Nutella Mug Cake Ready in Just 3 Minute

Let’s be honest there are nights (or afternoons, or hey, even mornings no judgment) when you just need a hit of chocolate. That deep, must-have-it-now craving that makes you open the pantry, stare at the shelves, and wonder if there’s a quick fix to your problem. Been there? Me too.

And that’s exactly why this Nutella Mug Cake exists. It’s not a fancy dessert. It’s not something you make for dinner parties or impress-the-in-laws situations. No, this is your “I need cake, and I need it fast” solution. Just a mug, a microwave, a few pantry staples, and boom you’re digging into a warm, gooey cake with a molten Nutella center in under five minutes.

Now, I’ll be real with you I used to side-eye mug cakes. The idea of “baking” in the microwave always felt a bit…suspect. I mean, is it even real baking if it happens in 90 seconds? And let’s not even talk about the times I’ve been promised a “fudgy, decadent” dessert, only to end up with a sad, rubbery sponge that tastes like regret.

But this one’s different. I tested it (and re-tested it) until it was actually good like, dangerously good. The kind of cake that makes you wonder if you should really be trusted with a microwave at all. It’s that perfect balance between a brownie and a chocolate cake fudgy in the center, soft around the edges, and yes, that dollop of melty Nutella in the middle? Game. Changer.

So, if you’re ready to embrace your chocolate cravings without dirtying a dozen dishes or preheating an oven, grab a mug and let’s make this thing happen. Just don’t blame me if it becomes your new go-to dessert you’ve been warned.

Ingredients

Let’s keep it simple—this recipe is all about low effort, high reward. Here’s what you’ll need to make your own gooey, fudgy Nutella mug cake in minutes:

• 5 tablespoons Nutella – this is the star, so don’t skimp. If you’re running low, you could try a generic chocolate hazelnut spread, but honestly, Nutella is where the magic happens.
• 1 large egg – this helps give structure and richness. If you’re out of eggs, don’t panic—I’ll show you an easy substitute below.
• 1 tablespoon cocoa powder – unsweetened is best. It deepens the chocolate flavor and balances the sweetness of the Nutella.
• 1 tablespoon all-purpose flour – just a little for structure. You won’t even taste it, but it makes a difference.
• 1/4 teaspoon baking powder – a tiny bit goes a long way to give the cake a slight lift and keep it from turning into a hockey puck.
• 1 tablespoon Nutella (for the center) – trust me, don’t skip this part. That little pocket of melted Nutella in the middle is the chef’s kiss moment.

Ingredient Substitutions

• No egg? No problem. You can swap the egg for 2 tablespoons milk + 1 tablespoon vegetable oil—it works surprisingly well and gives a slightly softer texture.
• Gluten-free? Use a 1:1 gluten-free all-purpose flour blend.
• Dairy-free? Swap Nutella for a dairy-free chocolate spread (like Nocciolata Dairy Free) and use plant-based milk for the egg substitute.

Oh, and a quick note: choose a large, microwave-safe mug (ideally wide rather than tall). A tall, skinny mug can leave you with an undercooked center and overcooked edges, and nobody wants that.

Instructions

Okay, here’s the thing. Mug cakes are supposed to be simple, right? You’re craving something warm, chocolatey, and ridiculously indulgent right now and you don’t want a bunch of dishes staring at you afterward. I get it. So let’s keep this as real and foolproof as possible. Ready? Let’s go.

Step 1: Mix the Nutella and Egg
Grab a big, wide mug. (Trust me, I’ve learned the hard way tiny mugs lead to overflow drama in the microwave, and nobody has time for that mess.) Spoon in 5 tablespoons of Nutella and crack in 1 large egg. Take a fork yep, just a regular fork and stir them together. It might look a little weird at first, but just keep going. After a few seconds, it’ll turn into this shiny, thick, chocolatey batter that honestly smells amazing. Don’t lick the fork yet—you’ll want to, but we’re not done.

Step 2: Add the Dry Stuff
Sprinkle in 1 tablespoon of cocoa powder, 1 tablespoon of flour, and 1/4 teaspoon of baking powder. Now, this part’s important: mix it really well. Get your fork in there, scrape the sides of the mug, and make sure there aren’t any rogue pockets of cocoa hiding out. I know, I know it’s tempting to rush, but a smooth batter makes all the difference between a perfect cake and a weird, lumpy disappointment. Take an extra few seconds. Trust me on this.

Step 3: The Best Part That Nutella Surprise
Now for the fun part: grab 1 tablespoon of Nutella and plop it right in the center of the batter. Don’t stir it in—just let it sit there, waiting to melt into a gooey, chocolatey surprise when you dig in. This is your hidden treasure. Don’t skip it.

Step 4: Microwave Magic
Alright, time to “bake.” Pop the mug into the microwave and set it to medium power this part’s important. If you go full blast on high, you risk drying out the edges while the middle stays raw, and that’s just not the vibe we’re going for. Microwave for 90 seconds.

Now, check it. If the top still looks a bit raw or shiny, don’t panic just microwave in 15-second bursts until it looks set and feels slightly springy when you tap it. You want a little goo in the middle that’s the whole point. Don’t overcook it! It’s better to err on the side of underdone here.

Step 5: Cool (a Bit) and Devour
Here’s the hard part: waiting. Let the cake sit for about a minute. I know, it’s torture, but trust me if you dig in too soon, it’ll burn your mouth and you won’t taste the chocolatey goodness properly. Once it’s cooled a bit, grab a spoon, take a deep breath, and go for it.

Optional but highly recommended: add a scoop of vanilla ice cream on top. The cold ice cream with the warm, gooey cake? It’s… yeah. Just trust me.

Quick Note: No Microwave?
If you don’t have a microwave (or you’re just feeling fancy), you can bake this in the oven. Preheat to 350°F (175°C), pour the batter into an oven safe mug or ramekin, and bake for 12–15 minutes. It’ll come out more like a traditional cake, but still totally worth it.

Tips & Tricks

Alright, so you’ve got your Nutella Mug Cake rich, gooey, and exactly what you were craving. But let me share a few hard-earned lessons that’ll take it from good to oh wow, I’m making this every week level.

Use a Wide Mug, Not a Tall One

I can’t stress this enough go for width over height. A tall, skinny mug might look cute, but it’s a recipe for uneven cooking. You’ll end up with dry, overcooked edges and a gooey, undercooked center (and not in a good way). A wide mug gives the cake room to cook evenly, so you get that perfect balance of soft, fudgy cake with a molten Nutella center.

Don’t Skip the Nutella Center

Seriously, don’t. That little spoonful of Nutella in the middle is what makes this cake feel extra special. Without it, you’re just making a decent mug cake. With it, you get that melty, chocolatey surprise that makes you pause and say, “Okay, yeah, this was worth it.” It’s the secret sauce, so to speak.

Keep an Eye on the Microwave

Microwaves are finicky. I wish I could tell you exactly how long this will take in yours, but every microwave has its own quirks. That’s why I say start with 90 seconds on medium power, then check. If it still looks wet on top, go in 15-second bursts. And don’t overthink it—this cake is meant to be a little gooey. A slightly underbaked center is better than a dry, overcooked one.

The Ice Cream Move (Optional but Highly Recommended)

If you really want to treat yourself, add a scoop of vanilla ice cream on top. The cold ice cream melting into the warm, fudgy cake? It’s one of those little life moments that just hits. A drizzle of Nutella or a few fresh berries doesn’t hurt either.

Can I Double the Recipe?

Totally! Just double all the ingredients, mix them in a bowl, then divide the batter between two mugs. Microwave them one at a time for best results.

Bonus Pro Tip: Clean Your Mug ASAP

Once you’re done, wash that mug sooner rather than later—because once the chocolate sets, it’s a pain to scrub off. Trust me, I’ve been there.

Variations

Alright, let’s talk about the fun part—making this mug cake your own. Sure, the classic Nutella version is amazing as-is (trust me, I’ve made it more times than I probably should admit), but sometimes you just want to switch it up. Here are some ideas I’ve tried—or thought about at 1 a.m. when I probably should have been asleep.

Add-Ins to Shake Things Up

• Chocolate chips: Toss in a small handful (or, let’s be real, whatever you can grab without measuring). They melt into little pockets of extra chocolate, and honestly, it’s kind of ridiculous how good it is.
• Chopped nuts: Hazelnuts make sense here (Nutella and hazelnuts, duh), but I’ve also thrown in almonds or pecans when that’s what I had. Adds a little crunch.
• A peanut butter swirl: This is for my fellow sweet-salty fans. After you plop the Nutella in the middle, swirl in a spoonful of peanut butter. It’s messy, but in a good way.
• A pinch of sea salt on top: Not technically an add-in, but it makes a difference. That little salty hit? Chef’s kiss.

Flavors You Didn’t Know You Needed

• Espresso powder: I know, sounds fancy, but just a tiny bit (like 1/4 teaspoon) makes the chocolate flavor pop. It’s subtle, but worth it.
• Cinnamon: If you’re into that warm, cozy vibe, sprinkle in a little cinnamon. Not too much—just a pinch.
• Orange zest: Okay, I’ll admit, this one’s a bit out there. But if you’re an orange-chocolate person (you know who you are), try it. It adds a nice brightness.

Adjustments for Different Diets

• No egg? No problem. Swap the egg for 2 tablespoons milk + 1 tablespoon oil. The texture’s a bit softer, but still good.
• Gluten-free? Just use a gluten-free flour blend. It’s not exactly the same, but it holds together well enough for a quick treat.
• Vegan? Sure. Use a vegan chocolate spread (Nocciolata has a good one), and do the egg-free swap above. It’s not quite Nutella, but close enough to scratch the itch.

Bottom line: This recipe is pretty forgiving. Play around, make it yours, and don’t worry too much about getting it “perfect.” The whole point is that it’s quick, easy, and hits the spot when that chocolate craving shows up out of nowhere.

Conclusion

That’s it, really. Just a simple, ridiculously easy way to get a warm, gooey chocolate cake in your hands when the craving hits. It’s not fancy. It’s not complicated. And honestly? That’s kind of the whole point. You don’t need a million ingredients or a perfect setup just a mug, a spoon, and a few minutes of your time.

I’ll be honest, I wasn’t even planning to share this recipe at first. It felt too I don’t know, basic maybe? Like, is this even a recipe? But then I realized, I make it all the time. On lazy nights. When I’m stressed. Or when I just want a little something sweet without a ton of cleanup. And that’s the thing it works. It’s comforting, it’s simple, and yeah, it kinda feels like a little secret you keep for yourself.

So try it. Tweak it. Add your own spin. Don’t overthink it just enjoy it for what it is. And if you do make it, I’d love to know how did it turn out for you? Did you add anything fun? I always love hearing how these little recipes live in other people’s kitchens.

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