5-Minute Coffee Mocha Cake

Let me tell you, this cake was born from my impatience on a sleepy Sunday morning. I desperately wanted a rich, chocolatey coffee treat but didn’t want to wait forever or mess around with a dozen bowls. So, I whipped up this 5-minute wonder that smells like a cozy café and tastes like a little slice of heaven. The moment it comes out warm from the microwave, with the bittersweet mocha aroma swirling around, you’re in for a quick comfort fix that’s seriously addictive. Trust me, this is my go-to when the coffee craving hits and dessert feels non-negotiable.

Quick Facts

• Yield: Serves 2
• Prep Time: 3 minutes
• Cook Time: 2 minutes
• Total Time: 5 minutes

Ingredients

For the Cake:

• 4 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk
• 1 tbsp strong brewed coffee (room temperature)
• 1 tbsp vegetable oil
• 1/4 tsp vanilla extract

For the Optional Mocha Sauce:

• 2 tbsp semisweet chocolate chips
• 1 tbsp brewed coffee
• 1 tbsp heavy cream (or milk)

How I Make It

Step 1:

In a small mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Make sure the cocoa is well sifted or clump-free—that’s the secret to a smooth, tender crumb!

Step 2:

Add in the milk, coffee, vegetable oil, and vanilla extract. Stir until everything is just combined—don’t overmix or the cake can turn rubbery.

Step 3:

Divide the batter evenly between two microwave-safe mugs or ramekins. This makes for perfectly portioned cakes that cook evenly.

Step 4:

Microwave each for about 90 to 120 seconds on high, but keep an eye on them after 90 seconds. When the top springs back slightly and a toothpick inserted comes out with a few moist crumbs, they’re ready!

Step 5:

If you want that extra mocha kick, melt the chocolate chips with brewed coffee and cream in the microwave in 15-second bursts, stirring in between until smooth.

Step 6:

Drizzle your warm cakes with the mocha sauce right away. The sauce seeps in beautifully, turning each bite into a creamy, rich delight. Serve immediately, and get ready to swoon.

Variations & Tips

• Swap brewed coffee for espresso for a stronger mocha flavor.
• Try using almond or oat milk instead of dairy milk.
• Add a pinch of cinnamon or chili powder to the batter for a spicy twist.
• If you don’t have a microwave, bake in a 350°F oven for about 12-15 minutes in small ramekins.
• Use coconut oil instead of vegetable oil for a subtle tropical note.
• For a little crunch, sprinkle in some chopped hazelnuts or chocolate chips before cooking.

How I Like to Serve It

This coffee mocha cake is perfect when paired with a dollop of whipped cream or a scoop of vanilla ice cream on a chilly afternoon. It’s a quick pick-me-up after a long day, especially if you’re binge-watching or chatting with friends. During colder months, I love serving it with a hot latte or a creamy chai for ultimate comfort. Honestly, it feels like a little café treat right at home.

Notes

• Store any leftovers in an airtight container at room temperature up to 24 hours—microwave briefly to warm.
• If your cake turns out dry, try adding an extra tablespoon of milk next time for more moisture.

Closing: This little 5-minute cake always saves the day when you want something indulgent, fast, and impossibly delicious.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.