Chocolate Mug Cake

an overhead shot of the mug cake topped with ice cream with two spoons.

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4.5 from 10 reviews

This Chocolate Mug Cake is “baked” in a mug in the microwave so that means there are just 5 minutes between you and a big spoonful of this chocolaty-rich dessert! This recipe makes one large mug cake that can easily serve two people.


  • 2 tablespoons butter, melted and cooled
  • 3 tablespoons heavy cream
  • 1 egg
  • 3 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsweetened baking cocoa
  • 3 tablespoons semi-sweet chocolate chips
  • Vanilla ice cream, optional for serving


  1. Combine the butter, cream, and egg in a 12-ounce microwave-safe mug until well combined.
  2. Add the flour, sugar, and cocoa and stir until just combined. Be sure to scrape the sides and bottom of the mug so all of the dry ingredients are incorporated. Stir in the chocolate chips.
  3. This cake usually takes two minutes to cook in the microwave, but I recommend starting at one minute and checking it every 30 seconds until it’s fully cooked. The cake is done when the top is cooked, and the cake has started to pull away from the sides of the mug. The cake should spring back when you lightly press on the top.
  4. Remove the mug from the microwave and let it sit for a few minutes to cool. Serve it warm with the ice cream, if using.


Mug: Be sure to use a microwave-safe mug that is at least 12 ounces. If it’s smaller than that, the batter may spill over the sides while it cooks.

Cooking tip: This cake has a dense texture, but it shouldn’t be rubbery. If it is, that means it was overcooked. So, be sure to cook the cake in increments as instructed and check on it. It can easily overcook if you don’t.

I highly recommend serving it warm with little ice cream or a dollop of whipped cream. The topping melts into the cake and creates a more gooey texture.