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The Moistest Very Vanilla Mug Cake

I gave y’all the moistest chocolate mug cake last week and now I’m giving you the moistest very vanilla mug cake!

The moistest very vanilla mug cake is like a fluffy vanilla cupcake in a mug! Recipe on tablefortwoblog.com

The moistest very vanilla mug cake is like a fluffy vanilla cupcake in a mug! Recipe on tablefortwoblog.com

The moistest very vanilla mug cake is like a fluffy vanilla cupcake in a mug! Recipe on tablefortwoblog.com

You guys, my moistest chocolate mug cake was such a hit that I knew I had to try to make a vanilla version. A very vanilla version. Several of you asked for one and honestly, it wasn’t a bad idea. It’s like having chocolate and vanilla ice cream flavors to choose from. Sometimes you’re wanting chocolate, some days you’re wanting vanilla. Same deal for mug cakes, right?

Again, recipe testing yielded success! Jason said this tasted like a fluffy vanilla cupcake. :) I think you guys will LOVE this one. It really does taste like a vanilla cake and it’s SO incredibly moist and fluffy. It has ZERO spongy-ness to it.

Just look at the vanilla bean specks in the cake! It smelled so good.

The moistest very vanilla mug cake is like a fluffy vanilla cupcake in a mug! Recipe on tablefortwoblog.com

The moistest very vanilla mug cake is like a fluffy vanilla cupcake in a mug! Recipe on tablefortwoblog.com

Have you made my moistest chocolate mug cake yet? If not, which one will you make first? The age-long debate: vanilla or chocolate? I probably would make both and alternate bites haha

So this mug cake takes slightly longer to “bake” since the batter is thicker than the chocolate mug cake one. I’m so excited for you to try this one – go get that mug! This cake base could definitely be built upon – add chocolate chips to it, a dollop of peanut butter, a dollop of nutella, anything! I mean, what you can put in a cupcake, I’m sure you could put in this :)

The Moistest Very Vanilla Mug Cake
Author: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients:
  • ¼ cup + 2 tbsp. all-purpose flour
  • 2 tbsp. granulated sugar
  • ¼ tsp. baking powder
  • ⅛ tsp. salt
  • ¼ cup + 2 tbsp. milk
  • 1 tsp. vanilla bean paste
  • ½ tbsp. vanilla extract
  • 2 tbsp. butter, melted
Instructions:
  1. In a medium bowl, whisk together dry ingredients.
  2. In a measuring cup, whisk together milk, vanilla bean paste, and vanilla extract.
  3. Make a well in the center of the dry ingredients then pour the milk mixture into the center, followed by the melted butter.
  4. Whisk until no lumps remain and batter is smooth and well combined.
  5. Pour into a 16-ounce microwave-safe mug.
  6. Microwave on high for 130 seconds or 2 minutes and 10 seconds.
  7. Carefully remove and enjoy!
Notes:
Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren’t careful. My microwave is 950 watts and I cooked mine on 100% power for 130 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

Remember, 130 seconds is 2 minutes and 10 seconds. It is quite long if your microwave is a higher wattage than mine; therefore, could OVERCOOK your mug cake. To play it safe, if your microwave wattage is higher than mine, I would try 100 seconds first and then increment it by 10 seconds until it's fully cooked through.

Note about the vanilla bean paste: if you do not have vanilla bean paste on hand, that is ok. You just won't have the vanilla bean specks in your cake. If you're omitting the vanilla bean paste (ONLY if you're omitting the vanilla bean paste), use 1 tbsp. of vanilla extract instead of ½ tbsp. I do highly suggest the vanilla bean paste, though, because it gives it a deeper vanilla fragrance and taste!

 

109 COMMENTS

  1. Georgina
    04/24/2014 at 5:49 pm

    Thank you for this amazing recipe. Just made it with a few changes. Used coconut oil instead of butter and unsweetened almond milk instead of regular milk. Plus I drizzled some maple syrup over it, it’s delicious mhhhhh

  2. Maria
    05/10/2014 at 2:58 pm

    I tried this and it was terrible and extremely rubbery . I followed the recipe just as written and it tasted awful.

    • srishti
      11/14/2014 at 7:52 am

      You must have cooked the cake for long. It turns out rubbery when you cook it for even 10 seconds extra.

  3. Annika
    05/18/2014 at 1:19 pm

    Mine turned out horrible! I really wanted to come out well though.. I guess I did something wrong? It was really spongy and not edible at all!

  4. Paula
    05/31/2014 at 3:12 pm

    You are so right – this cake is wonderfully moist and delicious! I doubled the recipe and added 1 tablespoon of almond extract. Also made a quick thin glaze with powdered sugar mixed with a little almond extract and milk; then spread it on top of the cake immediately when it came out of microwave Thanks so much for this one!

  5. A. Marie
    06/01/2014 at 12:41 pm

    This was SO GOOD! At first I was skeptical about the amount of liquid to dry, but OMG it was delicious!

  6. Beth
    06/07/2014 at 9:57 pm

    Beautiful flavor! Will definitely try again with wheat flour (rice flour-based GF mix yielded a gummy texture.) Used coconut crystals and almond milk. Just delicious, thank you for sharing!

  7. Carel
    06/12/2014 at 1:11 pm

    No egg?

    • Julie
      06/12/2014 at 1:38 pm

      No egg. The egg is what gives it the spongy texture. If you think about it, cakes/baked goods made for regular serving sizes usually require 1 or 2 eggs…for a single mug cake to use 1 whole egg is way too much. With the egg omitted, the spongy texture won’t be there. Trust me. I’ve tested this 4 times, with and without the egg :)

      • 07/19/2014 at 10:09 pm

        Hi JULIE, I’ve just tried this recipe without the vanilla bean paste, using 1tbsp of vanilla extract and one egg instead. You’re right, one egg is way too much for flavour.

        Tried your recipe and it was better ! thank you.

  8. Katie
    06/15/2014 at 7:26 am

    HELP!
    I made this cake, it tastes great! My only problem is that the sides pulled in. So now I have, like, a cylinder cake…Not so great for presentation. What did I do wrong?!!

    • Katie
      06/15/2014 at 7:34 am

      I’m guessing I used a too small mug. Does the mug have to 16 oz (will it affect the cake)?

      • Julie
        06/15/2014 at 8:57 am

        The sides do pull in a little regardless of mug size because the baking powder will make the cake expand and then after there’s no more heat from the microwave, it’ll retract, therefore, pulling in away from the sides. The mug cake is intended to be eaten within the mug. If you’re trying to take the entire mug cake out of mug and putting it on a platter, it’ll definitely be whatever the shape of the mug is, so if it’s a taller mug, definitely a cylinder shape.

      • Katie
        06/19/2014 at 5:06 pm

        Thanks!

  9. carol
    06/16/2014 at 11:14 pm

    This is the best mug cake I have ever had. I will try the chocolate next time.

  10. Eiy Martin
    06/20/2014 at 6:31 pm

    I made this tonight, I doubled the ingredients and put everything in a soup bowl. I was so surprised to see it worked. I didn’t have any milk, but had evaporated milk, so I used it instead, and I added a tad more sugar. It came out great.

  11. Lara
    06/22/2014 at 3:08 am

    I made your chocolate one in the arvo and was so delicious so I will be making this one for dessert. I love cobbler and have some fruit left over so I’m going to add it and see if it turns into a vanilla cobbler with fruit.

  12. 07/06/2014 at 2:23 pm

    Thank you for this recipe!! This turned out great! I made it and posted it on my blog.

    I think I’ll try different variations next time :)

  13. Anita Kobza
    07/12/2014 at 5:17 pm

    What can I use instead of vanilla paste?

    • Julie
      07/13/2014 at 11:25 am

      This has been addressed in the notes section of the recipe.

  14. kate
    07/15/2014 at 12:34 am

    Thank you for this recipe! I was craving something sweet and stumbled upon this recipe… I substituted cream of coconut for the vanilla paste and topped it off with a bit of cream of coconut too. Amazing!

  15. Jennifer
    07/23/2014 at 12:00 am

    I had a sudden craving for chocolate cake tonight and wasn’t feeling patient enough to go the usual oven route. I’d just about given up on mug cakes (the first and last one I tried had the texture of a sea sponge), but I’m really happy I tried yours. My microwave doesn’t seem to be quite as strong as yours, so I might increase the cooking time slightly next time, but there definitely will be a next time. Thanks!

  16. Cait
    07/25/2014 at 5:34 pm

    In case anyone needs it, you can use almond milk and all-vegetable shortening in place of dairy milk and butter to make this recipe vegan. The almond milk adds a really nice flavor.

    • Julie
      07/26/2014 at 8:54 am

      Thanks for this Cait!

  17. Robin
    07/31/2014 at 4:37 pm

    This is great! I have a giant mug so I made the chocolate and vanilla batter (though I added crushed up Oreo to the vanilla) and alternated the flavors in layers and it tastes fantastic! The chocolate and vanilla really compliment each other well together;)

  18. Nailah Ricco
    08/07/2014 at 9:34 pm

    WOW This is crazy. I was skeptical but….it comes out perfect every time! This is a GREAT recipe!

  19. 08/24/2014 at 7:56 am

    This was amazing! Added food colouring and made it rainbow cake, and Mum and I had it with ice cream. Thank you! :)

  20. Olivia
    08/30/2014 at 3:50 am

    OMFG! I just made this and whipped up some chocolate icing and sprinkled frozen raspberries over the top! After years of experimenting with microwave cakes, thank you for sending me the only recipe i will be using in future. x

  21. Ketrin
    09/03/2014 at 2:21 pm

    Hy Julie!

    Can I use fruits (e.g. plum) for this recipe? What do you think, the cake will be wet?
    Thank you for your answer :)

    • Julie
      09/04/2014 at 7:49 am

      You could use fruits but I would add them in after the cake has cooked.

  22. Lesley
    09/05/2014 at 10:27 pm

    Hi! My kids and I made these again tonight. They prefer them over the chocolate ones (but I love both flavours!). Super easy to assemble and lovely looking if you do use the vanilla bean paste. Thank you Julie for sharing this recipe.

  23. Alex
    09/06/2014 at 5:42 am

    Oh dear! I made a gluten free version and used straight tapioca flour. If you make it GF use a flour that is a mix of things as mine is a beautifully smelling gelatinous glug. Haha I’ll try again with all purpose flour when I get some more butter!

  24. 09/10/2014 at 7:36 pm

    So I just made this and it was delicious! One of the better mug cakes I’ve had. I made a few changes (some for necessity; some for fun), but it turned out great! I didn’t have vanilla extract (who doesn’t have vanilla extract?), but I did have coconut extract for some reason, so I used that. I also didn’t have vanilla bean paste, but I did have vanilla bean sugar, so I added an extra 1/2 tbsp or so. I also added some pink sprinkles just for kicks. So good!

  25. Katie
    09/13/2014 at 1:07 am

    I have a 1,100 watt microwave and mine turned out gooey. I microwaved for 2 minutes and 10 seconds. Then 45 seconds. Then another 45 seconds. After that I gave up. I used just the vanilla extract and no vanilla bean. I have no baking skills so I have no idea what the problem is… I’m guessing I need to reduce the liquid… Should I reduce the butter, milk, or vanilla? And by how much do you think? I don’t have time to read through the comments, but I didn’t search the comments for the word gooey and it turned up nothing.

    • Julie
      09/13/2014 at 2:06 pm

      I would definitely reduce the milk – if your batter is really runny, then that’s the issue. So maybe slowly drizzle the milk in and once it gets to a nice consistency, not super runny and not super thick, then pop it in the microwave and see what happens! Good luck :)

  26. Katie
    09/13/2014 at 1:07 am

    I meant I DID search the comments for the word gooey and nothing turned up! Sorry about that typo!

  27. Francesca
    09/19/2014 at 8:24 pm

    If you add sprinkles into the mix it becomes a confetti cake perfect for kids

  28. shoshana
    09/24/2014 at 11:57 pm

    Super delicious! I halved the recipe (i wasn’t too hungry) and it still came out perfect. I didn’t have any butter and used olive oil, and I’m gluten free so i used a flour replacement. Delicious! Perfect midnight snack

  29. Manolis Vamvounis
    10/01/2014 at 6:12 pm

    well, now I feel useless. I followed the recipe and all I got was a rubbery lump of uncooked dough that tasted bland :(

  30. 10/04/2014 at 1:11 pm

    Just so you know, I am a missionary living in Uganda where cakes are just not real… My favorite local place with yummy chocolate cake closed within the last year and I have been so sad… Tonight I had some of my good friends over, and you can know that your recipe is now American, Ugandan, and European approved! We all loved it! Thank you!

    • 10/04/2014 at 1:11 pm

      just and FYI… I was referring to your CHOCOLATE mug cake… will try this one soon!

    • Julie
      10/05/2014 at 2:09 pm

      That’s so awesome to hear, Lauren!! Thank you for letting me know :) :)

  31. Kate
    10/23/2014 at 10:38 pm

    Loved the chocolate version, not such a fan of the vanilla! The chocolate cake came out perfect, nice and moist and cakey. The vanilla came out very rubbery and blah tasting, even though I followed the recipe and used the vanilla bean paste. I’ll be sticking with the chocolate option.

  32. Yan
    11/03/2014 at 9:36 pm

    Commenting on this as I eat, I’m so happy the recipe works! I remember making my first mug cake and it came out dry and rubbery so I was put off by that experience ever since. The only parts I tweaked was using 1/3 cup of almond milk (couldn’t be bothered to measure out two tbsps) and adding half a tbsp of vanilla bean extract since I didn’t have vanilla essence in the kitchen, oddly enough. This vanilla mug cake could do with a little bit more sugar though (and this is coming from someone who often halves sugar measurements in most recipes). Put that means you can drizzle some caramel sauce on top for extra enjoyment :)

    The recipe says to cook it in a 16oz cup…that part I don’t understand (as someone who uses the metric system). I did a conversion via Google and 16 oz = 2 cups? I used the largest mug I had which is around the size of 1.5cups but the batter only came up about half way and barely rose.. :S ?? I’m fairly sure this recipe can fit in a normal sized cup (250mls)

  33. Ana
    11/12/2014 at 1:47 am

    I just made this cake and it did not at all came out like it looks on the pics and I read and reread the instructions so I know I didn’t do anything wrong. That being said, even though it looked rubbery and underdone (it wasn’t, I made sure) I actually loved the taste. Now, I’m a huge fan of underdone pancakes, cakes, and cookies so maybe thats why I liked it so much. So even though its not what I expected, I can’t say that this is the last time I’m having it lol.

  34. ambika
    11/14/2014 at 4:02 am

    Super moist and super yum. I should not check your blog when I am on a diet :(

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