While surfing the internet, I came across this wonderful instant cup cake recipe on many websites… they have all used the same amount of ingredients……so i do not know who is the person who has written the original recipe. Anyways, I liked it so much that I decided to try this cake for myself. I am not much into baking, (though I know how to make cakes and breads) due to insufficient time.
Since this cake takes only 5 minutes, I decided to try it. I have modified this recipe much, along with the ingredients. The cake came out good. It won’t taste like the baked cakes. Personally, I feel that these 5 minute cakes should be had with a chocolate sauce or chocolate cream or vanilla cream or any flavored cream.
This is going to be my regular recipe from now onwards, whenever I have chocolate cake cravings. Just having a piece of chocolate or plain cake with a cup of coffee or tea is bliss for me.
I wish like these instant cakes….. there was instant Nirvana or Enlightenment… 
Ingredients for the 5 minute Chocolate Chip Cake:
- 7 tbsp maida/all purpose flour
- 4 tbsp sugar
- 2 tbsp chocolate chips or chopped Cadbury milk chocolate
- 1 egg
- 3 tbsp oil
- 1/4 tsp baking powder/baking soda
- 4 tbsp milk
- 1/4 tsp salt
- a drop or two of vanilla essence
- 1 large microwave safe coffee or tea mug/cup
Method to make the Instant Microwave Cake:
- In a microwave safe mug, add all the ingredients, except eggs and milk.
- Mix the ingredients well.
- Beat the eggs in a separate bowl.
- Add the beaten eggs to the cake mixture in the mug.
- Fold in the eggs with the cake mixture.
- Now add the milk and gently mix the cake batter.
- Keep the mug with the cake batter in the microwave oven and microwave on full power for 3 to 4 minutes. Mine took 4:30 minutes. By 3 mins the cake had risen on top of the mug. Just to make sure that the cake is cooked well, I microwaved the cake for 1:30 minutes more.
- Its a nice feeling to see the cake rising on top of the mug…. more so because it is instant.
- Remove the mug from the oven and let the cake become warm. The cake comes out easily from the mug. Remove it on to a plate.
- Slice the cake and serve it warm.
- Have Fun and Enjoy
you might like to check these cake recipes: eggless orange cake, eggless christmas fruit cake, eggless plum cake and eggless chocolate cake recipe
chocolate chip cake microwave recipe details below:
ingredients
- 7 tbsp maida/all purpose flour
- 4 tbsp sugar
- 2 tbsp chocolate chips or chopped Cadbury milk chocolate
- 1 egg
- 3 tbsp oil
- 1/4 tsp baking powder/baking soda
- 4 tbsp milk
- 1/4 tsp salt
- a drop or two of vanilla essence
- 1 large microwave safe coffee or tea mug/cup
method:
- In a microwave safe mug, add all the ingredients, except eggs and milk.
- Mix the ingredients well.
- Beat the eggs in a separate bowl.
- Add the beaten eggs to the cake mixture in the mug.
- Fold in the eggs with the cake mixture.
- Now add the milk and gently mix the cake batter.
- Keep the mug with the cake batter in the microwave oven and microwave on full power for 3 to 4 minutes. Mine took 4:30 minutes. By 3 mins the cake had risen on top of the mug. Just to make sure that the cake is cooked well, I microwaved the cake for 1:30 minutes more.
- Remove the mug from the oven and let the cake become warm. The cake comes out easily from the mug.
- Slice the cake and serve it warm.
{ 28 comments… read them below or add one }
1 cup maida
2 tbsp aata
2 tbsp suji
3 tbsp coco pwd
1 tsp baking pwd
1 n half cup sugar
1 tsp vinegar
2 tbsp desi ghee
1 tbsp dahi
n milk as required
Hello Mam
I used above ingre. to make cake in microwave…it tastes very yummy n soft also but when i keep it overnight at room temp. it become so hard
Can u plz suggest why…
hi mehak. when microwaving even after you remove the food from the oven, it keeps on cooking for some more minutes. this happens with all the food that we make in microwave.the cake has to be microwaved for the right time so that it does not become hard once it cools. this thing has happened with me too. the cake became dense and tough when cooled. i have made some cakes in the microwave. i over cooked a cake once just for 1 minute in the microwave. when i removed it from the oven and sliced it, it looked good to me, but after some time it became dense. i had to throw away the whole cake. so never overcook in the microwave. this is what i have learnt from experience. its got nothing to do with the ingredients.
Thank you so much mam…….. its really lot to me
love u simply 
welcome mehak.
Hi,
If i dont have microwave ,so i can make the cake in oven ? then what will be the temperature ? And i am vegetarian so can not use egg,as i saw you have mentioned instead of egg i can use butter milk n vinegar but cause of vinegar cake taste will not get salty ?
you can make the cake in the oven. you can bake at 180 degrees C.
with vinegar the cake won’t get salty. it will be a faint hint of sourness which is not felt as there is chocolate used in the cake.
Another small query, can we add 1/4 tsp of cocoa powder to this mix for a different flavor? I mixed it in my second try.
the chocolate chips have some fat in them which are not present in cocoa powder. you can still make the cake with cocoa powder though. just add 1 or 2 teaspoons of oil or melted butter to the cake batter.
Hi Dassana
Thanks for the yummm and easy recipe. It came out great the first time i made it. everyone at home loved it. I liked it so much I called my mom to share the recipe with her as well.
But the second I made this cake, it did not fluff and was very dense. I made the recipe with egg both times. Though the first time I had let the mix stay out after mixing the initial ingredients as i was waiting for chocolate; but the second time I mixed it all quickly and put in microwave. Is that the reason for not fluffing? Please advise as to what could have been the reason, so I can have a successful third try..
Thanks a lot.. love the recipes..
Richa
thanks richa.
if the mixture is really mixed well, then there is no reason why the cake should not become soft. in fact keeping cake batters out tends to make them flat.
what i deduce is that the baking soda or baking powder must be out of date or not good. another possible reason would be that the mixture should be little liquid than the usual cake batter. microwave cooking dries out the food quickly. also keep an eye on the cake when it is getting microwaved. sometimes for strange reasons the same mug cake will cook at less times and sometimes takes a minute or two more.
cake was wonderful when i tried it with egg. But when i used its substitute i.e., !/4 cup curd with 1/2 tsp of oil, it didn’t come out well. It was soft but it wasn’t as fluffy as the egg one. Can you just tell the recipe foe eggless cake. And your site is wonderful, step by step procedure and with all the photos. Thank you so much for such a wonderful description.
thanks shipra. cakes without eggs won’t get fluffy as the ones with eggs. but they will still be soft. to make it somewhat spongy, you can add some buttermilk with vinegar.
ingredients mentioned below:
8 tbsp maida/all purpose flour
4 tbsp sugar
2 tbsp chocolate chips or chopped Cadbury milk chocolate
1/4 cup buttermilk
1 tsp vinegar
3 tbsp oil
1/4 tsp baking soda
1/2 tsp baking powder
4 tbsp milk
1/4 tsp salt
a drop or two of vanilla essence
let me know the results.
Hi Dassana I followed ur lovely recipe but my hard luck cake wasnt soft. I am not able to find any particular reason. Please suggest some mixing tips.
Anu
anu, i think the cake must have become hard due to overcooking in the microwave. the microwave energy output in each brand is different.
for better results, a little liquidy batter is good whilst making cakes in the microwave. you could add some more milk for this recipe about 1 or 2 tbsp.
also keep on checking the mug cake after a minute or so. this should work fine.
Hey I tried the recipe again wid some more milk and lesser time and it did work. Cake was really soft and spongy. I m really happy. All the credit goes to uuuuuuuuuuuuuu. Thanks for ur quick & valuable inputs.
God bless u.
Anu
thanks anu.
just a tip when baking cakes in the microwave. the batter should be more liquidy than the normal cake batter. i have made some quiet good cakes in the microwave without them being too dry or hard. its also good if you microwave the cakes at 80-70 microwave power instead of high power.
hi this is wonderful site but tell me what do u mean by full power
full power is the highest wattage your microwave oven offers. for more info read this link:
microwave wattage
Hey there,
This is such a beutiful site. The pictures inspire a lot. I’v always hated regular cooking, but with your recipies it all seems fun. thanks a ton.♥♥
thanks diana…
Just came across through your website. nice posts and detail description. I’ll try this cake receipe. thanks
In this recipe , what will be the substitute of 1 egg (quantity of the substitue).
since this recipe uses egg for binding the following are the egg substitutes:
1 egg = 1/4 cup of curd with 1/2 tsp oil.
1 egg = 3 tbsp pureed fruit.
1 egg = 1 tbsp flaxseed + 3 tbsp water
making cake is so easy and instant. thanks for easing my job to bake cakes for my kids. Yum!!!!!!!!!!!!!!!!!!!my.
what can be the substitute of egg.?
for cakes you could use mashed bananas, fruit pulp, condensed milk, buttermilk, flaxseed paste etc as substitutes. just google and you could come across many good sites that give the egg substitutes as well as the measurements and quantities.
hi i have seen ur blog really good …specially this cake .i just want to know do we need to microwave or we need to bake it in convection mode
thank you nisheeta…. this cake needs to be microwaved only…. it is not meant for the convection mode of baking.