The Moistest Chocolate Mug Cake

  • This chocolate mug cake recipe has no eggs and can be made for one or two (if you like to share). It is one of the easiest dessert recipes you’ll ever make and you’ll never make another mug cake again after you try my recipe!

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

    Holy bananas, you guys. This chocolate mug cake recipe is one of your all’s favorite desserts to make.

    The simplest chocolate dessert yet incredibly moist, easy, and the best single-serving dessert out there (to share or not to share)!

    Mug cake for one or two!

    You likely have ALL the ingredients in your pantry already. When you get that late night craving? Or want a small batch dessert (and not whip out a giant baking pan to make brownies to nip that craving)? This chocolate mug cake IS FOR YOU!! If you haven’t made this yet; you are 100% missing out.

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

    The BEST Chocolate Mug Cake recipe out there!

    Seriously though, 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.

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

    What is a mug cake?

    I still seem to get this question a lot and a mug cake is literally as it sounds. A cake that is made in a mug!

    It’s great because you don’t need to whip out a bunch of tools to make this simple mug cake.

    This chocolate mug cake is made without eggs. Why?

    Okay, I get asked this a lot too and the reason why this mug cake is made without any eggs is because that is what makes it have a spongey texture!

    If you think about it, it makes sense. Why would you put an entire egg into a mug cake when a regular full-sized cake often asks for one or two eggs?

    This isn’t a full-sized cake. And of course I’m not going to ask you to divide an egg in half.

    Just omit it! Best texture, ever!

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

    Can I make this with self-raising flour?

    You can, but I tested it with self-raising flour and it just came out spongey and not the texture I wanted.

    I like my cakes light, fluffy, and moist and with the self-raising flour, it just didn’t yield the results I wanted.

    There have been many people who have used self-raising flour in this recipe and didn’t notice a difference so if you’re up for the challenge, I say go for it.

    Can this mug cake be made in the oven?

    No, this was solely developed for the microwave. I have had readers who have baked this but I honestly recall how it turned out and/or what temperature or time.

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

    Are you a visual person? Watch this video below as I walk you through on how to make this chocolate mug cake at home!

    If you love mug cakes, you may like these different variations on my chocolate mug cake:

    It’s basically chocolate cake in a mug! Grab your mug and recipe below!

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on #chocolatemugcake #mugcake #cake #cakeinamug #chocolatecake #easycake #chocolate

    5 from 3 votes
    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on
    The Moistest Chocolate Mug Cake
    Prep Time
    1 min
    Cook Time
    1 min
    Total Time
    2 mins

    This best and moistest chocolate mug cake you will ever have. It's not spongey or dry like other mug cakes! You will never use another chocolate mug cake recipe again!

    Course: Dessert
    Cuisine: American
    Servings: 1
    Calories: 606 kcal
    • 1/4 cup all-purpose flour
    • 2 tablespoon unsweetened cocoa powder
    • 1/4 teaspoon baking powder
    • 2 tablespoon granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
    • 1/8 teaspoon salt
    • 1/4 cup + 1 tbsp. milk
    • 2 tablespoon vegetable oil
    • 1 tablespoon hazelnut chocolate spread or mini chocolate chips
    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 hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)

    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!

    Recipe Video

    Recipe Notes

    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.) or even chocolate chips like I used in the video. 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!

    Self-rising flour? I have tested this with self-rising and it does NOT work. At least I felt it didn't work because it was too spongy for me. You are more than welcome to use it, however, please keep in mind that I don't recommend this method.

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

    Nutrition Facts
    The Moistest Chocolate Mug Cake
    Amount Per Serving
    Calories 606 Calories from Fat 378
    % Daily Value*
    Total Fat 42g 65%
    Saturated Fat 16g 80%
    Total Carbohydrates 55g 18%
    Dietary Fiber 7g 28%
    Sugars 21g
    Protein 10g 20%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

    Julie Wampler of Table for Two Blog
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  • Tiffany says:

    I tried a recipe that was like a dry, crumbly sponge. But THIS mug cake is amazing. I cooked it a little too long the first time, but it was definitely still tasty. I tried again and it was perfect. The third time I made it (just now) I decided to make some additions and substitutions. I used almond milk, hot cocoa mix, and added crushed walnuts, and cooked it for 90s. Now I want to try adding strawberries, bananas, blueberries, PB, coffee, caramel, you name it!!

  • George says:

    Genuinely the best mug cake I’ve ever made. I made it with self raising flour and it came out dense but very moist like a fudge cake or a brownie. It was DELICIOUS. I made a little dip in the batter for the chocolate spread so it went into the cake, would recommend. I cooked for 60 secs on high with an 800w microwave and it came out just right I think.

    • Belinda says:

      I used self raising without added baking powder and it turned out perfect ??

      • Stephanie says:

        Me too … I also used self rising and also coconut oil instead of vegetable oil. It’s divine!

  • maggie says:

    Calorie, fat and carbs content ? Can not find

    • Julie says:

      Hi, please refer to the FAQ’s on this topic.

  • Candace Barron says:

    I love this mug cake! I make this all the time for my family! I was making a small batch of blueberry muffins late at night for a bake sale and I had the craving for this chocolate cake! I cooked the cake in a muffin tin in the oven at 400F degrees for 12 minutes and it was perfect! One recipe made two cupcakes. I also have added walnuts and crushed raspberries with much success! Thank you for such a delicious recipe!

  • Elle says:

    This was soooo delicious and well and truly satisfied my third trimester chocolate craving without feeling too sweet. I didn’t have any hazelnut spread, but I added as bit of orange zest which was awesome. Once cooked I added a dollop of sour cream and a sprinkle of cinnamon

  • Marieta says:

    Thanks for this great and very easy recipe! I substituted 2 tbsp of
    apple sauce plus 1 tbsp of yogurt nstead of cooking oil and even top it with 3pcs of walnuts. Yummy!

  • Paige says:

    I have tried so many microwave cakes and this is the best one by far. So moist, chocolatey and not super dense. I didn’t have chocolate hazelnut spread so I used peanut butter and topped with a sprinkle of powdered sugar. Sooooo good!! Thank you for the recipe !! <3

  • Louellen says:

    It did not turn out well for me. I have a reputation and the baker in the family, yet when it comes to microwave cake for when I’m craving chocolate at night, I just can’t get it right. This recipe did not work for me.

  • Sam says:

    Mug is a tad too small on this one lol I’d say use a bowl

  • Aryn Sharp says:

    This is absolutely the BEST mug cake I’ve ever tasted. I have made at the very least 20 different variations of mug cakes and they are all spongy, gross, and bland, no matter how much sugar I’ve tried.
    However, this recipe is absolutely FANTASTIC. This cake reminds me of a decadent molten lava cake (because I purposely under cooked it to stay molten-y) lol


    Instead of 2 table spoons of oil, I use 2 table spoons of melted butter.

    I add in 2 tablespoons of powdered sugar on top of the 2 tablespoons of granulated sugar (gives it a light, extra fluffy texture).

    I add in a touch extra of baking powder.

    I add in 1 teaspoon of espresso powder.

    This is absolutely magical ?

  • Karen says:

    1st time making one of these and I wad too lazy to put it in a mug! Just microwaved it in the bowl I mixed it in for 1 minute, checked it and then added
    40 seconds. Perfect! I also used sweetener but offset that with marshmallow cream

  • Michelle says:

    I’ve made this plain with just chocolate chips in the center. It was delicious! I also made it with pb, which I wouldn’t recommend. You would need to add more sugar to make it taste right if you do want to try peanut butter!

  • Ayesha Ikram says:

    O my God!!!! i absolutely love this recipe with all my heart and soul! it is such a perfect consistency, and texture, and is just AMAZING!!! i have tried many mug cakes, most of them were too spongy, dry, crumbly, bitter, or just not even a cake! When i tried this one, i knew it was a winner. in fact, i am eating it right now, and it is so very dee-li-cios!!!

  • Ellen says:

    This cake tastes really nice, and I highly recommend it. Unlike many other mug cakes, it has the same texture as real cake, which is really good. I used peanut butter instead of chocolate spread, and used slightly less milk and oil and it tasted even better.

  • Victoria says:

    Best Choc Mug Cake recipe that I have tried :) It turned out absolutely perfect and curbed that chocolate craving! A dollop of vanilla ice-cream on top made it even better. I hate a dry spongy cake too and this was just amazing, didn’t even need the hazelnut spread. Thank you for sharing!!

  • jess says:

    Do you happen to have the nutritional info ? ?

    • Julie says:

      Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.

  • Mia says:

    This was absolutely disgusting. The flavour was completely off; it had no sweetness and the texture was gross. Not impressed at all. Ugh.

    • Julie says:

      I’m sorry you feel this way and that it didn’t work out for you! If you read the other comments, 98% have had great success and call this the best one they’ve ever made. I’m curious if you did something wrong…measurements, ingredients?

  • Nicole says:

    I love this recipe so much. I’ve made it more than a dozen times. My favourite variation is to put raspberries in it. I purposely under cook it so that it is still gooey in the middle.

  • Rachael Fischer says:

    This cake is amazing! The kids have left for college and a full cake is never a good idea for just myself and hubby! ? Great option for a little treat!

  • Marlene says:

    I made this just now with coconut oil instead of vegetable oil I also added a tsp vanilla essence and I used 3 chocolate drink sachets instead of cocoa and swapped out the milk for almond and it was delicious even if a little over cooked, my husband even loved it.
    Definitely making this again

  • Christine says:

    This was THE BEST cup a cake recipe i have ever made and tasted!! We were dying for pudding but too lazy to make anything…this seemed simple and it really was! Took me about 5 mins to make it. LOVE LOVE LOVE

  • Sarah says:

    I have tried loads of mug cakes and this one was by far the worst. No texture to it, just mush. Don’t waste your time on this recipe, There are much better and simpler ones out there. I think not using egg was a mistake.

    • Julie says:

      Hmm, interesting you say that this was the worst. The comment(s) right above you mention that this was the best and most comments are positive. Trust me, I tried it with an egg and it was terrible and I tested it four times. Perhaps you should try to make this again? Did you make any substitutions?

  • Heather MacKey says:

    This is one of the best mug cake recipes ever. I used coarse salt and instead of using chocolate hazelnut spread I melted semisweet chocolate chips and then mixed it in with two heaping to tablespoons of peanut butter so that will add an extra minute to the mix. I’m saving this recipe forever. Thanks for sharing!

  • Ashley says:

    Soo good! Thank you for posting this recipe. I’ve tried many mug cakes and this is by far the best! I’ve made it multiple times now and it always turns out! I often don’t have regular milk, only almond or coconut milk and they sub the milk no problem.
    Also, the recipes can sometimes be a but much for me, so I just cut in half and it’s still magical!

  • Alicia says:

    This chocolate microwave “mug cake” is AMAZING! Ive never had a microwave mug cake that was edible…… until now! This is SO MOIST and amazing. I needed chocolate immediately so I decided to give it a try. I’m so happy that I did. It’s just as good (or better) than a baked chocolate cake. (And you don’t have to wait an hour for it) I used a tablespoon of peanut butter in the middle and I made a quick chocolate glaze to go over top. Thank you for sharing your recipe !!

  • Cait says:

    This turned out awful.
    1. THE TASTE! While still being sweet and chocolaty, it was so absurd. it puffed up in my mouth and tasted awful. Something about the baking soda turned my stomach OFF
    2. it exploded in my microwave. the whole thing just erupted in my microwave like we were back in pompeii. took a good while to clean it up.
    that was all i noticed before i threw that nasty heathen OUT

    • Wyatt says:

      Well, I think I know what you did wrong. Specifically in the ingredients, it says baking POWDER not soda. So while you could have still used baking soda, like I did, you have to decrease the amount by about 4x.

  • sheila says:

    Yummy! Best I’v tried. our different style mugs made a difference in cooking time.

  • Laura says:

    Of all the mug desserts I’ve tried, this is by far the tastiest! When I make it for myself, I grease my mug, and mix everything in-mug. I omit the spread, and add some vanilla instead- the cake is definitely moist, very rich, almost like a brownie. Great topped with a little bit of homemade frosting, or powdered sugar. Yuuum <3 Perfect for when I need to satisfy a chocolate craving. Thanks for sharing :)

  • isy says:

    thanks so much! finally a mug cake recipe thag gives me the perfect consistency!!!

  • CX says:

    Was seriously craving chocolate and stumbled upon your recipe – first off, thank you so much for sharing! I had pretty much given up on mug cakes as a quick fix to my choco cravings until I found your recipe. BEST MUG CAKE EVER! Secondly, don’t know what the bad reviews are on about, they must have clearly done something wrong! The texture was amazing and I agree that the removal of the egg is what made this recipe work. Thanks again for sharing! This will be my go-to mug cake recipe from now on. :)

  • Stephanie says:

    Omg!!! This is amazing! I used coconut oil instead and added maybe 10 dark chocolate chips and topped it with cool whip…. seriously decadent!!! Thank you

  • Kathleen says:

    I’ve tried SO many mug brownie/cake recipes that were meh or worse, but one bite of this one and I had to bookmark it! This is now my go-to recipe for a chocolate fix. I’m seriously considering trying to lick the inside of my mug…

    I gave mine about 60 seconds and topped it with whipped cream. PERFECTION. Thank you, my prayers have truly been answered!

  • Paula says:

    Oh my goodness! This is so good! I used almond milk and truvia. I also sprinkled on a few dark chocolate chips after I took it out of the microwave. It is absolutely delicious! Thank you so much h for this recipe. I think I have to go make another one!

  • Ellazay says:

    The first time i cooked it, it tasted like oil. The second time i done it tasted like the best cake in the mug ever! Sometimes it over flows and makes my microwave dirty with heaps of batter on the bottom, of the microwave… Best recipe ever! I always make it for my nana and mum .. Thanks

  • Jessica says:

    Perfect on first go. Got the tick of approval from me and my kids. Especially good as each family member likes different fillings. Off to go try them out…yum yum

  • Catrin says:

    This is the best chocolate mug cake I’ve ever tried. Lovely and fudgey and very chocolately! Delicious. I used self raising flour and golden caster sugar as that was all I had in the house and it was perfect. Thanks so much for developing this recipe- I’ve already made it twice in the last 12 hours!

  • Stacey says:

    WOW, this really is the best mug cake recipe I’ve ever tried! It came out fudgy and fluffy – not dry and bland like the other recipes I’ve tried. I only had Half&Half and it still turned out delicious. Thanks for the recipe!

  • Anne says:

    Best mug cake ever. I didn’t have hazelnut spread so I substituted 1 tbsp.chocolate chips.

  • Uloma says:

    I used wheat flour (that’s all I have in the house right now) and added a dollop of mayonnaise for extra moisture (because wheat flour may be more dry with this recipe). I did not have cocoa powder but I added semisweet chocolate morsels for that chocolatey twist. And it came out extra fluffy and moist! Awesome recipe!

  • Priyanka Subramaniam says:

    Great recipe.. Yummy mug cake.

    • Lauren says:

      I did all the directions and it didn’t work.Cooked it for 1 minute and did it again and again, but came out as PUDDING.

  • Wyatt says:

    This was amazing! I sort of undercooked mine… I don’t really know how, but, as there was no eggs, it was perfectly fine. Thank You for this amazing recipe!

  • sara says:

    (Just made this) This was delicious I normally hate mug cakes but this is like a warm brownie its not at all squishy its warm and gooey and soft I will defintley make this again :)

  • Maria says:

    Fantastic! Hit the spot. Thanks for sharing!

  • Ashley says:

    Followed recipe except used a drizzle of chocolate syrup in place of hazelnut spread as I didn’t have any on hand and this mug cake was perfect! Satisfied my sweet craving for sure!

  • Sidra says:

    I was hesitant to try this at first because every recipe claims to be the best, but this one is perfect. My other mug cakes were either under cooked or spongy no matter what I did, but not this one.
    Thanks for sharing your recipe :)

  • James says:

    I can cook a frozen pizza in the oven, thats about it for baking. This was great. Not my mothers cake from scratch but very, very good.
    I baked it in the toaster oven for 7m+3m+3m+3m so I could watch it.Used orange marmalade in the center and 1 tble butter.

  • Tiffanie says:

    I used a pumpkin spice almond beverage instead of milk and it was so good! This cake it very moist and rich. Will definitely make again.

  • Leslie says:

    Perfect, on my first try. My microwave needed 90 seconds. My 11 year-old called me genius for making cake in a mug. Hilarious!

  • Anonymous says:

    I added choc chips. Awesome!!

  • Anu says:

    I don’t usually leave comments but for this recipe I simply had to! This was the first time i tried a mug cake and it was a awesome ! Very moist and lovely texture. I doubled the measurements and put everything in one bowl and had to microwave for a bit longer(about 3 mins). I used chocolate syrup instead of nutella.It was perfect! Thanks for the lovely recipe

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