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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!

 

166 COMMENTS

  1. Sharon Renberg
    01/25/2015 at 3:55 pm

    Hi Julie, This was good! I actually prepacked this for daughter for college and gave her a mug to put it in! She loves to bake. She lo and mi

    • Emma Morris
      01/28/2015 at 12:32 am

      *loved it*? o.O

  2. Julia
    01/27/2015 at 8:04 pm

    By far the best mug cake ever! It took much less time in the microwave for me. Thanks!

  3. Emma Morris
    01/28/2015 at 12:32 am

    I put a Lindt Lindor White Chocolate Truffle in the middle of it and it was the best mug cake ever! Even without the truffle it is the best mug cake I’ve had, but white chocolate in it of any kind is super good!

  4. Karen Kennedy
    01/29/2015 at 3:32 pm

    Read the blog, went to the kitchen and am enjoying it very much. Thanks for sharing ni will try the chocolate one as well. But not today

  5. Emma Morris
    01/29/2015 at 9:33 pm

    I made this and used the full tablespoon of Vanilla, put an extra tablespoon of sugar and butter, and put in a Swiss Miss Hot Cocoa Packet. Your chocolate version is good. But I think the chocolate version I made up from this vanilla one tasted better. The butter instead of the vegetable oil in your version I think helps. Just wanted to share this little version of your amazing mug cake. Thank you!

  6. Tania
    02/03/2015 at 9:03 pm

    Hi Julie
    If I used butter instead do you know how much butter I would have to put in instead of the oil?

    • Julie
      02/04/2015 at 7:53 am

      There is no oil in this recipe. The recipe above calls for 2 tbsp. butter..

  7. Lia
    02/06/2015 at 1:46 pm

    Made a matcha mug cake by adding 1 1/2 tsp. of matcha, a bit more sugar and some dark chocolate chips. It was great! Thanks for this.

  8. Elena
    02/12/2015 at 4:32 pm

    Oh. my. goodness. This was delicious! I tried the chocolate one the other night and it was good but I think the vanilla one was even better! Thank you!

  9. Amanda
    02/22/2015 at 12:43 am

    Oh my, this is just heavenly!!! The first time I made it, I followed the recipe to the letter and it was fantastic!! Perfect for those late night cravings, and can be whipped up in just a few minutes. I’ve added different ingredients, and at the moment I’m eating 1 flavored with cinnamon and almond extract (I omitted the vanilla bean paste, everything else is the same). Sooo delicious! Totally reminds me of a cupcake, so glad I found this! Thank you!!

  10. Danielle
    02/23/2015 at 5:58 am

    After drooling at the photo and even getting vanilla paste, mine turned out a doughy mess : (
    Must be the microwave.

  11. Mikaela Koehler
    02/24/2015 at 6:58 pm

    This was the best mug cake ever!!!!

  12. Anonymous
    02/28/2015 at 10:50 pm

    I would not recommend this. It tasted a lot like raw batter. It baked unevenly and the texture was not good. Will not be trying again.

    • Julie
      03/01/2015 at 5:04 pm

      Way to leave an anonymous comment and email. I take you real seriously on this one ;)

  13. Macy
    03/02/2015 at 1:06 am

    The texture was a bit odd but I chalked it up to having used margarine as it was all I had on hand (you don’t choose the dorm life, the dorm life chooses you). Although even in the picture the texture was a little ‘un-typical’. It goes well with cinnamon sugar and chocolate chips!

  14. Macy
    03/02/2015 at 1:12 am

    The texture was a bit odd but I chalked it up to having used margarine as it was all I had on hand (you don’t choose the dorm life, the dorm life chooses you). Although even in the picture the texture was a little ‘un-typical’. It goes well with cinnamon sugar and chocolate chips! Love love! Stellar recipe (although using a 1200W oven can get a rubbery bottom)!

  15. LuLu
    03/02/2015 at 7:55 pm

    This was great! I didn’t use vanilla paste but added 1/4th. t. cardamom and the full tablespoon of vanilla then drizzled the finished cake with maple syrup.

  16. Aussie Comfort Eater
    03/03/2015 at 11:08 pm

    I’m home from work sick on a hot Australian day. Wanted cake to comfort eat but too hot/sick to crank the oven. This was perfect! Put some sprinkles on top and baked it. Thank you!

  17. Alisha
    03/04/2015 at 10:47 pm

    This was the weirdest textured “cake” I’ve ever tired. Didn’t eat it, because It was tasteless to me and I followed the directions to a T…Just wanted to try something new :/.

  18. Suzanne
    03/05/2015 at 6:41 pm

    Really good recipe, love the chocolate one more though. :p
    Just made this without vanilla but with some cinnamon, also delicious!

  19. Abby
    03/07/2015 at 6:34 am

    I made this tonight for a late night uni work snack and because I am vanilla mad! But it wasn’t overly vanilla like to me, despite adding extra. So i put a drizzle of maple syrup over the top and it is perfection!

  20. Erin
    03/20/2015 at 12:54 am

    I have made several mug cakes, and this one is by far my favorite! I have tried it the original way, with chocolate chips, with cinnamon….but my absolute favorite version is to add a few blueberries and a dash of True Lemon….oh…my…goodness, so incredibly good! I call it a “blueberry muffin” so I can eat it for breakfast, lol.

  21. Yuuki
    03/20/2015 at 12:43 pm

    I’m so sad. I was beyond exited to try this and I followed the instructions perfectly but when I took a bite it kinda tasted like nothing and the texture is kinda chewy and it reminds me of play dough. Anyway to fix it?? I really love the concept! :(

    • Julie
      03/21/2015 at 8:41 am

      I’m so sorry you didn’t like it! I’m not quite sure how to fix it. If it tasted like nothing, then add more vanilla.

  22. 03/23/2015 at 5:32 pm

    These were amazing! I had never heard of this brand of vanilla bean paste before (Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste), but it seemed to really make the recipe. I tried a different, cheaper brand of vanilla bean paste, and was stunned by the difference; there was far less of the wonderful vanilla flavor, as well as a slightly bitter note. Thank you for recommending this brand!

  23. Nicole S
    03/24/2015 at 11:26 pm

    I used vanilla almond milk and sprinkled a little sugar over the top. So good!

  24. Anonymous
    03/25/2015 at 5:23 pm

    The taste was pure perfection but i did not really like the texture. It was a bit gooey to me(like white bread on the roof of your mouth). It was really good though.

  25. Anika
    03/26/2015 at 9:00 pm

    I just made this for an after dinner treat and I absolutely love it! Was just what the doctor ordered to satisfy that sweet tooth of mine. Keep in mind the shape of the mug used to make this, because that may also vary the cook time/ end result. Happy eating!

  26. imani
    04/02/2015 at 9:05 pm

    delicious! i used pastry flour so the cake ended up being a little overcooked, but i added some maple syrup on top and it softened right up! tasted like a pancake, but a little too sweet. if you plan to use syrup, i would use a bit less sugar in the recipe.

  27. Angela
    04/17/2015 at 6:31 pm

    Yum! Switched out the vanilla for pure maple syrup (2tbsp) & drizzled some on top, turned out great!

  28. Katie
    04/18/2015 at 10:39 pm

    I made this for my husband-this was his first mug cake! I subbed cookie butter for the vanilla bean paste and dropped a tablespoon of cookie butter in to it to bake. Unreal-so good.

  29. Jenna
    04/19/2015 at 7:39 am

    Didn’t have any vanilla on hand, so added some chai spices and drizzled with maple syrup. Delish, thank-you!

  30. Alynna
    04/20/2015 at 5:26 pm

    I tried your moist chocolate cake, and it turned out awesome. I tried this vanilla version, but sadly the batter is kinda raw, and the texture looks like a solid batter that has taken shape. Doesn’t look like a cake. Any suggestions or anything I did wrong? :( I’m kinda new to this so any response will be appreciated. :D

    • Julie
      04/21/2015 at 9:38 am

      I’m not sure! The only thing I can think of is maybe add more liquid and zap it longer? Or maybe try sifting the dry ingredients.

  31. 04/22/2015 at 8:36 am

    Very nice. I will be pre-packaging this for hotel trips.
    Somewhere between a cake and an old fashioned boiled pudding. I bet a “Christmas pudding” version would be awesome, with raisins and cinnamon.

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