The Moistest Very Vanilla Mug Cake
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.
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 and most fluffy vanilla cupcake in a mug!
- 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
- 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!
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
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.
Sameee it was sooo good and I didn’t have the bean paste and I make it over and over now
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!
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!
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.
Very good and tasty
EASY I SPRINKLED MINE WITH CINNAMON AND A DRIZZLE OF MAPLE SYRUP
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!
Trying right now! Added cinnamon, clove, ginger, and cardamom for a sort of chai take. Tastes lovely
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!
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!
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!!!
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!
My cake did not rise.. it was flat, greesy and very very very moist, like not fluffy at all.
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!
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!
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!
It is amazing
Ohh girl mmmmm
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!
I used gluten-free flour and coconut milk and it was perfect!
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 ;) }
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!
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 💕
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.