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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
My microwave is 1000 watts and I microwaved mine for 2 minutes and I thought it came out great ! Perfect with a scoop of vanilla ice cream :)
I followed this recipe to the T, didn’t add any eggs, etc, but sadly this did not turn out great for me. It was rubbery and not at all like the texture shown in the picture. It did not taste like anything, not even plain cake. It didnt rise much. Maybe it’s my mircrowave settings. I have no idea how that works and I’ve always been unlucky with mug cakes!!
Hi! Love this recipe. I was just wondering if you think it would be okay to sub the butter for veg oil like in the chocolate cake?
Yep, that’ll be fine!
Do you have to youse vanilla bean paste?
You don’t have to but it’s recommended. You can just sub it out with more vanilla extract.
I have to use soy milk or almond milk, do you have any suggestions? I made it as said and it was very dry and spongy.
I personally haven’t tried with those types of milk but I would imagine if it’s very dry, you might have put it in the microwave too long. And spongy to me makes me think that it’s the milk switchup but I cannot be positive.
Helen, I was out of milk so I used some coconut milk instead! I used the kind that comes in a can (thicker than the kind that comes in a carton) and used 1/4 cup of coconut milk mixed with 2 tbsp of water to thin it out a little (canned coconut milk is very thick). It turned out divine, just like the pictures! I think I cooked it a bit too long, because my oven is 1100 watts, but it still tasted delicious and was nice and moist!
I used the Silk coconut milk and a butter substitute to make it vegan and it was perfect ??
At home after a long day. Felt like something sweet and found this recipe. OMG best mug cake I’ve ever made I didn’t use bean paste but use a whole Tspoon of Vanilla extract. So yummy topped it off with a dollop of hokey pokey ice cream. Yummy. And so MOIST.
This was truley amazing! I have tried so many recipes and they all turn out gross but this, is your five minute cupcake fix for sure!
I made this with almond extract – delicious! Topped it with a little homemade raspberry jam and whipped cream. Yummy!!
Can I ask how much almond extract you used? Planning to try this out with a bit of lemon extract as well!
Thank you Julie…I always crave one piece of cake only…so convient and delicious and who would have thought without the egg? I cut it lengthwise down the middle and mixed some butter and confection sugar together to spread on it. Best cake I ever had! Keep up the good work!
❤️️
Just try to add 1 egg and it would be delicious
Yes, one egg and it would be good to go!
If you feel that an egg would be great for this, then by all means go for it. I omitted the egg because if you think about it – an entire egg for a MUG cake? That’s excessive! When baking a whole cake you usually use one or two eggs. I’ve tried this with an egg and it makes the cake spongey, which was my reasoning for omitting it. If you guys feel that an egg would be perfect; feel free!
Please don’t add egg to mug cakes.