Easy 3-Ingredient Nutella Mug Cake Recipe

This 3-ingredient Nutella mug cake exists for moments exactly like this—late-night sweet tooth attacks, lazy afternoons, or those “I deserve dessert” moods (which, IMO, is basically every day).

No mixer. No oven. No complicated math.

Just a mug, a spoon, and about five minutes between you and chocolate bliss. Dangerous? Absolutely.

Worth it? Even more.

Why This Recipe Is Awesome

First of all, three ingredients. That’s it. No long grocery list, no “optional but actually mandatory” items.

If you can stir, you can make this.

Second, it cooks in the microwave. Yes, the microwave—that underrated kitchen hero we usually reserve for leftovers.

This recipe turns it into a dessert machine.

And finally, the texture. This mug cake lands somewhere between a brownie and molten chocolate cake.

Soft, fudgy, and slightly gooey in the center if you play your cards right. It’s basically idiot-proof, and trust me, I’ve tested that theory.

Ingredients You’ll Need

Grab these and you’re already halfway to happiness:

• Nutella – The star of the show. Rich, chocolatey, and doing most of the heavy lifting here.
• Egg – Just one. It holds everything together and adds structure (and yes, it matters).
• All-purpose flour – The smallest supporting role, but still essential. No flour, no cake.

That’s it. No sugar, no butter, no baking powder. Nutella already brings sweetness and fat to the party, so everyone else can relax.

Step-by-Step Instructions

1. Grab a microwave-safe mug.
   Use a regular coffee mug, not a tiny espresso cup. Trust me, overflow is not the vibe.
2. Add the Nutella.
   Spoon about 4 tablespoons of Nutella into the mug. Eyeballing works here. We’re not baking for a competition.
3. Crack in the egg.
   Add 1 egg straight into the mug. Break the yolk and stir until smooth. Yes, it will look weird at first—keep going.
4. Stir in the flour.
   Add 2 tablespoons of flour and mix until fully combined. No dry pockets allowed. The batter should look thick and glossy.
5. Microwave it.
   Cook on high for 45–60 seconds. Start with 45. The center should look just set but still soft. Overcooking is the enemy here.
6. Let it rest (briefly).
   Give it about 30 seconds to cool unless you enjoy burning your tongue. I’ve been there. Regrets were made.
7. Grab a spoon and dig in.
   No plates required. Zero judgment if you eat it straight from the mug.

Common Mistakes to Avoid

• Overcooking it.
  This is the #1 crime against mug cakes. Microwave too long and you’ll get chocolate rubber. Stop early—it keeps cooking as it rests.
• Using a tiny mug.
  Batter needs space to rise. A small mug = overflow + microwave cleanup. Rookie mistake.
• Not mixing well.
  Flour pockets are rude surprises. Stir until smooth, even if your arm gets tired.
• Assuming all microwaves are equal.
  They’re not. Yours might be stronger or weaker. Always start low and add time if needed.

Alternatives & Substitutions

Want to mix things up? Totally allowed.

• No Nutella?
  You can use any chocolate hazelnut spread, but IMO, Nutella still wins on flavor and texture.
• Gluten-free option:
  Swap all-purpose flour with a 1:1 gluten-free flour blend. It works surprisingly well.
• Egg-free version:
  Replace the egg with 2 tablespoons of milk or plant milk. Texture will be denser, more brownie-like, but still delicious.
• Extra flair:
  Add a pinch of salt, a few chocolate chips, or a spoon of peanut butter in the center for a surprise moment.

Just don’t overcomplicate it. The beauty of this recipe is its simplicity.

FAQ (Frequently Asked Questions)

Can I make this without a microwave?
Yes, technically. You can bake it in a ramekin at 180°C (350°F) for about 10–12 minutes. But let’s be honest—the microwave is why we’re here.

Why does my mug cake taste eggy?
You probably overcooked it. Shorter cooking time = better texture and flavor.

Can I double the recipe?
You can, but use a bigger mug or split it into two. Overflow is not character-building.

Is it safe to eat slightly gooey in the middle?
Yes. The egg cooks quickly in the microwave. If it’s warm and set around the edges, you’re good.

Can I store leftovers?
Leftovers? Bold of you to assume there will be any. But yes—cover and refrigerate for up to a day. Reheat gently.

Can kids make this?
Absolutely, with supervision for the microwave. It’s a great beginner recipe.

Can I add sugar?
You could, but Nutella already brings plenty of sweetness. Adding more feels unnecessary… and a little aggressive.

Final Thoughts

This Easy 3-Ingredient Nutella Mug Cake proves that dessert doesn’t need to be complicated to be amazing.

It’s fast, cozy, and hits that chocolate craving exactly where it hurts—in the best way possible.

Whether you’re baking for one, avoiding dishes, or just feeling a little lazy (no shame), this recipe has your back.

Five minutes. One mug. Zero regrets.

Now go make it. Impress no one but yourself. You’ve earned it.

Nutritional Value (Approx. per serving)

• Calories: 350–400 kcal
• Carbohydrates: 40–45 g
• Protein: 7–9 g
• Fat: 18–20 g
• Sugar: 22–25 g

Note: Nutrition values are estimates and can vary depending on mug size, ingredient brands, and exact measurements.