The Original Crazy Cake in a Mug, also known as Wacky Mug Cake and Depression Mug Cake, is the perfect sweet treat when you need a chocolate fix fast. Plus, this incredible, budget-friendly dessert is made entirely with pantry staples, mixed together right in the mug—making it naturally dairy-free, vegan, and allergy friendly too!
Despite using simple ingredients, this single-serving cake is super moist and absolutely delicious. In fact, you would never guess it’s completely egg-free and dairy-free. If you’re looking for a quick, satisfying dessert, this Original Wacky Mug Cake Recipe is a must-try!
Original Publish Date: April 26, 2013 | Last Updated: November 17, 2025 (New! This post has been updated and includes a new, printable recipe card!)
What is Crazy Mug Cake (Depression Mug Cake)?
The cherished Wacky Mug Cake Recipe is inspired by the vintage Chocolate Crazy Cake, a favorite for generations! Often called Wacky Cake or Depression Cake, this Depression-era treat originated when expensive staples like eggs, milk, and butter were hard to come by. This single-serving adaptation of the classic original is made entirely with basic, budget-friendly pantry ingredients.
Did you know? Many popular desserts from this era relied on unique substitutions. For example, if you love clever vintage recipes, you should check out this treasured vintage mayonnaise cake, which uses mayonnaise to replace eggs and oil!
How Does it Work Without Eggs and Milk?
The trick to getting the cake to rise and achieve a good crumb starts when you create a chemical reaction by combining two common kitchen ingredients—baking soda and vinegar, which causes the cake to rise beautifully!
Also, the water and oil work together to replace the moisture and richness normally provided by milk and butter, resulting in an incredibly moist and tender cake. Instead of relying on eggs and butter, these simple pantry staples are all you need for this single-serving, fantastic chocolate dessert!
READ GREAT REVIEWS FROM PEOPLE WHO TRIED THIS RECIPE ON PINTEREST (PHOTOS)!
Ingredients for the Original Wacky Mug Cake Recipe (Single-Serving)
Full measurements are in the printable recipe card at the bottom of the post.
Dry Ingredients
- all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking soda
- salt
Wet Ingredients
- white vinegar (or apple cider vinegar)
- pure vanilla extract
- vegetable oil (or canola oil)
- water
How to Make Wacky Mug Cake (Quick Microwave Instructions)
Prep the Mug and Mix Dry Ingredients
Using a large microwave-safe mug (16-ounce size is best), lightly spray the inside with non-stick cooking spray, then add all the Dry Ingredients to the mug. Use a fork or tiny whisk and mix well.
Create the Depressions
Next, using the back of a spoon, make three small depressions (wells) in the center of the dry mix. Now pour the vinegar into the first well, the vanilla extract into the second, and the vegetable oil into the third.
Add Water and Combine
Last, top the mixture with water, then use the fork or small whisk to mix the ingredients together until the batter is smooth.
Microwave Wacky Mug Cake Until Ready
Now place your mug cake in the microwave and cook on high for 2 minutes uncovered. Because microwave cooking can vary widely, check the cake with a toothpick at the 1:30 mark. The cake is done when a toothpick is inserted into the center and comes out clean. Do not over bake!
Serve
Allow the cake to cool slightly, then top it with your favorite frosting, powdered sugar, chocolate chips, or a dollop of whipped cream (dairy or vegan). Enjoy!
This cake is wonderful served warm or cold. However, I love it warm!
Common Questions & Tips For Wacky Mug Cake
For this recipe, be sure to use a 16-ounce mug or larger that is microwave safe. Using a smaller mug is not recommended, as the cake rises baking in the microwave, it may overflow, causing a mess!
The three depressions (or pockets) are there to keep the key ingredients separate. Some say this step isn’t necessary, but I always do it, and my cakes always turn out perfect! This controlled separation maximizes the powerful chemical reaction—which makes my Wacky Crazy Cakes rise beautifully! You use this technique for all my Crazy Cake recipes (both mug and full cakes).
No, you should not taste a hint of the vinegar!
Old or stale baking soda can cause your cake to turn out flat. Also, be sure both your vinegar and oil are fresh and not expired. Vinegar’s strength weakens over time, which affects the rise. Meanwhile, old oil can turn rancid, giving the cake an unpleasant, yucky flavor.
What makes this mug cake so great is how simple and easy it is to customize!
For Mix-ins (add before microwaving): Stir in a few chocolate chips, chopped nuts, or a few mini marshmallows right before cooking.
For Toppings (add after microwaving): The cake is best served warm, topped with chocolate chips, a dusting of powdered sugar, a scoop of ice cream, a dollop of whipped cream, or a quick drizzle of chocolate syrup, caramel sauce or even peanut butter.
More Depression Era Inspired Wacky Crazy Cakes You Should Try!
PINNABLE IMAGE
The Original Wacky Mug Cake Recipe — No Eggs, Milk, or Butter!
Ingredients
DRY INGREDIENTS
- 5 Tablespoons all-purpose flour
- 4 ½ Tablespoons granulated sugar
- 2 teaspoons cocoa (unsweetened)
- ¼ teaspoon baking soda
- pinch of salt
WET INGREDIENTS
- ½ teaspoon white vinegar (or apple cider vinegar)
- ¼ teaspoon pure vanilla extract
- 2 teaspoons vegetable oil (or canola oil)
- 4 ½ Tablespoons water
Instructions
- Prep the Mug: Using a large microwave-safe mug (16-ounce size), lightly spray the inside with non-stick cooking spray.
- Mix Dry Ingredients: Add the first 5 dry ingredients (flour, sugar, cocoa powder, baking soda, salt) to the mug and mix well.
- Create Wells: After mixing the dry ingredients, use a spoon to make three separate depressions (small wells) in the dry mix.
- Add Wet Ingredients: Pour the vinegar into one depression, the vanilla extract into another, and the vegetable oil into the third. Pour the water directly over the top of all ingredients.
- Mix and Bake: Mix well until the batter is smooth, using a fork to scrape the bottom and sides. Place the mug in the microwave and cook on high for 2 minutes uncovered.IMPORTANT TIP: Since microwaves vary widely, start checking your cake at 1 minute 30 seconds to ensure it does not overbake and dry out!
- Check for Doneness: Check the cake with a toothpick to ensure it comes out clean. Be sure not to over bake!
- Serve: Top with whatever you like—frosting, powdered sugar, chocolate chips, ice cream, caramel sauce, whipped cream, peanut butter, and more. Enjoy the mug cake hot or cold.
Notes
Tips & Notes for the Perfect Mug Cake
- Microwaves Vary! Remember, every microwave cooks differently. Cooking times will vary based on your microwave. Adjust the time accordingly—one reader needed 1 minute 20 seconds, while another needed 1 minute 40 seconds.
- Fresh Ingredients are Key: Always ensure your baking soda and vinegar are fresh! The chemical reaction between these two ingredients is solely responsible for making this egg-free cake rise.
- For a Neater Appearance: If you prefer a cleaner mug, mix the cake batter in a separate small bowl first, then pour the finished batter into your mug before microwaving.
- Mix-ins: For an extra rich chocolate cake, stir in a few mini chocolate chips before cooking. And for a quick topping, throw some chips on top immediately after microwaving while the cake is still warm! Mmm, mmm good!
Suvi
What is a depression?
Craig Price
Not made this became it was 12am fri night during the covid-19 lock down and had no milk. Very nice rise & crumb. I used the cocoa to 2 Tbsp but was lacking flavor and had a little bit of an odd smell not bad though.
I will make it again and play with the recipe substitute dark brown sugar for some of the white maybe ½ & ½, milk insted of water, add some espresso powder (coffee intensifies the chocolate flavor) using oil is great as it makes a moister cake then butter, could put a streak of peanut butter in the middle, chocolate chips, maybe a little buttercream icing 2 Tbsp 10X. 1 Tsbp soft butter dash vanilla.
Cathy Hutchins
I made this and it tasted really good but it made a huge mess! Even though the cooked cake only half filled the mug, it ran out all over the microwave and the outside of the mug. I used a normal/large mug like the ones pictured so I am not sure why this happened. I will make this again but will do something to address the spillage issue..
Mary Neumann
Hmmm, check to make sure you are using fresh baking soda and vinegar. It should NOT spill over, just rise while “baking” in the microwave.
Marilyn
I got to thinking about instead of using water why not make chai tea really strong and use that for the water instead for a little spice mug cake… so I brewed about a quarter cup of water with a chai tea bag in it and it worked great ….then I got to thinking why not try different teas like orange spice or some kind of fruity tea like a blueberry concoction …lots of ideas with this little mug cake that you could do.
bob big gay
mine turned out not so good i accidentally used peppermint extract instead of vanilla :c
Stephanie
It is very nice but way too sweet, 2 tablespoons of sugar more than suffice.
It’s also very nice if you only bake it halfway so it’s still a bit runny but it’s hard to get that right.
Stephanie
Oh and I double the amount of cocoa for a more chocolaty flavour
Susan
Can you do this in the oven? I dont own a micro. What would be the time/temp?
Anna
Delicious! My microwave is known to be very powerful so I only cooked it for a minute, turned out perfectly.
Michelle
Made this a few minutes ago and it was delish! So fluffy and light. I used cake flour since that’s what I had on hand, and only did 3 tbsp of sugar. Shared it with my daughter and she loved it too! Topped it with whip cream and sprinkles 🙂 Cooked it for 1 minute and 40 seconds. Will be my go to mug cake when a craving hits!
Joan McC
ANY New RECIPES for Other Mug Cakes ?
This cake is SUPER EASY, Moist & Delicious !
Kristin
Mary, such a good tasting cake!
Marlene Munsell
Awesome! I cooked it for 90 seconds and used coconut oil Also cut the sugar in half. Perfect.
SS
Well, I made the mug cake as per the instructions- What I did not find is the texture that is shown in the image. The texture is somewhat dense and not light. The colour is dark but not as shown in the image. The taste is a rather chocolatey. Not very Impressed.
Mary Neumann
Not sure why you had that result, sorry to hear, SS – As long as you are using fresh baking soda and vinegar, you should have success.
D
Very similar here. Followed the exact instructions in a big mug. After 1 min 40 sec it was going to run over the sides so I stopped it. Not done at all, so did another 30 sec. Still dense, or rather tough & doughy, and not even close to a cake. Bummer! Not for me.
Victoria Noel Barney
Fall time is approaching which means I want everything pumpkin spice! Lol.
I followed this exact recipe until I got to the cocoa part. I used two teaspoons of Pumpkin Pie Spice then proceeded through the recipe as follows.
I microwaved for 90 seconds. It came out perfect!! I made three holes with my fork and added a small dab of butter to each hole (because I’m Southern and everything requires butter)! I then sprinkled some brown sugar and cinnamon across the top.
The cake was the most moist and delicious fall dessert I could ever ask for!! Thank you so much for the recipe and thank god I was fresh out of cocoa for once!
Eddi
The best! And I never leave reviews. I added coconut oil instead of the veg. Oil. Melted it in the water. Added a handful of chocolate chips to the mix before putting in the microwave. Then put mini chocolate chips on top to melt while it cooled. Add a tall glass of cold milk and it is the right size treat!
Mary
I don’t normally comment on anything… but this has been my absolute favorite mug cake to make (and I’ve tried waaaay too many). Today I ran out of flour and I was heartbroken that I couldn’t make it without running to the store—so I made it by replacing the flour with bisquick mix….OMG!!! So good. So creamy and moist. You have to microwave it a longer amount of time, but it’s so fudgy!! If you’re brave or even out of flour, 10/10 recommend bisquick!!
Eno-Obong
Literally just made this.. And it’s delish. I played down the sugar, so it’s not as sweet and there’s a slight aftertaste of baking soda (put a bit much).. Will definitely make this again.. Thanks!
Quintina
Hi there,
I would love to try the mug cake(s) but don’t have a microwave. Any suggestions of how long in an oven? I scrolled thru some of the comments and didn’t see anyone else asking, so hopefully this isn’t a repeat question.
Thanks!
Rachel Johnson
I don’t have a microwave either. I’ve had good results using a toaster oven set to 350 for about 15 minutes.
Elaine Busch
Mary what do you do if you want a vanilla cake?
Nana
You should add a bit more vanilla and take out the chocolate. Hope this works for you!
Anonymous
I followed the recipe according to ingredients however I did put less sugar. Overall it was okay I think it took about 80 seconds to cook on high. I did get one bite that was distinctly the taste of soda which I thought was strange but on a scale with a few additions which would be adding chocolate chips to the the mixture before cooking it would improve the chocolate flavor for me.
Betty
Do u have to use vinigar
Mary Neumann
Hi Betty, Yes, the vinegar is what makes the cake rise (along withthe baking soda). You can use white or apple cider vinegar.