Cherry Chocolate Chip Mug Cake
Need a sweet treat right now? This Cherry Chocolate Chip Mug Cake is the answer!
You can make it in just 7 minutes. It’s warm, soft, and filled with melty chocolate chips and sweet cherry flavor. We add a tiny bit of almond extract – it’s the hidden touch that makes this cake extra special.
All you need are basic ingredients and a microwave. Each cake is just the right size, perfect when you want something sweet but don’t need a whole cake sitting around. The cherry juice gives it a pretty pink color, and the chocolate chips create pockets of gooey goodness in every bite.
Make it even better by adding a scoop of vanilla ice cream on top. The ice cream melts into the warm cake – it’s amazing!
This cake is perfect for so many moments. Maybe it’s Valentine’s Day. Maybe you’ve had a rough day. Maybe you just want something sweet. Whatever the reason, this mug cake has got you covered.
No fancy baking skills needed. Just grab a mug and let’s make something delicious!
Why I Love This Recipe
This mug cake is super simple to make. You really can’t mess it up! Even if you’ve never baked before, you’ll get perfect results.
The flavors are amazing together. Sweet cherries and rich chocolate make every bite special. And that touch of almond? It makes everything taste even better.
You can make it your way, too. Need gluten-free? No problem. Want white chocolate instead? Go for it! Feel like adding nuts? Perfect!
Here’s a little secret: Wait just one minute after mixing before you put it in the microwave. This tiny pause makes all the flavors blend together perfectly.
I love making this for so many occasions. It’s great for:
- A cozy date night
- A quick family dessert
- When you want something sweet just for yourself
It’s really that simple and that good!
Ingredients
For the Batter:
- ½ cup self-rising flour: Use all-purpose flour with ¾ tsp baking powder if you don’t have self-rising.
- ⅓ cup whole milk: Adds richness, but any milk works.
- ¼ cup granulated sugar: Adjust to taste if you prefer less sweetness.
- 1 large egg: Binds the batter for a fluffy texture.
- ¼ cup unsalted butter, melted: For moisture and richness.
- 2 tbsp maraschino cherry juice: Adds a sweet, fruity flavor.
- ½ tsp almond extract: Complements the cherry and enhances the overall taste.
- ⅛ tsp salt: Balances the sweetness and intensifies the flavors.
For the Mix-Ins:
- ¼ cup mini semi-sweet chocolate chips: Use white chocolate chips for a fun twist.
How to Make the Best Cherry Chocolate Chip Mug Cake
Let’s start with the prep—it’s easier than you think!
- Prepare the Batter: In a medium bowl, whisk together the self-rising flour, sugar, and salt. Add the milk, egg, melted butter, maraschino cherry juice, and almond extract. Mix until just smooth.
Pro Tip: Avoid overmixing to keep the cake light and fluffy. - Fold in Chocolate Chips: Gently fold in the mini chocolate chips until evenly distributed.
- Divide and Fill: Divide the batter between two microwave-safe mugs, ensuring each mug is no more than half full to allow room for rising.
- Microwave: Microwave one mug at a time on high for about 1 minute. Check for doneness by lightly touching the top—it should feel firm but springy. If needed, microwave in 10-second intervals until done.
- Serve: Let the cakes cool for 1-2 minutes, then top with a scoop of vanilla ice cream and a drizzle of chocolate sauce, if desired.
Expert Tip
Mistakes to Avoid When Making Cherry Chocolate Chip Mug Cake
- Overmixing the Batter: This can make the cake dense instead of fluffy. Mix until just combined.
- Overfilling the Mug: Leave room for the cake to rise, or it might spill over.
- Overcooking: Microwave in short intervals to avoid drying out the cake.
Ingredient Spotlight:
Don’t skip the maraschino cherry juice—it’s the secret ingredient that gives this mug cake its signature cherry flavor!
Questions I Get Asked
Can I make this recipe without almond extract?
Yes, you can omit the almond extract or replace it with vanilla extract. The cherry and chocolate flavors will still shine through, though you’ll miss the subtle almond undertone.
What if I don’t have self-rising flour?
You can make your own by combining ½ cup all-purpose flour with ¾ teaspoon baking powder and a pinch of salt.
Can I use regular-sized chocolate chips?
Yes, though mini chips distribute better in the small cake. If using regular chips, reduce the amount to 3 tablespoons and roughly chop them.
Why is my cake rubbery?
Overcooked mug cakes can become rubbery. Start with 1 minute and add time in 10-second intervals. Also, avoid overmixing the batter, which can develop too much gluten.
What size mug should I use?
Use a 12-16 oz microwave-safe mug. The batter should fill no more than halfway up the mug to prevent overflow while cooking.
Can I use dairy-free milk?
Yes, any plant-based milk will work. Just make sure it’s unsweetened to maintain the right sweetness level.
My cake overflowed while cooking. What went wrong?
This typically happens if the mug is too small or filled more than halfway. Remember that the cake will rise significantly during cooking.
We did it! We made something super yummy with just a mug and a microwave.
This Cherry Chocolate Chip Mug Cake shows that great desserts don’t need fancy tools or lots of time. In 7 minutes, you get a warm, chocolate-filled treat that’s perfect for those “I need cake now” moments.
Did you try making it? I’d love to hear what you did with yours! Maybe you:
- Added different toppings
- Tried white chocolate
- Mixed in some nuts
- Created your own special version
The best part about this recipe? You can make it right now, in your comfy clothes, using your favorite mug. No fancy stuff needed!
Want more quick treats? Try my Pistachio Chocolate Mug Cake or my Banana Nutella Mug Cake. Sign up for my newsletter, and I’ll send you more easy recipes like this one!
See you in the kitchen!
Cherry Chocolate Chip Mug Cake
Ingredients
- ½ cup self-rising flour
- ⅓ cup whole milk
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter melted
- 2 tbsp maraschino cherry juice
- ¼ cup mini semi-sweet chocolate chips
- ½ tsp almond extract
- ⅛ tsp salt
Instructions
- Prepare the Batter: In a medium bowl, whisk together the self-rising flour, sugar, and salt. Add the milk, egg, melted butter, maraschino cherry juice, and almond extract. Mix until just smooth.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips until evenly distributed.
- Divide and Fill: Divide the batter between two microwave-safe mugs, ensuring each mug is no more than half full to allow room for rising.
- Microwave: Microwave one mug at a time on high for about 1 minute. Check for doneness by lightly touching the top—it should feel firm but springy. If needed, microwave in 10-second intervals until done.
- Serve: Let the cakes cool for 1-2 minutes, then top with a scoop of vanilla ice cream and a drizzle of chocolate sauce, if desired.
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