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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
It took a couple of tries to find the right time in my microwave, and when I finally did… WOW. Truly fantastic. The texture was perfect. The second time, I made a brown sugar, cinnamon, butter topping to eat with breakfast. Delicious! Thanks, Julie!
I just made this with substitutions (margarine, Splenda, and fat free milk). I also added some white chocolate chips into the batter. Based on your advice I microwaved mine longer due to the lower voltage of 750W, but I over cooked it. Despite the overcooking I still liked it and will adjust the time for less on my next try. I am glad I found your page :)
OOOO soo yummy! a little bit of goodness with no hassle! My teen boys love it! Especially since they can make it on their own when they come in from school! They love both the vanilla and chocolate and I’ve noticed mugs are ending up in the sink a whole lot more often since we found your recipes a few weeks ago! lol. Thank you for a great quick snack!
Loved the chocolate mug cake so I made the Very Vanilla one today. I made a GF version using 1/4 c rice flower and 2 T corn starch and 1/8t xanthan gum as substitutes for the wheat flour. It was so yummy! Thanks
What does it mean 1/4+2 tbsp does it mean i have to add 2 tbsp or i can chose either the 1/4 measurment or the 2 tbsp measurment ?
No, you definitely cannot choose either measurements. 1/4 cup + 2 tbsp means 1/4 cup of flour PLUS 2 more tablespoons of flour. Hope that helps!
I just made this. It turned out terribly. There was a huge buttery taste and the consistency varied greatly. I double checked everything and I followed the instructions perfectly. It looked like oatmeal and tasted like butter. I have made 5 minute cakes before and this recipe is the worst.
Hi Hannah, sorry yours didn’t work out. As you can see from numerous comments and the photos, it’s worked out for others – wish it worked out the same for you. I don’t know why yours would’ve looked like oatmeal, though..only thing I can think of is you didn’t cook it long enough as microwaves vary and you might’ve needed to zap it longer.
So I tried this recipe with a little bit of lemon juice and rolled oats added (dont ask me why but I was craving that particular pairing) and it turned out pretty well :)
loved it! This was my 1st mug cake and it came out great. I topped it with lemon curd and whipped cream
I’m planning on making this with orange zest and a tablespoon of orange juice and cranberries in it to mimic my favorite muffin. That way I can legitimately have it for breakfast….right? ;) I’ll let you know how it turns out!
That sounds good! Hope it works out!
OH MY GOSHHHH! SO delicious. I’ve had a horrible sweet tooth lately because I’m allergic to EVERYTHING. I made this recipe GF and Allergen free! I used 1/4 cup brown rice flour and 2 tbsp oat flour. I used rice milk for the milk and 2 tbsp coconut oil instead of butter. I also added some cinnamon (I promise you won’t be sorry if you do). I actually purposefully under-microwaved it because I like things under done BUT so good! I highly recommend :)