Choc Caramel Cake In A Mug

This recipe for Choc Caramel Cake In A Mug will take you 5 minutes, from start to nom-nom-nom!

As always, with most cakes in mugs, you are better off using a large mug, combining the ingredients in another bowl or jug and pouring it into the mug. I keep batches of the dry ingredients pre-mixed in sandwich bags and add the wet ingredients when its time to bake.

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  • 4 tbsp Plain Flour
  • 4 tbsp Sugar
  • 3 tbsp Cocoa
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Egg
  • 3 tbsp Milk
  • 1 tbsp Vegetable Oil
  • 2 grams Caramels - I Used Rolo and added 2 extra ones to the top.


  1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil.
  2. Mix to combine.
  3. Pour mixture into a mug.
  4. Drop caramels into centre of mixture.
  5. Microwave on high for 90 seconds.
  6. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.


Recipe Hints and Tips:

  • Choc Caramel Cake In A Mug is not suitable to freeze.
  • Best served warm on the day it is made.

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