The Moistest Very Vanilla Mug Cake


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

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

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

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

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

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 is like a fluffy vanilla cupcake in a mug! Recipe on
The Moistest Very Vanilla Mug Cake
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins

The moistest and most fluffy vanilla cupcake in a mug! 

Servings: 1
  • 1/4 cup + 2 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup + 2 tbsp milk
  • 1 tsp vanilla bean paste
  • 1/2 tbsp vanilla extract
  • 2 tbsp butter, melted
  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!
Recipe 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 1/2 tbsp. I do highly suggest the vanilla bean paste, though, because it gives it a deeper vanilla fragrance and taste!


Posted on March 04, 2014

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

  1. Roberto
    10/26/2016 at 10:36 am

    Just try to add 1 egg and it would be delicious

    • Gwendolyn
      10/31/2016 at 8:06 pm

      Yes, one egg and it would be good to go!

      • Julie
        11/01/2016 at 6:24 am

        If you feel that an egg would be great for this, then by all means go for it. I omitted the egg because if you think about it – an entire egg for a MUG cake? That’s excessive! When baking a whole cake you usually use one or two eggs. I’ve tried this with an egg and it makes the cake spongey, which was my reasoning for omitting it. If you guys feel that an egg would be perfect; feel free!

      • Sharon
        03/14/2017 at 6:36 pm

        Please don’t add egg to mug cakes.

  2. Yuri Koiwa
    10/31/2016 at 3:41 pm


  3. Cathy
    11/07/2016 at 7:58 pm

    I made this with almond extract – delicious! Topped it with a little homemade raspberry jam and whipped cream. Yummy!!

    • suzanne
      11/10/2016 at 8:06 am

      Can I ask how much almond extract you used? Planning to try this out with a bit of lemon extract as well!

      • Lori
        12/02/2016 at 9:20 am

        Thank you Julie…I always crave one piece of cake only…so convient and delicious and who would have thought without the egg? I cut it lengthwise down the middle and mixed some butter and confection sugar together to spread on it. Best cake I ever had! Keep up the good work!

  4. Genevieve Canada
    11/17/2016 at 9:45 pm

    This was truley amazing! I have tried so many recipes and they all turn out gross but this, is your five minute cupcake fix for sure!

  5. Katie-Rose
    11/26/2016 at 3:08 am

    At home after a long day. Felt like something sweet and found this recipe. OMG best mug cake I’ve ever made I didn’t use bean paste but use a whole Tspoon of Vanilla extract. So yummy topped it off with a dollop of hokey pokey ice cream. Yummy. And so MOIST.

  6. Helen
    12/06/2016 at 12:28 pm

    I have to use soy milk or almond milk, do you have any suggestions? I made it as said and it was very dry and spongy.

    • Julie
      12/07/2016 at 6:14 am

      I personally haven’t tried with those types of milk but I would imagine if it’s very dry, you might have put it in the microwave too long. And spongy to me makes me think that it’s the milk switchup but I cannot be positive.

    • Hanna
      12/12/2016 at 4:47 pm

      Helen, I was out of milk so I used some coconut milk instead! I used the kind that comes in a can (thicker than the kind that comes in a carton) and used 1/4 cup of coconut milk mixed with 2 tbsp of water to thin it out a little (canned coconut milk is very thick). It turned out divine, just like the pictures! I think I cooked it a bit too long, because my oven is 1100 watts, but it still tasted delicious and was nice and moist!

    • Kerry
      02/25/2017 at 1:49 am

      I used the Silk coconut milk and a butter substitute to make it vegan and it was perfect 👌🏼

  7. Loriane
    12/07/2016 at 10:54 am

    Do you have to youse vanilla bean paste?

    • Julie
      12/07/2016 at 8:31 pm

      You don’t have to but it’s recommended. You can just sub it out with more vanilla extract.

  8. Carissa
    12/14/2016 at 6:39 am

    Hi! Love this recipe. I was just wondering if you think it would be okay to sub the butter for veg oil like in the chocolate cake?

    • Julie
      12/14/2016 at 7:08 am

      Yep, that’ll be fine!

  9. Neshmia
    12/15/2016 at 10:18 am

    I followed this recipe to the T, didn’t add any eggs, etc, but sadly this did not turn out great for me. It was rubbery and not at all like the texture shown in the picture. It did not taste like anything, not even plain cake. It didnt rise much. Maybe it’s my mircrowave settings. I have no idea how that works and I’ve always been unlucky with mug cakes!!

  10. Dani
    12/19/2016 at 7:58 pm

    My microwave is 1000 watts and I microwaved mine for 2 minutes and I thought it came out great ! Perfect with a scoop of vanilla ice cream :)

  11. Rae
    12/24/2016 at 2:40 am

    Does this work with vanilla extract powder? i don’t have a liquid one

    • Julie
      12/24/2016 at 12:59 pm

      I’m not sure. I’ve never used vanilla extract in powder form. I presume it would work the same.

  12. Dani
    12/27/2016 at 10:56 am

    Hi Julie :)
    Thank you for this brilliant recipe, I made this for my sister, we ended up dividing it amongst two 8 oz cups as that’s what we have. The cake itself tasted like a cupcake! Moist, and actually cake-like (fluffy yes), unlike so many microwave mug cake recipes. We topped it off with white chocolate and cream ;) Though it tasted just fine without
    This one’s a keeper x

  13. Alicja
    01/05/2017 at 1:53 pm

    Had to try it after the cocoa one (divine). Texture is exactly like in the picture! We don’t have vanilla paste in southern Europe, and I also craved sth fruity, so I added a tsp cherry jam to the mix. Came out pink and delicious. (There’s so few ingredients I find these cakes great to experiment with)

  14. Steph
    01/06/2017 at 11:55 pm

    This turned out absolutely fucking disgusting. I followed your recipe exactly. You’re an idiot.

    • Julie
      01/07/2017 at 1:19 pm

      Sorry I ruined your life.

    • A
      01/08/2017 at 5:27 pm

      You ma’am are the idiot! This cake is seriously amazing, I’m not even a vanilla cake fan, I may be converted… 😍 Thanks for the awesome recipe!! You just keep doing you, and making these bomb recipes! 😎

      • Julie
        01/08/2017 at 5:41 pm

        Thank you so much!!

    • Kate
      04/11/2017 at 1:46 pm

      Even if you had choked on it, that kind of language was totally uncalled for. Disgusting. Of course, it did not occur to you that maybe YOU might have done something wrong? Especially since so many others love this cake?

  15. Hannah
    01/09/2017 at 1:27 am

    If I used 1 tbsp of butter and substituted vegetable oil for the other tbsp of butter, would there be a big difference?

    • Julie
      01/09/2017 at 4:51 pm

      I haven’t tried it this way but I don’t think there’s a big difference.

  16. Elena
    01/09/2017 at 5:11 pm

    How many calories approx?

    • Julie
      01/10/2017 at 7:54 am

      Sorry, there are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I simply do not have the time to do this. Also, I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.

    • Kate
      04/11/2017 at 1:48 pm

      It’s cake….I don’t want to know….I just want to indulge!!

  17. Bluepolka
    01/11/2017 at 12:53 am

    I had almost given up on mug cakes because of the eggy-spongy-smelly grossness about them. This one is truly like a cupcake!!! I cooked it for just 1 min and 10 seconds. And it was perfect

  18. Roxy
    01/13/2017 at 5:00 pm

    These are the best mug cakes ever! I added about 20 chocolate chips to the chocolate mug cake which makes it like a mouton lava cake.

    To the vanilla I added 1/4 to 1/2 tsp of cinnamon and topped it with a bit of real maple syrup served warm YUMMY!

    Thanks for these great recipes

    • Julie
      01/13/2017 at 9:08 pm

      Ohhh the 20 chocolate chips sounds amazing! Haha

  19. Susan
    01/23/2017 at 2:09 am

    Wow! So very good and so incredibly easy. I accidentally mixed everything in one bowl, and it was amazing. I added a glob of cherry preserves and am a very happy girl now.

  20. Ellie Glover
    01/23/2017 at 3:00 am

    Made this and was amazing fit well in my sports direct mug but was far too sweet for my liking but other than that was perfect!!!

  21. Heidi Aberdein
    01/23/2017 at 1:17 pm

    I just made this it’s delicious!! I don’t think it needs an egg it’s the best mug cake recipe I’ve come across!!Ive bookmarked this recipe for later use thankyou!!!

  22. Tracey
    01/25/2017 at 11:50 pm

    Hi can you tell me if this will cook ok in a normal oven?

    • Julie
      01/27/2017 at 7:37 am

      No, this was made specifically for cooking in the microwave.

  23. A
    01/31/2017 at 4:34 pm

    This was amazing! I added some cinnamon and strawberry preserves, and substuted the butter for canola oil. I think using the canola oil works better than butter. Just my opinion. :D
    Thanks Julie for the great recipe.

  24. Katisha
    02/01/2017 at 11:48 pm

    Thank you for this wonderful recipe. I have been looking for a mug cake that was not spongy or dry and this nailed it. I made a quick cream cheese frosting for it and it was a happy party in my mouth. I was even pretty full about halfway through which surprised me since it didn’t rise as much but looks are deceptive! Can’t wait to try another one of your recipes.

  25. Ammaarah
    02/04/2017 at 10:56 am

    Is it OK to put nutella in the centre

    • Julie
      02/04/2017 at 7:50 pm


  26. Jennifer
    02/07/2017 at 3:50 pm

    OMG I just made this with a fairly large dollop of Biscoff cookie butter (dropped into the center of the batter just before “baking”) and used a double strength vanilla extract that I get at a local spice shop (no vanilla paste readily available) – seriously the BEST mug cake I’ve ever had in my life! Fluffy and moist, and the cookie butter gave the cake a luscious molten bottom. I’m in heaven! FYI I live in Colorado, at almost 7000ft. I made no changes to the the recipe measurements (as is sometimes necessary with high altitude baking), and I microbaked for 1:40 (100 secs) – I have a 1000W microwave. Came out PERFECT. Thank you for this awesome recipe!

    Time to try the chocolate cake w/a scoop of Nutella after tonight’s supper.

  27. Hadiya Mukadam
    02/23/2017 at 11:04 pm

    Thanx 4 d wonderful recipe It was too good
    And I had tried ot it was so yumiee thank you

  28. Hadiya Mukadam
    02/23/2017 at 11:07 pm

    Thanx for the recipe .
    I had tried it an I just ❤ love it .
    Tht was to 😋 yummy food 🍴

  29. alyson
    02/26/2017 at 7:34 pm

    Easy and delish. Love that it doesn’t need egg. Turned out just like cake.
    Thank you.

  30. Beulin
    03/11/2017 at 8:22 am

    I must say, I have tried a lot of mug cakes but none of them have turned out quite as well or quite as tasty. As far as mug cakes go, this one takes the cake!

  31. Alex
    03/15/2017 at 11:10 am

    I substituted chocolate & peanut butter powder instead of vanilla bean paste. It was delicious.

  32. Shelby
    03/17/2017 at 12:25 am

    I love all of your recipes they are so good you should try a mochi I would love to see how to make it

    • Julie
      03/17/2017 at 7:30 am

      Thanks for the suggestion! I’ll think about it :)

  33. Krystal
    03/17/2017 at 5:58 am

    Best mug cake by far! I used maple syrup instead of sugar which just made it more vanillery and amazing.

  34. Sandy
    03/19/2017 at 6:06 pm

    Best mug cake I have tried by a long shot! I cheated and used self-rising flour instead of all-purpose, then eliminated the salt and baking powder. I also used turbinado sugar for some added flavor. The flour substitute made a super easy recipe even easier!!! It looked just like the pic.

    Second round, I left out the vanilla and melted a dollop of pnut butter with the butter. When the cake was done and piping hot, we drizzled with Hershey’s syrup. Absolutely divine. Very unlike any other microwave mug cake I’ve made. So glad I found this site!!! Thank you for the awesome recipe!

  35. Angie
    03/27/2017 at 5:24 pm

    I’ve been so disappointed with mug cake recipes in the past, so when I tried yours, I was so shocked to see that it actually turned out way delish, all while following the recipe to a T! I added some rainbow sprinkles because I’m a child at heart like that, and my mouth was in heaven! I always come back to this mug cake recipe whenever I need my sugar fix!

  36. Mischa
    03/28/2017 at 1:20 pm

    This recipe was DELICIOUS!!!
    I usually never make mug cakes because they always turn out really disgusting, but this recipe made me so happy because the cake was not like the other recipes I have tried before. This cake was super moist and fluffy, and was even good without anything on it! I followed the recipe perfectly, even though I didn’t have any vanilla bean paste. Thank you so much for this wonderful recipe, I’ll use it a lot in the future!

  37. Abby
    04/04/2017 at 3:12 pm

    Can i use Gluten free flour? I’ve tried the original recipe n it’s delicious! I’ve probably made it a 100 times lol I also added chocolate chips . Yum! But right now all I have is gluten free flour

    • Julie
      04/06/2017 at 8:18 am

      I haven’t tried with gluten free flour but you can certainly try and see!

  38. Jackie
    04/07/2017 at 3:52 pm

    Tried replacing the milk with pineapple juice and used brown sugar. It was DELECTABLE! I made two batches and toasted the second :P yum yum yum yum yum :) Excellent with a scoop of cream cheese on top.

    I also tried the chocolate version–perfectly moist, tender crumb packed with dark chocolatey flavor. So good!

    My rule of thumb for doneness is if the cake starts to separate a bit from the sides of the bowl (i used a small bowl) then it’s cooked through :D

  39. Silvia Arévalo
    04/09/2017 at 7:36 pm

    I have now made both mug cake recipes (the chocolate and the vanilla) and they both turned up great! I’m sure they would taste even better with some ice cream or cool whip topping but I didn’t have any. This recipes are the best though. Super easy to make and this coming from someone who is pretty bad at “baking”

  40. Emma
    04/12/2017 at 12:59 am

    I just made it, subbed the sugar for brown sugar, and added some sultanas and vanilla powder – its absolutely delicious! Thank you so much for this recipe best vanilla mug cake ive made so far!

  41. Ash
    04/23/2017 at 11:31 pm

    Do you know about how many calories this is?

    • Julie
      04/24/2017 at 3:05 pm

      No, sorry.

  42. Katherine Corea
    04/28/2017 at 8:18 am

    If my microwave is a different wattage, how do I know when it’s ready?

    • Julie
      04/29/2017 at 6:42 pm

      If you stick a toothpick in the center of it, it should come out clean.

  43. Juls
    04/28/2017 at 9:31 am

    OMG this cake was AMAZING. So light, so soft and so fluffy. Thank you so much for this delicious recipe!

  44. Leslie
    04/29/2017 at 5:10 pm


    • Selena Shaw
      04/29/2017 at 5:14 pm

      Yes, I totally agree with you! The cake was very dry and tasteless. It also did have a weird feel to the touch. I would recommend trying another recipe…

      • Julie
        04/29/2017 at 6:40 pm

        Lol, I hope you “two” know that I can see that you’re from the same IP address and it would have been impossible for you to reply to “Leslie’s” comment because I had to approve it first so the only way for you to see it is if you were from the same browser/IP address. Nice try :) sorry you hated this cake though!

  45. AL
    05/08/2017 at 8:52 pm

    How wolud this work ina toaster oven? I imagine it would cook more evenly, more like a cupcake, but would it take forever? Anyone try this yet?

    • Yum Dud
      05/25/2017 at 10:53 pm

      I think that you should bake for the same amount of time as the microwave, and try to find the temperature. Or keep cooking it a bit at a time and keep checking on it with a toothpick. The toothpick should be clean if it is baked through.

  46. Asil
    05/09/2017 at 10:41 pm

    I added M and m with is, and it was perfect.

  47. AleInTx
    05/17/2017 at 5:05 am

    This is amazing! Glad I found a mug cake recipe that doesn’t use egg or leave an eggy taste. I used turbinado cane sugar I had on hand, and used 1tbsp vanilla extract because I didn’t have paste. I also used unsalted sweet butter. It’s very moist and flavorful! I added a spoonful of leftover frosting I had in fridge and it just melted onto the warm cake, and it was perfect. Thank you!

  48. Aakanksha
    05/20/2017 at 6:39 am

    it was just perfect !!

  49. Yum Dud
    05/25/2017 at 10:50 pm

    Hi this recipe is so amazing, thank you!

1 4 5 6
Back to Top