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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 have made several mug cakes, and this one is by far my favorite! I have tried it the original way, with chocolate chips, with cinnamon….but my absolute favorite version is to add a few blueberries and a dash of True Lemon….oh…my…goodness, so incredibly good! I call it a “blueberry muffin” so I can eat it for breakfast, lol.
I made this tonight for a late night uni work snack and because I am vanilla mad! But it wasn’t overly vanilla like to me, despite adding extra. So i put a drizzle of maple syrup over the top and it is perfection!
Really good recipe, love the chocolate one more though. :p
Just made this without vanilla but with some cinnamon, also delicious!
This was the weirdest textured “cake” I’ve ever tired. Didn’t eat it, because It was tasteless to me and I followed the directions to a T…Just wanted to try something new :/.
I’m home from work sick on a hot Australian day. Wanted cake to comfort eat but too hot/sick to crank the oven. This was perfect! Put some sprinkles on top and baked it. Thank you!
This was great! I didn’t use vanilla paste but added 1/4th. t. cardamom and the full tablespoon of vanilla then drizzled the finished cake with maple syrup.
The texture was a bit odd but I chalked it up to having used margarine as it was all I had on hand (you don’t choose the dorm life, the dorm life chooses you). Although even in the picture the texture was a little ‘un-typical’. It goes well with cinnamon sugar and chocolate chips! Love love! Stellar recipe (although using a 1200W oven can get a rubbery bottom)!
The texture was a bit odd but I chalked it up to having used margarine as it was all I had on hand (you don’t choose the dorm life, the dorm life chooses you). Although even in the picture the texture was a little ‘un-typical’. It goes well with cinnamon sugar and chocolate chips!
I would not recommend this. It tasted a lot like raw batter. It baked unevenly and the texture was not good. Will not be trying again.
Way to leave an anonymous comment and email. I take you real seriously on this one ;)
I wasn’t too fond of the recipe either. I cooked it for an extra minute and still had a weird liquid moat. I think it was the vanilla extract substituting for the vanilla bean paste making it liquidy and batter-like instead of cake-like.
This was the best mug cake ever!!!!