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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
This is probably the best mug cake I’ve ever tried! It is delicious, replicates cake entirely, and has an OUTSTANDING vanilla taste! It also tastes amazing with a scoop of vanilla ice cream. This mug cake is a 10/10 from me!
Mine didn’t come out well, it didn’t taste like vanilla. I didn’t have the paste but I did do the substitution but it still didn’t really taste like anything, plus it didn’t make that much, like it didn’t rise.
Well, using this recipe was a bit of a hit when trying to make it, only I tweaked it a little bit to make it more flavorfull and interesting.
First, instead of using All Purpose Flour, (which I didn’t have at the time when first trying this) I used Self Rising Flour without the baking powder (which I also didn’t have) or salt. Another reason not using the powder and salt being that self rising flour already has those ingredients.
To get the flavor a bit more present (because it didn’t have enough presence for me, no “Unf” in the cake), instead of just vanilla extract, I put in a quarter of a tablespoon of lemon extract and a quarter of a tablespoon of vanilla extract. (No, I didn’t use vanilla bean paste because what even is that.)
On top of that, I used about a tablespoon lemon sheddings.
After doing so, the flavor still didn’t come out like I wanted it to, so I decided to try and glaze type of frosting. I used a tablespoon of pancake syrup (yes, syrup), a half a table spoon of pure lemon juice, and a table spoon of sugar, and mixed it until it was a glazie syrup. I then made a well type of hole in the cake, and poured half of the glaze into and on top of the cake and saved the rest for later. The taste and flavor was very noticeable, and I plan to do it exactly this way whenever I want something sweet. Let me know how it turned out for you. C:
ok what does the 1/4+ 2TBS mean I think this is messing me up please help
You measure out 1/4 cup of flour PLUS two more tablespoons of flour
This is the best vanilla mug cake I’ve tried! So moist and fluffy! In my microwave it comes out perfectly after 90 seconds… Any longer and the texture suffers. If I double the recipe I cook it for 2 minutes. I make a quick chocolate frosting with margarine, cocoa powder and confectioners sugar. Sooooo good! My kids love it too! This recipe is definitely a winner.
Those that don’t get a delicious cake from this recipe must be doing something wrong. Try using softened butter instead of melted. I do this and mine turns out perfectly every time.
Whenever I make mug cakes, it never turns out right but this has to be the best cake I ever tasted. Thank u so, so much!!
This recipe is the BEST!!!
OK so I loved it but didn’t, I have to make a frosting fill in of vanilla and whipped cream. In other wise BOOOOOOOOOO!!!!!
I tried it and it came out very moist…but lil bitter…wud it b coz I substituted vanilla bean paste wid lil extra vanilla extract? ??
Yes. Vanilla extract is a lot more bitter. It’s basically alcohol and vanilla together.
I substituted additional vanilla for the paste and added one minute to the microwave time as the mix was more liquid without the paste as a thickener. The cake came out perfect and extra moist. I found that apricot preserves makes a terrific accompaniment as a glaze. Cheers!