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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
Thanks for this recipe! I made half the amount and substituted wholemeal flour and coffee creamer (those little plastic cups) and used vanilla sugar instead of paste. Turned out wonderful! Only negative is the way baking powder makes my mouth feel a bit dry. Next time I’ll try and use a little less (didn’t really pay attention when I added it, not sure if it was more than you specified anyway). Thanks again!
What if I only have vanilla powder?
I’ve never used vanilla powder before but I imagine it won’t work in this.
Vanilla powder will work. Conversions are the same. (1 tbsp paste + 1 tbsp powder) It is a tad bit cakier that way, though.
this was fabulous – perfect for a mug cake when I didn’t have any cocoa left (because I used it all up making your chocolate mug cake!!!)
My cake came out extremely squishy and looked like oatmeal
Use less milk
This is literally the best mug cake ever and so moist!
my microwave is only 700 watts so how long should i put it on for
I’m assuming since mine is 950 watts and I put it in for 2 minutes and 10 seconds..you would have to put yours in longer since yours is less wattage.
Can i use vegetable oil instesd of butter????
You could, but not sure how it’d turn out since I didn’t test it that way.
vegetable oil does work
I am thoroughly impressed with this recipe. The taste, the texture, the size of the serving. All really, really great. I didn’t have vanilla paste, but added extra vanilla plus a dash of almond extract. Have no complaints whatsoever about the flavor. I actually added about maybe another half tablespoon of sugar, and when it was done, ate it with a spoon of Nutella on top, This is definitely my go-to vanilla mug cake from now on. Thank you!
this recipe is great i even recomend putting in crushed oreo cookies and you have a cookies and cream cake which taste amazing
Do mean 1/4 of a cup and then an extra 2 tbsp or are you saying that a 1/4 cup is equivilent to 2 tbsp. Sorry i don’t really get these measurements because i’m british and we don’t use cups.
Yes, I’m saying 1/4 of a cup then plus an extra 2 tbsp.
Sorry i just realized you have already answered that. Sorry to have disturbed you
No worries :)
If it helps in converting this measurement, 1/4 cup + 2 tablespoons is the equivalent of 6 tablespoons
For those of you that are having issues with texture, try this: only use 1/4 cup of milk instead of 1/4 and two tbsp. I tried this recipe a couple of times and, noticing that it seemed a bit too loose for a regular batter, tried a third time using less milk. Worked like a charm! Perfect, tasty, and fluffy but still moist mug cake.
Using only 1/4 milk and adding sugar and microwaving it for2:30 worked miracles!
does this work in an oven? if not wich recipe would you recommend for a quick cake?