Name: Super Moist Microwave Milo Cake
Prep time: 3 min
Cook time: PT-487271H6M32S
Total time: 5 min
Cuisine: International
Ingredients: 4 tbsp all-purpose flour; 2 tbsp Milo powder; 1/4 tsp baking powder; 2 tbsp sugar; 4 tbsp milk; 2 tbsp vegetable or canola oil; 1/4 tsp vanilla extract (optional); A pinch of salt

This Super Moist Microwave Milo Cake is the perfect quick fix for a chocolate craving. Made with pantry staples and ready in just minutes, it delivers a rich, chocolatey taste with a moist, tender crumb—all thanks to the malty goodness of Milo. No oven, no fancy tools, just a simple mug and a microwave.

Super Moist Microwave Milo Cake

Why You’ll Love This Recipe

I love how this recipe comes together so quickly, making it ideal for those late-night dessert urges or a spontaneous sweet treat. It’s eggless, requires minimal ingredients, and the result is always a warm, soft, and deeply satisfying cake. The Milo adds a unique, nostalgic flavor I grew up with, and it makes each bite irresistibly comforting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Milo powder
Baking powder
Sugar
Milk
Oil (vegetable or canola)
Vanilla extract (optional)
A pinch of salt

directions

I combine the dry ingredients in a microwave-safe mug: flour, Milo powder, sugar, baking powder, and salt.
I stir in the milk, oil, and vanilla extract until the batter is smooth and lump-free.
I make sure the mug is only filled halfway to allow room for rising.
I microwave the mug on high for about 1 to 1.5 minutes. I check at the 1-minute mark and add extra seconds if needed until the center is set.
I let it cool for a minute or two before digging in, sometimes topping it with whipped cream or ice cream.

Servings and timing

This recipe serves 1.
Prep time: 3 minutes
Cook time: 1–1.5 minutes
Total time: Around 5 minutes

Variations

I sometimes add a spoonful of peanut butter or Nutella in the center for a gooey surprise.
Swapping Milo for Ovaltine or hot chocolate mix gives it a slightly different flavor twist.
A few chocolate chips stirred into the batter makes it even more indulgent.
I’ve also tried it with almond milk or oat milk, and it still turns out great.

storage/reheating

This cake is best enjoyed fresh out of the microwave, but if I have leftovers, I cover the mug and store it at room temperature for up to 12 hours. To reheat, I microwave it for 10–15 seconds until warm again. It tends to dry out if left too long, so I avoid storing it for more than a day.

FAQs

Can I make this in a bowl instead of a mug?

Yes, I’ve used a small microwave-safe bowl, and it works just as well. I make sure to adjust the cooking time slightly if needed.

How do I know when the cake is done?

I check if the top looks set and springs back when lightly touched. If it’s still wet, I microwave it in 10-second intervals.

Can I double the recipe?

Yes, but I use a larger mug or bowl to prevent overflow and increase the microwave time slightly, checking every 15 seconds after the first minute.

Is this recipe vegan?

It can be! I use plant-based milk and make sure my Milo or alternative mix doesn’t contain dairy.

Conclusion

This Super Moist Microwave Milo Cake has become my go-to for quick and satisfying desserts. It’s easy, comforting, and endlessly adaptable. Whether I’m winding down after a long day or treating myself to a mid-afternoon pick-me-up, this little cake in a mug hits the spot every time.