks

  7. Anon
    04/23/2016 at 4:33 am

    Mine tasted nice but it was like a jelly and i had to microwave for like 3 to 4 min =(

  8. Alma
    04/24/2016 at 3:26 am

    Most delicious recipe ! I made mine with a sugar substitute and topped it with creme fatigue. Thank you for sharing.

  9. Alma
    04/24/2016 at 3:30 am

    Sorry, creme fraiche, not fatigue.

    • Julie
      04/24/2016 at 7:18 am

      Haha, that made me laugh :)

  10. Dani
    04/24/2016 at 6:14 am

    OMG just made this with my five year old son, and it’s Delicious!!! We had it with a big scoop of vanilla ice cream on top straight from the microwave mmmm soo good!!

  11. 04/26/2016 at 2:22 am

    Yummm, very nice!. I’m looking for chocolate mug cake.

  12. Julia
    04/27/2016 at 5:24 am

    Hi! I want to know if the vegetable oil isnt available, I can use a regular cooking oil? Will there be a huge change? ASAP answer. Btw, this is my first time trying from your blog!

    • Julie
      04/28/2016 at 6:38 am

      Hi Julia, glad you are trying something from the blog! Can I ask what regular cooking oil is? I know regular cooking oil as vegetable oil so do you mean another kind of oil such as canola or olive oil? I’d love to help so you can make this delicious mug cake!

  13. Courtney
    04/27/2016 at 8:36 pm

    Thank you! Every other mug cake I have made as edmnded in disaster: either because the texture was bad, the flavor was bad, or because I cooked it too long. This was PERfECTION in a mug. Didn’t have nutella so went with peanut butter and it rocked.

  14. 04/30/2016 at 12:19 am

    I literally just checked my pantry to make sure I have all of these ingredients because this needs to be made ASAP! Thanks for sharing the recipe.

  15. Bonnie Lee Stansberry
    05/04/2016 at 5:20 pm

    I thank you so much, I just made this dessert it was chocolate divine!! Yummmm + fun goodness that is so amazing! BLS!

  16. Alana Robyn Melidonis
    05/04/2016 at 9:26 pm

    Just made this cake and it is divine! I did however swap vegetable oil for coconut oil! Amazingly filled my craving!

  17. Laurie
    05/05/2016 at 10:18 pm

    I was really craving something sweet and wanted to make something I could just have a little of- this was perfect. I admit skepticism, but it was unfounded even with my subs- coconut milk, coconut oil, little less sugar, little over half whole wheat flour (I’d run out of AP!), and one tbsp cocoa powder, one tbsp PB2. I put a little Nutella and a little PB in middle. Baked for 70 sec. Was perfect. Wasn’t thrilled with first bite but once it sat two mins, it was really yummy. Wayyyyy better than a few other recipes I’ve tried!

  18. Fanny
    05/06/2016 at 9:10 pm

    Thank you! Thank you! This was the best mug cake ever!! I put in salted caramel instead of Nutella and it was amazing. This is something I crave frequently so I’m happy to have this!

  19. Diana
    05/08/2016 at 6:40 pm

    Yummy! I didn’t have all purpose flour so I used oatmeal flour (ground finely in a blender). Added a pinch of cinnamon and a drop of vanilla. Then inserted a small square of dark chocolate into the middle of the mug before microwaving. it worked out great!

  20. Emma
    05/11/2016 at 12:55 am

    This is the best mug cake recipe I’ve ever used. It’s perfect for when I’m craving something chocolate-y! I made one tonight but halfway through realized we were out of milk and vegetable oil, so I used half and half and coconut oil instead and it worked out perfectly! Love this recipe!!

  21. Rosie
    05/12/2016 at 8:38 pm

    This is the best way to bake a mug cake! I made it for my mom on Mother’s Day, for my friends birthday, and I have made it 4 more times since!! Everyone in my house loves it when I make one for them, I’m glad I found this recipe! And even more glad it was posted!!!

  22. 05/14/2016 at 12:07 pm

    Just tried your recipe, cake turned out very moist for the first time. Loved it. Thanks for it.

  23. Hayley
    05/14/2016 at 12:44 pm

    Thanks for the recipe. This tasted awesome! I wasn’t so sure about a mug-cake and how it would turn out. I was searching online for something great that I could make without chocolate chips (because I didn’t have any in the cupboard), and make without any specific types or brands of ingredients. There was room that I could substitute whole wheat flour, too, which made the cake pretty filling! Not to mention, but it didn’t even make a mess in the microwave like expected. I’ll definitely make this again sometime! :)

  24. Pallavu
    05/14/2016 at 3:17 pm

    Loved this cake in a mug recipe. Used 3 tbsp sugar and added 1/4 tsp instant espresso powder. Block of chocolate in the middle. Absolutely delicious.

  25. Julia
    05/17/2016 at 9:17 pm

    I’ve made this a dozen times and love it! I’ recently tried a variation taking out the cocoa powder and adding lemon extract instead and cut up strawberries instead of Nutella. SO GOOD! (I added a little extra flour since the lack of cocoa powder changed the consistency a bit)

  26. 05/18/2016 at 5:41 pm

    This is amazing! So creamy and easy to make. 100/100. I added 3 tbsp and tasted perfect!!!!!

  27. Amanda
    05/18/2016 at 9:17 pm

    So good!!’ I made this because I had everything in the cupboard surprisingly ! Instead of hazelnut spread I used the Reese’s chocolate spread, so good!!!! :D

  28. Lamha
    05/20/2016 at 11:27 am

    I have made this quite a few times now. It tastes really AMAZING!
    But, I had a little doubt, from the past couple times, when I take it out of the microwave, it is still a little uncooked (liquidy?) from the middle and doesn’t rise as much. Any suggestions what I might be doing wrong?

    • Julie
      05/21/2016 at 11:24 am

      I would cook it longer, but is it liquidy because of the nutella? Because that could be why. Also, how old is your baking powder? That could a reason why it’s not rising.

  29. Laura
    05/22/2016 at 10:03 pm

    This recipe is AMAZING! So rich tasting. I used almond flour and ended up with more of a pudding– fine by me! Rather than mixing the dry ingredients separately, I just threw everything into the mug and whisked it together. Thanks for the amazing recipe, I will be making this again!

  30. Dessa
    05/22/2016 at 11:33 pm

    For the record, I never, and I mean NEVER read blogs, I never ever try recipes, I don’t ever comment, ever, and I have never even tried a microwave mug dessert before, but your recipe intrigued me and all I have to say is PERFECTION! I love this! Thank you! I can’t wait to try the vanilla cake one!
    PS – I live at 8700′ where altitude is a big issue, and this worked perfect! Really, I am impressed.

    • Julie
      05/23/2016 at 7:33 am

      Yay!! :) thanks for the feedback!

  31. 05/24/2016 at 12:12 am

    This mug cake is pure heaven! I use raw sugar & soy or almond milk to make it vegan. It’s so versatile though! Add orange extract for Grande Marinier flavor; coconut & almond for Almond joy flavor; banana for chocolate covered banana flavor; marshmallows & cashews for rocky road flavor….
    The possibilities are endless! Thank you for this fantastic recipe!

  32. Elise Ganser
    05/24/2016 at 1:16 pm

    I am an awful cook/baker, but this turned out AMAZING. My microwave only goes up to 800 watts – 90 seconds worked perfectly for me.

  33. Kaila
    05/24/2016 at 11:23 pm

    Can i use baking soda instead

    • Julie
      05/25/2016 at 7:52 am

      No, I tested this with baking powder specifically. However, I believe there are others who have used baking soda but I can’t attest to what the texture or results will be. You are more than welcome to try it though!

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