You know those moments when you crave something sweet right now? Not in an hour. Not after preheating the oven. Jamie Oliver gets it. His mug cake is the answer to those late-night sugar pangs or lazy Sunday treats. It’s quick, simple and yes. it’s made in a mug, in the microwave.
This little cake is rich, chocolatey and surprisingly moist for something that comes together in minutes. Jamie’s version adds a thoughtful twist to the classic. balancing indulgence with a dash of nutrition (think bananas, nuts or even a pinch of cinnamon). You can keep it classic or riff on it however you like.
Bottom line: it’s cake, in a mug, in under 10 minutes. And it doesn’t taste like regret.
Jamie Oliver Mug Cake Recipe
Ingredients Needed
Jamie keeps it flexible but here’s a typical version of his mug cake ingredients:
- 4 tbsp self-raising flour – The base. Makes it rise.
- 4 tbsp sugar – Usually caster sugar but brown sugar adds depth.
- 2 tbsp cocoa powder – Unsweetened. Rich and chocolatey.
- 1 egg – Binds everything and gives structure.
- 3 tbsp milk – Any kind. Even oat or almond if you’re into that.
- 3 tbsp vegetable oil. Or melted butter for extra flavor.
- A splash of vanilla extract. Optional but so worth it.
- Extras – A handful of chopped chocolate, nuts or even mashed banana.
Jamie often suggests throwing in a few personal touches. dark chocolate chunks, crushed nuts or a swirl of peanut butter. You can really make it your own.
Equipment Needed
Good news – you probably already have everything you need:
- A large mug – Big enough to give the cake room to rise. 350ml or more.
- A fork or small whisk – For mixing.
- A microwave – This is your oven now.
- Measuring spoons – To avoid the dreaded dry cake.
- Optional: small bowl – For pre-mixing, if you’re nervous about spilling over.
Minimal cleanup. Maximum reward.
How To Make Jamie Oliver’s Mug Cake
Ready? Here’s how it goes down.
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Start with dry ingredients.
Add flour, sugar and cocoa powder straight into the mug. Mix with a fork so it’s evenly combined.
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Crack in the egg.
Stir it in thoroughly. You want no streaks, just smooth batter.
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Pour in milk and oil.
Add the vanilla too if you’re using it. Stir again until it’s fully mixed. No dry spots!
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Add extras.
Fold in chopped chocolate, nuts or a spoonful of Nutella. Be generous.
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Microwave magic.
Place the mug in the center of the microwave. Cook on high for about 1 minute and 30 seconds. Watch it rise like a soufflé. It’s done when it’s firm on top but still a little gooey in the center.
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Cool down (a little).
Let it rest for a minute. It will be molten lava right out of the microwave.
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Top it off.
Optional but highly recommended: a scoop of ice cream, a drizzle of honey or a dusting of cinnamon.
That’s it. From start to finish. under 10 minutes.
What I Learnt
Making Jamie’s mug cake taught me a few cool things:
- Microwaves are underrated. I used to think they were just for leftovers. Turns out, they can do dessert too. and pretty well.
- Mixing matters. Lazy stirring = weird texture. You really need to blend everything well or you get those rubbery bits.
- Size matters. Too small a mug and you’ll get a volcano of batter overflowing. Learned that the messy way.
- Customization is king. This recipe is like a blank canvas. One day it’s double chocolate. Next day? Banana-walnut. It’s endlessly tweakable.
- It’s okay to experiment. Baking can feel rigid but this recipe is forgiving. Want to sub oat flour? Add cinnamon? Go for it.
Recipe Tweaks For Jamie Oliver’s Mug Cake
Jamie Oliver’s mug cake is a classic. Simple, fast and hits the spot when a sweet craving strikes. But here’s the thing: it’s also the perfect base for customization. With a few tweaks, you can take it from "just right" to exactly how you like it.
1. Play with the flour
The original usually calls for self-raising flour. If you don’t have that, swap in all-purpose flour with ¼ tsp of baking powder per tablespoon. Want something richer? Try almond flour for a nutty undertone. Or go half-and-half with oat flour for a chewier bite.
2. Dial up the chocolate
Jamie’s version tends to be light on the chocolate chips. Don’t hold back-add a generous handful of dark or milk chocolate chunks. Or break up a chocolate bar for more texture. Feeling bold? Stir in a spoon of Nutella or Biscoff spread before microwaving. It’ll melt into a fudgy center.
3. Switch up the sugar
White sugar is fine but brown sugar adds depth. Muscovado sugar? Even better-it brings a molasses vibe that plays beautifully with chocolate. If you’re cutting down on sugar, maple syrup or honey work too. just reduce other liquid slightly.
4. Add Some Flair
- Spices: A pinch of cinnamon, nutmeg or even chili powder can transform the flavor.
- Extracts: Vanilla is a go-to but almond or orange extract add something special.
- Fruit: Drop in raspberries, sliced banana or even cherries for a juicy twist.
- Crunch: A sprinkle of crushed nuts or granola gives a nice contrast to the soft cake.
5. Go dairy-free or vegan
Swap dairy milk for almond, oat or soy milk. Use plant-based butter or coconut oil. For eggs (if your version uses one), a tablespoon of applesauce or mashed banana works wonders.
Bottom line? Jamie’s recipe is a fantastic starting point but your pantry can take it in dozens of directions.
Storage Tips For Leftovers
Let’s be real-mug cakes are meant to be eaten warm, straight out of the cup. But sometimes you make a bit too much or want to prep ahead. No judgment.
1. Cool it first
Let the cake cool completely before storing. Trapping steam will make it soggy and unappetizing later.
2. Airtight is key
Transfer leftovers to an airtight container or just cover the mug tightly with cling film or a reusable silicone lid.
3. Fridge Or Counter?
- If you’re eating it within the day, room temp is fine.
- For anything longer, stash it in the fridge. It’ll stay good for 2-3 days.
4. Reheating tips
Pop it in the microwave for 10-15 seconds to bring it back to life. Add a splash of milk over the top before reheating to keep it moist. Just don’t overdo it-overheating turns it into rubber.
5. Freezing? Only maybe
Technically, you can freeze mug cake but it’ll lose that fluffy texture. If you do, wrap it well and freeze for up to a month. Thaw overnight and microwave in short bursts.
What To Eat With Jamie Oliver’s Mug Cake?
Mug cake is cozy on its own, sure. But pair it right and it becomes a full-on dessert experience.
1. Ice cream
Classic move. Vanilla is safe and creamy but salted caramel or raspberry ripple take things up a notch. The cold-hot contrast? Unreal.
2. Whipped cream
Light, airy and a little indulgent. Add a grating of orange zest or a splash of liqueur to the cream for a grown-up twist.
3. Berries or compote
Fresh berries cut through the richness. Try strawberries, blueberries or a warm berry compote. Tart and sweet = balance.
4. Yogurt or crème fraîche
If you want something a bit tangy to tone down the sweetness, a dollop of Greek yogurt or crème fraîche is perfect. Especially with chocolate-heavy tweaks.
5. Nuts & seeds
Chopped pistachios, pecans or toasted coconut flakes can add crunch and contrast. A sprinkle right before serving goes a long way.
6. Espresso or strong tea
Pair your mug cake with a bold drink. A shot of espresso enhances the chocolate flavors. A strong black tea adds warmth without overpowering.
FAQs
How Long Does Jamie Oliver’s Mug Cake Take To Cook?
It takes around 1-2 minutes in the microwave.
Can I Make Jamie Oliver’s Mug Cake Without An Egg?
Yes! You can substitute the egg with a little yogurt or mashed banana.
What Toppings Go Well With Jamie Oliver’s Mug Cake?
Ice cream, whipped cream, or a drizzle of chocolate sauce are great options!
