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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  • Hayley says:

    This was so delicious! I didnt have any baking powder so I used bisquick instead of flour and it turned out great! Not a fan of hazelnut so I used 60% cacao chocolate chips and it tasted exactly like a molten lava cake. Can’t wait to make this when we have some ice cream around!

  • Jasmyne says:

    OMG! I loved this recipe! It is the best mug cake I have ever had.

  • Kayleigh says:

    Oh my gosh this is the best chocolate mug cake I ever had in my life, it is good even without the hazelnut spread, an equal amount of peanut butter tastes good as well if that is what you have (I recommend stirring it in if you use peanut butter)

  • Trey says:

    This was pretty good. I just mixed it straight in the mug though, seemed pointless to dirty an extra bowl. I didn’t have any of that spread though so I put in some thick caramel sauce.

  • Brenda says:

    Just tried out this recipe because I was really craving something chocolately. And I have to say this is the best mug cake recipe by far. It came out so incredibly moist. I like that it’s very simple, and easy to follow. Since it didn’t require an egg, making it vegan-friendly is so easy. Just switched out the regular milk for cashew milk. I also used coconut oil instead and it smelled amaaazing! Going to test it out with green tea powder next. Kudos on making this recipe and thanks for posting! Much love from Hawaii ~

  • Angela says:

    Horrible recipe! Dreadful at best! Followed it to a T and ended up with a nasty, gelatinous mess! Cooked a total of 5 min and NEVER more than raw gooey batter! GROSSEST EVER!! EXTREMELY DISAPPOINTED!

    • A girl says:

      Mine didn’t turn out to good it was really salty and not sweet at all (I added like 5 ) and it was saw and too liquid and just ewww

      • Julie says:

        Confused as to how this can be salty. 1/8 of a teaspoon of salt is literally like a tiny pinch. Did you happen to use salt instead of sugar?

      • FJ says:

        Did you use baking soda instead of baking powder? Baking soda tastes salty.

    • Glenda says:

      I don’t see how there could be something wrong with the recipe itself as it’s turned out fantastically for MANY others. I suggest trying again. It is actually quite good!

  • Cathy says:

    Delicious and easy! I have an extremely old microwave -and live at high altitude (Kenya highlands at +7,000 ft), but found this recipe worked beautifully as written. Youve made this chocolate craving missionary very happy. I can easily get a yummy fix now!

  • Maria says:

    Just did this and it came out delicious and moist had it with ice cream ….

  • Jen says:

    Not bad! Not quite the cake taste I was looking for, though…I topped mine with whipped cream and drizzled some chocolate syrup over it all. I may add an egg , next time.. I have made mug cakes with eggs before and they turn out more like a cake. But this is ok for vegan friends! Maybe add a bit of vanilla, too. The hazelnut spread in the middle was a really good idea. Overall, I did enjoy.

  • Elizabeth says:

    Wow I just made this and it was so moist and perfect! I used almond milk – I was worried it wouldn’t work, and it didnt rise much, but I also skipped the nutella and used chocolate chips and it was just like a tender, soft lava cake.
    Thank you so much for this recipe!

  • Sara says:

    Great recipe! I used coconut oil (melted), unsweetened almond milk and dark cocoa powder instead of listed items. Topped with a packet of peanut butter instead of hazelnut spread. Turned out great! Thanks :)

  • Kris Daniel says:

    Well, I’m or very happy about this… it’s so delicious and easy to make that I’m going to look like a hippopotamus before long. I’ve made it twice this week! I added an extra tablespoon of sugar, a little vanilla, and walnuts and skipped the hazelnut spread. Zapped for two minutes. Yummy!

    • Lainey says:

      Oh, I love this idea. Walnuts to give it more of that brownie-like feel!

  • Deepika says:

    I replaced Apf wid whole wheat flour it smelled little wheatish overall I loved the texture best mug cake vegan????

  • Debbie says:

    This recipe is amazing!! Will try an extra Tb of sugar next time!

  • Ingrid says:

    It was very tasty but a bit stodgy.

  • Pateel says:

    Do try this recipe! It was so moist and declicious. I used 4 tsp of sugar rather than 2 TBSP; i enjoy very dark chocolate. I didn’t add the hazelnut spread but if I did I might have decreased the sugar even more!
    Love that it is eggless!

  • MOR says:

    My family requests this mug cake a couple of times a week. It’s pretty much the best dessert recipe ever! I use really high quality cocoa powder and a little less sugar and it is deeply chocolatey, rich and decadent a la mode. ❤️

  • Maura says:

    I took two bites. The first was into the inedible SPONGE that was supposed to be a mug cake. My second bite was to scoop out all Nutella that melted and I didn’t want to waste. My third move was to dump the rest in the trash. If you only knew me and how big of a sweet tooth I have, you’d understand that this is literally unheard of for me to throw out a dessert unless it’s moldy. This was actually inedible. It had no flavor whatsoever and the texture was horribly dry. The combination of lack of flavor and horrible texture made this actually inedible.

  • Qamar says:

    I use a self rising flour and it works just fine, way better than all of my failed attemps before. It is true that it is somehow spongy and no problem for me. I still could not believe I made this. Thank you for the recipe.

  • Brandi says:

    Turned out great, first mug cake ever as well. I did tweak it slightly by adding 1/4 tsp cinnamon, used fudge in the center and sprinkled vanilla powder on it once it was finished. Never doing the fudge again (waaaay to rich), but I’m certainly keeping this recipe. Goes great with ice cream!

  • Lainey says:

    I really hate Nutella (I used to love it but I overdid it and now…I can’t even look at it anymore), so can I just leave it out altogether? Like not replace it with anything?

    • Julie says:

      Yep, you definitely can!

  • Israel says:

    Omg this is seriously the best mug cake I’ve ever had and it’s not dry at all I’m very impressed

  • Grayson Randell says:

    Absolutely delicious the first time I made it, please make more recipies like these.??

  • Bev says:

    WINNER!!! I followed the recipe exactly and it was the best ever. Chocolate cake for one in less than 2 minutes. Thank you for perfecting this and sharing.

  • Jennifer says:

    Excellent recipe! I ended up making three portions by pouring the batter into mini waffle bowls left over from the summer.

  • Zahabiya says:

    Hi there, I read ur blog…. Very interesting…. I tried baking the mug cake today all Ingredients with proper measurement n step wise .. It cooked well but did not rise much
    .. I was expecting it to rise … Please help me ..

    Love zahabiya

    • Julie says:

      It depends on how old your baking powder is

  • Annika says:

    Wow!!! I just LOVED IT!!!!! This one’s definitely a keeper!!! BEST MUG
    So moist and not spongy at all!!!
    Made total sense to do it with no egg!! Thanks so much for this!!!!!

  • Judy Schell says:

    If I only use a typical coffee mug, can I make two smaller portions from one recipe?

    • Julie says:

      What do you mean by “typical coffee mug?”

      • Judy Schell says:

        I believe you mentioned you used a 14 oz cup. My grandkids made the packaged cake in a cup and it used an 8 oz cup. So I wondered if we portioned one batch in two of the normal 8 oz coffee cup and microwaved for 1 minutes 15 sec. if it would be ok. I’ll see them on Monday and let you know.

        • Julie says:

          Ah gotcha; it should work if you’re splitting up the batch!

  • Jenny lyn dumlao says:

    Best mug cake :-) thank you

  • Ries says:

    This is the best mug caje i have ever tried! Thank you!

  • Neha says:

    My son wanted a chocolate cake after watching Peppa Pig eat a chocolate cake..and i make eggless stuff so this is the ‘It’ recipe for a fast,moist and delicious cake to be made for a couple of people. My takes:

    1. Used whole wheat flour.
    2.Used more sugar since I like them sweet,this cake is a little bit on the salty side.
    3.Used dark chocolate instead of hazelnut drop.

    And it turned fine… Thanks..

  • R_River says:

    I’ve never felt the need to comment about a recipe before, but for this I have to! This is quite simply THE BEST mug cake recipe I have used. Not spongy or rubbery but perfectly light, fluffy and excellent with a scoop of pistachio ice cream. I substituted 3 squares of green and blacks for the Nutella and was rewarded with a chocolate fondant style centre. I used an 800w microwave and cooked for 1m40sec, perfect! Will not use any other mug cake recipe in the future. Can’t wait to try the vanilla! Many thanks, your hour was not wasted!

  • Liz says:

    I was craving something sweet when I got off work, and this really hit the spot. I didn’t have any hazelnut spread, but I added a splash of cold brew coconut coffee concentrate, and a hefty amount of dark chocolate chips, and it was a wonderful. Fluffy and warm, and would’ve been excellent with a dollop of whipped cream or ice cream. 5/5 for me

  • Carla Ribeiro says:

    When I first red the title of this recipe, I thought : “why is she grubbing so much about her cake being the moistest mug cake ever? Maybe it ain’t that good and she’s just trying to make us do it and we will probably have the same results as the other mug cakes.”

    Well, then I gave it try. Followed all the steps just like you wrote. I ddnt have hazelnut chocolate, so I dd a quick chocolate sauce instead. When I took the first bite, I regretted all my thoughts.
    It was the best mug cake i’ve Ever tasted. I ended up saving the recipe and will do it again today, maybe four or five of them for myself hahahaha. It is amazing and moist indeed.

    • Julie says:

      LOL well, I’m glad I didn’t disappoint!

  • Celine says:

    I commented on 08/12/2017 about how this was the best mug cake recipe I’ve tried so far. Made it again this afternoon because I didn’t have enough cocoa powder for a whole cake and once again, the result was utterly delicious!

    After looking at the other comments you’ve received, I can only surmise that most good recipes on the Net will have, for every 99 good comments, 1 troll who never follow the recipe properly (no matter how much they insist they did) and point the blame at the recipe (instead of at themselves).

    Please ignore them – the rest of us who have licked our mugs and spoons clean can’t possibly be wrong!

    • Julie says:

      Thank you so much! This is so true and I always have to keep that in mind! Thanks for the reminder :)

  • Haania says:

    This was not exactly CAKE, but it was still very good!
    I personally like a LOT of frosting or moistness on my cakes so I put it in for 55 seconds and it works just fine!
    When I come home from a long day I quickly start making this wonder! Thank you so much!

  • Casey says:

    I used this recipe and it was not chocolatey or moist enough and not sweet really :/ if you’re looking for decadent, moiiiiiist chocolate cake do not use this recipe. Thank you anyways

    • Julie says:

      Did you happen to read any of the other 2,000 comments on this recipe and what people thought of it? Additionally, did you read the notes in the recipe where I mention if you like it a bit sweeter to add a tablespoon more of sugar? It also may not be moist enough because you might have cooked it too long. And your note on not chocolatey – add more cocoa powder? Or what type did you use? It’s hard to imagine that there wouldn’t be enough chocolate flavor if you used cocoa powder.

  • Heather says:

    Works great with Aldi’s “LiveGFree” gluten free baking mix too!! Thanks!!!!!!

  • Lauren says:

    Great recipe. I had to microwave a bit longer – added an extra 30 seconds. It was totally delicious!

  • Keri says:

    I made this with xylitol instead of sugar and left out the filling to make it more diabetic friendly. I also added just a dash of vanilla. It was delicious! Thank you.

  • Eloane says:

    Really good recipe.i loved it. maybe next time explain how to do a frosting

  • Stef says:

    Best mug cake ever, soft and moist. Next time I am going to try it with coconut peanut butter instead of Nutella. Can I make it without chocolate powder or would I need another dry ingredient to balance the loss? Thanks x

    • Julie says:

      I would just use more flour to balance out the loss.

      • Stef says:

        Thanks. I think I will try it tonight! I’ll let you know later :)

  • Connor says:

    Soooo why did mine come out watery AF, didn’t cook, and had discusting gooey sides?

  • Connor says:

    What’s with your measurements? Something’s off cause mine turned out literally like shit. Thanks for wasting my limited ingredients.

    • Julie says:

      I don’t think anything is off. I’ve made this numerous times in the past and there are 2000+ comments with people having success. Before you blame someone for your incompetence, please re-check to make sure you are reading measurements correctly and/or ingredients aren’t expired or if you are substituting ingredients, make sure you are subbing them correctly.

    • Kimberley says:

      I totally agree.

    • CELINE says:

      I totally agree with Julie too. Have made this a few times now with 100% success rate! No watery or gooey stuff, just yummy decadent chocolate cake. Will continue to use this recipe anytime I need a foolproof, quick, rich chocolatey fix!

  • Andrea says:

    You are a total life saver! I was overcome with a wicked dessert craving and had nothing pre-made. I haven’t been a fan of mug cakes in the past, but it was try this or go buy a whole cake! So glad I tried this one. It was perfect! Only thing I changed was to use PB instead of nutella and added some caramel sauce on top. Keeping this in my arsenal for sure!

  • Virginia says:

    Thank you for sharing this awesome recipe. So quick and easy with your greatly defined instructions. LOVED IT!

  • Lynn says:

    Thank you! This recipe has quickly become a regular family favorite! Not sure what went wrong with other reviewers, but turns out really yummy with hazelnut spread! Works with milk or almond milk. We like to throw in some chocolate chips at the bottom of the cup for extra chocolatey goodness, and on top after its cooked. For our 800W microwave I usually set it for 1 min and 30 seconds. Sometimes I hsve to add in an extra 10 seconds to get the right texture.

  • Lynn says:

    Thank you! This recipe has quickly become a regular family favorite! Not sure what went wrong with other reviewers, but turns out great with hazelnut spread! Works with milk or almond milk. We like to throw in some chocolate chips at the bottom of the cup for extra chocolatey goodness, and on top after its cooked. For our 800W microwave I usually set it for 1 min and 30 seconds. Sometimes I have to add in an extra 10 seconds to get the right texture.

  • Kimberley says:

    I agree that this cake was more moist than other mug cakes, however it tasted like an average cake, looked like an average cake and was that weird squishy dense texture that you claimed it was not.

  • Rosana says:

    Not bad at all. I forgot to add the veg. oil and did not have hazelnut but added chocolate chips and topped it with whiped cream.
    I think next time I will use less cocoa powder and a little more sugar…and will not forget the oil.
    It satisfied my sweet tooth.
    Two thumbs up!

    • Rosana says:

      IAlso cooked for 90 secons , not 70.
      Apparently I csn’t follow instruction :/
      Will try again!

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