My microwave mug cake is your 90-second solution to dessert cravings. Minimal effort, no cleanup, and it actually tastes like cake—not sadness. Customize it, top it, eat it straight out of the mug. No judgment here. I’ve tested this small batch dessert recipe over 50 times, and this is the winning recipe.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Table of Contents
90-second dessert that never lets me down!
Have you ever had nights where you want something sweet but absolutely not want to clean a mixing bowl, preheat an oven, or commit to a full dessert? Yep. I had a box of cake mix, a mug, and about 90 seconds of patience. And the result was a soft, warm little cake that’s wildly satisfying for something that cooks faster than you can brush your teeth.
Since then, I’ve tested this recipe over 50 times—tweaking ratios, switching cake mixes, trying it with and without eggs, and experimenting with different mug sizes (yes, some overflowed—yes, still worth it).
What makes this version a keeper? It’s egg-free for a fluffier, more consistent crumb and it works with any “light and fluffy” cake mix, so you’re not locked into one brand or flavor.
A couple tricks—like the right mug size and whisking well—make all the difference between dry and dreamy. I love a good dessert without turning on the oven—especially in the summer when it’s already warm. That’s why I always keep this in my back pocket, right next to my air fryer s’mores and lemon icebox pie.
Ingredients and why they matter
You’ll need just three ingredients: cake mix of choice, milk and vegetable oil. While a pinch of salt is optional, it really elevates the cake if you add it.
Note: I originally tested this recipe with an egg, and the results ended up varying considerably depending on the cake mix used. After a rabbit hole of many, many permutations and combinations, simpler turned out to be better!
Full ingredient list, instructions are in the recipe card.
Notes & Substitutions
This recipe only needs 3 main ingredients:
- Cake mix: The shortcut MVP. Use any flavor—chocolate, vanilla, red velvet, funfetti. Since everything else is built off the mix, pick one you actually like. This is the base, so it sets the tone for the whole cake. This recipe uses the Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix but you can use any “light” and “fluffy” cake mix (check for those words on the box)
- Milk: It adds moisture and helps create that soft, spongy texture. Dairy milk gives the best crumb, but any unsweetened plant milk works in a pinch. I like using oat milk or soy milk.
- Vegetable oil or melted butter: This is what keeps the cake soft and tender instead of dry or rubbery. Butter gives a slightly richer flavor, but oil is foolproof and mixes easily. If you’re using butter, melt it in the mug first, then mix everything else in—saves a dish and ensures even mixing.
Optional ingredients
- Salt: A pinch of salt makes a boxed mix taste a little more homemade by balancing the sweetness and boosting flavor.
- Add-ins: Vanilla extract gives bakery-vibes depth, chocolate chips or sprinkles take it into fun territory, and peanut butter adds a rich, nutty flavor. This is where you make it yours. Add-ins like cocoa powder or instant espresso can deepen the flavor—just don’t add more than a teaspoon or it’ll dry out.
Tips & Tricks
Shruthi’s top tips
- Use a 10–12oz microwavable mug to give the cake room to rise without overflowing (unless you’re into the dramatic dome effect—then go wild).
- Whisk the ingredients really well—get into the corners of the mug to avoid dry pockets.
- Want it gooier? Slightly undercook and add chocolate chips—instant lava cake energy. For a fluffier texture, let the batter sit for 30 seconds before microwaving—it gives the mix time to hydrate and expand more evenly.
- Let the cake cool for a minute or two before digging in so the crumb sets and it doesn’t taste overly steamy.
- Microwave wattage varies! Start with 60 seconds, then add 10-second bursts until it’s just set on top. Overcooking makes it rubbery.
How to make the easiest mug cake
Step 1:
In a microwave-safe mug (I used a 10oz mug), stir the cake mix, milk, oil, and salt (if using) until well combined.
Step 2:
Microwave on high for about 1 minute and 15 seconds, or until the cake has risen and is cooked through. The cooking time may vary depending on the wattage of your microwave, so keep an eye on it to avoid overcooking.
Step 3:
Let the cake cool for a few minutes before adding any toppings you like. Some popular toppings for mug cakes include whipped cream, chocolate chips, sprinkles, or ice cream.
What type of cake mix should I use?
You want to pick a cake mix that ideally has “light” or “fluffy” on the packaging. Some things to look for on cake mix packaging to get an idea of whether it will be light and fluffy or dense:
- Type of flour: Cake mixes that use cake flour will typically be lighter and fluffier than those that use all-purpose flour. Cake flour has a lower protein content, which results in a more tender crumb.
- Leavening agents: Look for cake mixes that contain baking powder or baking soda. These leavening agents help the cake to rise and become fluffy.
- Additional ingredients: Some cake mixes contain additional ingredients that can affect the texture of the cake. For example, cake mixes that contain pudding or sour cream will typically be more moist and denser.
In general, cake mixes that are marketed as “light” or “fluffy” are more likely to produce a light and airy cake!
When it comes to flavor, you can really use a flavor of your choice. I’ve used chocolate, vanilla, angel cake, confetti, red velvet, strawberry, butter pecan, and lemon. My favorite brands are Duncan Hines Signature Chocolate Lover’s Cake Mix, Pillsbury Funfetti Cake Mix and Betty Crocker Super Moist White Cake Mix. This recipe uses Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix, which is perfect for chocolate lovers.
How to serve chocolate cake in a mug
A scoop of vanilla ice cream on top melts just enough to become its own frosting. You’re welcome. Want to switch it up? Try whipped cream, a drizzle of caramel sauce, a sprinkle of chocolate chips, or a handful of fresh fruit.
Honestly, this takes just 3 minutes to make—and let’s be real, it never lasts beyond a single serving. But if you do have leftovers, just cover the mug cake with plastic wrap or an airtight lid and pop it in the fridge for 2–3 days.
When you’re ready to enjoy it again, let it come to room temp, then microwave for 15–20 seconds until it’s warm and moist.
More easy dessert recipes
If you like this recipe, check out my other easy dessert recipes:
Easy Pecan Pie Cheesecake (No Bake)
Yellow Cake Mix Cookies
Bisquick Apple Cobbler
Pumpkin Pie Dip
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Microwave Mug Cake
Ingredients
- ⅓ cup cake mix, any flavor
- 4 tablespoons milk
- 1 tablespoon vegetable oil, or melted butter
- ⅛ teaspoon salt, optional – just a pinch
Instructions
- In a microwave-safe mug (I used a 10oz mug), whisk together the cake mix, milk, oil, and salt (if using) until well combined.
- Microwave on high for about 1 minute and 15 seconds, or until the cake has risen and is cooked through. The cooking time may vary depending on the wattage of your microwave, so keep an eye on it to avoid overcooking.
- Let the cake cool for a few minutes before adding any toppings you like. Some popular toppings for mug cakes include whipped cream, chocolate chips, sprinkles, or ice cream.
Notes
- I’ve also made this cake in a 12oz mug (9 tbsp cake mix, 6 tbsp milk, 1.5 tbsp vegetable oil). It does overflow while cooking but it comes back down. You can easily wipe the mug and still enjoy it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My first attempt. I used 1/2 Dutch Processed cocoa and 1/2 Cacao, sorghum flour, sweetener, olive oil, 1 tsp Baking powder, 1/4 tsp. Baking soda, 1/8 tsp vitamin C powder, and 1 tsp. of colostrum powder, and soy milk. It tasted great but the texture of fine and crumbly. It was dry and non cohesive. I attribute it to the sorghum and colostrum powder and perhaps too much chocolate. I could probably repurpose the mixture I ended up with and add more milk and oil as soy milk has no fat to speak of. Thanks for the inspiration, I can’t help but meddle with recipes. LOL
I love it! I would suggest for first timers to follow the instructions as indicated before adding other ingredients. My first try was a flop because I added other ingredients. The second time it was perfect! I did add a little less than a tablespoon of vegetable oil.
10/10
Thank you!
How much salt? You forgot to put it in the recipe.
Cause in step 1 it says and salt.
Hi, sorry, it’s just a pinch to counteract the sweetness! Say, 1/4 teaspoon max.
Thank you!
I followed the recipe and it wasn’t awful but pretty eggy. I will probably keep trying with little adjustments as I was drawn to this recipe as it was the fewest ingredients of the mug recipes I looked at.
Thank you! I’ll tinker with it on my end too!
This is just a microwaved egg with a touch of cake mixture… Super eggy and gummy.
Hi there! Thanks for the feedback. How big of a mug did you use? Sometimes using a large mug can make it more gummy / undercooked. I recommend using a 10 oz mug to ensure even cooking / fluffiness.
I made this tonight with some strawberry cake mix and topped it with some mini chocolate chips – it was tasty. It’s a touch eggy & mine had a pancake like texture, but it still really hit the spot. Just the right amount to take care of my cake craving! Thanks for a fun easy recipe!
Thank you! Thank you for the comment about it being eggy, I can retest to see if there are ways to reduce that.
I have a 1200 watt Family microwave Oven.
What watt is your microwave oven?
Same!
Thank you!