How to Make Nutella Mug Cake in 5 Minutes

Craving a rich, gooey chocolate fix that doesn’t require preheating an oven or dirtying every bowl in your kitchen? Meet the Nutella mug cake: your five-minute ticket to dessert glory. It’s warm, fudgy, and dangerously easy to make—like, “why didn’t anyone stop me” easy. Grab a mug, a spoon, and your self-control (optional), and let’s do this.

Why Mug Cakes Slap (Especially Nutella)

You want cake fast. Mug cakes deliver. You mix a few pantry staples in a mug, microwave it, and bam—dessert for one, zero leftovers, zero judgment.
Nutella takes it next-level. It brings chocolate-hazelnut decadence and that silky texture. The result? A brownie-cake hybrid that tastes like you tried way harder than you did. FYI, it also makes your kitchen smell amazing in under two minutes. Flex achieved.

Ingredients You Actually Need

Keep it simple. No weird stuff. Here’s the blueprint:

• 1/4 cup (4 tbsp) all-purpose flour
• 2 tbsp granulated sugar (adjust to 1 tbsp if you like less sweet)
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk (dairy or unsweetened almond/oat)
• 1 tbsp neutral oil (canola, vegetable, or melted butter)
• 1/2 tsp vanilla extract (optional but lovely)
• 2 heaping tbsp Nutella (one for batter, one for the molten center)

Equipment:

• Microwave-safe mug, 12–14 oz capacity (batter needs rising room)
• Spoon, measuring spoons, and your most sincere intentions

Step-by-Step: From Mug to Mouth in 5

We’re aiming for dreamy texture, not dry sponge. Follow this order for best results.

1. Mix dry ingredients. In your mug, whisk together flour, sugar, cocoa, baking powder, and salt until smooth. No lumps, no clumps.
2. Add wet ingredients. Stir in milk, oil, and vanilla. Mix until the batter looks glossy and unified—about 20–30 seconds.
3. Nutella time. Stir in 1 heaping tbsp Nutella so it melts into the batter. Then dollop another heaping tbsp right in the center. Don’t stir it—this becomes your molten core.
4. Microwave. Cook on HIGH for 50–70 seconds, depending on your microwave’s power. Start at 50. The top should look set at the edges and slightly glossy in the middle.
5. Wait (ugh, 1 minute). Let it stand for a minute so the heat evens out and the center gets gooey. Then dive in. Carefully. It’s lava-adjacent.

Microwave Timing Cheatsheet

• 700–900W: 65–80 seconds (check at 60)
• 1000–1100W: 50–65 seconds
• 1200W+: 45–55 seconds

Look for: edges set, center slightly shiny. If it looks wet, add 5–10 seconds. If it’s dry, you went too far—top with cream or ice cream to save it (IMO, still delicious).

Make It Your Signature: Easy Tweaks

This is where you pretend it’s a “recipe you’ve perfected.”

• Extra fudgy: Swap 1 tbsp flour for 1 more tbsp cocoa powder.
• Moist and tender: Add 1 tsp sour cream or Greek yogurt to the batter.
• Gluten-free: Use a 1:1 GF flour blend, same amount.
• Dairy-free: Use almond/oat milk and confirm your chocolate spread is dairy-free.
• Double chocolate: Fold in 1 tbsp mini chocolate chips.
• Hazelnut crunch: Sprinkle chopped toasted hazelnuts on top.
• Salted moment: Finish with a pinch of flaky sea salt. Trust me.

Flavor Spins You’ll Brag About

• Mocha Dream: Add 1 tsp instant espresso to the batter.
• Orange-Choco: Mix in 1/4 tsp orange zest and a drop of orange extract.
• Cinnamon Cozy: Add 1/4 tsp cinnamon and a dash of cayenne for a Mexican hot chocolate vibe.

Texture Tips So You Don’t Overcook It

Cake in the microwave can betray you if you don’t watch it. Here’s how to keep it plush and fudgy.

• Don’t overmix. Stir just until combined. Overworking the batter makes it tough.
• Don’t skip oil. Oil keeps it soft and moist. Butter tastes great but can dry out faster—if you use it, consider adding 1 tsp extra milk.
• Use a bigger mug. A cramped mug = uneven cooking. Aim for 12–14 oz capacity.
• Microwave in bursts. Stop at 50 seconds, check, then add 5–10 second bursts. The line between perfect and overcooked is thin, like your patience at midnight.
• Rest time matters. That 1-minute wait finishes the cooking without drying it out.

Signs It’s Done vs. Not

• Done: Puffy, edges set, center a bit shiny and soft to the touch.
• Not done: Wet puddles on top. Add 5–10 seconds.
• Overdone: Matte, pulled away from sides, dry top. Add ice cream and pretend it was intentional.

Toppings That Turn It Into A Whole Moment

Because garnish counts as personality.

• Vanilla ice cream or a dollop of whipped cream
• Fresh berries (raspberries love chocolate)
• Peanut butter drizzle or warm Nutella on top
• Crushed hazelnuts or pretzels for salty crunch
• Powdered sugar snowstorm if you’re feeling fancy

Common Mistakes (So You Don’t Make Them)

Learn from everyone else’s mug cake missteps.

• Too much flour. Level your measurements. Overpacking flour equals dry cake. Use the spoon-and-level method.
• Microwaving forever. Mug cakes go from perfect to hockey puck fast. Err on the side of undercooked.
• Using a tiny mug. Overflow chaos. More room equals better rise and texture.
• Skipping salt. A pinch makes chocolate taste more chocolatey. Science. Flavor science.
• Stirring in the center Nutella. Don’t do it. That dollop is your molten core.

Quick Variations for Different Diets

I get it—you’ve got preferences. Here’s how to tweak without sacrificing joy.

Egg-Free Goodness

This recipe doesn’t use eggs, which keeps the texture tender and brownie-like. Eggs can make mug cakes rubbery. No thanks.

Vegan-ish Version

• Use plant milk and oil.
• Swap Nutella for a vegan chocolate-hazelnut spread.
• Everything else stays the same. Easy.

Lower Sugar (But Still Dessert)

• Reduce sugar to 1 tbsp.
• Use a no-sugar-added cocoa and a lighter hand with the Nutella dollop.
• Top with berries and yogurt instead of ice cream. IMO, still hits.

FAQ

Can I make this without cocoa powder?

You can, but expect a lighter chocolate flavor. Increase Nutella to 3 tbsp total (2 mixed in, 1 center) and reduce flour by 1 tbsp so it stays moist. The texture will lean more brownie-fudge than cake.

What if I don’t have baking powder?

Use 1/8 tsp baking soda plus 1/2 tsp vinegar mixed into the milk. Or skip the leavener and accept a denser, brownie-like mug cake. Still delicious, just less fluffy.

Why did my mug cake turn rubbery?

You likely overcooked it or overmixed the batter. Microwave in short bursts and stop as soon as the center looks slightly glossy. Stir only until the flour disappears—no extended arm workouts needed.

Can I prep this ahead?

Yes—mix the dry ingredients in a small jar. When cravings hit, dump into a mug and add wet ingredients plus Nutella. You can also stir the batter, cover, and chill for up to 4 hours; just add 5–10 extra seconds in the microwave.

Is there a stovetop or oven version?

For stovetop, pour batter into a heatproof ramekin and steam in a lidded pan with 1/2 inch water for 8–10 minutes. In the oven, bake at 350°F (175°C) for 12–15 minutes. But honestly, the microwave wins on speed and goo-factor.

What size mug works best?

Aim for 12–14 oz capacity with straight sides. Smaller mugs overflow. Huge mugs spread the batter too thin and dry it out faster.

Final Nudge (a.k.a. Your Spoon Awaits)

You now possess the power to materialize warm chocolate cake in five minutes flat. Keep the base recipe handy, tweak it to your mood, and never underestimate the glory of a molten Nutella center. Go make it—then text a friend a photo and pretend it took hours. FYI, I fully support seconds.