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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
Reading the comments above: if the cake is raw, cook for longer, I did that with mine in doses so as not to burn. If you fear it’ll be tasteless, try a teeny bit of the batter and add sugar or vanilla as desired before you cook it. I don’t understand why people get upset over free recipes online. It’s a kind service which experts offer for our bennifit. Follow it properly, measure and respect the process. Also, everyone has different tastebuds:) this was great!thank you Julie
Just wondering if this would taste the same by actually baking it in the oven? I don’t have a microwave.
Thanks :)
I’m not sure! I haven’t tried it in the oven, honestly. This was made for the microwave.
I love this recipe, and I don’t have vanilla paste, so I remembered to do 1 tbsp extract and accidentally did two..well it’ll be flavorful!
This was very first mug cake and it was soo yummy! I used whole wheat pastry flour and 1/2 & 1/2 (out of milk!) and only 1 T. of sugar (trying to cut back!)
Nuked it for 2 minutes in a mini pyrex bowl… fantastic! Dense, chewy, not too sweet. Yum! Thanks!
This was amazing!!! First mug cake I’ve made that was cooked perfectly through! So yummy :-)
I do love dense, moist cakes. I’ve made this a few times and love it. Naughty secret: I don’t use milk (never have it), I use coconut cream.
So depressed cause mine turned out gummy and rubbery. I microwaved it longer than you did, though, since my microwave is only 700 watts. Any idea what went wrong?
Unfortunately, no. It’s really hard for me to tell what exactly went wrong with recipes like this. They always vary for everyone because of how you mixed it, etc.
I have a 700 watt microwave too, so i did 3 min instead of 2min and 10 secs… If it helps…
Just made it with almond milk, a little cream (I was out of milk), and almond extract (I was out of vanilla). Sooooo yuummm. This recipe is THE moistest by far. Topped it with a bit of ice cream, and my night was made.
Great recipe! You can substitute milk for water and it will still taste alright, just don’t forget the baking powder! Goes great with maple syrup and powdered sugar!
Very nice. I will be pre-packaging this for hotel trips.
Somewhere between a cake and an old fashioned boiled pudding. I bet a “Christmas pudding” version would be awesome, with raisins and cinnamon.