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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!

    • shaela
      03/26/2016 at 10:37 pm

      does this work in an oven? if not wich recipe would you recommend for a quick cake?

  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!

    • sophie
      03/07/2016 at 12:25 am

      this recipe is great i even recomend putting in crushed oreo cookies and you have a cookies and cream cake which taste amazing

  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.

      • Hannah
        02/02/2016 at 10:06 pm

        Vanilla powder will work. Conversions are the same. (1 tbsp paste + 1 tbsp powder) It is a tad bit cakier that way, though.

  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

  20. jmarie
    12/13/2015 at 1:02 pm

    You can make this right in the mug with a fork. No need for a bowl or whisk. The recipe as written is overcomplicated.

  21. Jade
    12/14/2015 at 5:01 pm

    It doesnt work for me! Déception from France.

  22. Marissa
    12/31/2015 at 2:00 pm

    This was delicious!! I followed the recipe and measurements exactly (and the directions for those of us who don’t have vanilla paste on hand). It came out fantastic!!!!! Thanks for the recipe:) Happy New Year!

  23. Martina
    01/06/2016 at 1:22 pm

    Hey! I have a question, if I use self-rising flour, does it work as a replacement for baking powder? Thanks!

    • Julie
      01/07/2016 at 9:35 am

      Nope, I’ve tried it and it doesn’t work.

      • Elyss
        02/05/2016 at 8:22 am

        Sorry to contradict you, but self-rising flour instead of AP + baking powder so does work! I’ve used it in both this cake and the chocolate version with perfect results.

      • Julie
        02/05/2016 at 9:38 am

        No worries – I’m glad it worked for you! Just didn’t work for me so I didn’t want to tell someone to do it and have it fail. I’m glad it worked for you and hope that someone can find your tip useful :)

  24. Veronica
    01/07/2016 at 9:55 am

    Soooo good! I made a chocolate chip version by adding some semisweet chips, and replacing half the granulated sugar with dark brown sugar. I also sprinkled some brown sugar on top. Came out delicious, and my very skeptical hubby (“A MUG cake???”) loved it! So perfect, thank you!

  25. sara
    01/15/2016 at 2:04 pm

    I love this. It came out perfectly moist and delicious . I added one extra tbsp of sugar, no vanilla paste but vanilla sugar instead and two tbsp of cornstarch instead of two tbsp of extra flour. It looks and tastes delicious. Do you have a white cake recipe similar to this? Thanks

  26. Divina
    01/17/2016 at 8:23 pm

    Me and my cousin tried this recipe and it came out so bad. It was horrid. It came with a sponge like texture. And tested bad. 0/10. Do not recommend.

  27. Maria
    01/18/2016 at 5:20 pm

    I made the cake and it was a little too moist for my liking. It tasted just like oatmeal.

  28. Allison
    01/24/2016 at 1:06 pm

    I’m so glad I made this! I added another tbsp of sugar to make it kinda like a sugar cookie, I didn’t have vanilla bean paste so I did one tbsp of vanilla extract, added some white chocolate chips and sprinkles and it was so good! by far one of the softest, moistest mug cakes I’ve ever made!

  29. Grace
    01/27/2016 at 7:30 pm

    I loved this recipe. I tried it the first time, and it was too sweet for my liking. The second time I made it, I poured in some cinnamon, used 1/8 c of brown sugar and then 1/8 c of natural applesauce.

    01/28/2016 at 6:55 pm


    • Annabeth
      02/23/2016 at 7:29 pm

      No offense but i think your just a person who is either A. someone who enjoys insulting people or B. a child who just doesn’t understand what exactly they were doing.

  31. 01/28/2016 at 8:28 pm

    Oh man, oh man!! I made this twice in a ROW – I couldn’t get enough!! This will be my go-to mug ake. Thanks Julie!

  32. Nikki
    01/29/2016 at 2:04 pm

    I don’t want to sound rude but cupcake mugs are supposed to be easy to make and kind of effortless. Like if you’re in rush or just have a craving for something sweet and you want it done fast.
    Everything is supposed to be made in the cup that goes directly into the microwave. I just think that this is not the proper recipe for that. Tbh idk if that made any sanse but yeah…..

    • Julie
      01/29/2016 at 3:00 pm

      I know numerous people have made this mug cake directly in the mug..mixing everything together in the mug. If you don’t want to dirty an extra bowl or whisk for the batter, then by all means, feel free to mix everything in the mug! :)

      • Panel open Bennett
        03/09/2016 at 3:26 pm

        Not only did I mix everything in the cup, I didn’t even bother melting the butter first. I just added softened butter. I also added fresh blueberries. It was perfectly delicious.

      • Brooke
        04/13/2016 at 4:00 pm

        I think I just broke my tooth. You can pay my dental bills 😭💀🏃🏼💸💸

  33. Jessica loraine
    01/31/2016 at 4:38 am

    Can i use extra vanilla essence rather than the vanilla bean paste because we do not get it where we live ?!

    • Julie
      01/31/2016 at 4:57 pm


  34. Tad
    02/05/2016 at 1:06 am

    I made this tonight and it was wonderful! We didn’t have vanilla bean paste so I used homemade vanilla sugar for the sugar. I doubled the recipe and cooked it in a bowl so there would be enough for my husband, myself and our 3 yo. My 3 yo usually just eats the ice cream from around the cake when we have cake but with this vanilla cake he ate the cake and said it was yummy! So it’s a winner :) Thank you for the lovely recipe.

  35. Amanda
    02/05/2016 at 7:22 pm

    Thanks for this recipe. I wondered if it would be okay to omit the vanilla bean paste for nutella, as I want to achieve a nutella mug cake. Thank you

  36. Kara
    02/07/2016 at 11:54 pm

    I’m sorry to sound like a “hater” but this cake was terrible. In case anyone else has a late night craving and takes out all the ingredients for this hot cup of playdoh. Literally it looked, and tasted like hot, slightly sweet, playdoh. Sorry, not the “cake” for me.

  37. Susan G
    02/10/2016 at 4:54 pm

    I LOVED this. Used coconut oil instead of the butter. Great recipe…have to admit, I loved it so much I had two mugs! #Piggie :))

  38. Susan G
    02/10/2016 at 4:56 pm

    (I also subbed coconut milk to make it vegan!)

  39. Anonymous
    02/12/2016 at 3:41 pm

    I cooked the mug cake in the microwave for two minutes and ten seconds and my microwave burst into flames, my mug was transformed into a pile of ash, and the stench is awful. I am very disappointed.

    • Annabeth
      02/23/2016 at 7:35 pm

      Im not saying your lying or anything but your microwave shouldn’t have burst into flames…Did you put something metal in your microwave (spoon, utensil etc.)? Your microwave could have been faulty/broken.

  40. Heather
    02/20/2016 at 11:23 pm

    My fiancé absolutely loved it we both gave up chocolate for lent recipe was perfect!! We topped ours with watermelon sherbet and it was perfect

  41. Charlotte
    02/21/2016 at 8:48 pm

    I tried the chocolate mug cake & know I have to do the vanilla version too. However after reading a few reviews that it taste bland to some, I know I have to change something because I only have vanilla extract & it is obviously not as intense as vanilla bean paste, So, I took a step further by browning the butter instead of just melting it. The raw batter taste like caramel which is a good thing. The cake is moist & a bit loose, but I do not mind that. I do wonder how to get the kind of texture like the chocolate version? Is there any flour that can replace cocoa powder? Corn flour?

  42. 03/02/2016 at 7:42 pm

    This cake was moist and delicious as promised! I added a tiny bit of almond extract to the batter along with the vanilla and it came out great. I also made a quick frosting with margarine, vanilla, lemon extract, powdered sugar and a splash a milk. Perfect combo and enough for me and my son to share for dessert. Yum!

  43. Bala
    03/07/2016 at 7:33 pm

    This was absolutely delicious. I handed the recipe to my tween daughter and her friend to try out as an after school snack, they loved it. This now promises to be a staple for a quick snack. Thanks for posting!

  44. Elaina
    03/23/2016 at 11:29 pm

    I made this with just 1/4 cup vanilla almond milk and put chocolate chips on the top when it was done cooking and it was amazing! Definitely the best mug cake I’ve ever had!

  45. Chelsea
    03/30/2016 at 6:19 pm

    The evening started with wanting to do a healthy dessert with frozen banana to satisfy my sweet tooth. Then I screwed up that recipe with too much liquid and the bananas were falling apart. So that’s when I added Gran Marnier and made banana foster. Only you can’t eat that alone. So I found your recipe. In under 10minutes, the healthy banana snack became a vanilla cupcake with banana foster drizzled on top. What a happy accident- delicious and fast! Totally destroyed the original intent of the snack but it made me (and my partner) happy!

  46. Jamie
    04/04/2016 at 10:43 pm

    This mug cake is delicious! I just made it again tonight (for the fourth time) and I must say that I love it! The first time I made it, I cooked it for the reccommended time and it was a bit overcooked with a spongey texture. The second time I made it, I cooked it for just 1:00 and it came out perfectly! I have tried it plain, and with three different frostings and I like it best with a simple cream cheese and powdered sugar frosting. Delicious!

  47. Melissa
    04/11/2016 at 3:15 pm

    if you use too much baking powder wil it end up white

    • Julie
      04/12/2016 at 7:28 am

      You should use the recommended amount of baking powder that is in the recipe.

  48. Becky
    04/20/2016 at 9:53 pm

    I love this! I use 1/4 cup milk and add extra sugar. I put a dollop of raspberry preserves in the middle and it’s heavenly.

  49. Betty
    04/29/2016 at 9:01 pm

    My girlfriend introduced us to a “Brownie In A Cup” (the version with the egg). Although good, we found it a bit dry. Today, wanting to try it myself, but looking for a moister version, I came across your version + the vanilla version. I would have made it but didn’t have vanilla paste (which I would have preferred), so I improvised (for lunch and then modified again for dinner) and made a “Lemon Cake In A Mug”, using the juice from 1/2 lemon + zest from 1/2 lemon. I put the juice in a 1/4 cup measure and topped it up with Almond Milk + 2 T more Almond Milk. Rather than make it in two bowls and then put the combined mixture in the mug, I greased the mug with Cocoanut Oil, put in the dry ingredients, mixed it and made a well, added the liquids, mixed it thoroughly and microwaved it for approx. 2 minutes. I served it (both times) with frozen mixed berries that I thawed and it was yummy. The best thing about these quick little recipes is that they satisfy your desire for something sweet, but because there is only enough for two there is no chance you will be tempted to go back for seconds. Thank you very much for giving me the Vanilla version so that I could improvise!

  50. Helen Belshaw
    05/02/2016 at 6:13 am

    Just tried this but added some golden syrup and reduced the sugar and a little less milk. I need to experiment a bit more to get the texture right but the taste is fantastic

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