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A vanilla mug cake is the perfect fix when you are craving a simple cake but not necessarily the whole shebang of making a full cake. This single serving vanilla mug cake is just as easy to make as my chocolate mug cake; equally light and fluffy, and still has no eggs and fully customizable!
The Very Best Vanilla Mug Cake
If you have been hanging around the blog for a few years now, you’ll know that my original chocolate mug cake that started the whole mug cake trend has been a hit. I recognize, though, that not everyone is a fan of chocolate. If I’m being honest, that’s quite shocking to me but, I aim to please, so if you are a vanilla lover, here is the vanilla mug cake!
Over the years, several of people 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?
What is a mug cake?
I still seem to get this question a lot and a mug cake is literally as it sounds. A cake that is made in a mug! They are popular because they’re easy to make, egg-free, and a single-serving. When you are craving cake, you don’t have to whip out all your baking equipment, let alone bake an entire cake. A mug cake is a great alternative to nip that craving in the bud!
Vanilla Mug Cake Variations
Vanilla cake in a mug is the perfect base for your favorite add-ins. Here are some ideas:
- Sprinkles (I suggest using Jimmie sprinkles as the nonpareils will bleed color into your batter)
- Chocolate chips, white chocolate chips, peanut butter chips, you get the jist!
- Mix in some jam for a fruity surprise!
- Add in some leftover candy like chopped up Reese’s peanut butter cups or a Snickers bar.
- Crush up cookies like Nilla Wafers or Oreo cookies and mix them into the batter.
- Use a nut butter or substitute of choice. Peanut butter, almond butter, cashew butter, etc.!
- Top it off with some whipped cream or ice cream!
Important Vanilla Mug Cake Tips
- Use a microwave-safe mug! This is so important. You don’t want anything shattering in the microwave. Additionally, make sure it holds at least 16 ounces.
- Place the mug on a paper towel just in case it bubbles or spills over. It would make clean up a lot easier.
- Microwave wattages vary thus cook time will vary. 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.
Frequently Asked Questions
You can, but I tested it with self-raising flour and it just came out spongey and not the texture I wanted. I like my cakes light, fluffy, and moist and with the self-raising flour, it just didn’t yield the results I wanted. There have been many people who have used self-raising flour in this recipe and didn’t notice a difference so if you’re up for the challenge, and knowing texture and taste may be off, I say go for it.
No, this was solely developed for the microwave. I have had readers who have baked this but I honestly do not recall how it turned out and/or what temperature or time.
Other Mug Cake Flavors
Very Vanilla Mug Cake
Ingredients
- ¼ cup (31 g) + 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup (59 ml) + 2 tablespoons milk
- 1 teaspoon vanilla bean paste
- ½ tablespoon vanilla extract
- 2 tablespoons unsalted butter, melted
Instructions
- In a medium bowl, whisk together dry ingredients.1/4 cup (31 g) + 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon baking powder, 1/8 teaspoon salt
- In a measuring cup, whisk together milk, vanilla bean paste, and vanilla extract.1/4 cup (59 ml) + 2 tablespoons milk, 1 teaspoon vanilla bean paste, 1/2 tablespoon vanilla extract
- Make a well in the center of the dry ingredients then pour the milk mixture into the center, followed by the melted butter.2 tablespoons unsalted butter
- Whisk until no lumps remain and batter is smooth and well combined.
- Pour into a 16-ounce microwave-safe mug.
- Microwave on high for 130 seconds or 2 minutes and 10 seconds.
- Carefully remove and enjoy!
Notes
Nutrition
Photographs by Eat Love Eat
I love this cake. have been coming here to read the recipe for 6 years now!!
I use gluten free multipurpose flour, canola oil and oat milk (home made or store bought). Oh and vanilla powder as thats more easily available in Sweden.
Big thanks for all my sugar moments!
This is my go to recipe when I have a sweet tooth…that leaves no evidence! 😉. DO THE VANILLA BEAN PASTE!! Unbelievable, phenomenal flavor. I bought the vanilla bean paste just for this recipe and have never regretted it. Really satisfies the craving
tried to make it without melted butter and used the same amount of oil instead. took a while to cook and ended out with a finny texture but still tasted nice enough
good
I’ve been making this for years, and it’s the best vanilla mug cake I’ve tried. Today I finally succeeded in doubling it! – it took more flour and a bit more than double the time, starting @70% for 150 seconds, then High for about 130 seconds, using an oval small bowl instead of mugs.
Will this still turn out well without vanilla paste? Never in over 65 years of cooking given in to the fancy stuff so only have pure vanilla.
yes, it will be fine if you don’t have the vanilla bean paste.
This was soo good ….thanks for the recipe
I’ve been making Julie’s mug cakes for a long time – I’ve tried a lot of mug cake recipes and hers are really the best!
If you have a lactose problem like me, I’ve fooled around to make a slightly less-dairy version! In my opinion there really is no substitution for butter, especially when it comes to baking, but for those of you without milk in the house, I used:
1/4 cup plus 1 tablespoon soy milk, plus
1 tablespoon of olive oil
And it came out wonderfully! Tasted like I hadn’t changed a thing.
You could probably use vegitable oil, but I prefer the whole fat of olive oil. Coconut or avocado might also work just as well. Plain oat milk did NOT turn out well – just a gloopy mess. I’m guessing some lack of emulsifier was the issue. If you use a “barista series” non- dairy milk, then you’ll probably be fine, whatever you choose.