My super easy Chocolate Chip Mug Cake recipe will satisfy those sweet cravings like only a big slice of cake can do - and fast with just a few simple ingredients!
So what can you expect from this chocolate chip mug cake? Well, it's like if a chocolate chip cookie and a slice of vanilla cake had a baby (a really easy-to-care-for baby!).
Mixed up right in the mug then cooked in the microwave, this single serve mug cake recipe is really quick too.
This microwave chocolate chip mug cake is fluffy, soft and moist, the best way to satisfy the call of your sweet tooth when time is of the essence and treats are needed!
I've even got tips for picking the right mug for recipe success.
The recipe (and video) include instructions for making this mug cake directly in the mug, but feel free to make it in a small bowl (add the chocolate chips in after it goes into the mug) then pour the batter into the mug to cook it.
Let's get our cake on!
Table of Contents
Why you will love this chocolate chip mug cake
- It's quick and easy.
- Satisfies your sweet craving in minutes.
What you need to make this chocolate chip mug cake
- self raising (self rising) flour - this is plain flour (all purpose flour) that has baking powder already added when you buy it (see my Top tips for how to make your own)
- salted butter
- milk
- light brown sugar
- vanilla extract
- an egg yolk
- chocolate chips
*Please see the recipe card below for exact quantities and detailed instructions
How to make a chocolate chip mug cake
- Add the salted butter to your microwave-safe mug.
- Cover mug with paper towel then melt in microwave.
- Stir in milk and vanilla extract.
- Mix in light brown sugar.
- Add egg yolk and mix well.
- Add self raising flour.
- Mix until just combined - don't overmix.
- Add chocolate chips in a few additions then place in the microwave to cook.
Choosing the right mug
- Your mug must be made of microwave safe material, as well as no metal rims or decoration. If in doubt, these days it's usually written on the bottom of the mug.
- Your mug must be a minimum of 350ml (approx 12 oz) capacity for this recipe. That is the size of the one that you see here in the photos. The larger capacity mug you use, the lower your finished cake will sit in the mug.
- A mug smaller than this size will make your mug cake explode (overflow) out of the mug as it's cooking.
Top tips
- Because it's cooked in the microwave, this cake won't be browned on top like a normal cake cooked in the oven. This doesn't mean that it isn't cooked or doesn't taste great!
- If you only have unsalted butter on hand just mix in a pinch of salt to the batter.
- I like to use a fork rather than a spoon to mix these cakes directly in the mug, it sort of works like a little whisk. I find it helps when it comes to incorporating the dry ingredients into the the wet ingredients plus you can pierce the egg yolk with the fork to help it mix in.
- You want to mix the egg yolk in well to make sure it is evenly distributed in the finished mixture.
- When adding the self raising flour, you only want to mix enough to combine the mixture and smooth out the lumps of flour. Overmixing will give you a more rubbery texture.
- I add the chocolate chips gradually, in a few additions. I find if you just add them all at once then mix them through the batter they tend to sink to the bottom. If you are ok with that, then great! But if you want them more evenly distributed throughout the cake then add about a third of the choc chips then poke/push them down a little into the batter then repeat with another third, then scatter the remainder over the surface - then don't mix! Then place the cake straight in the microwave oven to cook.
- It's important not to overcook this mug cake to keep it light and moist.
- When you take the cake out of the microwave it will sink slightly back down into the mug, this is normal.
- Self raising flour isn't in your pantry ingredients? Just follow this ratio to make your own at home - for every cup of plain flour (150g) add 2 teaspoons of baking powder and sift well to combine.
Because they are a quick and yummy way to satisfy a sweet craving.
Your mug may have been too small for the amount of batter.
Serving suggestions
- A great flavour variation for this vanilla mug cake is to change up the chocolate chips and use white or dark chocolate instead of milk chocolate chips.
- Top with some whipped cream or vanilla ice cream to serve.
Other recipes you may enjoy
4 Ingredient Banana Bread - use up those ripe bananas by adding them to some pantry staples to make an easy homemade banana bread that you can customize to make your own!
Peanut Butter Microwave Mug Cake - the perfect way to satisfy those peanut butter cake cravings! Cooked in the microwave, these mug cakes are fast and full of peanut butter taste!
Buffins - quick and easy muffins that taste just like hot cross buns! A great melt and mix recipe for easy hot cross muffins all year round.
Date Scones - moist, fluffy date scones. No need to rub the butter into the flour, just a quick mix and they're done! Also egg free!
Individual Oreo Cheesecakes - cute little bite-sized mini desserts! With a whole Oreo cookie as the base, this make ahead dessert has only 5 ingredients too!
📖 Recipe
Chocolate Chip Mug Cake (With Video)
Ingredients
- 45 g self raising (self rising) flour
- 40 g salted butter
- 2 tablespoon milk
- 30 g light brown sugar
- ½ teaspoon vanilla extract
- 1 egg yolk
- 1½ tablespoon chocolate chips I used milk chocolate chips
Watch me make this recipe
Instructions
- Place the salted butter in your mug (350ml/12oz capacity or more), then cover mug with a sheet of paper towel and place in the microwave to melt for 30 seconds.40 g salted butter
- Then mix in milk, light brown sugar and vanilla extract to the melted butter in the mug.2 tablespoon milk30 g light brown sugar½ teaspoon vanilla extract
- Add egg yolk and mix well.1 egg yolk
- Add self raising flour and mix until just combined, smoothing out any lumps of flour.45 g self raising (self rising) flour
- Add in chocolate chips a third at a time, gently pushing/poking chips into the batter each time, and scattering the final third over the surface without mixing.1½ tablespoon chocolate chips
- Place immediately into microwave and cook for 1 - 1½ minutes (checking at 1 minute mark) depending on your microwave.
- The cake is done when it's puffed up, but will still feel spongey to the touch and a little tacky on top. If it needs more cooking, do so in short 10 - 15 second bursts.
- Allow to cool slightly before eating.
Notes
- Because it's cooked in the microwave, this cake won't be browned on top like a normal cake cooked in the oven. This doesn't mean that it isn't cooked or doesn't taste great!
- If you only have unsalted butter on hand just mix in a pinch of salt to the batter.
- I like to use a fork rather than a spoon to mix these cakes directly in the mug, it sort of works like a little whisk. I find it helps when it comes to incorporating the dry ingredients into the the wet ingredients plus you can pierce the egg yolk with the fork to help it mix in.
- You want to mix the egg yolk in well to make sure it is evenly distributed in the finished mixture.
- When adding the self raising flour, you only want to mix enough to combine the mixture and smooth out the lumps of flour. Overmixing will give you a more rubbery texture.
- I add the chocolate chips gradually, in a few additions. I find if you just add them all at once then mix them through the batter they tend to sink to the bottom.
- If you are ok with that, then great! But if you want them more evenly distributed throughout the cake then add about a third of the choc chips then poke/push them down a little into the batter then repeat with another third, then scatter the remainder over the surface - then don't mix! Then place the cake straight in the microwave oven to cook.
- It's important not to overcook this mug cake to keep it light and moist.
- When you take the cake out of the microwave it will sink slightly back down into the mug, this is normal.
- Can't find self raising flour? Just follow this ratio to make your own at home - for every cup of plain flour (150g) add 2 teaspoons of baking powder and sift well to combine.
We enjoyed your recipe! Lovely light and fluffy.
That's great, thanks!