Nutella Mug Cake: The 2-Minute Chocolate Fix That Actually Works.

There are certain nights when you need chocolate immediately—not in an hour after something bakes, not tomorrow after a grocery run, but right now. This Nutella mug cake was born from one of those nights. I had a jar of Nutella in the pantry, basic ingredients in the fridge, and a microwave that I usually only used for reheating coffee. Two minutes later, I had a warm, molten chocolate cake that tasted suspiciously like the fancy lava cakes from restaurants.

The beauty of this mug cake recipe lies in its simplicity and speed. You mix everything directly in the mug, microwave it for less time than it takes to preheat an oven, and eat it straight from the container. No dishes beyond a spoon, no waiting around, no complicated techniques. The Nutella provides both chocolate flavor and richness, eliminating the need for cocoa powder and extra fat.

What makes this Nutella mug cake different from other microwave mug cakes is the texture. Many mug cakes turn out rubbery or spongy, but this one emerges tender and moist with a slightly gooey center that’s genuinely cake-like. The key is getting the ratio of wet to dry ingredients just right and not overcooking it—which is easier than it sounds once you know what to look for.

This single-serving chocolate cake satisfies intense chocolate cravings without the commitment of making an entire cake. It’s perfect for late-night dessert emergencies, quick breakfasts when you want something sweet, or any time you need a warm hug in dessert form within minutes.

Ingredients

For One Mug Cake:

3 tablespoons Nutella (or any chocolate hazelnut spread)
1 large egg
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
1 tablespoon milk (any kind)
1/2 teaspoon vanilla extract (optional)

Optional Mix-ins:

1 tablespoon chocolate chips
1 tablespoon chopped hazelnuts
Small pieces of banana
Pinch of espresso powder for deeper chocolate flavor

For Serving:

Vanilla ice cream or whipped cream
Extra Nutella for drizzling
Fresh berries
Powdered sugar for dusting

Instructions

Choose your mug carefully—it matters more than you’d think. Use a microwave-safe mug that holds at least 12 ounces. The batter will rise significantly as it cooks, so you need room for expansion. A wide, shallow mug works better than a tall, narrow one because it allows more even cooking.

Add the Nutella to your mug first. If it’s straight from the refrigerator, microwave it for about 10 seconds to soften it slightly, which makes mixing easier. Crack the egg directly into the mug with the Nutella and whisk vigorously with a fork until completely smooth and combined. This takes about 30 seconds of good whisking—you want no streaks of egg white visible.

Add the flour, baking powder, and salt directly to the mug. Whisk again until no dry flour remains and the batter is smooth. Pour in the milk and vanilla extract if using, and give it one final stir. The batter should be thick but pourable, similar to brownie batter. If you’re adding chocolate chips or nuts, fold them in now.

Here’s the crucial part: cooking time varies depending on your microwave wattage. Start with 60 seconds on high power for an 1100-watt microwave. The cake should rise dramatically and look set on top but still slightly shiny in the center. If your microwave is lower wattage, you may need 70-90 seconds. If it’s higher wattage, start checking at 50 seconds.

The cake is done when the top looks mostly set but still has a slight sheen—it should not look wet or jiggly, but it shouldn’t be completely dry either. A toothpick inserted near the edge should come out with a few moist crumbs, not wet batter. Remember that the cake continues cooking slightly from residual heat after you remove it from the microwave.

Let the mug cake rest for 1-2 minutes before eating. It will be extremely hot straight from the microwave, and the brief resting time allows the texture to set properly. The center should be warm and slightly gooey—if you want it more molten, err on the side of undercooking slightly.

Flavor & Texture Notes

This Nutella mug cake captures that perfect chocolate hazelnut flavor that makes Nutella so addictive, concentrated into a warm, tender cake. The chocolate taste is rich and pronounced without being bitter, and the hazelnut notes add complexity that you don’t get from plain cocoa powder.

The texture is where this mug cake really succeeds. It’s soft and moist throughout with a slightly dense crumb that’s more like a real cake than the spongy texture that plagues many mug cakes. The center should be just slightly underdone—that gooey middle that oozes slightly when you dig in with your spoon. It’s reminiscent of lava cake but achieved in a fraction of the time.

The edges develop a slightly firmer texture that contrasts nicely with the tender center, and if you’ve added chocolate chips, they create pockets of melted chocolate throughout. The overall sweetness is pronounced but not overwhelming—Nutella is sweet, but the egg and flour balance it enough that it doesn’t taste cloying.

Eating it warm is essential. The flavors are more pronounced, the texture is at its best, and there’s something deeply comforting about a warm chocolate dessert eaten straight from the mug. As it cools, the texture firms up and becomes denser, though it’s still good at room temperature if you have the patience to let it cool.

Tips & Variations

Microwave Power Adjustments: Every microwave is different. Start with less time than you think you need—you can always add 10-second intervals, but you can’t undo an overcooked, rubbery cake. Keep notes on what works for your specific microwave so you nail it every time.

Texture Control: For a fudgier, more brownie-like texture, slightly undercook the cake. For a more traditional cake texture, cook until completely set. The difference is just 10-15 seconds but significantly impacts the final result.

Flour Alternatives: Almond flour works but creates a denser, more moist cake—use the same amount. Gluten-free all-purpose flour works well if you need a gluten-free option. Whole wheat flour makes it slightly grainier and more wholesome-tasting.

Egg-Free Version: Replace the egg with 2 tablespoons of Greek yogurt mixed with 1/4 teaspoon of baking powder. The texture will be slightly different but still good. Some people use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to thicken for 5 minutes).

Flavor Variations: Add a tablespoon of peanut butter along with the Nutella for a chocolate-peanut butter version. A pinch of instant espresso powder intensifies the chocolate flavor. A few drops of peppermint extract create a chocolate-mint cake.

Double the Recipe: You can make two servings, but cook them in separate mugs rather than doubling in one large mug. Cooking time remains roughly the same for individual portions.

Storage & Make-Ahead

This is really a make-and-eat-immediately kind of dessert. The magic is in the fresh-from-the-microwave warmth and texture. That said, you can prepare the dry ingredients in advance and keep them in a small container or even pre-measure several servings to have ready for those chocolate emergency moments.

If you somehow have leftovers, the cake can be covered and refrigerated for up to 2 days. Reheat it in the microwave for 10-15 seconds to revive some of the warmth and soft texture. It will never be quite as good as fresh, but it’s still chocolatey and satisfying.

You can also mix the batter and keep it in the refrigerator for up to 2 hours before cooking if you want to prep ahead. Just give it a quick stir before microwaving since the ingredients may settle slightly.

The beauty of mug cakes is that they’re meant to be spontaneous and immediate, so don’t overthink the storage situation. When you want chocolate cake, you can have it in two minutes—there’s rarely a need to make it ahead.

Serving Suggestions

This Nutella mug cake is perfect straight from the microwave with nothing but a spoon. The warm, gooey center is satisfying on its own. However, adding a scoop of vanilla ice cream transforms it into something restaurant-worthy. The cold ice cream melting into the warm cake creates an incredible temperature contrast.

A dollop of whipped cream and a few fresh raspberries or strawberries cut through the richness and add freshness. The tartness of berries pairs beautifully with the sweet chocolate hazelnut flavor. Sliced bananas work too, especially if you’re eating this for breakfast and want to convince yourself it’s somewhat nutritious.

Drizzle extra Nutella over the top—because if you’re going for chocolate, you might as well commit. A light dusting of powdered sugar makes it look more elegant for those times when you’re treating yourself to a proper dessert rather than just satisfying a craving.

For breakfast (no judgment here), pair it with coffee or a glass of cold milk. The combination of Nutella cake and hot coffee is surprisingly sophisticated and gets your day started on a high note.

This mug cake also works well for portion control—you’re making exactly one serving, which prevents the “I’ll just have one more slice” situation that happens with full-size cakes.

FAQ

Can I make this without a microwave? You can bake it in a small ramekin at 350°F for about 12-15 minutes, but that defeats the speed advantage of the mug cake. The microwave version is what makes this a quick fix. If you’re baking it anyway, you might as well make a proper small cake.

Why did my mug cake overflow in the microwave? Your mug wasn’t large enough. The batter rises significantly as it cooks—sometimes nearly doubling in volume. Use at least a 12-ounce mug and fill it no more than halfway with batter. If you’re still having overflow issues, reduce the cooking time slightly or use a larger mug.

My mug cake turned out rubbery. What happened? This is almost always from overcooking. Microwave times vary significantly, so if your cake came out rubbery, reduce the cooking time by 10-15 seconds next time. It’s better to slightly undercook and add time in 10-second increments than to overcook from the start.

Can I use regular cocoa powder instead of Nutella? You’d need to reformulate the entire recipe since Nutella provides both chocolate flavor and fat. If you want to use cocoa powder, try 2 tablespoons cocoa powder, 2 tablespoons sugar, 1 tablespoon melted butter, and increase the milk slightly. It won’t taste like Nutella anymore but will still be chocolatey.

How do I know if my mug is microwave-safe? Check the bottom of the mug for a microwave-safe symbol. Generally, ceramic and glass mugs are safe, while those with metallic paint or trim are not. When in doubt, microwave the empty mug for 30 seconds—if it’s hot to the touch, it’s not microwave-safe and is absorbing the microwaves itself.

Can I make this with other nut butters? Peanut butter, almond butter, or other spreads change the flavor profile significantly but can work. You might need to add a tablespoon of cocoa powder to maintain the chocolate flavor since other nut butters aren’t chocolate-based. Cookie butter makes an interesting spiced variation.

Sometimes the best recipes are the ones that meet you exactly where you are—standing in your kitchen at 10 PM, craving chocolate, with no willingness to wait or clean up a big mess. This Nutella mug cake is that recipe. It’s not trying to be fancy or impressive; it’s just trying to deliver warm, chocolatey satisfaction as quickly as possible. And it succeeds. Keep a jar of Nutella in your pantry, remember this ratio, and you’ll always be two minutes away from a personal chocolate cake that actually tastes good. That’s the kind of recipe that earns a permanent spot in your rotation.