Ingredients
Method
- In a large microwave-safe mug (at least 12 ounces), add 4 tablespoons all-purpose flour, 4 tablespoons granulated sugar, 2 tablespoons unsweetened cocoa powder, ¼ teaspoon baking powder, and ⅛ teaspoon salt. Stir together with a fork until combined.
- Add 3 tablespoons whole milk, 2 tablespoons melted salted butter, 1 egg yolk, and ¼ teaspoon vanilla extract to the mug. Stir well with a fork until the batter is smooth and no dry flour remains. Scrape the bottom and sides of the mug to make sure everything is fully incorporated.
- Fold in 1 tablespoon of chocolate chips if using.
- Microwave on high for 60 to 90 seconds, starting to check at 60 seconds. The cake is done when the surface looks just set but the very center may appear slightly underdone. It will continue to cook from residual heat. Do not overcook.
- Let the cake rest for 1 minute. Dust with 1 teaspoon powdered sugar if desired and serve warm directly from the mug. Top with whipped cream or a scoop of vanilla ice cream for an extra special treat!
Nutrition
Notes
Make it a little more nutritious: Swap the all-purpose flour for whole wheat flour and reduce the sugar to 3 tablespoons for a slightly more wholesome version that still tastes great. You can also use oat milk or almond milk to make it dairy-free.
Storage: This cake is best enjoyed immediately. If you need to save it, cover with plastic wrap and store at room temperature for up to 1 day. Do not refrigerate as it will dry out. Reheat in the microwave in 10 to 15 second intervals just until warmed through.
Microwave wattage matters: Every microwave is different. Start checking at 60 seconds and add time in 10-second increments only as needed. Overcooking is the number one reason mug cakes turn out rubbery and dry.