Recipe By Baker Boy
Published Jun 19th
10-Minute Chocolate Mug Cake
Prep 5m Cook 2m Additional - Ready In 7m
Servings 1 cake Calories 835.6

This quick and easy dessert is a family favorite.

Recipe Ingredients

  • 5 tablespoons white sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons milk
  • 3 tablespoons olive oil
  • 2 tablespoons unsweetened cocoa powder
  • 1 egg
  • 1 dash pure vanilla extract
  • 1 pinch salt

Cooking Directions

  1. 1 Mix sugar, flour, milk, olive oil, cocoa powder, egg, vanilla extract, and salt together in a large microwave-safe mug.
  2. 2 Heat in microwave until center of cake is done, about 2 minutes.

Nutrition Facts

  • Calories 835.6
  • Carbohydrate 94.9 g
  • Cholesterol 189.7 mg
  • Fat 48.2 g
  • Fiber 4.4 g
  • Protein 13.1 g
  • Saturated Fat 8.6 g
  • Sodium 247.6 mg
  • Sugar 65.4 g

Chef's Notes

Because this recipe makes such a big mug cake, split the batter in two for a smaller cake. Microwave for 1 minute to 1 minute 50 seconds or until a tooth pick comes out clean. If the edges of the cake begin to bubble take out of microwave immediately; Substitute 4 teaspoons stevia extract for the sugar, if desired; Substitute vegetable oil for the olive oil, if desired.


  1. I thought this cake was pretty good!! I added some cayenne pepper and cooked it a big longer than 2 minutes (plenty of time to clean up the evidence and pour a glass of cold milk). I used a large cereal bowl.
  2. what a great recipe. I added the 1/8 of tsp of baking powder as another reviewer recommended. I would have never guessed it was a microwave cake if I hadn't made it.
  3. I made this using one less Tbs of sugar and an extra Tbs of cocoa powder like another reviewer had suggested.I also used butter instead of olive oil because I was scared that you would be able to taste it and I didn’t have vegetable oil on hand. I also added a pinch of baking - Read more ...
  4. i followed the recipe exactly except that I was out of olive oil and I used vegetable oil. it was super easy and quick. Not the greatest cake i've had but i will definitely keep for quick desserts.
  5. It's a great recipe but it's better if u make 2 small adjustments. I added 1/8th a teaspoon of baking powder and an extra scoop of cocoa powder. The baking powder adds volume to the cake. It was the softest and moist without being gummy. I also used butter instead of oil. Will make again.
  6. I omitted the cocoa powder because I just wanted a yellow cake and I did not like the flavor of the olive oil. If I make it again I will use canola oil or something instead. Like other reviewers I just used 4 tablespoons of sugar and it was plenty sweet! I also added 1/4 - Read more ...
  7. This was perfect! Wanted some chocolate and this delivered! After the cake was done I did sprinkle milk chocolate chips and chopped walnuts on top and then nuked it for an additional 20 seconds. YUM
  8. I had a craving for chocolate cake at 10:15 at night after watching the finale of spring baking championship. I just wanted to make this to see if it really was 10 minute cake. Never made cake in the microwave before either. It turned out great!!! Really was ten minute cake!! I had it with - Read more ...
  9. Although the texture was "rubbery", the taste was surprisingly delicious. I did prepare my ingredients a couple hours before, and then just microwaved when we were ready to eat, so maybe that's why the texture was off. The next time I have a chocolate craving, I will make this :)
  10. I used 1 T less sugar, and that was plenty sweet enough for us! Because of no microwave, I steamed this for 15 minutes each brownie. Wonderful idea when you don't want to be tempted by a pan full of brownies!