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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 couldn’t resist and decided to try the batter. It tasted a bit like pancakes so I added about at teaspoon more of vanilla and a ½ tablespoon of sugar and that did the trick!
I was honestly really scared it was going to be bad, not just because of the reviews but I didn’t have any vanilla bean paste. But it turned out fantastic! it was really fluffy, soft, not at all gooey and tasted amazing. No frosting was necessary, I will definitely make this again.
I was looking for something quick. Followed recipe with substituting the vanilla bean paste. After cooking I added a few cut up strawberries and a drizzle of vanilla yogurt. Yum…I had a quick dessert for one that tasted like strawberry shortcake!
mine was really good but i think i’m going to double the recipe the next time i make it , because i got a vary small cake.
I cooked mine for 2 min and it came out to be so disgusting and it almost felt like rubber without any taste! Though it was smelling good, Yucks!
This cake did not turn out anything like a cupcake…
Tried this recipe tonight on a whim. I used some vanilla creamer I had on hand in place of the milk. I, like so many others, used 1 tbsp of vanilla extract in place of the vanilla paste. I also added in a single strawberry diced and few blueberries. It turned out really good. Thanks for the recipe
This comes out perfect every time! Maybe those who are getting goey cake have a lower wattage microwave and need to cook it longer. I love throwing in some frozen raspberries too! Delicious! Thank you!
Tried it and liked it! Wish I had vanilla bean paste.
Yeah this was absolutely disgusting. ?
I tried this out and it came out very gooey and dense, any idea why? I followed the recipe except didn’t use any vanilla bean paste and added a bit of extra vanilla extract
Perhaps you did not put it in the microwave long enough
I found the exact same thing. This cake would haunt bakers all over the world the center was hard as a rock and dry! The “cake” did not rise and my child was so disappointed! NEVER MAKE THIS!!!
I literally like two minutes ago made this and it is not at all like you said
this happened to me the first time I made it, I just tried it a second time and added more flour (a tablespoon or two more) and it turned out MUCH better. I suggest you try that
I feel like the flour should be 1/2 cup, not 1/4 cup. I make one that’s so yummy, and 1/4 cup isn’t enough flour.