Chocolate Chip Mug Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My essential Chocolate Chip Mug Cake is the warm, gooey treat you need when a craving strikes! It’s a decadent coffee-break or tea-time snack, quick dessert, or afternoon pick-me-up, ready in about 5 minutes.

• Soft vanilla-brown sugar cake: You’ll never guess this tender, fluffy cake was made in a microwave.
• Pockets of creamy chocolate: Every bite is loaded with creamy chips.
• Only 8 ingredients (no eggs): You probably have everything you need, and this recipe is great for folks avoiding eggs.
• No oven needed:  No worries about heating the kitchen.
• Instant gratification! Everything you love about your favorite cookie in no-fuss, fast form to satisfy your sweet tooth.

If you love warm chocolate chip cookies, this Chocolate Chip Mug Cake delivers those same beloved flavors in just minutes. As a professional chef, I know the joy that a warm chocolate chip cookie gives, and my microwave chocolate chip cake has the same comforting notes of vanilla, molasses, and soft, creamy pools of chocolate as a tray of homemade cookies. I also love that it’s a single-size dessert with no waste and minimal clean-up.

My most important tip for you here is to cook the cake until it’s just set on top—overcooking could make the cake tough. Use the cooking time as a guide, because microwave oven power varies. If you’ve never made a mug cake in your microwave, check it at 45 seconds; if it needs more time, continue in short bursts. For more chocolate chip recipes perfect for summer, check out my Chocolate Chip Cheesecake, Mint Chocolate Chip Ice Cream Pie, S’mores Chocolate Chip Cookies, and Chocolate Chip Ice Cream Sandwiches.

Table of Contents

• What is Chocolate Chip Mug Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Chocolate Chip Mug Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Mug Cake Recipes

What is Chocolate Chip Mug Cake?

Chocolate Chip Mug Cake is a single-serving treat made by mixing chocolate chip cake batter directly in a mug and steaming it in the microwave until warm and fluffy. This mug cake recipe, made with pantry staples, creates the comforting flavor and soft, chip-packed texture of a chocolate chip cookie in a cake version, without needing an oven.

Tools You Need

• Measuring spoons
• Measuring cups
• Glass measuring jug
• Large (12-16 oz) microwave-safe mug

Key Ingredients and Substitutes

All-purpose flour

• All-purpose flour forms the base of the cake and gives it body.
• Substitute: To make a gluten-free chip cake, use a 1:1 gluten-free flour blend, such as my Easy Almond Flour Mix or another gluten-free flour.

Dark brown sugar

• Dark brown sugar sweetens this chocolate chip mug recipe and provides the molasses notes beloved in chocolate chip cookies.
• Importantly, dark brown sugar also adds moisture.
• You can make your own dark brown sugar with my easy 2-ingredient recipe.
• Substitutes: You can use the same amount of light brown sugar.

Baking powder

• Baking powder is the leavening agent that contributes to the cake’s fluffy texture.

Salt

• Salt balances the sweetness and enhances the vanilla and chocolate chip flavors.

Whole milk

• Whole milk hydrates the batter and adds moisture and flavor.
• I prefer whole milk for the richest taste.
• Substitutes: If you prefer, use the same amount of 2% milk or unsweetened plant milk such as oat milk, almond milk, or soy milk.

Vegetable oil

• Vegetable oil keeps this mug cake with chocolate chips moist and tender.
• Substitutes: You can also use canola oil, avocado oil, or melted vegetable oil.

Vanilla extract

• Vanilla extract adds warmth and depth, giving my mug cake a classic chocolate chip cookie flavor.
• Substitute: Use the same amount of Vanilla Bean Paste.

Semi-sweet chocolate chips

• The semi-sweet chocolate chips give bursts of luscious flavor and texture.
• If you like, sprinkle a few extra chocolate chips on top right after you take the mug out of the microwave.
• Substitutes: Use the same amount of dark, milk, bittersweet, or white chocolate chips, mini chips, toffee bits, sprinkles, peanut butter chips, or butterscotch chips.
  • You can also use the same amount of the chopped chocolate of your choice.

How to Make Chocolate Chip Mug Cake

1. Mix dry ingredients: In a large microwave-safe mug, combine the flour, brown sugar, baking powder, and salt.

2. Stir in wet ingredients: Add the milk, oil, and vanilla extract and stir until smooth.

3. Add chips: Fold in 2 tablespoons of chocolate chips, then sprinkle the remaining ½ tablespoon on top.

4. Microwave cake: Microwave for 60 seconds. If the cake looks underdone, continue cooking in 10-second increments until set (this timing is based on my 1100-watt microwave). Let cool for 5 minutes.

4. Enjoy! Serve immediately with a scoop of Vanilla Ice Cream.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Stir the batter thoroughly. Make sure you get around the bottom of the mug to avoid having dry pockets of flour.
• Tap before cooking. Tapping the mug lightly on the counter before microwaving releases air bubbles, resulting in a more even texture.
• Use chopped chocolate if you prefer. It will blend into the batter more than chips, which are made with emulsifiers to help them keep their shape.
• Add nuts. Mixing in 2 tablespoons of chopped walnuts, pecans, or peanuts into this easy chocolate chip mug cake gives it a pleasant crunch and a savory note.
• Use a large microwave-safe mug.  Be sure to go with a large (12–16 oz) coffee mug so you don’t get overflow while cooking.
• Watch carefully to ensure it rises nicely. If the mug cake is rising very high and looks like it may overflow, pause the cooking for a few seconds to let the batter settle before you continue.
• Do not overcook. Cooking the cake too long will make it tough. For the best texture, take it out of the microwave when it’s just set on top.
• Remember that microwaves vary. We tested mine in an 1100-watt microwave. Start with 45 seconds and finish in short increments as needed.
• Let the cake rest for 1–2 minutes. It’s very hot after cooking, and the rest gives the center time to finish setting.
• Add a creamy touch: Serve Chocolate Chip Mug Cake as-is, or with a dollop of vanilla buttercream or chocolate buttercream, or with a scoop of Vanilla Ice Cream, Vanilla Dairy-Free Coconut Ice Cream, and whipped cream.

Make-Ahead and Storage Instructions

Make-ahead tips

• For a quicker mug cake whenever you want it, combine dry ingredients and store them in an airtight container for up to one month.
  • Add the wet ingredients and mix up the mug cake right before cooking.

How to store leftovers

• This chocolate chip mug recipe is best enjoyed warm, shortly after microwaving.
• If you do have any leftover mug cake, store it covered in the fridge for up to one day.
  • Briefly reheat in the microwave before eating.

FAQs

Can I make this cake recipe gluten-free?

• Yes, you can make this cake recipe gluten-free.
• Replace the all-purpose flour in this recipe with an equal amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour.

How do I make this mug cake recipe vegan?

• To make this mug cake recipe vegan, just make these two easy changes.
• In place of dairy milk, use the same amount of plain non-dairy milk. Almond milk, soy milk, and oat milk are all good choices.
• Instead of regular chocolate chips, use the same amount of vegan chocolate chips.

Is it ok to double this recipe?

• Absolutely! Just be sure to use two mugs and microwave each one separately.
  • Double the ingredients, mix, and divide the batter evenly between two large microwave-safe mugs.
  • Microwave each mug cake separately.
  • I don’t recommend doubling the batter in a single mug, as it may cook unevenly and affect the texture.

Can I make this in the oven?

• Yes, you can bake this chocolate chip cake in the oven instead of the microwave.
  • Use an oven-safe mug or ramekin and bake at 350°F (180°C) for about 10 to 12 minutes, until the top is set and lightly springy.

More Mug Cake Recipes

• Strawberry Shortcake Mug
• Snickerdoodle Mug Cake
• Chocolate Mug Cake
• Magic Mug Brownie
• S’More Mug Cake

Warm vanilla cake, studded with chocolate chips, like the cake form of your favorite cookie

Tips

• Stir thoroughly, especially around the bottom of the mug, to avoid dry flour pockets.
• Tap the mug lightly on the counter before microwaving to release air bubbles for a more even texture.
• You can use chopped chocolate instead of chips if you prefer.
• You can add 2 tablespoons of chopped walnuts, pecans or peanuts to this cake for some nutty crunch.
• Use a large mug (12–14 oz) to prevent overflow while cooking.
• Watch carefully while cooking. If the mug cake is rising very high and looks like it may overflow, pause the cooking for a few seconds before continuing to let  the batter settle.
• Do not overcook—the cake should be just set on top for the best texture.
• Microwave power varies – we tested ours in an 1100 watt microwave. Start with 60 seconds and finish in short increments as needed.
• Let the cake rest for 1–2 minutes after cooking to allow the center to finish setting.

Try These Recipes!

Strawberry Shortcake Mug Cake

2-Minute Microwave Pizza Bowl

2-Minute Microwave Brownie Bowl

2-Minute Microwave Carrot Cake Bowl