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There are several food bloggers that I follow religiously. In fact I have a hard time concentrating at work until I read their posts each morning (ssshh!). And a lot of them just crack me up. They’re clever and well-written. I get so upset when I can’t think of witty things to say in my posts! It doesn’t mean that I don’t love my recipe, believe me I do. I never post anything that I’m not completely proud of. Rather it’s writer’s block and the inability to come up with topics other than the weather. Really…how many times can I say that Chicago is cold? But today I’m not at a loss for words. Actually I have a secret to share with you. And it’s life changing.
The secret is this: Nutella Mug Cake. Write it in your diary and don’t ever forget! This moist and chocolatey cake took about 1.5 minutes to bake and about a minute total in prep time. And better yet, it’s one serving size! Perfect for YOU! So on those nights (every night) when you’re craving something sweet, no need to settle on a stale cookie, questionably old ice cream, or a handful of hard marshmallows. Whip up this individual dessert and dig in.
Here's what you'll need
You'll need 4 tablespoons sugar,
3 tablespoons cocoa powder,
4 tablespoons self-rising flour,
3 tablespoons milk,
3 tablespoons vegetable oil,
And the Nutella! This is an ingredient I ALWAYS ALWAYS ALWAYS have on hand!
Oh yeah...and an egg. I think that's the last ingredient.
Whisk with a fork until smooth
It has magically risen and baked completely in 1.5 minutes. Doesn't get much better than this!
I quickly made some whipped cream, then dug in!
Yield: 1 large serving
Ingredients
4 tablespoons self-rising flour
4 tablespoons sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons vegetable oil
Whipped Cream Topping (if desired)
½ cup heavy cream
1 tablespoon sugar
Directions
Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1½– 3 minutes. (Time depends on microwave; mine took 1½ minutes.)
Add heavy cream to the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed until almost stiff. Add sugar and beat until heavy cream forms stiff peaks. Top Mug Cakes with whipped cream and a little chocolate sauce, if desired.
Source: Eclectic Recipes
I am almost frightened by how easy this looks. I really am looking forward to trying this out.
Hope you like it, let us know how it turns out!
Hi – I tried this but when it cooked it puffed way up, then immediately fell when the cooking stopped. It really needed a pinch of salt and was not chocolately enough for me. I’ve seen some recipes for brownie in a cup without the egg. I may try them. Anyone else have the rising and falling problem?
I had the same problem. Mine massively overflowed and fell drastically. I’ve had similar issues with other recipes and I’ve learned to pause the cooking right before it overflows to let it settle some. I still get all of the puff, but less of the fall at the end. It might help.
How big should the mug be? Does it make a difference? Otherwise, this looks delicious!!! I have got to give this a try!!!
You want a decent size mug for this cake. The one I used was about 2 cups (that’s my best guess, I’m not near it right now!). As you can see in the pictures, the batter was about 1 inch below the top of the mug before I put it in the microwave and when it came out it had risen above. If you only have small mugs I would decrease the ingredients or it could overflow while it’s cooking.
wow.. lovely cake.. never ever imagined such a quick yummy cake! bookmarked!!
It’s tasty! Thanks for the comment!
Oh gosh, I’m pretty sure I’m the only person left on Earth who hasn’t tried Nutella, but after this I think it’s a given that I will soon no-longer be a Nutella-virgin. Looks so good!!
No, you’re not the only one haha. I don’t like nuts, so I stay clear of the stuff. I wish I could try this cake. It looks amazing.
I am not a fan of nuts either, but I am totally going to try this by switching Nutellla for a more delicious and nut free chocolate spread.
Nut- free? That I believe…. More delicious than nutella?? I don’t think so!!
Still gawking at this awesome cake.Feel like digging in too.Lovely mug and pictures.I have a query do let me know if I could replace egg with something else.Thanx.
Eggs are an essential part of baking because they not only help to bind the ingredients together but they give the cake lift too. Also eggs help to keep the cake moist. I’ve heard of applesauce and bananas as substitutes for eggs, but I’m not sure of the results since I’ve never tried. Thanks for the comment!
Actually the applesauce and mashed bananas are a substitute for oil, not eggs.
Actually you can use them as substitutes for egg as well. Check this out for ideas in case you don’t have things or you’re vegan.
http://wiki.answers.com/Q/What_can_be_used_as_a_substitute_for_eggs_when_making_a_cake
hi there is a substitue for egg! its applesauce! i know it sounds wierd but it works.for every egg do one heaping tablespoon of appleauce. My sister is allergic to egg so i know this works.
hope this helps!
There is a product called No-Egg powder than can be used. You can also substitue egg with applesauce and a ripe mashed banana.
Only banana also should work quite well… I ate vegan for some time and there are for example cookies just made out of banana and oats, so I guess it should work with this as well. Maybe just try with 1/3 to 1/2 banana?
thank you. thank you. thank you. i love baking but i live alone so i tend to eat more than my share of baked goods. i could definitely use a single serving recipe. especially one that involves nutella!
Wow. I made this tonight, and it turned out much better than I expected. I’ve tried other one-cup cake recipes before that were not very impressive.
I think the addition of Nutella (one ingredient I always have on hand, too) made this one stand out.
I made a couple of adjustments due to what I had on hand. I used carob powder instead of cocoa, and reduced the sugar to 2T (carob is naturally sweeter than cocoa). I also reduced the oil to 2T, just for health’s sake. I cooked it for just 1.5 minutes in a 14oz mug, and it came out perfectly!
The result was lovely, fluffy, and very tasty! Thanks for this recipe. I found you on Foodgawker!
I found that mine cooked perfectly at 1.5 minutes also, but it depends on the power of your microwave. This was the first time I had ever tried a Mug Cake, and the addition of Nutella quickly convinced me to try it out. If you’re a Nutella lover like I am you may be interested in the Nutella Cheesecake we have posting later this week. Thanks for the comment!
This looks beyond epic…I will do this tonight!
Oh WOW! I love Nutella and cannot wait to try this! I think I’ll invite my girlfriends over for a coffee & cake night. Thanks for posting; I look forward to checking out your blog, this is my first visit.
Enjoy! Thanks for the comment Rachel!
Thanks for posting this. I’m eating it now and it is so good. Next time it will be doubled in a bowl to share… maybe!
Mmmyum, looks great.
Can you replace self-rising flour with all-purpose flour and maybe a dash of baking soda instead?
I’m not certain because I’ve never tried, but I’m pretty confident all-purpose flour and baking soda would have the same effect. Not sure on the ratio. But if you try, keep me posted
According to this : http://baking.about.com/cs/hintsandtips/ht/selfrisingflour.htm you can make your own self-rising flour! The recipe as given is for a larger amount, but the ratio works out to 1:1.5:.5 as in 1 cup of flour to 1.5 teaspoons baking powder and .5 teaspoons of salt. Checked several other sites and all give the same ratio of ingredients. Go make it!!
I want to make this tonight but don’t have self-rising flour! Now I can try it out..thanks!
instead of doing 4tbsp self-rising flour just do 4tbsp of whatever flour your have. thats what i do.
how much of baking soda did you put?
No baking soda. We used self rising flour.
Wil it work w/o cocoa powder?
I made this for my husband a few nights ago. He loves chocolate enough for the both of us. However, I ate half of it before giving it to him ( I am not a chocolate lover). Needless to say, this will be a regular around our house!
Thanks
Thanks for the comment Valerie. I’m glad you liked it! And it’s a perfect treat to share with someone.
yummie yummie yummie this is soooooooooo good. I could not believe that something made this fast could taste good, but is tastes even better
My 14 yr old just made this for herself. She’s never tried Nutella before… And she LOVES this! High praise from a monstrously picky eater!
Glad to hear! Nutella is one of my most favorite things ever.
I tried this tonight and loved it!! I cooked mine in the wrong size mug (lesson learned!) and it was such a perfect dessert! I shared your website with all my friends too
looking forward to more of your recipes!
Thanks for the comment Jamie, I’m glad you liked it. I think we need to post another Mug Cake recipe this one seems to be so popular!!
I tried one of these just as a quick treat, and I loved it!!! But what was even better is that my sister’s birthday is coming up soon, and since she’s at college I couldn’t very easily send her a cake. I sent her a cute mug with the dry ingredients in it and a candle so she could cook it up and celebrate! I can’t wait to see how she likes it!
Glad you liked it!!! Great idea about sending your sister a sweet birthday present
I used plain flour instead of self-rising flour so it only rise a bit and went flat after awhile. And it came out hard too. But the flavor is still awesome! First attempt I put too much milk so it came out alittle jelly like. Improved a lot on my second attempt. I was wondering if you can use peanut butter instead of nuttela? ’cause here in Taiwan nutella is kinda expensive. Anyway this recipe is awesome and so easy & fast to make!
How to make your own self-rising flour http://www.livelovepasta.com/2011/05/nutella-mug-cake/#comment-4275. You probably have the ingredients, even if you don’t have self-rising flour!
Thanks so much! It was a great treat!
I just tried your yummy single serving cake. Maybe I tried to do too much, but it overflowed the large mug and then went flat. Here’s what I did: homemade self-rising flour, powdered egg + water, powdered milk + water, sugar cocoa, Nutrella, and oil.
The idea was to make up the dry ingredients ahead of time – a cake in a jar.
Tried it and loved it! Thanks!
found this on pinterest and had to try it! it was super easy and so yummy! i didn’t have self rising flour so i used all purpose. it didn’t stay puffed up like yours, but i didn’t care because it tasted so good! i microwaved mine for 2 minutes. hopefully i can limit myself to making this sparingly. thanks for sharing!!
Lynette, you can make your own self-rising flour http://www.livelovepasta.com/2011/05/nutella-mug-cake/#comment-4275. You probably have the ingredients, even if you don’t have self-rising flour!
wow, thank you! will definitely give this a try!
Any idea if this will convert to an oven baked dessert successfully? We don’t have a microwave and I’m thinking about experimenting with an oven safe mug!
I just tried this. I don’t have self-rising flour. I used 4 tbsp all-purpose flower and added 1/2 tsp of baking powder and a dash of salt. I don’t have any nutella, so I used peanut butter. It was very good. I think another time, I’d used 2 tbsp peanut butter and add more sugar and cocoa powder. Or just go and buy some nutella! Ha! Thanks!
Oops! Just replied above to Leyla but mentioned your name! (Sorry Leyla!) How to make your own self-rising flour http://www.livelovepasta.com/2011/05/nutella-mug-cake/#comment-4275. You probably have the ingredients, even if you don’t have self-rising flour!
Just stumbled upon this on Pinterest, had to try it! I substituted coconut oil and splenda, they turned out wonderful! My cups were a little smaller so I mixed a double batch in a large mixing cup and divided it into 3 cups, worked great.
This was DELICIOUS!!!! I used applesauce instead of oil and it was still fabulous!
My mug spilled over but it was still great. It was really sweet though and next time I’m gonna try to cut the recipe in half! Still delish!
I am really wanting to do this as a demonstration speech in my class, but I don’t have THAT many mugs, so would this recipe work if I used Mason jars?
I don’t see any reason why not. But maybe test one out first.
Any idea on nutrition/calories for this recipie? Looks devine!
XX
No, i’m sorry!
I would love to try this but I do not own a microwave. Any suggestions for baking time and temp in the oven?
This recipe is awesome! Thanks.
Love it!!!! I found it a little bit sweet for me… maybe it was the extra tablespoon of Nutella that I added. Got I little greedy!
If I want to bake this in an oven at what temp and how long would you bake it for?
Not for the calorie conscious though. I use this recipe for a quick fix, but share with my husband because, unbelievably each mug has a whopping 900 CALORIES!!! Excluding the topping. I some times use chocolate chips instead of Nutella and its amazing.
Hi there, I do not own a microwave oven so if I use an oven… At what temperature should I set & for how long . Pls adv.. I wanna make for my folks!!
This particular recipe is meant for the microwave – I’m not sure it would work in the oven (although I’ve never tried). It uses minimal ingredients and only takes a couple minutes to prep so it might be worth trying.
Awesome! I will do it now as all the ingredients are available. *Going to the kitchen* Thanks for your great idea!
This is my very first visit to your blog and I will bookmark it. Immediately.
I tried making this last night. It had risen but seemed too gooey so I let it stay in longer – made a mess and wasn’t as moist as I thought it would be, but I I think that is because I over-cooked it. How can you visually tell when its done? When it has risen? I’m going to try again tonight.
I want this so badly. >_<
But it's 31 Weight Watchers Points Plus points, so I'm gonna skip it for now. So sad.
I made this today and we love it! Kids have asked for it again tomorrow. You do need a really big mug, we shared one between 2 think next time I’ll split the mix between two smaller mugs so we’re not arguing over who had more!! Thanks for a quick and tasty great recipe.
Just made it in half the proportion. Phenomenally good, lovely texture and very easy to make. The whole process from deciding to make it to eating it took 5 min.
Thats dangerously easy!
PS – Dint have self rising flour, so substituted it with all purpose flour and a pinch each of salt and baking powder.
hey! this looks fab!!! is this cake dry or does it come a little smooth and you know like a molten?
I microwaved for 2.5 minutes, and it was on the drier side, perfect for ice cream. I bet if you did it for 1.30 it’ll be perfectly gooey!
For those of you trying to sub all purpose flour for the self-rising
4 tablespoons flour, a pinch of salt and a half a teaspoon of baking powder will do for 4 tablespoons of all purpose. Worked out perfectly!
Made this tonight. It was a big hit. Some comments: My microwave may not have been high enough power because the top was moist, fluffy and amazing – but half way through it was gooey. Not to worry, another 35 seconds once we got there and it baked the bottom. I think next time we will divide the recipe into 2 mugs – since it was more than I could eat alone – and that will fix the problem. Great recipe! Definitely going to share. Thanks!!
Waaaaaayyyyyy too much sugar. I would make myself a healthier version of this and make my own “Nutella” and use raw honey or Stevia for the sweetness.
I have no clue what I’m doing wrong I have the same cup as you and mine keeps boiling over! When I stop it the bottom is all raw?!
I had an even larger mug than this and was having the same problem. I’ve learned since then (with other mug recipes that rise too high) that watching closely and pausing when it rises above the rim of the mug seems to help. I pause it just long enough to let it settle, and then start cooking again. You might have to pause it a couple of times, but I haven’t had overflow problems since I started doing that.
Didn’t have any cocoa, so just left it out. Opted to go with 2 tbsp each of sugar and oil and used the homemade self rising flour. Worked great and I’ll definitely make again!
I’ve made a lot of microwave cakes, and this is hands down the best one. Added a scoop of cappuccino truffle ice cream on top, and now I’m set for a movie night
Thanks for the recipe. I made it but it was too sweet and WAY too chocolatey. 3 tablespoons of cocoa powder for 4 tablespoons of flour. If you were making a big chocolate cake, you wouldn’t have a 3:4 cocoa:flour ratio (and that doesn’t even count the nutella in the recipe!). It should be something more like 1:10 or smaller.
I cut the cocoa to 2 teaspoons and with that and the nutella, it was PLENTY chocolatey. I also cut the sugar and oil to two tablespoons each. Then it was perfect.
i loce this recipe….i ttired it tonight amd it is awesome didnt have any coco powder so i used 4 tbsp of nutella and it turned out great will be making again… remember to used a large cup
with that cooking skills girl you don’t need to write anything and we shall be happy…..so going to try this…wish me luck …:)
take care
This is the most amazing cake I’ve ever had!!!
can i put it in the toaster too ? because my microwave is broken /: and i really wan to try this
I don’t think so. :-/
OMG this lookg amazing and super easy. I`m certainly trying it.
I tried this last night, and it was so yummy. It was quick, easy to make and not much clean up afterwards. I can’t believe that you can make a cake in 5 minutes! Also, at the bottom of the mug it was all gooey, which was lovely! I’m going to make it again very soon.
Sounds delicious! Do you think it’s possible to replace the vegetable oil with (melted) butter?
Vanessa,
I have not tried to use melted butter. Let us know if you try it.
Looking forward to trying this! I’m not really sure what you mean with vegetable oil. Can you use olive oil? I also have coleseed oil (not sure if this is the correct name).
Tasja, olive oil should work, but I haven’t tried that myself. Do you have canola oil? That would work too.
I used olive oil, it works
When you say “big mug,” you mean gargantuan! I am completely satisfied with the result, it’s too good to share. Thank you thank you thank you!
Will it be the same if I use regular flour instead of self-rising flour?
Kayla, I have not tried regular flour but I think you need to use the self rising flour.
My god!
Just tried it and…it literally is heaven! My cup was too small, but I thought as much and put a plate underneath the cup…but it’s amazing!
Is there anyway you can make this without using Nutella because I am allergic?
What about subbing with peanut butter?
can you use peanut butter instead?
I’ve left this link on for days until I could get a chance to try it, and oh my do I love it! I have to eat gluten free so I subbed the flour with gluten free flour and a 1/4 tsp baking soda and it came out perfect! Thanks for sharing the recipe!
Just made this and I am so excited to eatttt it!!!!
Hello, I LOVE this blog! And I also love the sound of this cake… but I don’t have a microwave. (I haven’t owned one in about 8 years!) I know this is going to sound really silly but I’m hoping someone on this thread will be able to help me with how long do you think it would take to cook this in an oven instead? I have little ramikens I could use instead of a mug. I know my question defeats the purpose of this quick ‘microwave cake’ (sorry!) but I just can’t stop thinking about eating a gooey yummy nutella cake… any ideas on how long it would take sans microwave? Thanks in advance!
I found this recipe through stumble upon on my iPod, and in an instance of 12 am munchies I decided to haphazardly try it out. Besides the fact that (I don’t think) I used the right flour AND that I didn’t mix it well enough (egg bits and cake do not mix well I assure you) it tuned out well! It could have been a desert for two in my opinion, but I ate all of it anyway. Regardless of all my mistakes it was delicious, and I’m sure next time, and the inevitable times after, it will be even better!
Wow this looks amazing and I can not wait to try it x
I made one to your recipe but because my GF was so excited I had to improvise with things around the house! Ended up doing a Skippy Peanut Butter Mug Cake with a peanut Butter Sauce! Pretty Bloody Exciting!
Got some pics on my blog if you like that sort of thing!
http://felix-eats.tumblr.com/
This looks incredibly easy and delicious! The only problem is that a cup of mug cake contains around a 1000 calories, which is simply insane. I guess this isn’t something you should eat as a regular snack…
WOW…. Just wow!!! Amazing! We all loved it!
Thank you for Sharing this Recipe!
I have made this 2 nights in a row!!! It is amazing it’s just like a chocolate lava cake!!! KUDOS to who ever came up with the recipe!!! I want to hug you haha but my stomach wants to punch you!!
Thanks for the recipe – this was quick, easy and delicious. I replaced the oil with apple sauce and it still turned out all lovely and moist.
I have to admit though that even my biggest coffee mug was stretched to the limit with the recipe. Might spread over two mugs next time round <3
mine didnt end up so pretty as your’s :O instead it looked like a pile of *censored* ahahhaha :p but anyways it taste great!!
Great cake
a 17 year old male can pull this off so no worries for the rest of my life
i just doubled this recipe and made my hubby an awesome birthday cake. i cooked it in a small casserole dish for probably 10 minutes and made a quick icing from powdered sugar, milk, creme of tartar, and a little nutella. it was a perfect little cake for just the two of us. YUMMY! thanks!
Does it matter what type of flour you use for this?
We used self rising flour.
I just made this and I have to say it tastes pretty good! I may have added a dash to much cocoa powder since my cake tastes a wee bit bitter. Other than that it was very good.
i used a hot cocoa mix like swiss miss because i didn’t have any cocoa powder laying around. it’s already sweetened so if you use too much it won’t matter.
Very nice!
As i was making it though i quickly realised the ingredients only would actually over flow from my mug! And I was making two at the time! In the end twice the recipe made enough for 6 standard english mugs.
Looks like we’ll be having this tomorrow and the day after too. : )
Hi.. so.. my microwave is broken. And this makes me sad because this looks fabulous.. I have ceramic pots I could put in my oven but I’m not sure what the temperature and time needs would be.. Does anyone have a clue? xxx
this was literally the yummiest thing! and so SO easy, i am truly terrified or my tummy
I made two of these tonight. Absolutely wonderful. I also made one with out the chocolate and added some lemon for my mom who loves lemon. I will definitely be making this again.
THE BEST!
Everything worked out!
hiya, i was looking for a quick and easy dessert recipe for my school kids to make for their “cooking class” and found this to be perfect. quick question, though: how important is it to have “self-rising flour”? i don’t know how readily i can get that here (i am in a small town in south korea). i can get the rest of the ingredients easily and just regular flour. will that ruin this recipe? thanks so much!!
Sinamon: Don’t worry! If you don’t have any self-rising flour on hand, you can make your own. It’s very easy.
To make one cup of self-rising flour, mix together:
• 1 cup of all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
cliff – thank you so, so much. am a total noob when it comes to cooking/baking. the kids are gonna love doing this. thanks again!
http://cookieswithfriends.wordpress.com/2013/04/17/nutella-mug-cake/
It tasted amazing, but despite using the largest mug I own, it overflowed massively! Any ideas why? I’m wondering if the mug was too wide.
Just like to say I made this this morning and it was really good. Thanks for sharing. Your other recipes look good too!
This was insanely easy and the cleanup (worst part of cooking!) was very quick. It’s pretty good and INTENSELY moist. I think this has about 12oz of cake and maybe 50-60 grams of fat, so I wouldn’t call it single-serving, but it would be a nice hot fresh dessert after a dinner for two – one mug and two spoons in front of the fireplace, yeah? I wish I’d had cream around for fresh whipped cream… YUM!
Hello!
I just made this! It turned out more like a mud cake than your picture, which I don’t mind at all :3 Thank you for the recipe!Your recipe was the best microwave cake recipe I’ve tried so far
do you have to use cocoa powder?
i used hot chocolate mix like swiss miss. it worked great!
Yeah i want to try this… its so simple… :O
I added 1tbls of peanut butter, just for a something a little extra. It turned out great. This was the fluffiest microwave cake I’ve ever tried.
I tried it but with half of the ingredients (aside from the egg) an extra teaspoon or flour and an extra table spoon of sugar, and it turned out really well. I also didn’t leave it in the microwave that long and had the bottom slightly undercooked, which was great to mush up with the rest of the cake (:
I’m eating this as I speak. I’ve always been a mug-cake skeptic but my words this is so good. Going in my list of recipes to take to Uni!
I made a video when I tried out the recipe! It’s great!
Hey! It looks very delicious. Can we use all purpose flour instead of self rising flour?