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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
Just tried this but added some golden syrup and reduced the sugar and a little less milk. I need to experiment a bit more to get the texture right but the taste is fantastic
My girlfriend introduced us to a “Brownie In A Cup” (the version with the egg). Although good, we found it a bit dry. Today, wanting to try it myself, but looking for a moister version, I came across your version + the vanilla version. I would have made it but didn’t have vanilla paste (which I would have preferred), so I improvised (for lunch and then modified again for dinner) and made a “Lemon Cake In A Mug”, using the juice from 1/2 lemon + zest from 1/2 lemon. I put the juice in a 1/4 cup measure and topped it up with Almond Milk + 2 T more Almond Milk. Rather than make it in two bowls and then put the combined mixture in the mug, I greased the mug with Cocoanut Oil, put in the dry ingredients, mixed it and made a well, added the liquids, mixed it thoroughly and microwaved it for approx. 2 minutes. I served it (both times) with frozen mixed berries that I thawed and it was yummy. The best thing about these quick little recipes is that they satisfy your desire for something sweet, but because there is only enough for two there is no chance you will be tempted to go back for seconds. Thank you very much for giving me the Vanilla version so that I could improvise!
I love this! I use 1/4 cup milk and add extra sugar. I put a dollop of raspberry preserves in the middle and it’s heavenly.
if you use too much baking powder wil it end up white
You should use the recommended amount of baking powder that is in the recipe.
This mug cake is delicious! I just made it again tonight (for the fourth time) and I must say that I love it! The first time I made it, I cooked it for the reccommended time and it was a bit overcooked with a spongey texture. The second time I made it, I cooked it for just 1:00 and it came out perfectly! I have tried it plain, and with three different frostings and I like it best with a simple cream cheese and powdered sugar frosting. Delicious!
The evening started with wanting to do a healthy dessert with frozen banana to satisfy my sweet tooth. Then I screwed up that recipe with too much liquid and the bananas were falling apart. So that’s when I added Gran Marnier and made banana foster. Only you can’t eat that alone. So I found your recipe. In under 10minutes, the healthy banana snack became a vanilla cupcake with banana foster drizzled on top. What a happy accident- delicious and fast! Totally destroyed the original intent of the snack but it made me (and my partner) happy!
I made this with just 1/4 cup vanilla almond milk and put chocolate chips on the top when it was done cooking and it was amazing! Definitely the best mug cake I’ve ever had!
This was absolutely delicious. I handed the recipe to my tween daughter and her friend to try out as an after school snack, they loved it. This now promises to be a staple for a quick snack. Thanks for posting!
This cake was moist and delicious as promised! I added a tiny bit of almond extract to the batter along with the vanilla and it came out great. I also made a quick frosting with margarine, vanilla, lemon extract, powdered sugar and a splash a milk. Perfect combo and enough for me and my son to share for dessert. Yum!
I tried the chocolate mug cake & know I have to do the vanilla version too. However after reading a few reviews that it taste bland to some, I know I have to change something because I only have vanilla extract & it is obviously not as intense as vanilla bean paste, So, I took a step further by browning the butter instead of just melting it. The raw batter taste like caramel which is a good thing. The cake is moist & a bit loose, but I do not mind that. I do wonder how to get the kind of texture like the chocolate version? Is there any flour that can replace cocoa powder? Corn flour?