The 5 Minute Cake

In Cakes, Recipe by SimmieLeave a Comment


Apparently having a full-time job, taking class, training for a triathlon, and attempting to have life, does not leave one much time for baking. I imagine having a family, running a business, or fixing a house probably puts one in the same predicament. So, when I got an email with the recipe for a 5 minute cake…well, I thought I’d give it a whirl. As far as equipment goes, all it requires is a tablespoon, a mug, and a fork.

The results were…interesting. Also it definitely took me longer than 5 minutes. Maybe like 12. It was a lot spongier than regular cake. I think the recipe could be improved upon with some tweaking (and a heck of a lot less vegetable oil). But, to go from nothing to eating cake in under 15 minutes, it ain’t bad.


5 (More like 12) Minute Cake

From one of those email forwards I usually delete…thank Daryll!

  • 4 Tbsp flour
  • 4 Tbsp granulated sugar
  • 2 Tbsp cocoa
  • 1 egg
  • 3 Tbsp milk
  • 3 Tbsp vegetable oil
  • 3 Tbsp chocolate chips
  • 1/2 tsp of vanilla

Measure the flour, sugar, and cocoa powder into the mug. Add the egg and stir well. The batter will be really thick, so make sure to mix well to incorporate all of the dry ingredients.

Add the milk, oil, and vanilla and mix well (be sure to mix all that oil in). Then, add the chocolate chips.


Stick the mug into the microwave and microwave for 3 minutes on high. The recipe says to microwave at 1000 Watts, but I have no idea what our microwave goes up to. I just stuck it in there and waited to see what happened. It worked. The cake came out looking like a piece of coral reef, but it was cooked all the way through.


Let cool for a bit and if you want, tip the cake out of the mug. I had to pull away the edges a little, but it came out pretty easily.

The cake is dense, while being kind of spongy. The chocolate chips melt, so the texture is consistent all the way through. It’s not the best cake I’ve ever had, but the fact that I actually had cake was sort of impressive.

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