Kirbie's Cravings

4 Ingredient Molten Nutella Lava Mug Cake

photo of a 4 Ingredient Molten Nutella Lava Mug Cake

This single serving molten Nutella lava mug cake couldn’t be easier. The recipe is just four ingredients and eggless. Hopefully you will love me and not hate me for this one.

I love molten chocolate cakes. For me, my ideal lava cake has a very light, delicate cake shell, with a hot, molten, liquid center.  This is exactly how this cake turns out. And it’s Nutella flavored, which just makes it even more amazing.
overhead photo of a 4 Ingredient Molten Nutella Lava Mug Cake
This is not your traditional molten cake. A traditional molten chocolate cake involves eggs and creating a chocolate pudding-like batter. This cake actually starts with my 4-Ingredient Nutella Mug Cake. It seems like ages ago when I shared that recipe. I owe a lot to that recipe. I probably wouldn’t have a cookbook out if it wasn’t for that recipe.

photo of a spoon digging into the molten center of the cake

One big difference between this and my other mug cakes is that we’re baking this one. Yes, I’m really sorry. Your cake won’t be ready in one minute. But it’s worth the additional 16 1/2 minutes, I promise.

Microwave cooking is quick and easy, but it has its limitations. A true molten lava cake has such a delicate exterior which can only be achieved through a slower cooking process. I didn’t want this to just taste like an underbaked cake, or a cake with some melted chocolate squares in the middle, or a cake with a scoop of Nutella in the middle. I wanted it to really taste like the lava cakes you order for dessert at a restaurant.

And this cake really does. You bake it just until the exterior is cooked but the center isn’t quite finished. When it first comes out of the oven, it might look like a regular cake except for the darker, still slightly sunken center, but within a few minutes, the middle sinks and the edges puffs up, much like traditional lava cakes. The outside of the cake comes out a light, delicate, cake shell. When you peel away that first layer, you’re greeted to a liquid center. It’s amazing on its own or with a scoop of your favorite ice cream.


Update! Recipe now includes video. For the video, I made this in a ramekin but you can also use a mug. You can also find all my latest recipes on my new youtube channel.

Check out all my Nutella recipes here.

Mug cake recipe collection here.

4 Ingredients or less recipes here.

4 Ingredient Molten Nutella Lava Mug Cake

Servings: 1
Prep Time: 2 minutes
Cook Time: 18 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
This single serving molten Nutella lava mug cake couldn't be easier to make with just four ingredients!
5 from 2 votes


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


  • Preheat oven to 350°F. In an oven-safe mug (it won't rise too high, so an 8-oz is fine), add all four ingredients. Mix with a mini whisk vigorously until batter is completely mixed and smooth.
  • Place mug on a baking sheet and then place into oven. Bake for approximately 16-18 minutes (mine took exactly 17 1/2 minutes). Watch the cake carefully towards the end. You want the cake to have puffed up except the center, which should still look dark and not completely set (but no longer wet, like photo above). Let cake cool a few moments before eating. You can top with powdered sugar and eat with ice cream if desired.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!



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Recipe Rating

68 comments on “4 Ingredient Molten Nutella Lava Mug Cake”

  1. amazing recipe will be doing it again

  2. All your recipes I’ve seen look amazing! We’ll be attempting to make this recipe and the bang bang noodles soon. Yum!

  3. I actually x5 this recipe and made it as a cake for my uncle’s 50th birthday. Everyone loved it and I was just 12 so this is really delicious, simple and easy to make.

  4. I made it for my uncle’s birthday by x4 the recipe.
    Everyone loved it.
    I also made it in the microwave though I used whole milk.
    This is my go-to mug cake recipe now.

  5. I made this and it’s delicious! It is very rich so I would probably make a smaller batch but I love it! Excellent use of Nutella.

  6. Can I make this with no baking powder ?

  7. I just made this.  I didn’t feel like waiting on the oven so I cooked mine in the microwave.  Four tbsp. flour, 4 tbsp. Nutella, 1/4 tsp. baking powder and 3 tbsp. 2% milk.  Fifty seconds in my microwave and it was perfect.  While it was still warm, I spread the top with another spoonful of Nutella.  Yum!

    • glad you liked it! this was originally based off of my microwave cake version. The microwave version is great, just not quite as good at achieving that molten center.

  8. Can i make it in a muffin cup ?????  And will i have to change the oven timings and temp?! ????

  9. Can I make this on stove in cooker? And 1/4 cup rounds upto only 2-3 tbs probably?

  10. How can I make this with a gluten free flour? 

  11. I am making this for guests tonight. Can I make the batter and let it sit then put it in the oven later on? Do I leave it in the fridge or is countertop fine? 

    • I’m sorry I couldn’t answer you sooner. You can probably let it sit for a while but it may need to be restirred before going in the oven. Countertop should be fine.

  12. I made this last night because it was Father’s Day and there are only two of us – I wanted it to be as festive as I could without baking an entire cake. It works beautifully! I didn’t have oven safe mugs so I used Pyrex measuring cups. We gilded the lily and added a scoop of ice cream and a squirt of whipped cream. It’s nice to have a recipe that makes a small amount so I don’t have a whole tempting cake laying around the house.

  13. Hi
    Can i use gluten free cup 4 cup all purpose flour 

    • I haven’t tested it out on this particular recipe, but in general, I’ve had a lot of success with cup 4 cup so I think it should work

  14. Hi
    Is it ok to have this pregnancy as the flour is not completely cooked?

    And can i use self raising flour?


    • Nisha, this is something you will need to consult with your doctor. I recommend you do not use self raising flour as it will change the recipe

  15. Can I use an 8 ounce ramekin cup… they are ovenproof 

  16. I am about to make these for my boyfriend and I for the second time. These are UNBELIEVABLE. So good. So easy. Thank you so much for sharing! 

  17. Would this work the same with peanut butter, omitting the Nutella?

  18. hi!!!!!! i absoulutly loveeee your recipes! but i made this and it was not quite gooey and i only baked it for 11 mins……. and it tasted quite floury?!? but overall i love your recipes!

    • Hi- that is very strange. is there anything you did different from the recipe? And did you cook it in a mug? If you cooked it in a very wide container it will cook much faster and that might explain why it cooked so fast


  20. Can I use self rising flour and no baking powder?

    • you’ll get similar results but I don’t know if the texture will be quite right because it’s not the same ratio of leavening agent.

  21. How long do these last if you make multiple? And can you reheat them?

  22. Do you have to use fat free milk or can I use normal milk?

  23. This recipe looks great! I don’t think I have an oven-safe mug; can I use a cupcake pan instead?

    • A cupcake pan might be slightly too small. You can probably use a large ramekin or other similar individual sized baking dish

  24. So this may be a dumb question, but how do I know if a mug is oven safe?

    • Usually it will say on the package it comes in or sometimes it’s written on the bottom or a sticker at the bottom. If it’s a brand name mug you may be able to find the information online as well

  25. Can I use almond or soy milk?

    • I’ve heard from others that they were able to successfully use other milk substitutes, though it may not be as ideal in texture, it should still work.

  26. Can I use normal full cream/ full fat milk?

  27. What kind of flour? Can i use all purpose flour? 

  28. Can i use whole milk, or what milk can i use for this

  29. Hi!
    Made this last night for my husband and he absolutely loved it!! Thank you so much for sharing your recipe!! I was wondering if there is a way to substitute the Nutella with semi-sweet chocolate chips? I think my grandchildren would love this dessert but they are allergic to tree nuts, peanuts, dairy and eggs. Any suggestions would be gratefully appreciated!!

  30. I actually just made it in the microwave! ! I put it for a minute or so…and the molten center was there!! It was really good!!
    Now it obviously depends on the power of your microwave…so put it for a few seconds check up on it…and maybe add a few more seconds depending on what you get

    • glad you like the microwave version! It does work, but not quite the same. I like the oven because the cake is barely cooked, whereas it cooks a lot more in the microwave. Still good either way though =)

    • I also made it in the microwave. I found using only 1-2 tablespoons of Nutella and adding extra milk worked well. Ono up had to cook for 1:30 and still had gooey centre

  31. Would it still be possible to make the recipe with low fat milk instead of fat free?

  32. I don’t have an oven. Can I take the same recipe in the microwave?