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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

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
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 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
  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!
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!



  1. Ariel
    07/14/2015 at 3:45 pm

    For those of you that are having issues with texture, try this: only use 1/4 cup of milk instead of 1/4 and two tbsp. I tried this recipe a couple of times and, noticing that it seemed a bit too loose for a regular batter, tried a third time using less milk. Worked like a charm! Perfect, tasty, and fluffy but still moist mug cake.

    • Tiara
      09/08/2015 at 7:46 pm

      Using only 1/4 milk and adding sugar and microwaving it for2:30 worked miracles!

  2. anonymous
    07/15/2015 at 5:00 pm

    Do mean 1/4 of a cup and then an extra 2 tbsp or are you saying that a 1/4 cup is equivilent to 2 tbsp. Sorry i don’t really get these measurements because i’m british and we don’t use cups.

    • Julie
      07/16/2015 at 6:56 am

      Yes, I’m saying 1/4 of a cup then plus an extra 2 tbsp.

      • anonymous
        07/16/2015 at 2:35 pm

        Sorry i just realized you have already answered that. Sorry to have disturbed you

      • Julie
        07/16/2015 at 2:45 pm

        No worries :)

      • Karla
        08/11/2015 at 3:22 am

        If it helps in converting this measurement, 1/4 cup + 2 tablespoons is the equivalent of 6 tablespoons

  3. vishala
    07/22/2015 at 1:50 am

    I am thoroughly impressed with this recipe. The taste, the texture, the size of the serving. All really, really great. I didn’t have vanilla paste, but added extra vanilla plus a dash of almond extract. Have no complaints whatsoever about the flavor. I actually added about maybe another half tablespoon of sugar, and when it was done, ate it with a spoon of Nutella on top, This is definitely my go-to vanilla mug cake from now on. Thank you!

  4. Aamnah
    07/23/2015 at 8:39 pm

    Can i use vegetable oil instesd of butter????

    • Julie
      07/24/2015 at 7:06 am

      You could, but not sure how it’d turn out since I didn’t test it that way.

    • anonymous
      08/21/2015 at 3:17 pm

      vegetable oil does work

  5. STAR
    07/24/2015 at 7:39 pm

    my microwave is only 700 watts so how long should i put it on for

    • Julie
      07/25/2015 at 9:19 am

      I’m assuming since mine is 950 watts and I put it in for 2 minutes and 10 would have to put yours in longer since yours is less wattage.

  6. Wendo
    07/25/2015 at 2:25 pm

    This is literally the best mug cake ever and so moist!

  7. Kennedy
    08/14/2015 at 8:15 pm

    My cake came out extremely squishy and looked like oatmeal

    • Tiara
      09/09/2015 at 12:20 am

      Use less milk

  8. Simone
    08/18/2015 at 6:34 am

    this was fabulous – perfect for a mug cake when I didn’t have any cocoa left (because I used it all up making your chocolate mug cake!!!)

  9. Becca
    08/20/2015 at 1:51 am

    What if I only have vanilla powder?

    • Julie
      08/20/2015 at 7:50 am

      I’ve never used vanilla powder before but I imagine it won’t work in this.

  10. Hilde
    08/27/2015 at 2:18 pm

    Thanks for this recipe! I made half the amount and substituted wholemeal flour and coffee creamer (those little plastic cups) and used vanilla sugar instead of paste. Turned out wonderful! Only negative is the way baking powder makes my mouth feel a bit dry. Next time I’ll try and use a little less (didn’t really pay attention when I added it, not sure if it was more than you specified anyway). Thanks again!

  11. Tina
    09/01/2015 at 10:18 pm

    This is my go to microwave cake! I love it! I make variations and sometimes add blueberries or a dollop of Nutella in the center before microwaving it. So good!

  12. Annette
    09/11/2015 at 6:51 pm

    what if i want to make this cake a little bigger like a loaf pan size😀?

    • Julie
      09/13/2015 at 9:29 am

      You can try but I don’t know the measurements to it

  13. Candace
    09/13/2015 at 8:44 pm

    I made this just now and added a half a peach that I diced up. I omitted some of the milk to make up for the extra liquid from the peach and used less sugar. Other than those two small changes I made to mine, this recipe is fantastic. Thank you!

    10/02/2015 at 3:47 pm

    Can I use lemon extract instead and make a lemon mug cake?

    • Julie
      10/03/2015 at 1:26 pm

      Yes, you probably could!

  15. Mira
    10/03/2015 at 4:13 pm

    I didn’t have vanilla paste so instead I used a whole vanilla bean for extra vanilla-y goodness. I also replaced the milk and butter with coconut milk and coconut oil and it turned out amazing! Completely vegan! Superb recipe.

  16. 10/14/2015 at 4:15 pm

    this is the /only/ mug cake ive made that i actually want to make again! i used self-rising flour instead of all-purpose since i didn’t have any baking soda on hand, ditched the salt and added a tablespoon of brown sugar. microwaved it a little less than suggested, but it’s perfect for me!

  17. amy
    11/02/2015 at 6:27 pm

    omg it tastes so good!!!!

  18. Kyle
    11/03/2015 at 3:39 am

    The cake was a success and my baby brother loved it !

  19. rabiya
    11/24/2015 at 1:41 pm

    Really very nice:) perfect

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