The Moistest Very Vanilla Mug Cake


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.

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

A very vanilla version. Several of you asked for one and honestly, it wasn’t a bad idea.

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

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

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

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

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
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

dinner for two by julie wampler



Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!


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  1. Katlyn
    06/09/2017 at 12:10 pm

    I just made this and it was wonderful. I didn’t have the bean paste so I just left it out. I sprinkled just a dash of cinnamon. It was perfect just as is. Best mug cake I’ve ever made and it really was super moist.

    • Kelsey
      08/21/2017 at 12:46 pm

      Sameee it was sooo good and I didn’t have the bean paste and I make it over and over now

    • Lemon
      08/24/2017 at 11:19 pm

      Yes! On my first attempt it turned out perfectly! I didn’t add cinnamon instead of the paste, I just left it out completely and it was still so moist and delicious!

    • Charlotte
      09/20/2017 at 2:51 am

      How much cinnamon?

    • Anna
      02/04/2018 at 8:03 pm

      T was very delicious

  2. Sally Realey
    06/10/2017 at 3:26 pm

    Thanks for fab mug cakes. I made 4 x chocolate this morning. Found if I lined mug with cling film, cakes turned out perfectly every time. Generous enough to cut in half and eat one part later!

  3. Snow Feather
    06/12/2017 at 2:20 pm

    I have tried this recipe only once and my first try it turned out rubbery even though I followed the directions exactly. It seems the timing of 130 seconds was too long for the 950 watt microwave that I used I will adjust the timing the next time I make it to 70 seconds and hope that it turns out perfect. I really love the chocolate mug cake recipe, which has turned out perfect every time I have made it. Also for those who would like to make the the chocolate mug cake vegan I substituted milk for a Flax Drink that I love and it did not change anything.

  4. Kimmy
    06/16/2017 at 6:13 pm

    Very good and tasty

  5. Molly
    06/19/2017 at 8:15 pm


  6. Emma
    06/26/2017 at 11:12 pm

    I doubled it, added s dolop of Nutella in the middle, cooked it drizzled it with maple syrup and topped it with fresh berries! Delish!! Definitely make again!

  7. Abbey
    07/04/2017 at 10:32 pm

    Trying right now! Added cinnamon, clove, ginger, and cardamom for a sort of chai take. Tastes lovely

  8. Erinn
    07/05/2017 at 11:20 pm

    This is hands down the best mug cake I’ve ever tried!! As long as you are careful not to over cook it, the texture is amazing, seriously better than some cakes I’ve had from an oven. Great recipe!

    07/10/2017 at 2:19 am

    I’m going to try this recipe today. I expect it comes out as well as everyone else’s appears to have. I’m very excited. I’ll keep you posted!

  10. Marisa W.
    07/24/2017 at 1:09 pm

    Just wanted to say I’ve been using the chocolate and vanilla mug cake recipes for at least 2 years now and I love them! Even after having the many packages and easy to make cakes for one these are still my favorite even with the work of putting it all together. I’m looking forward to trying with vanilla bean paste soon instead of just extract. My favorites are adding chocolate chips instead of Nutella to the chocolate and sometimes adding them to the vanilla. Thanks so much for sharing these!!!

  11. Jack
    07/26/2017 at 8:05 pm

    Great recipe, love that it has no eggs. The 2nd time I just mixed all ingredients together in the mug and it still came out great. Making a well with dry ingredients is really only useful when working on flat surfaces like when making pasta. In a bowl it’s kind of redundant. Thanks so much!

  12. daniella dreier
    07/27/2017 at 9:41 am

    My cake did not rise.. it was flat, greesy and very very very moist, like not fluffy at all.

    • Tabetha
      09/22/2017 at 6:21 pm

      I bet your baking powder was expired then.

  13. Lynn
    08/05/2017 at 8:42 am

    I threw a small handful of fresh blueberries in…delicious. Also the mug I used was very heavy so it required about 20 seconds more, but it didn’t seem to hurt the texture at all. Thanks!

  14. Katie
    08/05/2017 at 11:05 pm

    Ditto to everything Katlyn said below in the previous comment (although I did not add a pinch of cinnamon like she did, but that sounds delightful so I will be trying it next time, since I will be making this mug cake A LOT).

    I never seem to have chocolate, cocoa powder, or Nutella on hand, and every other non-chocolate mug cake recipe I’ve tried has been a complete inedible disaster. This is hands down the best mug cake recipe I’ve found. Super moist. Thank you!

  15. Jessica
    08/07/2017 at 11:52 pm

    This is a good base for experimentation! I use vanilla extract because the beans are so expensive. I’ve swapped the white sugar for brown sugar and added chocolate chips to resemble a chocoate chip cookie. Or add blueberries, almond slivers, and a pinch of cinnamon for a breakfast coffee cake. You could even make a crumb topping with brown sugar, flour, butter, and more nuts- pop it under the broiler to toast the topping. So good!

  16. Caoilinn
    08/23/2017 at 12:02 pm

    It is amazing

  17. Caoilinn
    08/23/2017 at 12:03 pm

    Ohh girl mmmmm

  18. Aimee Spiering
    08/25/2017 at 3:50 pm

    Very delicious, but I would recommend adding in the notes NOT TO DOUBLE. I made this mistake and it looks rather funny. Still a great dessert and very delicious. Stupid mistake on my part. I love all your recipes!

  19. Marina
    08/31/2017 at 5:23 pm

    I used gluten-free flour and coconut milk and it was perfect!

    • Sariah
      11/04/2017 at 9:46 pm

      Me too but with almond milk! It was delicious! Topped it with Fluff for the kids. They loved it!

  20. Jaylee Banker
    09/04/2017 at 9:07 pm

    I am going to try this! Its a bit late here, and im hoping to make it, drink it with a hot cup of tea, and drift off to sleep {hoping the sugar wont affect anything sleep-wise ;) }

  21. Ash
    09/11/2017 at 7:32 pm

    I chose this recipe because I ran out of chocolate and needed dessert hahaha. Didn’t have vanilla bean paste, added a scoop of vanilla frosting and a drizzle of honey in the batter. So good! So moist! Could even go further and form balls, dip in chocolate and you have at least two huge cake balls!

  22. Lucy
    09/16/2017 at 4:50 pm

    I have one question I really want to try this but I don’t have baking powder, by I have baking soda what acid thing an I use with it,reply when you can have a nice day 💕

    • Julie
      09/18/2017 at 6:16 am

      I don’t think it will work as well with baking soda. You can try it with baking soda but realize you might not get the rise and lightness.

  23. Court
    09/21/2017 at 8:34 pm

    Hi.. I’ve tried this multiples times and it never works!!

  24. Tabetha
    09/22/2017 at 6:18 pm

    Taste much like a pancake. Not what i expected, but still good.

  25. Annie
    10/03/2017 at 1:14 am

    Have made this a few times already and absolutely love it! Last night I had no milk though and tried it with water instead. Still came out very nice. A pretty good substitute when you’re desperate for something sweet or can’t use milk!

  26. Wee
    10/03/2017 at 1:40 pm

    Thanks for the mug cake recipes…I, too, don’t like the egginess of most recipes. Heading out to what is left of my garden (-3 last night…central Alberta, Canada) hope the beets survived. Any neat ideas for turning them into something fantastic?

  27. Daneliz
    10/05/2017 at 9:22 pm

    a while back I found a recipe for a brown butter vanilla bean cake. to make it “mug size” I used this recipe but with only 1/4 cup of milk no vanilla paste but scraped the inside of 2 small vanilla beans and 4 tbs browned butter. came out so good.

  28. Penny
    10/10/2017 at 7:37 am

    Can I put some syrup at the bottom of the cup and then the vanilla mixture so that it comes out like a golden cap steamed pudding?

    • Julie
      10/11/2017 at 7:38 pm

      I’m honestly not sure. I’ve never had it this way before nor have I done it myself. I would say go for it and see how it turns out!

  29. Saige
    10/11/2017 at 2:17 pm

    I always make this when i want a treat usually without the paste of baking powder and today I finally had some powder it taste good without it but even better with it I absolutely love this recipe

  30. Decent Daisy
    10/21/2017 at 4:08 pm

    Thank you soooo much for this recipe! it has always turned out great, but I love your chocolate mug cake recipe even more. I tried this at my friends house for the first time, and since then, I have been making these at least once a week. Thanks a lot for these wonderful recipes!

  31. Anna
    10/22/2017 at 5:38 pm


  32. Savannah
    11/07/2017 at 9:34 pm

    Followed the recipe exactly at 1 min and 30 seconds and it came out chewy and lacking in flavor

  33. Lainey
    11/16/2017 at 4:46 pm

    I just made this. It’s not bad for a microwaved cake that was ready in 2 minutes. It saved me a trip to the store because I was really craving a cupcake. However, it’s not very sweet, so if you’re looking for that I would add more sugar. I ended up adding some vanilla ice cream to it, which was also good because the cake was hot. I might make it again sometime. Thanks for the recipe!

    • Lainey
      11/16/2017 at 4:48 pm

      Oh, also I melted the butter in the mug and then added all the ingredients together and mixed it up like that. Ain’t nobody got time for extra dishes. ;)

      I was surprised the texture turned out so well. I will have to try the chocolate one sometime!

    • Beth
      11/28/2017 at 1:09 pm

      yeah…i added an extra half tbsp of sugar and it turned out great

  34. Conny
    11/26/2017 at 12:31 pm

    I’m a big fan of this mug cake. I’ve been trying to add different ingredients to experiment. Once added a couple of dulce de leche spoons, and today I added chopped strawberries. I love all the ideas I’ve read in the comments.

  35. Beth
    11/27/2017 at 2:39 pm

    This really was the moistest vanilla mug cake. It had a very nice vanilla flavor and i did not use vanilla bean paste. I used 1 tbsp of vanilla extract which is said in the recipe notes.

  36. Beth
    11/28/2017 at 1:07 pm

    i was wondering if i could use powdered sugar and get the same result

    • Julie
      11/29/2017 at 6:11 am

      no, you cannot substitute powdered sugar for granulated sugar

  37. Beth
    11/28/2017 at 1:15 pm

    im going to add some cookie butter the next time i make it

  38. isy
    12/29/2017 at 10:36 pm

    amazing! i am a big fan of the chocolate one but i used egg nog for this one instead of milk and i added cinnamon. now it is an egg nog mug cake instead!

    • isy
      12/29/2017 at 10:38 pm

      also i used coconut oil instead of butter amazing!

  39. Dianne
    01/11/2018 at 11:28 pm

    I first made the chocolate and vanilla mug cakes about 2 years ago. Love at first bite! I made the Very Vanilla one tonight for my hubby, who has diabetes, and subbed Swerve for the sugar. Dropped a,spoonful of low sugar cherry filling in before baking. He’s loving it.

  40. Dianne
    01/12/2018 at 3:23 pm

    I found the recipes for the chocolate and vanilla mug cakes a couple of years ago, and it was truly love at first bite! Last night, hubby (who is diabetic) was craving a “real” yummy dessert, so I whipped up the vanilla mug cake, subbing Swerve for the sugar and with cashew milk, and dropped a spoonful of lite cherry pie filling in the middle. He loved it!

  41. Karen
    01/21/2018 at 7:29 pm

    Sorry but this mug cake was anything but moist. Dense and sticky like gluey pancakes. Sitting like a lump in my tummy now. Not a good recipe at all

  42. Concerned Citizen
    02/16/2018 at 4:01 pm

    Stop using the word moistest (because the word is fake) but the cake was AMAZING!!!!

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