I just made one of my favorite easy mug cakes even simpler and healthier. And it still tastes just as good.

My theme for this weekend was to simplify. I’ve been making a lot of cookies that require only three or four ingredients lately. The reason why they work so well is because one of the key ingredients (such as Nutella) already has many other ingredients contained inside. So instead of doubling up and adding more oil, sugar, etc, you just use what is already in the spread and add only the essentials.

I have been wanting to get back to my mug cake series and I thought the perfect way to ease in would be to simplify some of my mug cakes. So I started with one of my favorites, my pure Nutella mug cake. And I took a look at the ingredients. Did I really need all this stuff? Did I need sugar when Nutella is so sweet? Did I need more oil? Did I even need the egg? Obviously not.

I slashed out all the ingredients I didn’t think were needed and kept the essentials. Just four ingredients. This Nutella cake is delicious and healthier than the original. I know it’ll be even healthier if I make my own Nutella spread, but that also takes more time, and the whole point of mug cakes is that they are a quick fix.

The cake crumb is a little loose without the egg, but since you’re spooning it out of a mug, it shouldn’t be an issue.

The original recipe was 1015 calories (I know I know! It’s a lot. But the mug cake makes 1-2 servings, so if you share, it’s about the same as other desserts.) The new recipe is only 531 calories. So not only does the recipe become easier, but half the calories are gone too. And it tastes just as good! And if you share this one, then you’re only ingesting around 265 calories.

For more yummy Nutella recipes, check out my entire Nutella recipe collection.

If you love mug cakes, you can check out many more mug cake recipes.

I also have a category of 4-or-less ingredient recipes.

Hot Off the Press!

Check out my Mug Cake Cookbook, featuring nearly 100 recipes including this one and many never-before-published new ones.

To see previews and learn more about the book, read here.

To order the book, check out the list of online retailers.

Print Print Recipe

Four Ingredient Nutella Mug Cake


  • 4 tbsp flour
  • 1/4 tsp baking powder
  • 1/4 cup Nutella
  • 3 tbsp fat free milk


Combine all ingredients into an oversized mug. Mix with a small whisk until batter is smooth. Cook in microwave for about 1 minute. Sharp knife inserted should come out clean and top of cake should look done rather than gooey. If cake is not cooked in one minute, add an additional 20 seconds. Let cake cool in mug completely before eating.



207 Responses to “4 Ingredient Nutella Mug Cake”

  1. Piovono Polpette — March 6, 2013 at 1:53 am

    Oh well, I’ll definitely try it after my check with my dietician this month :P

    • Kirbie replied: — March 6th, 2013 @ 9:18 am

      Hope you like it!

  2. Rachel (teacher-chef) — March 6, 2013 at 6:28 pm

    So smart – I mean Mug Cake is SO easy to begin with, but when you get rid of 1/2 the ingredients this makes it even easier (and less calories means its ok to make it more often)!!


    • Kirbie replied: — March 6th, 2013 @ 11:22 pm

      Now that I made it this way, I don’t even know why I made it so complicated before.

  3. Phoebe — March 16, 2013 at 5:13 am

    Just tried this, took me 5 minutes from start to end and it tasted pretty good! I like it with a gooey center. Thank you!

    • Kirbie replied: — March 16th, 2013 @ 5:06 pm

      Glad you enjoy it!

  4. Mimi — April 2, 2013 at 10:26 pm


    • Kirbie replied: — April 3rd, 2013 @ 8:23 am


  5. Eva — April 20, 2013 at 6:22 pm

    Can you use full cream milk? I’m lazy and I don’t want to go and buy some

    • Kirbie replied: — April 21st, 2013 @ 12:28 am

      yes! it wont be as low in fat and calories but you can definitely use whole milk.

  6. Adriana — April 21, 2013 at 12:22 pm

    Ohhh… Done it ! Failed it!! :((
    It was all over the mug..and I used a tall one…like the one of the image..but finally had a good taste :)
    Maybe next time will be better!!!

    • Kirbie replied: — April 22nd, 2013 @ 2:11 pm

      Hmm not sure why it went all over the mug. This cake shouldn’t rise as high. But maybe try again with another mug and be careful on your baking powder measurement.

  7. Christine — April 25, 2013 at 11:47 pm

    Could you use this recipe for cupcakes? It looks sooo good but I wanted to make mini cupcakes with them

    • Kirbie replied: — April 27th, 2013 @ 7:13 am

      I’ve never tried making mini cupcakes but i think it would be hard. the small quantity would likely overcook too fast. also i’m not sure how you would put the cupcake molds in the microwave

  8. Candy — April 26, 2013 at 12:33 am

    I’m not gunna lie…every single time I’ve made this, I have burned the roof of my mouth because I cant wait for it to cool. And sometimes when I’m feeling indulgent I’ll add a tablespoon of peanut butter or some ice cream.

    • Kirbie replied: — April 27th, 2013 @ 7:12 am

      hehe! glad you like it so much!

  9. clare — April 27, 2013 at 9:11 am

    by microwave do you mean the normal ones for regeating and defrozing?

    • Kirbie replied: — April 29th, 2013 @ 9:57 am


  10. Hoozzeck — May 10, 2013 at 1:44 am

    Is it really necessary to use baking soda?

    • Kirbie replied: — May 10th, 2013 @ 8:51 am

      Baking powder, not baking soda. and yes. otherwise you’ll end up with a flat hard thing. The cake needs a rising agent.

  11. Hoozzeck — May 10, 2013 at 1:45 am

    Oh and is it possible to substitute nutella with peanut butter? Sorry for the many questions!

    • Kirbie replied: — May 10th, 2013 @ 8:50 am

      I need to play around with a peanut butter version. I know it’s not a direct substitute because peanut butter is much thicker so you would have to play around with the measurements.

  12. Hoozzeck — May 10, 2013 at 4:59 pm

    So in other words I can use self-raising flour too since it’s a rising agent?

    • Kirbie replied: — May 13th, 2013 @ 9:43 am

      No, I don’t know how it will turn out if you use self raising flour. Yes it has a rising agent built in, but it’s the ratio. the best ratio for this cake is using 1/4 tsp of baking powder. i believe that is higher than what you would get out of 4 tbsp of self raising flour

  13. Israa — May 11, 2013 at 4:26 pm

    This was a complete failure :( It might have to do with the fact that I used a toaster oven instead of a microwave. I’m so upset now! Thanks for the recipe though. I’ll be sure to try it whenever I get a microwave.

    • Kirbie replied: — May 13th, 2013 @ 9:38 am

      Oh no. Yes you need to do this in a microwave and not a toaster oven.

  14. sophie — May 14, 2013 at 5:47 am

    just did this, so awesome quick and easy! i used self raising flour and it was fine, lovely (if bad for you) snack or something to warm you up! good with whipped cream or ice cream!!

    • Kirbie replied: — May 14th, 2013 @ 8:22 am

      Glad to hear it worked with self rising flour.

  15. Isabelle — May 18, 2013 at 4:55 am

    Hi :) You said cook in microwave right, but can i cook in oven? Because my house didn’t have the microwave. And every type of mug also can heat up?

    • Kirbie replied: — May 18th, 2013 @ 11:40 pm

      I’ve never tried in an oven. I’m not sure how it turns out.

  16. ryannie — May 22, 2013 at 11:41 pm

    this is delish

    • Kirbie replied: — May 23rd, 2013 @ 8:22 am

      thank you!

  17. Lauren — May 23, 2013 at 4:26 am

    Made this in 3 minutes- two for mixing, one for microwaving. Love how easy and simple AND delicious this is :)

    • Kirbie replied: — May 23rd, 2013 @ 8:22 am

      Wow, you’re super fast! Glad you like it!

  18. Dani P — May 24, 2013 at 5:33 pm

    This is delicious, and really easy! Love it! This is gonna be perfect for when I go to college and have to do small portions and quick stuff, and my future rookie is going to love it!

  19. Dani P — May 24, 2013 at 5:34 pm

    Whoops, roomie, lol. Sorry. I’m on an iPhone. :/

    • Kirbie replied: — May 25th, 2013 @ 6:23 am

      This really is perfect for college. Esp if your dorm doesnt have any stove. I wish I had known of these when I was in college!

  20. Shelbyyy — May 25, 2013 at 6:15 pm

    Is there anyway to not make it stick to the mug? I love it but it took me soo long to clean it. Anyway thanks for the recipe(:

    • Kirbie replied: — May 27th, 2013 @ 5:34 am

      Unfortunately I don’t know about that. I try to soak it right away after I’m done eating and then wash it after letting it soak and it cleans pretty easily

  21. Marci — May 27, 2013 at 7:07 pm

    So yummy, I loved it!

    • Kirbie replied: — May 27th, 2013 @ 10:24 pm


  22. Natalie — May 31, 2013 at 11:30 am

    I made this the other day and it was really good! Do you have a peanut butter Nutella mug cake recipe, or will this one turn out fine if I just throw in a spoonful or two of peanut butter?

    • Kirbie replied: — May 31st, 2013 @ 12:38 pm

      I do not have a pb and Nutella. I wouldn’t recommend just adding PB though to this recipe because likely it will be too oily. You might try doing half pb and half Nutella, and that should work.

  23. sasha — June 2, 2013 at 9:38 am

    I love it

    • Kirbie replied: — June 3rd, 2013 @ 8:29 am

      yay! =)

  24. Repented Hipster — June 4, 2013 at 8:57 pm

    Could you replace fat-free milk with soy milk?

    • Kirbie replied: — June 5th, 2013 @ 9:18 am

      I think that should work.

  25. Manda — June 7, 2013 at 4:45 pm

    I’ve tried to make this twice and each time I’ve gotten a gooey mess :( and I have no idea what I’m doing wrong.

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

      Have you tried cooking it longer? Perhaps your microwave needs longer cooking time.

  26. Repented Hipster — June 8, 2013 at 9:17 am

    I made it yesterday for my wife, using skim milk, and it turned out really nice. Especially with raspberry frozen yogurt on top!

    My microwave is powerful, so 1 minute was perfect for me.

    • Kirbie replied: — June 9th, 2013 @ 8:57 am

      Oooh raspberry frozen yogurt sounds like it would go great with this!

  27. Rachel Gearon — June 8, 2013 at 7:00 pm

    Can this be made into a large cake and cooked in the oven.??

    • Kirbie replied: — June 9th, 2013 @ 8:54 am

      No I don’t think so. I think you will need more ingredients to make this is the oven as a full size cake. This is just meant to be a quick fix microwave cake.

  28. hallie — June 9, 2013 at 7:38 pm

    It’s amazing how little ingredients this recipe calls for and how great it taste. It’s kinda qooey, but it tasted like brownies, so I love ‘em. Thank you!

    • Kirbie replied: — June 10th, 2013 @ 9:02 am

      Glad you like it, though mine isn’t gooey. You may need to cook it slightly longer if you don’t want it to be gooey, but since there’s no raw egg or anything in there, gooey should be fine too.

  29. Sandeep — June 12, 2013 at 12:57 am

    Hi! I really want to make this but i’m not very good at cooking so i was just wondering how much 1/4 cup of nutella is? Do you mean fill a quarter of the mug with nutella? I know what a tbsp and tsp is but i’m not sure how much a ‘cup’ is. Thanks and sorry if this is a dumb question…

    • Kirbie replied: — June 12th, 2013 @ 9:14 am

      For the US measuring devices, there are cup sizes, and there is a size for 1/4 cup. That is what I am referring to. You can’t just fill a mug since the mug size can be completely different.

  30. naazneen — June 12, 2013 at 7:56 am

    can i use cornflour and yeast instead of baking powder????and which flour is it,, cornflour right???mKING IT NOWWWW just need a reply urgent :p

    • Kirbie replied: — June 12th, 2013 @ 9:13 am

      cornflour and yeast will not work the same at all.

  31. Vanessa — June 12, 2013 at 2:08 pm

    Do you have to spray the cup with nonstick

    • Kirbie replied: — June 12th, 2013 @ 3:47 pm

      No you don’t. It might stick a little, but you are supposed to eat it in the cup rather than take it out so you don’t need nonstick spray. Also if you spray the cup with nonstick, then you wont be able to mix the batter in the cup without ruining the spray.

  32. Vanessa — June 12, 2013 at 2:10 pm

    also what kind of flour self rising flour all purpose flour

    • Kirbie replied: — June 12th, 2013 @ 3:46 pm

      All purpose! All my recipes are all purpose flour unless i specify differently.

  33. Vanessa — June 12, 2013 at 7:56 pm

    Okay i just made this the flavor i mostly got from it was the flour should i add more nutella to it

    • Kirbie replied: — June 13th, 2013 @ 9:11 am

      Hmm, yes try adding more Nutella. It shouldn’t taste like flour. Also make sure you mix the batter thoroughly so there arent flour chunks. It’s best if you have a small whisk.

  34. Faye — June 15, 2013 at 9:12 am

    I loved this recipe! It is the first mug-cake one that has turned out just right.
    I have a low watt microwave so when I put it in for 1 minute the knife did come out with goo on but I decided to experiment and leave it like that. When it cooled it had a gorgeously gooey center.
    Amazing, thank you!

    • Kirbie replied: — June 15th, 2013 @ 6:03 pm

      Oh that does sound good.

  35. Caitlyn E — June 21, 2013 at 12:48 pm

    This sounds so good! Gonna make this for my best friends birthday! She lovvvesss Nutella so much.
    Thanks for the recipe :)

    • Kirbie replied: — June 21st, 2013 @ 12:49 pm

      How nice of you! I hope she loves it!

  36. Betsy — June 28, 2013 at 7:17 am

    Would the flour be nescesarry?

    • Kirbie replied: — June 28th, 2013 @ 9:03 am

      Yes! You need flour for it to turn into cake.

  37. Sam — July 5, 2013 at 10:39 am

    Would baking soda work instead of baking powder?

    • Kirbie replied: — July 5th, 2013 @ 1:22 pm

      It won’t come out the same. The baking powder is needed to make it cake-like. not sure what will happen with baking soda.

  38. Caitlyn E — July 5, 2013 at 2:09 pm

    I made this cake! OMG so good!! It was rather filling thou, and we had it with ice cream. I think it would taste perfect with strawberries and cream.
    Also I used self raising flour instead of flour and baking powder, and was completely fine.
    Thanks again xox

    • Kirbie replied: — July 6th, 2013 @ 6:19 am

      I’m glad you enjoyed it!

  39. Renata — July 21, 2013 at 9:49 am

    Thank you for this delicious recipe!
    I found some recipes with eggs but I hate the egg yolk’s flavor when microwaved, so your version it’s alot better. Plus, isn’t too sweet, which is awesome. xx

    • Kirbie replied: — July 22nd, 2013 @ 8:08 am

      Glad you like it! I used to make ones with eggs also and I found the eggless ones are so much better. They are healthier too.

  40. Liad Neumann — July 26, 2013 at 3:12 pm

    Tried it and the cake breaks apart and doesn’t look as solid as the picture…
    The taste part is right on. And it’s simple. But the cake part is missing. Any suggestions?

    • Kirbie replied: — July 27th, 2013 @ 4:06 pm

      hmm, did you add baking powder and is your baking powder sill fresh/not old. That’s the only thing I can think of that would make it not cake-like

  41. Liad Neumann — July 28, 2013 at 12:50 pm

    Hmmm. Yeah probably get new baking powder, will adding more baking powder or egg make it more solid.
    I should clarify that my problem was that it breaks apart and doesn’t really hold together. It doesn’t really have structure once out of the mug.
    Or am I to understand that it is supposed to be enjoyed from the mug.
    Anyway, I am enjoying the results as they are. So thank you already! :D

    • Kirbie replied: — July 28th, 2013 @ 10:12 pm

      Oh, yes the crumb should be loose because it doesn’t use an egg. I have egg version as well, but it’s healthier without it and it is supposed to be enjoyed in the mug.

  42. Liad Neumann — July 29, 2013 at 5:44 am

    Thank you so much for this and the responses. I sorta managed to make it less loose by tweaking with amount of milk and baking powder, also the baking powder could be off… So yeah.
    Thank you for all the help!!! This will save my breakfast (or lack thereof) problem.
    Which egg version are you referring to would love to try.

  43. Liad Neumann — August 1, 2013 at 10:38 am

    Hey. Just wanted to thank you again: THANK YOU SO MUCH. After fiddling with amount baking powder it turns out perfectly. Fast, easy, and tasty. This will make sure I’m never hungry for early classes again. And well, just THANK YOU.

    • Kirbie replied: — August 1st, 2013 @ 11:36 am

      Yay! So glad it worked out for you.

  44. Ammarah — August 4, 2013 at 8:50 am

    Just made the cake not realising you were supposed to measure the nutella as the measuring term cup, i just put a quater of the mug of nutella! Waiting for it too cool down now, hope it turns out okay!

    • Kirbie replied: — August 4th, 2013 @ 11:47 am

      Well I don’t know how big your mug is. I hope it turns out okay. But yeah, it’s 1/4 cup using measuring cups.

  45. Christina — August 9, 2013 at 9:26 am

    I just made it this morning for my little sister and she loved it! But when I tasted it I noticed that it was just a little dry, but it was probably my fault. Thanks so much for the recipe!

    • Kirbie replied: — August 9th, 2013 @ 9:58 am

      You can try reducing the cooking time maybe by 5-10 seconds. Or adding a smidgen more Nutella. Glad your sister liked it!

  46. Matt — August 13, 2013 at 5:19 pm

    I love this pared down recipe; thank you! Just tried it tonight and it turned out great. I noticed in the comments some folks had theirs turn out a little gooey. That was my situation too at first (after the first minute of cooking). Another minute and it was looking much better. Makes sense, I’ve got a *really* old microwave :p Thanks again!!

    • Kirbie replied: — August 14th, 2013 @ 9:29 am

      I’m glad you enjoy it.

  47. Mitch — August 14, 2013 at 5:48 pm

    This is on my bucket list of emergency desserts!

    Someone earlier asked about measuring 1/4 cup – since she was familiar with tablespoons, I thought I’d add that the 1/4 cup measure is equivalent to 4 level tablespoons.

    Now I have to see what other gems I can find on your blog!

    • Kirbie replied: — August 14th, 2013 @ 10:24 pm

      Yes, it is the same as 4 tbsp. Thanks for adding that. Though if you have measuring cups, I think it’s easier to do it as 1/4 cup and you are less likely to lose Nutella that way.

  48. shazia — August 15, 2013 at 11:35 am

    Have you tried a healthy icing? if you sweetened and processed bananas, would that be a good topping? (I don’t know how it would work but conceptually it sounds like it would go…)

    • Kirbie replied: — August 15th, 2013 @ 11:45 am

      I haven’t really thought about an icing, but your idea sounds like a good one.

  49. Alice — September 2, 2013 at 1:47 am

    never made a mug cake before, so this was a quick simple recipe to start with! didnt know what to expect, but im extremely happy with the outcome – its perfect with a bit of vanilla icecream on top! only thing im not that pleased with is the size. It may be because I used a huge mug, but the cake only rose halfway up the mug which is a shame. Overall a lovely mug cake!

    • Kirbie replied: — September 2nd, 2013 @ 5:44 am

      I’m glad you enjoyed it.

  50. lakshmi — September 2, 2013 at 10:25 pm

    Thanks for sharing this wonderful recipe. It was my first time baking a cake. I never thought it would be so easy to make one and that too in 3 minutes. The cake came out so well and we liked it so much. I think this cake had made me addicted.. Its so easy to make, so fast to make, with minimal ingredients and yet very yummy. Do share more recipes like this.

  51. lakshmi — September 5, 2013 at 10:05 pm

    Thanks Kirbie. Will try them out :)

  52. Yu Rou — September 14, 2013 at 8:46 pm

    I made this with self raising flour and it was DELISH :) I’ve tried so many recipes with a whole long list of ingredients and they dont ever work out. Even recipe’s with names like “best ever mug cake” and stuff. But this was so good. I will DEFINITELY make it again. THANKYOU<3

    • Kirbie replied: — September 16th, 2013 @ 12:15 am

      Aw, I love hearing that!! I’m pretty happy with this one. It’s one of my absolute favorites and it’s so easy. So glad others are loving it too

  53. anna ambrus — September 17, 2013 at 6:03 am

    it won’t raise.. what can the problem be?
    but still delsh!

    • Kirbie replied: — September 17th, 2013 @ 8:24 am

      It sounds like maybe something wrong with your baking powder?

  54. eehwaak — October 2, 2013 at 5:28 am

    how many servings this recipe can make?

    • Kirbie replied: — October 2nd, 2013 @ 8:29 am

      It makes one mug cake.

  55. Eva — October 4, 2013 at 12:07 pm

    Its turned out amazing was it ok that I microwaved the nutella to make it easier to mix

    • Kirbie replied: — October 4th, 2013 @ 12:12 pm

      Yup it is definitely okay to heat up the Nutella to make it easier to mix

  56. I-Lin — November 24, 2013 at 10:29 am

    I just made this, and it exploded in my microwave! I don’t know why… I had to nuke it another 30 seconds, so the total was about 1 minute 30 seconds, and the cake still came out pretty gooey. But I liked it. Kind of like a gooey fudge brownie. And I couldn’t wait until it cooled down to eat… mmm….

    • Kirbie replied: — November 24th, 2013 @ 9:52 pm

      Oh wow, I havent had it explode before. Perhaps you can reduce the microwave power setting a little bit, maybe do it at 90% or 80%?

  57. cat — November 30, 2013 at 3:53 am

    what should the microwave watt be?

    • Kirbie replied: — November 30th, 2013 @ 3:01 pm

      The microwave I use is a 1000watt one.

  58. melly — December 3, 2013 at 1:56 pm

    OMGOMGOMGOMGOMGOMGOMG THIS IS AMAZING LIKE I CANT WHAAAAAT I WAS THINKING , “nah this will fail like the dumb hard brownie mug cake from last time” BUT IT DIDNT AND I WAS LIEK WAAAAAAAAAT OMG , im making like , 6 more ???

    • Kirbie replied: — December 3rd, 2013 @ 11:12 pm

      Glad you like it!

  59. mo — December 5, 2013 at 12:22 pm

    Hello. Recipe looks great and so easy. Not sure if anybody has asked this before and apologies if somebody has. Can the nutella be substituted by melted chocolate? its just I have a lot of chocolate at home and no nutella. Thanks

  60. angie — December 9, 2013 at 4:26 pm

    Can you make this in the oven???

    • Kirbie replied: — December 9th, 2013 @ 11:43 pm

      I dont know, sorry.

  61. Leah — December 22, 2013 at 1:35 am

    tried this yesterday and it was amazing :D thanks for the recipe

    • Kirbie replied: — December 23rd, 2013 @ 1:39 am

      so glad you liked it!

  62. shristi — December 24, 2013 at 3:18 pm

    tried it, very good. i added some walnuts and that turned out very nice. have exams very near, great break!!!

    • Kirbie replied: — December 26th, 2013 @ 12:09 am

      mm, i agree, this is a great snack break kind of cake!

  63. Sammie — January 7, 2014 at 4:46 am

    this. is. AWESOME! this is the perfect mug cake for EVERYBODY because EVERYBODY loves NUTELLA! Thankyou so much for sharing this! Lots of love, some random person.

    • Kirbie replied: — January 7th, 2014 @ 11:36 am

      haha. I don’t know if everyone loves Nutella, but I am def a Nutella lover and this is one of my faves!

  64. Sarah — February 14, 2014 at 8:09 am

    I wanted to make this into 2 servings, as in in 2 separate mugs with the same amount of ingredients, and serve each with frozen yogurt. Would the measurements work?

    • Kirbie replied: — February 14th, 2014 @ 8:10 am

      I think it should work. Just make sure you reduce the cooking time and cook them separately.

  65. Kathie — February 16, 2014 at 8:19 am

    This is so good! It was my first attempt on mug/migcrowave cakes and I simply love it, even though I did find it hard to whisk the ingredients together until well blended (I used a fork and the mugs I used were really too tall for the length of the fork). My boyfriend jumped around the house when I gave him this in his study-break. Thank you for this delicious recipe :-)

    • Kirbie replied: — February 16th, 2014 @ 8:50 am

      Definitely try to invest in a small whisk. It makes such a difference for mixing. the fork is much harder. glad you enjoyed the recipe though!

  66. WishfulNemo — February 25, 2014 at 6:54 am


    So I tried this recipe a few times, but every time it cooled down it became as hard as rock. At first I thought it might have something to do with my baking powder, but by reducing it, it didn’t come out any better.

    So what could the fault be? Any tips? Cause the cake is delicious, but if only it wouldn’t become hard after cooling down so that I wouldn’t have to burn myself while eating it.

    Many thanks in advance and for sharing this recipe!

    Best wishes,


    • Kirbie replied: — February 25th, 2014 @ 9:04 am

      Did you try reducing the cooking time? That might help as well.

  67. Nicky — February 27, 2014 at 7:57 am

    I tried to make this recipe healthier and it turned out amazing! I used 1 tbsp of nutella, 1 tbsp flour, 1/2 tbsp of milk and a pinch of baking powder and it turned out delicious and was enough to satisfy my chocolate craving, and at 130 calories only!

    • Kirbie replied: — February 28th, 2014 @ 1:34 am

      sounds great! But it must be a small serving right?

  68. Baz — February 27, 2014 at 10:44 am

    Hi- any chance Nutella can be replaced with another similar spread like dulce de leche?

  69. Lily — March 3, 2014 at 8:30 am

    Just wanted to say that I used this recipe with a 50/50 mix of coconut milk and almond milk instead of regular milk and it turned out ok! Not sure how fudgey it’s supposed to be, but it came out a very nice fudgey texture somewhere in the middle of a brownie and a dense cake.

    • Kirbie replied: — March 4th, 2014 @ 1:31 am

      I’ve had good success with this recipe with other milk alternatives when I’m out of fat free, so I think the version you made is probably pretty close to the milk one.

  70. qanitah — March 3, 2014 at 6:51 pm

    I tried this recipe using self-raising flour and no baking powder, but it ended up delicious! I topped it with whipped cream, but i wish i had had ice cream because it would’ve tasted even better.

    • Kirbie replied: — March 4th, 2014 @ 1:23 am

      nice! I think a lot of these mug cake recipes should be able work with self rising flour, but i haven’t tried it for all of them.

  71. Beth — April 16, 2014 at 2:24 pm

    I tried this today, and while the flavour was good I can’t say I was happy with the results. At 40 seconds it came up over the top and down the outside of my largest cappuccino mug like a volcano, and even after 1 minute 30 seconds it was still liquid on the bottom half (of what was left in the mug). It was a thought, but I’ve made other mug cakes that work far better without the massive cleanup afterward.

    • Kirbie replied: — April 16th, 2014 @ 6:45 pm

      I havent had any issues with this coming out of my mug and many others have had success with this recipe…I wonder if there is something with your measurements because you also mention having to cook the cookies for three times longer than they should take. Are you measuring the Nutella with measuring cups? And make sure you don’t go over too much because it would cause the batter to be far too much liquid.

  72. Beth — April 17, 2014 at 7:59 am

    I measure everything precisely (measuring cups, leveled off with a knife). I see from the comments that I’m not the only one who had this erupt while cooking (although others use “explode” and mine wasn’t that dramatic). I’m also not the only one for whom it remained very gooey. It’s not that big a deal, I’ll just stick with other recipes that stay in the mug. The brownies could be my oven…I’ve got a new one and haven’t had time to calibrate it yet. :)

    • Kirbie replied: — April 17th, 2014 @ 12:10 pm

      Hmm ok, well I hope you try out some of my other mug cake recipes and hopefully you wont have any issues with it making a mess.

  73. amanda — April 24, 2014 at 12:59 pm

    I just made this, btw I followed directions completely! Except I used baking soda instead of baking powder…. I didn’t think it would matter…. Guess what happened?! It blew up in my microwave! But omg it was so funny and I still ate it off the sides of the mug and it tasted pretty good ????

    • Kirbie replied: — April 24th, 2014 @ 2:56 pm

      eek, sorry to hear it blew up in your microwave! baking soda actually does make a difference. esp when mixed with something acidic, it will react and rise much more

  74. lana — April 27, 2014 at 12:25 am

    I tried this at 1:00am but used whole-wheat healthy pancake mix instead since I have no flour (our family is not very baking friendly) still turned out great! Almost like a brownie, so I will use less Nutella next time (I know it was less cake like probably due to the pancake mix and not your recipe!)anyways, HEAVENLY stuff but maybe that`s because I simply love Nutella.

    • Kirbie replied: — April 27th, 2014 @ 1:48 pm

      I’m glad yours turned out well even with the pancake mix?

    • Kirbie replied: — April 27th, 2014 @ 1:48 pm

      i’m glad it turned out well even with the pancake mix!

  75. Martha in KS — June 2, 2014 at 4:32 pm

    I sprayed the mug with veg. spray & mixed batter in a bowl. I added a pinch of salt & a tsp. of peanut butter chips. It was delicious & the mug was a breeze to clean. Thanks for the recipe

    • Kirbie replied: — June 2nd, 2014 @ 11:58 pm

      so glad you like this!

  76. Cindy — June 6, 2014 at 8:10 pm

    I just made this, and it’s my favourite by far! It has a fudgy like texture(which is absolutely delicious), I found its a little easier to microwave the nutella just for a few seconds just so it’s a little softer so it’s easier to mix. It worked out wonderfully, thanks kirbie!

    • Kirbie replied: — June 6th, 2014 @ 10:18 pm

      this is one of my favorites too! so glad you like it!

  77. nikki — June 14, 2014 at 7:43 pm

    I’m gonna be a heifer now!!!! My daughter and I were craving cake and I found this. We just literally ran to the kitchen….. the results were great for us minus the burnt tongues and roof of our mouths.

  78. Lauren — June 19, 2014 at 2:30 pm

    I followed the whole recipe perfectly and it set off my fire alarm…there was smoke everywhere…

    • Kirbie replied: — June 20th, 2014 @ 1:48 am

      how long did you cook it for? if you only cooked it for a minute, it shouldn’t overcook to the point that it would be smokey. perhaps there is an issue with your microwave? as you can see by the comments, most people have not had issues with this cake and I’ve made it more than a dozen times myself.

  79. Alex — June 23, 2014 at 8:22 pm

    Mmmm! I can`t tell you how perfectly this hit the spot! Thanks!

    • Kirbie replied: — June 24th, 2014 @ 12:50 am

      awesome! So great to hear that!!

  80. Eileen — July 2, 2014 at 6:32 am

    I made this with gluten free flour. I have Celiac disease and it’s hard to find quick, convenient treats. It was DELICIOUS and so quick and easy!!! I bought the rest of my family Dunkin’ Donuts this morning and I had my mug cake. Disclaimer: I don’t know for sure if the name-brand Nutella is gluten free or not (as far as being processed on contaminated equipment) but I used a GF store brand. Thank you for sharing this!

    • Kirbie replied: — July 2nd, 2014 @ 8:27 am

      awesome! so glad this worked for you with gluten free flour

  81. Hafsa — July 6, 2014 at 10:26 am

    I tried it instantly when I saw this recipe (minute or two before ) but unfortunately not like what I was expecting.It has a very moist texture with a very hard top.I first made it stand for 1 min(very much soft and moist) then 20 sec(a little better,giving me a hope)then 20 sec(the condition in the second line also with a sour like smell.well,after all,I don’t blame the recipe because i’m satisfied with it.

    • Kirbie replied: — July 7th, 2014 @ 8:01 am

      glad it ended up working out for you, not really sure what happened in the beginning

  82. Doodle — July 19, 2014 at 2:46 pm

    Oh My Glob! So simple, yet delish! Thanks for the recipie ! :D

    • Kirbie replied: — July 19th, 2014 @ 4:33 pm

      glad you like it!

  83. Jenny — July 28, 2014 at 4:07 pm

    I’ve found if you mix the batter in a separate bowl, spray the mug with cooking spray, then pour in the batter and cook, it helps prevent the crazy sticking! :) so yummy! Thanks for sharing!

    • Kirbie replied: — July 29th, 2014 @ 12:16 am

      that’s great! I’m kind of lazy about having to wash that separate bowl though. hehe. i usually just soak the mug for a little and then it cleans pretty easily.

  84. lisa — August 3, 2014 at 3:44 pm

    Can u use cinnamon powder instead of cacaou powder?

    • Kirbie replied: — August 4th, 2014 @ 9:15 am

      hi i’m not sure what you are asking as the recipe does not use cacaou powder

  85. kat — August 20, 2014 at 10:23 pm

    this is so amazing!!!! its so yummy and warm – great winter snack :)
    thanks :)

    • Kirbie replied: — August 21st, 2014 @ 10:43 am

      so glad you like it!

  86. Misstache — August 23, 2014 at 5:31 pm

    I should definitely try this next week!!! 

    • Kirbie replied: — August 23rd, 2014 @ 11:06 pm

      yes, please do!

  87. Daisy — August 26, 2014 at 10:40 pm

    If i eat this every day is it unhealthy – HAHA :D

    • Kirbie replied: — August 26th, 2014 @ 11:39 pm

      it’s definitely not recommended for everyday eating =)

  88. Isay Singson — September 2, 2014 at 8:26 pm

    Aside from a mug, can we use the same method for other containers like baking paper cups? Also what is the size of the cup used? Thank you.

    • Kirbie replied: — September 3rd, 2014 @ 1:19 am

      i’m not sure if a paper baking cup will hold up while this is cooking. I recommend using a 16oz mug because this particular recipe rises a lot during cooking before settling back down.

  89. anna — September 3, 2014 at 3:38 pm

    Oh my word these questions… lol your patience is otherworldly. .

    • Kirbie replied: — September 3rd, 2014 @ 11:18 pm


  90. Helen — October 19, 2014 at 6:51 am

    Don’t have an oversized mug so used 3 tbsps nutella, 3 tbsps self raising flour and 3 “small” tbsps milk. Cooked for 1 minute in 800w oven. Mixture came very close to top of mug then subsided to about half. Bit gooey so gave it another 15 secs. Didn’t look anything like your photo but tasted very nice and quick to make!

    • Kirbie replied: — October 20th, 2014 @ 2:00 am

      glad you got it to work!

  91. Daniëlle — November 11, 2014 at 12:37 pm


    I love this recipe! I do have a problem though. It didn’t rise. I tried it 3 times, on different microwave settings. It’s also still completely liquid after one minute. Today it had liquid on top after one minute, I poured it out and put it in for another minute, more liquid appeared, but this time it was “cakey” at least. Could my flour be my problem? 

    • Kirbie replied: — November 11th, 2014 @ 3:05 pm

      Hmm, that is strange. You might need a little more than one minute if your microwave isn’t as powerful. Have you tried maybe doing 1 min 30 seconds at full power? Also is your baking powder still fresh?

  92. Daniëlle — November 13, 2014 at 4:52 am

    ^reply to above

    Thank you for your reply!
    At full power, it will start overflowing like crazy, there will be nothing left in the mug. I’ve tried various settings and times, but it just won’t rise. I’ve just bought my baking powder so I’m quite sure it’s not the baking powder.

    • Kirbie replied: — November 13th, 2014 @ 11:52 am

      Hmm, that is strange. I’m sorry, it’s hard for me to be of more help without me being there with you. I’m not sure why it would overflow so much either. what is the size of the mug you are using?

  93. Christina — November 17, 2014 at 2:26 am

    Oh my god. Let me just say that this was the best mug cake I have ever had!
    The whole house smells like this cake now and the taste… <3
    Definitely going to be recommending this to my friends~
    (Also, rather than 1/4 cups, since I'm unfamiliar with the cup measurement, I used 4 tsps, which worked perfectly :) )

    • Kirbie replied: — November 17th, 2014 @ 10:04 am

      4 tbsp is actually equivalent to 1/4 cup US, so that was great that you did that. I’m so glad you liked it! this is definitely one of my favorites

  94. Diana — December 10, 2014 at 2:17 am

    Wow! Thank you so much- this resulted in perfectly baked crumbly mugs of chocolate goodness! Of course, I had to frost them with buttercream because the mug cakes weren’t sweet enough but everyone loves it. I’d recommend a splash of vanilla extract if you like a nice aromatic vanilla scent to your chocolate like I do! 

    • Kirbie replied: — December 10th, 2014 @ 10:02 am

      glad these worked out for you. I find it’s sweet enough on it’s own, but everyone has different tastes and preference, so of course you can always adorn the cakes with frosting if needed.

  95. Jas — January 30, 2015 at 5:45 pm

    I’m not sure what happened, but mine never solidified into a cake. It stayed very gooey and the oil in the nutella ended up seperating to the top…I followed the recipe exactly?

    • Kirbie replied: — January 30th, 2015 @ 8:10 pm

      that sounds very strange. did you make sure to mix everything until the batter is smooth? I’ve never heard of the nutella oil separating..also are you sure you used the right amount of Nutella? If you sort of estimated, which sometimes people do, it could throw off the liquid ratio in your batter.

  96. Sandra — March 6, 2015 at 7:36 am

    Wow! Just made your egg and nutella cake… but since I have to wait to taste it I made one of these to satisfy my need for immediate gratification!!! I admit I am pleasantly surprised! It tastes very good! Who knew you could make some thing decent in five minutes.  I am looking forward to taste the big cake. Thanks!!

    • Kirbie replied: — March 6th, 2015 @ 12:33 pm

      i have lots of other mug cakes too! But yes, def give the full cake a try when you have more time to wait. I recommend making it right before you are going to go out somewhere, so when you come back, it’s ready!

  97. Selinda Mosred — March 25, 2015 at 12:57 am

    Ohhh your cake is wonderfull and seems like soufle , i’ll do it on my son’s birthday party. Thanks.

    • Kirbie replied: — March 25th, 2015 @ 1:25 am


  98. Lina — June 22, 2015 at 3:02 pm


    I want to make this in a wider bowl. Like a souffle bowl. Would I put it to microwave for 2 minutes if Im using double the recipe in a wider bowl? 

    Also can we take this cake out of the bowl/mug and serve it on a plate with some icing sugar? Can we easily take it out? 

    • Kirbie replied: — June 22nd, 2015 @ 11:49 pm

      Yes to the first. Make sure you use a big enough souffle bowl so that your cake doesn’t spill over. It will rise a lot during cooking before falling back down. No to the second. It’s a little hard to remove because the crumb of the cake is quite loose without the egg and extra oil acting as binding agents. it’s really meant to be eaten in the mug/bowl.

  99. Christina Spires — July 28, 2015 at 9:39 pm

    Have you tried making this with whole wheat flour? That’s all I have in the house and when I’ve tried making basic vanilla mug cakes, they are a little crumbly.

    • Kirbie replied: — July 28th, 2015 @ 9:49 pm

      sorry i have not tried it with whole wheat flour. I’m guessing it will be crumbly also though

  100. Kaitlyn — August 23, 2015 at 5:37 pm

    this didn’t work. Didn’t rise , only asked and was very dry.

    • Kirbie replied: — August 24th, 2015 @ 8:12 am

      you may need to check your baking powder. and did you do anything different? not sure what you mean by “only asked” I’m assuming it’s a typo but I can’t figure out what you meant to say

  101. cindy — September 19, 2015 at 9:06 pm

    Thank you for this easy, yummy recipe. It was very rich, even my husband said he could go for a little less decadent.

    Next time I am going to try a modification. The novelty of eating it out of the hot mug would be lost by splitting, so when I make it next time I will modify just a little. I made notes to try to reduce the Nutella* to 1/8 cup (equiv 2T) plus 1t. Add 1T more flour, add 1T additional milk-a few drops more if required, and a few almonds. I am in Southern Arizona and in my GE Monogram microwave it took 1:35 (one-minute thirty-five seconds) at high power.

    *when a new nutella is used it is creamier than one that has been opened and sitting in the pantry. If using an older Nutella, I would consider pre- warming the nutella up for 10 seconds at medium power before mixing it with the other ingredients.

    When I get around to trying the mods I will let you know how it comes out!

    • Kirbie replied: — September 20th, 2015 @ 12:24 am

      Hi Cindy- I’m glad it turned out well and look forward to hearing how your modifications go!

  102. Mayllin — October 9, 2015 at 9:21 pm

    This recipe was amazing! Although I could’ve added more Nutella, I am absolutely making this again. Thanks for sharing!

    • Kirbie replied: — October 12th, 2015 @ 8:59 am

      More Nutella is always a good thing =)

  103. Brad — February 1, 2016 at 1:15 pm

    Best one yet!!! I made one but exploded all over the microwave. Still nice though

    • Kirbie replied: — February 1st, 2016 @ 11:21 pm

      glad you like it. eek on the exploding! maybe try lowering the power on your next one.

  104. Sophia — April 11, 2016 at 2:27 pm

    It was a bit dry, but still really tasty!!!!!!

    • Kirbie replied: — April 12th, 2016 @ 8:33 am

      A few suggestions so it won’t be dry next time: 1) Make sure you really get that entire amount of Nutella into your mug. You may have to scrape a few times with a spatula. 2) I recommended nonfat milk for best results. I’ve found that with full fat and low fat milk, the results are slightly drier. 3) try to eat the cake soon after baking. It’s usually best warm and then starts to dry after it is cooled. 4) you may also want to reduce baking time just a tad, maybe shave about 10 seconds, as the dryness you experienced might be your microwave cooking the cake a little faster. Hope that helps!

Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Thank you for submitting a comment! Please note, all comments are held in moderation until owner approval.

Current day month [email protected] *