You know those moments when a dessert craving hits hard, but you don’t want to wait an hour (or clean up a mountain of dishes)? That’s exactly why I fell in love with this 5-minute cake with 1 egg—it’s my emergency chocolate fix! I first whipped it up one night when I needed something sweet *now*, and wow, was I shocked. In the time it takes to brew a cup of tea, you’ve got a warm, fluffy cake that tastes like it took way more effort. No oven, no fancy tools—just a mug, a microwave, and pantry staples. It’s so simple, my 10-year-old nephew makes it (and he once burned toast). Whether you’re sneaking a midnight treat or bribing kids with a “magic” dessert, this little cake delivers big. Trust me, once you try it, you’ll keep the recipe on speed dial.

Why You’ll Love This 5-Minute Cake with 1 Egg

This little cake is my go-to for so many reasons, and I bet it’ll become yours too. First off—speed! Five minutes flat from craving to eating. No preheating, no waiting, just instant gratification. And the ingredient list? Basic pantry staples you probably have right now. No running to the store for obscure items.

Here’s what makes it magic:

No oven needed: Just a microwave and a mug—perfect for dorm rooms or hot summer days
Foolproof: Even if you’re baking-challenged, you can’t mess this up (my nephew’s proof!)
Endlessly customizable: Swap cocoa for vanilla, toss in chocolate chips, or top with peanut butter
Single-serving: No leftovers to tempt you… unless you make seconds (I always do)

Seriously, it’s the dessert equivalent of a trusty umbrella—always there when you need it.

Ingredients for Your 5-Minute Cake with 1 Egg

Here’s the beautiful part—you likely have everything already! I always keep these staples on hand for emergency cake situations. The exact measurements matter here (no eyeballing!), but don’t stress about perfection. My lazy tip? Use the same tablespoon for all the wet and dry ingredients—fewer dishes!

1 large egg (cold is fine, no need to wait for room temp)
4 tbsp granulated sugar (or brown sugar for caramel notes)
4 tbsp all-purpose flour (spooned lightly into the measure)
2 tbsp cocoa powder (sifted if it’s lumpy)
3 tbsp milk (any kind—even almond milk works)
3 tbsp vegetable oil (or melted butter for extra richness)
1/2 tsp baking powder (make sure it’s fresh!)
A tiny pinch of salt (balances the sweetness)

See? Nothing fancy. Just grab your favorite coffee mug and let’s make magic.

How to Make Your 5-Minute Cake with 1 Egg

Okay, here’s where the real magic happens—turning those simple ingredients into a warm, fluffy cake in minutes! I’ve made this so many times, I could do it in my sleep (and honestly, I might have once). Follow these steps, and you’ll be eating cake before your microwave beeps.

Mixing the Batter

First, grab your favorite mug or small bowl—something microwave-safe that holds at least 12 oz (trust me, the cake rises!). Whisk the egg and sugar together like you’re mad at them—get it nice and smooth, about 30 seconds. This is your foundation, so no rushing!

Now, dump in all the dry ingredients (flour, cocoa, baking powder, salt) and give it a gentle stir. Here’s my secret: mix just until you don’t see flour streaks anymore. Overmixing makes the cake tough—we want tender crumbs, not rubber! Finally, add the milk and oil all at once and stir until the batter looks like thick chocolate pudding. A few tiny lumps are fine—they’ll disappear in the microwave.

Microwaving Your Cake

Pop your mug into the microwave (center it for even cooking). Now, here’s where microwaves differ—start with 1 minute 30 seconds on high power. Peek through the window—you’ll see the cake puff up like a little chocolate volcano! If the center still looks wet, add 15-second bursts until a toothpick comes out with just a few crumbs.

Pro tip: The cake keeps cooking as it cools, so err on the side of slightly underdone. Mine’s perfect at 1:45 in my 1000-watt microwave. If yours is weaker, you might need 2 full minutes. And whatever you do, don’t walk away—this little guy cooks FAST!

Tips for the Perfect 5-Minute Cake with 1 Egg

After making this cake more times than I can count (okay, maybe twice a week), I’ve picked up some tricks to nail it every time. First, taste your batter before microwaving—add an extra teaspoon of sugar if you like it sweeter. Second, fill your mug only halfway—this baby rises like a champ and you don’t want chocolate lava in your microwave (ask me how I know).

My other lifesavers:

Microwave wattage matters: If your cake cooks too fast or slow, adjust in 10-second increments
Toppings are everything: A scoop of vanilla ice cream melts into pure magic
No cocoa powder? Use extra flour and a splash of vanilla for a golden cake

Remember—even “failed” cakes still taste amazing. That’s the beauty of this recipe!

Variations to Try

The beauty of this cake? You can reinvent it every time! Here are my favorite twists:

Vanilla dream: Skip cocoa, use 1 tsp vanilla and a pinch of cinnamon
Nutty buddy: Stir in 1 tbsp chopped walnuts or pecans before microwaving
Chocoholic’s delight: Toss in chocolate chips or a smashed peanut butter cup
Dairy-free: Swap milk for almond or oat milk—works like a charm

Play around—it’s hard to mess this up!

Serving and Storing Your 5-Minute Cake with 1 Egg

Oh, you’re going to want to eat this warm—that’s when it’s at its absolute best! I love digging in straight from the mug with a dollop of whipped cream or a scoop of vanilla ice cream melting over the top. Leftovers? Ha! Like that ever happens. But if you somehow resist eating it all (how?!), just cover it loosely and enjoy within a day. The microwave does wonders for reheating—just 10-15 seconds brings back that fresh-baked feel.

Nutritional Information for Your 5-Minute Cake with 1 Egg

Nutritional values are estimates and vary based on ingredients used. For one cake: about 300 calories, 40g carbs, and 15g fat. Not health food—but worth every delicious bite!

Frequently Asked Questions

I get asked about this little cake all the time—here are the answers to the questions that pop up most often!

Can I make this in an air fryer instead?
Absolutely! Pour the batter into a greased ramekin and air fry at 350°F for about 8-10 minutes. Peek through the window—you want that same “puffed up” look as the microwave version.

How do I double the recipe?
Easy! Just multiply everything by two and split between two mugs. Microwave one at a time—they need that full space to rise properly. Cooking time stays about the same.

What if I don’t have cocoa powder?
No problem! Swap it for an extra 2 tbsp flour and add 1 tsp vanilla extract. You’ll get a lovely golden vanilla cake that’s just as quick and tasty.

Why did my cake overflow?
Oops! Your mug was probably too small—use at least a 12-ounce one. And remember, fill only halfway—this baby rises like crazy!

Can I bake this in a real oven?
Sure thing! Bake at 350°F in a greased ramekin for 15-20 minutes. It’s not quite as instant, but still delicious.

Ready to Make Your Cake?

Go grab your favorite mug—your emergency dessert is just minutes away! I’d love to hear how your cake turns out (or see your creative toppings). Drop a comment when you make it—I read every one!

5-Minute Cake with 1 Egg: Irresistible Chocolate Fix in a Mug

Author: memorecipes.com
Total Time: 5 mins
Yield: 1 serving 1x
Diet: Vegetarian

Print Recipe

Description

A quick and easy 5-minute cake recipe using just one egg. Perfect for when you need a simple, delicious treat in no time.

Ingredients

Scale

1 egg
4 tbsp sugar
4 tbsp flour
2 tbsp cocoa powder
3 tbsp milk
3 tbsp vegetable oil
1/2 tsp baking powder
A pinch of salt

Instructions

In a bowl, whisk the egg and sugar until smooth.
Add flour, cocoa powder, milk, oil, baking powder, and salt. Mix well.
Pour the batter into a microwave-safe mug or small bowl.
Microwave on high for 1.5 to 2 minutes, or until the cake rises and sets.
Let it cool slightly before serving. Enjoy warm.

Notes

Adjust microwave time based on your appliance’s power.
Top with powdered sugar, chocolate chips, or whipped cream if desired.
For a vanilla version, skip the cocoa powder.

Prep Time: 3 mins
Cook Time: 2 mins
Category: Dessert
Method: Microwave
Cuisine: International

Nutrition

Serving Size: 1 cake
Calories: 300
Sugar: 20g
Sodium: 50mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg

Keywords: 5-minute cake, quick cake, egg cake, microwave cake, easy dessert