Feburary 5th is World Nutella Day, and I’m hurrying to get this post published before the day ends! Now you might be thinking I’ve already done a Nutella mug cake, but actually I haven’t.

I did a chocolate Nutella mug cake which had Nutella and cocoa powder mixed into the cake. I also did a brownie cake with Nutella swirled in. But this one is a pure Nutella cake, or “Pure Nutella.”

The Nutella flavor really comes through in this cake. Like all my other microwave mug cakes, it’s super easy to make. Mix everything in one cup, microwave for about 1 1/2 minutes and you are done!  A steaming hot, made from scratch cake. Happy World Nutella Day!

If you enjoy mug cakes, here are the rest of the mug cakes I’ve made so far:

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Pure Nutella Mug Cake

Yield: 1

Prep Time: 5 mins

Cook Time: 2 mins

Total Time: 7 mins

Ingredients:

4 tablespoons all purpose flour
3 tablespoons white granulated sugar
1/4 tsp baking powder
1 egg
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons vegetable oil

Directions:

Combine all ingredients in an oversized coffee mug. Whisk well with a small whisk until smooth. Microwave on high for 1 1/2 minutes and then take it out to check to see if it is done. If not, microwave for another 30 seconds. You don’t want to overcook it or it will become rubbery. You can also make this into two smaller-sized mugs. You can mix the batter all in one mug and then pour half into another mug. Make sure you cook each one individually.

   

45 Responses to “Pure Nutella Mug Cake”

  1. tiff — February 6, 2012 at 12:23 am

    MAKING IT RIGHT NOW :) was gna make the nutella brownie mug cake today

    • Kirbie replied: — February 6th, 2012 @ 9:55 am

      Great! You should try the brownie one too. The nutella isn’t mixed in but the texture and flavor one is a little different and really yummy. I’m working on trying to create a pure nutella brownie cake.

  2. Ann P. — February 6, 2012 at 12:51 pm

    You’re a wizard with these mug cakes, much to our benefit!! Lovin’ them. :) They’ve been so delicious!

    • Kirbie replied: — February 6th, 2012 @ 6:47 pm

      Aw thanks. I love making them and all the suggestions people are giving me for future ones

  3. Lianne — February 6, 2012 at 1:11 pm

    Hey Kirbie I just tried making a mug cake on my own, it was like a chocolate chip mug cake. You have inspired me!

    • Kirbie replied: — February 6th, 2012 @ 6:47 pm

      Ooh, chocolate chip. I will have to add that to my list!

  4. caninecologne — February 6, 2012 at 5:35 pm

    awesome! i have so much nutella and thanks to you, so many recipes to choose from!

    • Kirbie replied: — February 7th, 2012 @ 9:30 am

      Nutella is a wonderful thing =)

  5. Linda — February 9, 2012 at 12:09 am

    I cannot for the life of me stop making these mug cakes! My stomach thanks you for the constant inspiration your blog never fails to provide.

    • Kirbie replied: — February 9th, 2012 @ 9:22 am

      Aw, I’m so glad you are enjoying them! I have many more ideas to come!

  6. Ritz — February 9, 2012 at 1:53 pm

    I was wondering if I could keep half the batter in the fridge and use it later. Will it be okay or will it ruin the cake?

    • Kirbie replied: — February 9th, 2012 @ 9:06 pm

      I haven’t tried it so I don’t know for sure, but I would think it should be okay. You’ll probably need to mix it again after it being in the fridge

  7. Sarah — February 9, 2012 at 7:40 pm

    Hey Kirbie, I tried making this recipe twice, but both times it turned out a little rubbery. Am I just leaving it in the microwave for too long?

    • Kirbie replied: — February 9th, 2012 @ 9:05 pm

      Hi Sarah, Yes it definitely sounds like it’s been in the microwave too long if it turns rubbery. Try taking it out about 30 seconds earlier. The cake will also continue to cook a little as it cools in the mug too, so if it looks just about done, it should be taken out. Hope this helps!

  8. Tina Mann — February 11, 2012 at 12:10 am

    PLEASE DO BANANA MUG CAKE!!!

    • Kirbie replied: — February 11th, 2012 @ 11:43 pm

      What a great suggestion! I love banana cake. I’m on it!

  9. Kelly — May 19, 2012 at 7:07 pm

    These were so delicious! And im a amateur at baking, so i was looking for something simple and I had came across your website. I made one mug to test out first and everyone in my family took a bite. Then they ended up demanding me to make some more! I ended up making 4 cups of nutella mug cake and they all came out great and delicious. I will be trying more of your recipes! Thanks :)

    • Kirbie replied: — May 21st, 2012 @ 8:46 am

      So glad you liked! This one is one of my favorites. I recommend you try the flourless nutella one too.

  10. Maria — September 20, 2012 at 12:16 pm

    Could I substitute cake flour somehow? ;)

    • Kirbie replied: — September 20th, 2012 @ 12:56 pm

      I haven’t tried, but I think it should work

  11. Gabbi — October 6, 2012 at 3:15 pm

    Just came across your website and found your Nutella mug cake! It was amazing and delicious I was very surprised at the taste because I am gluten free so I had to use gluten free flour. Tasted superb and I was craving for more! Best mug cake to celebrate a birthday! Thanks heaps for uploading this recipe!

    • Kirbie replied: — October 6th, 2012 @ 4:38 pm

      I’m so glad you like it and I’m happy to hear it works with gluten free flour.

  12. Vanessa — December 3, 2012 at 7:53 am

    Just tried it, had to put it two minutes and it was freaking amazing! I ate the whole thing (and probably ruined my lunch). Very delicious!!! This is going down in my ”recipes to keep” book!

    • Kirbie replied: — December 3rd, 2012 @ 11:58 am

      Yay!

  13. Kate — December 7, 2012 at 9:34 pm

    I combined a couple of the mug cake recipes and it’s a MUST. The Nutella Mug Cake and the Peanut Butter Mug cake. I used 3T of sugar and 1 1/2 T each of PB & Nutella! It’s DELICIOUS! :)

    • Kirbie replied: — December 7th, 2012 @ 10:31 pm

      Nice!

  14. Little Miss Ling — February 14, 2013 at 9:01 am

    Hi Kirbie! Thanks for this recipe! Hubby loved it when I made it for World Nutella Day last week! I made a bit of a mess though because my mug wasn’t big enough!

    http://littlemissling.wordpress.com/2013/02/05/cooking-with-little-miss-ling-world-nutella-day/

    • Kirbie replied: — February 14th, 2013 @ 11:07 am

      Nice! Ooh, yeah, a little bit spillover, but glad you liked it. The mug does need to be quite big, though yours does look big. Hmm. I just checked and mine are 15 oz ones, not sure if that helps.

  15. Amanda — March 13, 2013 at 8:06 pm

    Im sorry to bother you but could this be done without baking powder or soda ? It would be great if you had some substitutes if it is a must.

    • Kirbie replied: — March 13th, 2013 @ 10:11 pm

      Without the baking powder, there is nothing to make the cake rise. I’m not sure what you can use as a substitute.

  16. Anna — August 10, 2013 at 2:12 pm

    I just made this and split it into two smaller mugs, it was fantastic. The texture was just perfect.

  17. Cin — August 11, 2013 at 5:16 pm

    I made this recipe today! The first time it overflowed and it was a bit of a mess, but I tried it again. I split it in two mugs and it was just perfect. I loved the texture, and the flavor was very rich (I added a little cocoa powder too). Cheers from Argentina!

    • Kirbie replied: — August 12th, 2013 @ 8:20 am

      Glad you like it! Yeah this one rises a lot so you either need an extra large mug (like 16 – 18 oz) or split into two like you did.

  18. maira — September 27, 2013 at 1:10 am

    Sooooo yummy!

    • Kirbie replied: — September 27th, 2013 @ 8:19 am

      glad you like it!

  19. Ayako — December 14, 2013 at 3:57 am

    Oh wow! This is so good! I made it in a small cereal bowl and it came out perfect! Soft sponge and gooey sauce is so yummy. This is goin to be dangerous as whenever I crave a chocolate cake, I can make it in 5 minutes!

    • Kirbie replied: — December 14th, 2013 @ 11:57 pm

      nice! It is dangerous. hehee. Now I can have cakes whenever I want.

  20. Monique — January 8, 2014 at 12:25 am

    I was wondering if you can do it without the baking powder.

    • Kirbie replied: — January 8th, 2014 @ 9:49 am

      you need the baking powder, otherwise it won’t rise and won’t be a cake

  21. Kristy — January 19, 2014 at 12:20 pm

    I’ve tried many of your mug cakes, but this one is by far the most delicious one! Absolutely incredible!

  22. Beth — May 2, 2014 at 8:35 am

    A 16-ounce cappuccino mug is not big enough. It bubbled up over the sides and about 3 tablespoons of batter ended up in the microwave after about 1 minute. The bonus is, after I got done cleaning the microwave the cake was cool enough to eat. Texture and flavour were amazing, other than the 1/4 inch of raw batter that remained in the bottom of the mug after 2 minutes. Next time I’ll split it into two mugs to avoid the mess, and hopefully cook it all the way through (it was verging on rubbery or I would’ve gone another 30 seconds).

    • Kirbie replied: — May 2nd, 2014 @ 9:26 am

      It might have something to do with microwave setting before too powerful, causing it to cook too fast. I didn’t have any issues of it bubbling over with a 16oz mug, but I’m glad you enjoyed it. sorry for the mess!

  23. Emma — May 2, 2014 at 9:04 pm

    Do you have to separate the egg or not?

    • Kirbie replied: — May 3rd, 2014 @ 10:01 am

      no

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