I remember I used to not be a fan of mug cakes because all the versions I had tried turned out rubbery and just not at all delightful. But this one is the one that changed my mind. This microwave Chocolate Mug Cake actually tastes like cake, and since I first posted this recipe in 2012, I’ve made it more times than I care to admit. It’s not too sweet (though you can play around with the sugar content if you have a sweet tooth!), it’s the perfect small size, and there’s no egg involved. It’s simple, quick, and hits the spot when you need a little chocolate fix. 😋
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“I’ve tried so many mug cakes, and this is the only one I keep coming back to. It’s also absolutely wonderful with a tiny scoop of vanilla ice cream on top!”
Kathryn
A Cozy Chocolate Cake for One
What makes this chocolate mug cake work so well is the balance of moisture, fat, and microwave time. Microwave cakes don’t brown or bake the same way oven cakes do, so the batter needs enough richness to stay soft without turning dense. I use milk and oil for tenderness, and the short cook time keeps the texture closer to a spoonable cake instead of something dry around the edges!
But my favorite part of this chocolate mug cake recipe is the gooey surprise hiding in the center. I always add a spoonful of peanut butter before microwaving, and it melts into this warm, creamy pocket that makes the whole cake feel extra indulgent. Don’t be tempted to leave out the peanut butter (or jam, or whatever you drop in the center…I’ve shared some fun variations below!) because it helps keep the cake moist and rich. It simply wouldn’t be the same without it.
Recipe Success Tips
- Don’t overcook it! Mug cakes can turn rubbery when they’re microwaved for too long. The top should look set but still soft, not dry or firm all the way through. If your microwave is higher than 1000 watts, start checking around 50 seconds and continue in short bursts as needed. Lower-powered microwaves may need an extra 10-20 seconds to cook through properly.
- Use fresh baking powder. If you’re not sure your baking powder is fresh, test it before starting so you don’t end up with a dense, flat cake. Add a small spoonful to hot water. If it bubbles right away, it’s active; if it barely fizzes, replace it. Fresh baking powder helps this chocolate mug cake stay light and cake-like.
- Don’t skip the center filling. Peanut butter is my go-to because it melts into a warm, creamy pocket, but crunchy peanut butter adds a little texture if you like a nutty finish. You can also swap in Nutella, jam, marshmallow fluff, caramel sauce, or cookie butter. The filling helps keep the center moist and makes the mug cake feel more indulgent.
- Add extra mix-ins for flavor. Stir in a few chocolate chips if you want an even richer, fudgier mug cake, or add a small splash of vanilla extract to round out the chocolate flavor (optional, but delicious if you’ve got it!)
- Make it dairy-free or vegan. Use your favorite plant-based milk to make this dairy-free and vegan.
- Make it gluten-free. Swap the all-purpose flour for a 1:1 gluten-free flour blend if needed. The texture may vary slightly with gluten-free flour, but several readers have had success with this swap (we love the King Arthur Measure for Measure gluten-free flour best).
- Double the recipe. Some readers have had success doubling it, but the cook time will need adjusting. Start by adding 15-30 seconds, then continue in short bursts until the cake looks set but still soft. Make sure to use a big enough mug so it doesn’t overflow!
Chocolate Mug Cake
Cost $0.32 recipe
Ingredients
- 2 Tbsp all-purpose flour ($0.02*)
- 1 Tbsp unsweetened cocoa powder ($0.03)
- 2 tsp granulated sugar ($0.04**)
- ¼ tsp baking powder ($0.02)
- a pinch salt ($0.01)
- 1 Tbsp cooking oil ($0.04)
- 2 Tbsp milk ($0.02***)
- 1 Tbsp peanut butter ($0.14)
Video
Instructions
- In your mug, stir together the dry ingredients (flour, cocoa powder, sugar, baking powder, and a pinch of salt). Make sure there are no clumps.
- Stir in the vegetable oil and milk until the mixture is smooth. Drop a tablespoon of peanut butter into the center and push it down into the batter.
- Microwave on high for one minute**** and then enjoy!
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make a Chocolate Mug Cake Step-By-Step Photos
Gather all of your ingredients.
Combine the dry ingredients: Add 2 Tbsp flour, 1 Tbsp unsweetened cocoa powder, 2 tsp sugar, ¼ tsp baking powder, and a pinch of salt to a microwave-safe mug. Stir really well, making sure no streaks of cocoa powder or baking powder are hiding at the bottom. This helps the cake rise evenly and keeps any bitter pockets of dry cocoa from sneaking in.
Add the wet ingredients: Add 2 Tbsp milk and 1 Tbsp oil, then stir until a smooth, glossy batter forms. Scrape around the bottom edge of the mug as you mix so there aren’t any dry patches left behind.
Then drop a dollop of peanut butter, about 1 Tbsp, right into the center of the batter. No need to stir it in! It’ll sink slightly as the cake cooks and create a warm and melty center.
Cook: Microwave on high for about one minute, or until the top looks set but still soft. Lower wattage microwaves (less than 1000W) may need an extra 10-15 seconds. The cake should puff up around the peanut butter as it cooks, leaving you with a light, tender cake and a gooey peanut butter center. So magical!
You get soft, light cake with a gooey ribbon of melty peanut butter running through the center. Absolutely perfect.
Serving Suggestions
I’ve had this chocolate mug cake up on the blog for quite some time now, and as always, I love seeing how readers make this recipe their own. There are SO many fun ways to dress it up a little, depending on what you’re in the mood for! If you want to keep it classic, add a small scoop of vanilla ice cream or strawberry ice cream on top while the cake is still warm so it melts down into all those soft, chocolatey edges.
For something richer, add a spoonful of Nutella or another chocolate-nut spread on top and let the heat from the cake soften it! I also think fresh berries are great to balance the rich chocolate. You can even drizzle on our cherry sauce for a Black Forest-style finish or strawberry syrup for extra fruity sweetness. And when I want to keep it super simple, a little powdered sugar makes it look cute with almost no effort!
Try These Mug Cake Recipes Next:
- Blueberry Mug Muffin uses frozen blueberries, brown sugar, cinnamon, and a tiny bit of butter for a quick single-serve treat!
- My Cinnamon Nut Swirl Mug Cake finishes with a quick powdered sugar icing, and yes, it’s very worth the extra tiny bowl.
- This Funfetti Mug Cake is a 5-minute single-serve dessert with vanilla cake flavor and rainbow sprinkles.
More Chocolate Dessert Recipes
Our Chocolate Mug Cake recipe was originally published 6/9/12. It was retested, reworked, and republished to be better than ever 5/27/25.
I’ve made this little treat twice this week already! It really does come out almost like a cakey brownie, and is super quick to whip up. I added a pinch of instant espresso powder to elevate the cocoa taste. I also didn’t have peanut butter, so I swapped it out with a healthy dose of chocolate chips sprinkled on top and most recently with some butterscotch chips. The butterscotch in particular was delightful and helped bring some sweetness to the less-sweet batter!
I was having a sweet tooth moment and looking for small serving deserts and this chocolate mug cake popped up and It had very simple ingredients well I jumped for joy went to the kitchen and made it these are the substitutes I used almond milk warmed 2 1/2 tbls of sugar which wasn’t overly sweet for my taste coconut oil left out peanut butter the cake exceeded my expectations the texture was light the rise was good and it was so delicious this will always be my go to quick fix chocolate cake
I made it but I used gluten free 1n1 flour but all the same stuff n omg it is amazing- I loved it so much imma make it again lol-
I love this recipe. I’ve made it as directed and it’s delicious, and today I swapped out the sugar for an overripe super sweet banana for a chocolate banana cake. Just mashed up the banana in the mug after I added the dry ingredients, also after mixing that up with the wet ingredients I added mini chocolate chips as well and it was freaking delicious. Highly recommend!!
I just made this! I doubled the recipe (per reviews), using 4 Tablespoons of sugar, adding a drop of vanilla, a dollop of Nutella in the middle, and sprinkling dark chocolate chips on the top after cooking. The batter slightly overflowed my average-sized mug in the microwave (maybe because of the Nutella, which kind of sank to the bottom), but the whole thing was RIDICULOUSLY DELICIOUS and made a normal-sized dessert for one! I think it would be perfect with some gooey PB in the middle. Because of its ease and comfort factor, I’m a little nervous I might use this recipe a little too often this winter! :D
Incredible!!! Love how easy it is. Probably about 20 years ago now, I used to buy Betty Crocker fudge mug cake mix and I’ve still been chasing that taste since then. But I think if I use Nutella, I’ll find it once again. This is an easy and quick recipe. I’m gonna write it on an index card and put it on my fridge for easy access!
Delicious! Made it gluten and dairy free using KA aAP flour and unsweetened almond milk. Used dark chocolate cocoa and decreased sugar to 1.5 tsp as I wanted to top cake with df frosting I had. Loved it, a bit bitter but probably due to using the dutch processed cocoa & less sugar but the frosting struck a nice balance and wasnt overly sweet. Fluffy. Loved peanut butter in it to, used natural pb. 1 minute was perfect!
I am really surprised at how well this turned out. I followed original recipe, but per suggestion added total 2 1/2 tsp sugar. And I decreased the peanut butter to 1 tsp and added a few choc chips the centre. 60 seconds did the trick. Next time I am using 1 Tbsp sugar, 1/4-1/2 tsp vanilla and trying maybe a Caramilk (Caramelo) or Rolo into the center. Thx (I think??, lol) for this quick and a bit too easy recipe.
She was not kidding about this recipe not being sweet. It’s ✨very✨ bitter. You definitely need to add more sugar.
hi i decided to make it again, this time with 2 and a half tsp of sugar and i had to use cacao powder instead of cocoa powder because i dont have it. still very fluffy! but not sweet at all lol make sure to add more sugar and brown sugar if you want it sweet :) realistic time to make: it took me exactly 30 mins to make :) i put nutella on it and its sooo good, would recommend doing the same :D
hii :D I did your way of this recipe and it turned out great !! :3
This is the best mug cake. I use wholemeal self raising flour instead of flour and baking powder. And I didn’t mind the peanut butter, but I’ve also made it without, or with some grated apple or some mashed banana mixed in. All yummy! And I eat it with unsweetened coconut cream.
Lol. I’ve just been reading the other comments and noticed someone increasing the sugar from 2 teaspoons. Oops, I read it wrong in the first place and have been using 2 tablespoons. It’s still not too sweet, so anyone saying it’s bitter… definitely try it with more sugar.
Maybe my pantry ingredients are out of date. I followed the recipe to a tee and it was gloggy and had a weird smell and taste
the same thing happened to me, i even used possibly 3 tbsp of sugar and it still has an odd smell and taste
I was coming to find a comment like this. I am trying to figure it out. I think the cake batter is great and maybe it is a peanut butter issue? There is definitely an odd flavor. I used an all natural peanut butter and it maybe wasn’t stirred well – but mine is also weird with a weird taste. Did you use all natural peanut butter?
I’ve made this in the past as written and liked it a lot. This time around I didn’t have any unsweetened cocoa powder, so I substituted hot cocoa mix for the cocoa powder and sugar. Turned out just fine and really hit the spot!
This was such an amazing quick treat I just wanted something simple and easy with just one serving so I couldn’t come back and eat the rest at midnight lol. Hit just the right sweet spot perfect
This is the only mug cake I’ve ever made that has a cake texture! However I didn’t like the hot peanut butter so switched it up for a TBsp of chocolate chips instead which was perfect! To make it more special, when it comes out of the microwave, float a little heavy cream on top and some turbinado sugar for crunch