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For a chocolate mug cake with cocoa powder, stir 4 tablespoons flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar, ¼ teaspoon baking powder and a pinch of salt in a large mug, then mix in 3 tablespoons milk, 2 tablespoons oil and a drop of vanilla. Microwave for about 60 to 75 seconds. You get one warm, fudgy cake in under five minutes, with no bowl to wash.
Mug cakes are the answer to a sudden chocolate craving at nine in the evening: everything goes into the mug you will eat it from, and cocoa powder brings all the chocolate flavor without melting a bar.
What do you need for a chocolate mug cake?
Makes: 1 mug cake · Prep: 3 minutes · Cook: about 1 minute
- 4 tbsp (30 g) all-purpose flour
- 2 tbsp (12 g) unsweetened cocoa powder
- 2 tbsp (25 g) granulated sugar
- ¼ tsp baking powder
- Pinch of fine salt
- 3 tbsp (45 ml) milk
- 2 tbsp (30 ml) neutral oil or melted butter
- ¼ tsp vanilla extract
- Optional: 1 tbsp chocolate chips, a scoop of vanilla ice cream to serve
How do you make it?
- Pick a big mug. Use one that holds at least 12 oz (350 ml); the cake rises well above the batter line.
- Mix the dry ingredients in the mug. Stir flour, cocoa, sugar, baking powder and salt with a fork until no streaks of cocoa remain.
- Add the wet ingredients. Pour in the milk, oil and vanilla and stir until smooth, scraping the bottom edge of the mug.
- Add the chips if you like, pressing a few into the top.
- Microwave. Start with 60 seconds on full power, then add 10 to 15 seconds at a time until the top looks set but still slightly glossy in the middle.
- Rest for a minute, then top with ice cream or a dusting of cocoa.
How long should a mug cake cook?
| Microwave power | Start checking at | Usually done by |
|---|---|---|
| 1,200 W | 50 seconds | 65 seconds |
| 1,000 W | 60 seconds | 75 seconds |
| 800 W | 75 seconds | 95 seconds |
A slightly underdone center is the goal: it keeps cooking for a minute after you take it out. Overcooking is what turns a mug cake rubbery.
Why does this recipe use baking powder?
Baking powder carries its own acid, so it lifts the cake with either natural or Dutch-process cocoa. If you only have baking soda, use a small pinch with natural cocoa, whose mild acidity activates it; our guide is cocoa powder acidic explains the chemistry.
How can you change the mug cake?
| Version | Change |
|---|---|
| Molten center | Drop a square of dark chocolate into the middle of the batter |
| Mocha | Swap 1 tbsp of the milk for strong coffee |
| Peanut butter swirl | Spoon 1 tsp peanut butter on top before cooking |
| Less sweet | Use 1 tbsp sugar and add chocolate chips |
| Egg-free and dairy-free | It already has no egg; use oat or almond milk and oil |
Which cocoa powder makes the best mug cake?
Any unsweetened cocoa works. Natural cocoa gives a brighter, more fruity chocolate taste and a reddish crumb; Dutch-process gives a darker, mellower cake. Avoid hot cocoa mix, which is mostly sugar and milk powder. For the differences, see natural cocoa powder and natural vs Dutch-process cocoa. Sifting the cocoa first, or rubbing out lumps with the fork, gives the smoothest batter; how to use cocoa powder has more tips.
Grevista is a single-ingredient natural cocoa powder from Vietnamese Trinitario cacao; two level tablespoons are all one mug cake needs. Compare sizes on the Grevista cocoa powder page.
If you are deciding which tin to buy for recipes like this one, see our guide to the best cacao powder, which compares options by flavor, processing and published lab testing.
Frequently asked questions
Why is my mug cake rubbery?
It was cooked too long. Take it out while the very center still looks a little glossy; it sets as it rests.
Can you make a mug cake without an egg?
Yes. This recipe has no egg at all, which keeps the texture soft and avoids an eggy taste in such a small cake.
Can you bake a mug cake in the oven?
Yes, in an oven-safe ramekin at 350°F (175°C) for about 15 to 18 minutes, until a toothpick comes out with moist crumbs.
Written by the Grevista Editorial Team. Last updated October 14, 2026. How we check facts: Editorial Policy.