Cakes

10-Minute Easy Chocolate Cake (Made in the Microwave)

4.75 from 55 votes
Moist, fudgy, and easier than you could ever imagine, my 10 Minute Easy Chocolate Cake recipe bakes in your microwave faster than your oven can preheat.
Dessert recipes like this 3-layered chocolate cake and more baking recipes by Chef Gemma Stafford from Bigger Bolder Baking

Hi Bold Bakers!

It’s been a while since I made an ENTIRE cake in the microwave, but I am back with a highly requested recipe for a 10-Minute Easy Chocolate Cake Made in the Microwave! We’ve made all kind of Mug Meals, Brownies and 3 Layer Cakes in the microwave, so “microbaking” is one of our Big and Bold signatures! This Chocolate Cake Made in the Microwave is moist, fudgy, and packed with chocolate and can be made in MINUTES.

If baking a cake intimidates you, allow me to introduce you to this super impressive yet approachable take on a Chocolate Cake!

What Cake Pans Can I Use In The Microwave?

When microbaking it’s really important to use a microwave-safe dish. I use these Silicone Cake Molds. These are the perfect size and material for baking in the microwave. They are not only safe and easy to clean, but 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.

An easy chocolate cake with fruit on top.

How Do I Know My Chocolate Cake Is Done?

You will be amazed by how quickly and evenly this chocolate cake bakes in the microwave. 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.

How Do I Store Chocolate Cake?

After the cake has been decorated, cover the cake in cling wrap or a reusable airtight container and store at room temperature for up to 4 days. It also freezes really well un-frosted for up to 4 weeks. This makes it a great make-ahead dessert option for all kinds of events and last-minute entertaining.

A slice of an easy chocolate cake recipe, showing texture.

Tips and Tricks to making Chocolate Cake in the Microwave:

  • You can substitute the eggs with apple sauce, buttermilk, or banana. For quantities reference my Egg Substitute Chart.
  • Use any type of yogurt e.g./ plain, Greek, or even dairy free
  • Don’t be tempted to use hot chocolate powder instead of cocoa powder. They are not the same thing.
  • Allow your butter to sit out overnight to come to room temperature before making the batter
  • Always start with room temperature eggs. To bring cold eggs to room temperature quicker, put them in a bowl of warm for 10 minutes before using.
  • The cook time below is based on my microwave which is 1200 Watts, so your cook time may vary depending on your microwave.
  • If you don’t have silicone molds then use any microwave safe dish.

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Get More Microwave Recipes!

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Watch The Recipe Video!

10 Minute Easy Chocolate Cake Recipe Made In The Microwave

4.75 from 55 votes
Moist, fudgy, and easier than you could ever imagine, my 10 Minute Chocolate Cake recipe bakes in your microwave faster than your oven can preheat.
Author: Gemma Stafford
Servings: 10 slices
Prep Time 25 mins
Cook Time 8 mins
Total Time 33 mins
Moist, fudgy, and easier than you could ever imagine, my 10 Minute Chocolate Cake recipe bakes in your microwave faster than your oven can preheat.
Author: Gemma Stafford
Servings: 10 slices

Ingredients

  • ½ cup (2oz/57g) cocoa powder
  • cups (7.5oz/210g) all purpose flour
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • (6oz/180g) sticks butter, room temperature
  • 1 cup (8 oz/225g) sugar
  • 3 eggs, beaten*
  • teaspoons vanilla extract
  • 1 cup (10oz/282g) plain yogurt
  • ¼ cup (1.5oz/43g) chocolate, melted

Instructions

  • Butter 3 (6-inch) round silicone cake molds and line the bottoms with a round piece of parchment paper.
  • Place a sieve over a mixing bowl and add cocoa powder, flour, baking powder, baking soda and salt. Sieve ingredients together and set aside.
  • Using an electric hand mixer or a stand mixer, cream the butter and sugar together on high speed until light and fluffy.
  • Slowly add in the eggs and beat on high speed. (High speed will stop this mix from separating.)
  • Swiftly mix in the yogurt, vanilla, and melted chocolate and mix in quickly.
  • Lastly by hand, using a large spoon fold in flour mixture to the wet ingredients.
  • Divide the batter evenly between 3 silicone cake molds (or any microwave safe dish).
  • One layer at a time, microwave each cake for roughly 2 minutes - 2 minutes 20 seconds. (this cooking time is based on my microwave which is 1200 Watts so your cook time may vary). 
  • 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 they will dry out. Remove from the microwave and allow to cool in the pan before turning out on a cooling rack.

To decorate the cake:

  • Start by frosting between the layers with a generous scoop of my Best Ever Fudge Frosting. Line up the cakes as you go so your cake isn't leaning in the end. Add more frosting on top and top with fresh berries for color. (see above video for more detail)
  • Cover the cake and store at room temperature for up to 5 days. It also freezes really well for up to 4 weeks.

Recipe Notes

Substitute the eggs in this cake with apple sauce or banana. Check out my Egg Substitute chart for more info. 

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Comments & Reviews

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SammyBoy
Guest
SammyBoy
2 months ago

Microwave:
3:20 @600w
3:10 @700w
3:00 @800w
2:50 @900w
2:40 @1000w
2:30 @1100w
2:20 @1200w
For oven:
600F for 25-30 min

Addi H
Guest
Addi H
3 months ago

Hi Gemma,
I want to make this cake, but I would rather make it in my oven. What temperature would I need to cook it at and for how long? Or should I just use a different recipe?

Azrah hidayath
Member
Azrah hidayath
3 months ago

Hi Gemma,

The cake is perfect when it is freshly baked but it is drying out very quick if it is in refrigerator for a day even though the cake is not cut but just frosted and ready. could you tell me why? I have tried with whipped cream and chocolate ganache as well.

Helen
Guest
Helen
1 month ago

Hi! This cake looks delicious. Would heavy cream be a suitable substitute for the yogurt?

Hazel
Guest
Hazel
2 days ago

Hi gemma, can i use cake tin instead in the microwave? Thanks 😊

Sandy
Guest
Sandy
11 days ago

Hi Gemma, I can only find self rising flour in the super market. Should I not put any baking powder?

Penny Thomas
Member
Penny Thomas
1 month ago

Gemma, I’m interested in making this microwave cake; however, your instructions call for 3 6-inch silicone molds, but your link goes to a 7-1/4-inch cake mold. Will this recipe work with the larger mold? Thanks for your help!

Toby Teng
Guest
Toby Teng
1 month ago

Hello, may I ask if I can substitute the all purpose flour with coconut flour as 1 to 1?

Kafreeman1
Member
Kafreeman1
1 month ago

Easy, and yummy!!!

Robin Carpenter
Member
Robin Carpenter
1 month ago

My cake looked amazing. The frosting was excellent and it did help but I was disappointed with the final result. I had tremendous success with the microwave red velvet cake so I thought this would be just as good. It was not. It was dry. I only cooked the cakes 2 minutes each layer, and they looked and felt just like they should. What could I have done wrong?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford