Making up a batch of Fudgey Mug Cake is easy and fast. Making a cup of this delicious chocolate brownie cake in the microwave will satisfy every chocolate craving!

Fudgey Mug Cake
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I have to be straight up with you here. I found this recipe here, Mug Brownie by Instructables, and here Ryan Scott’s Mug Brownie on Rachel Ray as well as a number of other blogs and websites. Here is where it gets interesting… there are mixed reviews. Some people love it, some thought it was dry, some thought it was bland, some thought too sweet, some thought too gooey.

Here is my truth. When I made it I thought it was chocolatey, fudgey, warm, and yummy. It is not award winning, it is a craving filler.

Fudgey Mug Cake

Recipe adapted from Rachel Ray.

Fudgey Mug Cake

If you just want a single serving its:

1/4 cup granulated sugar

1/4 cup all-purpose flour

2 tablespoons unsweetened cocoa

pinch table salt

2 tablespoons vegetable oil

2 tablespoons water

1 teaspoon vanilla (optional)

Add all ingredients to mug and stir until fully combined. Heat for 90-120 seconds in microwave.

Fudgey Mug Cake

Here is a video of how I put it all together:

I used a wide-mouth Ball jar with lid to store the chocolate mug cake mixture.

Fudgey Mug Cake

Mug cakes are notoriously not pretty. I find that a little whipped cream and sprinkles goes a long way in fooling my mind. Of course you can make Homemade Whipped Cream and then add it right out of the microwave… that leaves a nice puddle of ooey-gooey chocolate cake deliciousness.

Fudgey Mug Cake

Fudgey Mug Cake

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Making up a batch of Fudgey Mug Cake is easy and fast. Making a cup of this delicious chocolate brownie cake in the microwave will satisfy every chocolate craving!


  • 1 c granulated sugar
  • 1 c all-purpose flour
  • 1/4 c cocoa powder
  • 1/2 tsp. salt


  • 2 tbsp. vegetable oil
  • 2 tbsp. water
  • 1 tsp. vanilla optional
  • 3 tbsp. chocolate chips optional


  • Pour 2/3 cup of dry mixture into a mug.
  • Mix in the oil and water. (and vanilla if using)
  • Fold the wet ingredients into dry.
  • Add chocolate chips. Stir gently.
  • Microwave for 90 seconds. (1 minute 30 seconds). If cake appears underdone, can microwave for 15 more seconds.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Your fudgey cake looks like brownie-instant-gratification to me! The whipped cream on top turns it into a fancy treat! This is the first time I have seen a non-cake mix mug cake with shelf stable ingredients. I love that everything here can be sent in a care package and stored in a dorm room or military barracks!

  2. The first time I made this was a disaster. It turned into a brick on me and I cried because I no likey chocolate bricks. Now that I just made it again, I believe the first time was because my microwave must have a higher wattage than yours because I LOVED IT THE SECOND TIME! Oh my greatness. A gift from heaven for sure. I microwaved mine for 60 seconds and it was perfectly undone, as I like to call it. Amazing flavor and texture, the best I’ve tried with these mug cakes and I’ve tried several. I used dutch-processed cocoa because I ran out of the regular stuff. AMAZING! Thank you, Amanda!

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