Microwave Chocolate Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My decadent Microwave Chocolate Cake Recipe redefines convenience! With my genius recipe, you can easily make a moist, fudgy frosted layer cake—with a total cooking time of just 10 minutes—without an oven!

• Homemade cake in a flash: Each layer cooks in about 2 minutes.
• No oven, no special equipment: This microwave recipe is perfect for college students, folks who are traveling, office workers using a break room, or anyone who doesn’t want to heat up the kitchen.
• Great for beginner bakers: With this cake, there are no worries about using a hot oven.
• Rich flavor in every bite: The microwave makes it quick, but the cake has the same homemade chocolate goodness as one made in a conventional oven.
• Make it your way! Mix in nuts, chocolate chips, fruit, or candy, and use my Best Ever Fudge Frosting or your favorite flavor.

Microwave recipes are Bigger Bolder Baking favorites from way back! Our mug cakes, mug meals, and microwave fudge, cheesecake, and brownies are much more than fast—they’re absolutely delicious recipes you can’t live without! My Microwave Chocolate Cake is the ultimate luxury—an indulgent chocolate cake ready in a fraction of the time it would take to bake conventionally.

This cake is super-easy to make—but you do have to be aware of the differences in using a microwave and a traditional oven. Microwave-safe silicone baking molds make it easy to bake the cake safely and evenly. And since all microwaves are different and cook so quickly, start checking the cake for doneness 30 seconds early. The cake is done when the middle is firm to the touch, and it starts to pull away from the sides of the pan.

IMPORTANT NOTE: This recipe was improved and updated on 3/22/2026, to include NEW step-by-step photography, make-ahead and storage instructions, Microwave Chocolate Cake Mix-Ins, Frosting, and Decorating Ideas, and Pro Chef Tips.

Table of Contents

• Tools You Need
• Key Ingredients and Substitutes
• How to Make Microwave Chocolate Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• Microwave Chocolate Cake Mix-Ins, Frosting, and Decorating Ideas
• FAQs
• More Microwave Cake Recipes

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug 
• Kitchen scale (optional)
• Sieve
• Electric stand mixer or electric handheld mixer (optional)
• Large spoon
• 3 round silicone cake molds
• Parchment paper
• Microwave
• Cooling rack
• Offset spatula

Key Ingredients and Substitutes

All-purpose flour

• All-purpose flour provides structure and a tender texture.
• Substitute: For a gluten-free cake, use the same amount of Easy Almond Flour Baking Mix or another gluten-free flour.

Unsweetened cocoa powder

• Cocoa powder contributes a rich chocolate flavor and dark color to this moist microwave chocolate cake without adding extra sweetness.
• You can also use Dutch-processed cocoa powder for a darker color and a milder flavor.
• Learn all about the different types of cocoa and chocolate in my Ultimate Guide to the Different Types of Chocolate.

Baking powder

• Baking powder acts as a leavening agent to help the cake rise by releasing carbon dioxide gas when heated.

Baking soda

• Baking soda contributes to the leavening by reacting with acidic ingredients like yogurt. This produces carbon dioxide gas, which helps the cake rise.

Salt

• Enhances the flavor of this chocolate cake recipe in the microwave by balancing the sweetness and other flavors.

Butter (softened)

• Butter adds moisture and richness to the cake, as well as contributing to its tender texture.
• Either salted butter or unsalted butter will work here
• Use softened butter in this recipe. You know your butter is at the right temperature when you push the stick with a finger, and it makes an indent but doesn’t easily squish through.
• Substitutes: You can use the same amount of vegan baking butter.
  • Do not use oils (like coconut oil, avocado oil, or vegetable oil). Oil can’t whip up like softened butter, and will create a dense cake.

Granulated sugar

• Sugar sweetens the cake and helps trap air to create a stable structure.
• Importantly, sugar keeps the cake moist by holding onto water molecules.
• Additionally, sugar makes the cake softer by inhibiting gluten formation.
• Substitute: Use the same amount of brown sugar if you prefer.

Eggs

• Eggs are a binder, helping to hold the ingredients together and providing structure to the microwave chocolate cake recipe.
• Importantly, eggs contribute moisture and richness.
• Use room temperature eggs, which whip up better and create a smoother batter.
• Substitutes: Instead of the three eggs in this recipe, you can use 3/4 cup (6 oz/191 g) of applesauce, or 3/4 cup (6 oz/170 g) of yogurt, or 3/4 cup of buttermilk (6 fl oz/180 ml).

Plain yogurt

• Yogurt adds moisture to the cake and helps tenderize it, while also providing acidity to react with the baking soda for leavening.
• I prefer using full-fat yogurt for the best flavor and texture.
• You can make yogurt at home.
• Substitute: Use the same amount of sour cream if you prefer.

Bittersweet chocolate (melted)

• Bittersweet chocolate adds depth of flavor and richness to the cake.
• Using melted chocolate contributes to the cake’s moist and fudgy texture.

Vanilla extract

• Enhances the flavor of the cake with its sweet and aromatic taste, balancing the richness of the chocolate and adding depth to the overall flavor profile.
• Substitute: Use the same amount of Vanilla Bean Paste if you prefer.

1 Recipe Best Ever Fudge Frosting

• This mouthwatering chocolate frosting is perfectly creamy, rich, and spreadable.

How to Make Microwave Chocolate Cake

Make the Chocolate Cake

1. Prepare to bake: Butter 3 round silicone cake molds and line the bottoms with parchment paper. Set aside.
2. Mix dry ingredients: Over a medium bowl, sieve together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar: In a large bowl, using an electric hand mixer (or a stand mixer), cream the butter and sugar together on high speed until light and fluffy, about 3 minutes.

4. Slowly add in the eggs: Add in the eggs, one at a time, and mix on high speed until well combined.

5. Add the other wet ingredients: Mix in the yogurt, melted chocolate, and vanilla until smooth.

6. Combine the wet and dry mixtures: Lastly, using a large metal spoon, fold in the flour mixture to the wet ingredients.

7. Add batter to pans: Divide the batter evenly between the three silicone cake molds.
8. Cook: Microwave one cake at a time for roughly 2 minutes. or until the cake is firm to the touch in the middle and pulls away from the sides. (This cooking time is based on a 1200-watt microwave, so your cook time may vary. Take care not to overcook, or the cake will dry out.)

9. Cool: Allow to cool in the pan before turning out on a cooling rack.
10. Frost and serve: Place one cake layer on a serving plate and scoop on a ⅔ cup (5 oz/142 g) of my Best Ever Fudge Frosting. Use an offset spatula to spread the frosting to the edges of the layer. Continue stacking cake and frosting until you have filled and stacked all 3 layers. Add more frosting on top and decorate with fresh berries.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use a wooden spoon if you don’t have a mixer: Beat until light and fluffy and pale in color. Use a wooden spoon: no mixer
• Use any plain yogurt: Regular yogurt, Greek yogurt, or even dairy-free yogurt all work fine.
• Be sure to use unsweetened cocoa powder: Do not use hot chocolate powder—it’s not the same thing!
• Softened butter is a must: Allow your butter to sit out overnight to come to room temperature before making the batter
• Use room-temperature eggs. To bring cold eggs to room temperature more quickly, put them in a bowl of warm water for 10 minutes before using. Here are more ways to warm up cold eggs.
• Boost the chocolate flavor. You can also add 1 tsp of espresso powder to boost the chocolate flavor.
• When determining how to bake a cake in the microwave, look for tell-tale signs: The cooking time below is based on my microwave, which is 1200 watts, but your cooking time may vary.
  • The cake is done when it’s firm in the center, and the edges are pulling away from the sides of the pan.

Make-Ahead and Storage Instructions

Make-Ahead Tips

• Bake and frost the cake, cover in cling wrap or place in a reusable airtight container and store at room temperature for up to four days.
• For more extended storage, wrap cooled, unfrosted cake layers, place in a freezer bag or a freezer-safe container, and freeze for up to4 weeks.

How to Store Leftovers

• Store leftovers in an airtight container or covered well in plastic wrap at room temperature for up to four days.

Microwave Chocolate Cake Mix-Ins, Frosting, and Decorating Ideas

• Double down on the chocolate by mixing in 1/2 cup (3 oz/85 g) of mini dark, semi-sweet, or milk chocolate chips or chopped chocolate.
• Add toasty flavor and crunch by stirring 1/2 cup (2 1/2 oz/71 g) of chopped, toasted pecans, walnuts, or almonds to the batter.
• Create a Black Forest vibe by adding 1/2 cup (2 1/2 oz/71 g) of chopped dried cherries to the batter and filling the layers with whipped cream. Garnish with chocolate curls.
• Add sweetness and texture by folding in 1/2 cup (1 1/2 oz/43 g) of crushed Oreos or 1/2 cup (3 oz/85 g) of toffee bits.
• Mix in 2 teaspoons of finely chopped orange zest for classic citrus-chocolate flavor.
• Spread the layers with raspberry jam before adding the Chocolate Fudge Frosting.
• Fill and frost the layers with whipped cream or coconut whipped cream and top with fresh berries
• Use Peanut Butter Buttercream or Salted Caramel Buttercream instead of Chocolate Fudge Frosting.
• Check out my easy way to decorate a cake, frosting techniques, and piping tips.

FAQs

What cake pans can I use in the microwave?

• When baking in a microwave, you must use a microwave-safe pan. I use these Silicone Cake Molds. These are the perfect size and material for baking in the microwave.
• The silicone molds are not only safe, but they’re easy to clean, and they are flexible, which is great for turning out the cooked cakes.
• If you don’t have molds, don’t worry! Just use any microwave-safe dish.
• You can easily adapt this recipe into my microwave chocolate mug cake recipe.
  • Be sure to use a you use a microwave-safe mug.

How do you make a chocolate cake using a microwave gluten-free?

You can use an all-purpose gluten-free flour blend or try Almond Flour Baking Mix.

Can I make this cake without using eggs?

• Instead of the three eggs in this recipe, you can use 3/4 cup (6 oz/191 g) of applesauce, or 3/4 cup (6 oz/170 g) of yogurt, or 3/4 cup of buttermilk (6 fl oz/180 ml).
• Refer to my Egg Substitute Chart for more options.

How will I know when my microwave chocolate cake is done?

• You will know when the cake is done when it’s firm to the touch in the middle, and it pulls away from the sides of the pan.
• Take care not to overcook, or the cake will be dry.

Can I bake this chocolate cake in an oven?

• Yes, you can bake this chocolate in a conventional oven at 350°F (180°C) for about 35 minutes, but MONITOR it.
  • The cake is done when the center is firm to the touch, and the edges pull away from the sides of the pan.
• To use this recipe to make cupcakes in the oven, divide the batter into cupcake liners and fill each well up to ⅔ full, and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
• Alternatively, if you don’t have a microwave or choose not to use one, check out this recipe for the steaming method on the stovetop: Stovetop Chocolate Cake.
• For more chocolate cupcake recipes, try out my Incredible Chocolate Cupcakes with Chocolate Fudge Frosting, Gluten Free Chocolate Cupcakes, and Flourless Chocolate Cupcakes.

What other chocolate frosting can I use for this cake?

• You can also decorate this easy chocolate cake with Best-Ever Chocolate Buttercream Frosting, Vegan Chocolate Fudge Frosting, or Whipped Dark Chocolate Ganache.

More Microwave Cake Recipes

• Microwave Funfetti Cake
• 3-Layer Microwave Carrot Cake
• Microwave Chocolate Lava Cake
• Mug Microwave Banana Bread
• Red Velvet Microwave Cake Bowl

IMPORTANT NOTE: This recipe was improved and updated on 3/22/2026, to include NEW step-by-step photography, make-ahead and storage instructions, Microwave Chocolate Cake Mix-Ins, Frosting, and Decorating Ideas, and Pro Chef Tips.

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