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The Moistest Very Vanilla Mug Cake

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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 is like a fluffy vanilla cupcake in a mug! Recipe on tablefortwoblog.com
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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
Ingredients
  • 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
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!
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!

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Posted on March 04, 2014

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  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!

  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!

  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!!

  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.

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

    Phenomenal!!!
    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

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