Microwave Chocolate Pudding Cake Mug Recipe
This microwave chocolate pudding cake mug recipe is rich, soft, self-saucing, and takes just 2 minutes. You will get warm chocolate cake on top and molten pudding underneath — all in one mug. No oven, no mess.
Ingredients
Cake Base
- ¼ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- ¼ tsp baking powder
- Pinch of salt
- 3 tbsp milk any kind – dairy or plant-based
- 1 tbsp neutral oil like canola or avocado; melted butter works too
- ¼ tsp vanilla extract
- 1 tbsp chocolate chips optional, but recommended
Pudding Layer
- 1 tbsp brown sugar or white sugar
- 1 tsp cocoa powder
- 2 tbsp hot boiling water
Instructions
Step 1: Mix the Cake Base
- In a large microwave-safe mug (10–12 oz), add flour, cocoa powder, sugar, baking powder, and salt.
- Stir to combine.
- Then add milk, oil, and vanilla. Stir until smooth.
- Fold in chocolate chips if using.
Step 2: Add the Pudding Topping
- Sprinkle 1 tbsp brown sugar and 1 tsp cocoa powder over the batter (don’t mix).
- Slowly drizzle 2 tbsp boiling water on top. (Tip: pour over back of spoon for even spread)
- Do not stir.
Step 3: Microwave the Mug Cake
- Microwave on high for 60–80 seconds.
- Cake should puff on top, pudding bubbles underneath.
- Let sit for 1 minute before eating.
Notes
Don’t skip the boiling water step — that’s will create the gooey chocolate pudding layer underneath. And always use a big mug to avoid overflow.