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The Moistest Very Vanilla Mug Cake

3.85 from 98 votes
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The vanilla version to my chocolate mug cake is this very vanilla mug cake! It’s just as easy to make as her chocolate friend and just as light and fluffy! Still has no eggs and fully customizable!

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

A very vanilla mug cake to rule the land!

If you have been hanging around the blog for a few years now, you’ll know that my chocolate mug cake has been such a hit.

But not everyone is a fan of chocolate, which is quite shocking.

That’s always the age-old question, right? “Chocolate or vanilla?”

So if you are a vanilla lover, here is the vanilla mug cake version of the chocolate mug cake!

Honestly, 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?

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

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!

It’s great because you don’t need to whip out a bunch of tools to make this simple mug cake.

This vanilla mug cake is made without eggs. Why?

Okay, I get asked this a lot too and the reason why this mug cake is made without any eggs is because that is what makes it have a spongey texture!

If you think about it, it makes sense. Why would you put an entire egg into a mug cake when a regular full-sized cake often asks for one or two eggs?

This isn’t a full-sized cake. And of course I’m not going to ask you to divide an egg in half.

Just omit it! Best texture, ever!

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

Can I make this with self-raising flour?

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, I say go for it.

Can this mug cake be made in the oven?

No, this was solely developed for the microwave. I have had readers who have baked this but I honestly recall how it turned out and/or what temperature or time.

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

What is different about this vanilla mug cake vs. your chocolate mug cake?

Well, for one, the most obvious: this is vanilla, not chocolate!

Additionally, this mug cake takes slightly longer to “bake” since the batter is thicker than the chocolate mug cake one.

Also, this vanilla version is easier to be built upon (or at least I think so) – add chocolate chips to it, a dollop of peanut butter, a dollop of nutella, anything!

I mean, what you can put on 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

If you love mug cakes, you may like these different variations on my 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

A light and fluffy vanilla version of my famous chocolate mug cake!
3.85 from 98 votes
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 1
Author: Julie Chiou
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  • ¼ cup (31 g) + 2 tbsp all-purpose flour
  • 2 tablespoon granulated sugar
  • ¼ teaspoon baking powder
  • teaspoon salt
  • ¼ cup (59 ml) + 2 tbsp milk
  • 1 teaspoon vanilla bean paste
  • ½ tablespoon vanilla extract
  • 2 tablespoon unsalted butter, melted


  • In a medium bowl, whisk together dry ingredients.
  • In a measuring cup, whisk together milk, vanilla bean paste, and 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.
  • 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!

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!


Serving: 1 mug cake | Calories: 520 kcal | Carbohydrates: 62 g | Protein: 7 g | Fat: 25 g | Fiber: 2 g | Sugar: 29 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Recipe Rating


Thursday 14th of September 2023

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.

Julie Chiou

Saturday 16th of September 2023

yes, it will be fine if you don't have the vanilla bean paste.


Friday 7th of July 2023

This was soo good ….thanks for the recipe


Monday 15th of May 2023

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.


Friday 9th of December 2022

My daughter and I made one of these tonight for the first time. So good! She made hers with sprinkles and o made mine with marshmallows and chocolate syrup. We will definitely make these again! Yum!


Sunday 22nd of May 2022

I'm pretty happy with this recipe!

Like all microwave recipes, you need to try it a few times to get the cook time right. And like ALL recipes, the flavors can be adjusted to taste.

I added a spoonful of strawberry preserves in the center of the batter. It was tasty!

Next time, I will adjust the cook time and the salt. (I'll probably just use salted butter.)

I make the chocolate mug cake in two 5 oz. ramekins with a spoonful of Nutella for me and my sweetie. I made this in two ramekins for 110 seconds, but it was a teensy bit rubbery. I will adjust the time down 10-20 seconds for my next try.