March 24, 2020 2 Comments

Years ago a recipe for a 5-minute chocolate cake started going around the internet. I tried it, but there was a problem: it had a whole egg in it, and the consistency came out like a cellulose sponge. So I thought "How can I get the right amount of egg into the recipe?" And I remembered a chocolate mayonnaise cake my mother had made when I was a kid.  Before you think "yuck" just remember that mayonnaise is egg and oil -- exactly the ingredients that you add to a cake mix. So here's my recipe for a single-serving (or two-serving, if you're watching your waistline) chocolate cake that you can make in under 5 minutes, including frosting. Talk about comfort food!

For the cake:
2 Tablespoons flour
1 Tablespoon unsweetened cocoa*
2 Tablespoons sugar*
Pinch of baking powder
Pinch of salt
2 Tbsp. milk or water
2 Tbsp. mayonnaise
2 drops vanilla extract
1-1/2 Tbsp. chocolate chips (optional

For frosting:
1 teaspoon butter or margarine, at room temperature
1 Tablespoon cocoa*
1/3 cup powdered sugar*
A few drops of milk or water
(Or just melt some chocolate chips on the top of the cake)

* You can substitute a single-serve packet of cocoa mix for the cocoa and sugar in the cake and another packet for the cocoa and sugar in the frosting.

Stir all the cake ingredients together in a mug or teacup.  (Make sure to stir all the way down so that dry ingredients aren’t left unmixed around the bottom.)  Cook in the microwave for 1 minute and 30 seconds. (Microwave powers vary – mine is 1000 watts.  If yours is lower, you’ll need a bit more time.)  While the cake is cooking, stir together the frosting ingredients with the back of a teaspoon, mixing in the liquid a few drops at a time.  Spoon the frosting over cake and eat while warm.  Makes one cupcake-sized cake.


My original recipe (makes 2-3 servings)

1/4 cup flour
1/4 cup sugar
2 tablespoons cocoa
1/8 teaspoon baking powder
Pinch of salt

1/4 cup milk
1/4 cup mayonnaise
1/8 teaspoon vanilla extract
3 tablespoons chocolate chips (optional)

1 large coffee mug (microwave safe) or cereal bowl

Other optional ingredients (use only one at a time):
1 Chocolate truffle
1 square caramel
1 chocolate-covered cherry
1 pink/brown/white coconut candy (replace milk with coconut milk?)
2 teaspoons seedless raspberry jam
2 teaspoons Nutella + chopped hazelnuts

For frosting:
2 teaspoons butter or margarine, at room temperature
1-2 tablespoons unsweetened cocoa
1/4 cup powdered sugar
A few drops of milk or water

Add dry ingredients to mug, and mix well.

Pour in the milk, mayonnaise and vanilla, and mix just enough to moisten all ingredients (be sure to get all the way down to the bottom of the cup).  (Tip: use the 1/4 cup to measure the milk first, then the mayonnaise, and the mayo will come out of the cup easily.)

If using chocolate chips, fold them in or just sprinkle them over the top of the batter.

If using any one of the optional ingredients, push it down into the middle of the batter.

For the larger recipe, cook in the microwave for 3 minutes at 1000 watts. (The cake may rise over the top of the mug, but don’t be alarmed!)

While the cake is cooking, mix together the butter, cocoa and powdered sugar in a bowl, using the back of a spoon to cream them together.  Add water or milk a couple of drops at a time until you get a smooth, easy-to-spread consistency.

When the cake comes out of the oven, pour the frosting on top of the hot cake.  Let it melt for a few seconds, then spread it over the top of the cake.  (If you take the cake out of the mug or bowl, put the frosting on the cake after.)

Allow to cool a little, and tip out onto a plate if desired.  Great served hot with ice cream or a glass of cold milk!


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Image source: where you'll find another variation of this recipe.

2 Responses

Valerie Stephenson
Valerie Stephenson

January 19, 2021

thanks so much—-love love love

Barb D'Angelo
Barb D'Angelo

January 19, 2021

Very good! Texture cake like instead of sponge like!

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