This post may contain affiliate links. Please read our disclosure policy.
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
mine came out well, but I changed the recipe slightly.
– I used rock salt instead of baking salt. It meant there were explosions of flavor in the pastry.
– instead of butter, I used melted Ghee (clarified butter, unsure if it had an effect)
– instead of milk, I used 2% greek yogurt in equal measure
– I don’t own vanilla bean paste so I added extra vanilla extract- 3/4 tablespoon.
– I mixed all wet ingredients before combining with dry
This created a very thick, almost cookie-like dough. I spooned it into the mug and added 5 air holes with the spoon.
– I changed the time to a minute and 10 seconds. At that point it was hot and gooey- I bet cooking it longer would’ve made it cakier, but I was avoiding the overcooking mentioned in the comments.
10/10 would do again.
It was not good at all, lol. I was so upset, I was looking for something to satisfy my midnight craving for something light and sweet. Gummy, not really much flavor at all.
I agree with the others that it is very rubbery. You can try using full fat yoghurt instead of butter (also reduces calories a lot) and add a teaspoon more milk. Sprinkle a tablespoon of water on the top to avoid overcooking and microwave on the highest setting you have testing frequently with a toothpick (the top has to be sticky). That sorta helps having a less gummy cake :-)
Meh. It’s yummy, and I make it all the time, but I’m 13 and can’t really bake GOOD sweet treats on my own. I add sprinkles and food color and it looks pretty and the sprinkles taste good, but the mug cake by itself is a little flavorless and gummy and I used 1 1/2 tablespoons of sugar this time and it tasted the same, so I’m going to try 1 tablespoon of sugar next time. I also used less milk (1 1/4 cup and 1 tablespoon) and it was fine too.
I’m going to be brutally honest, everything about this was absolutely awful. Wish I had of read the other reviews first.
In the past, I´ve used other cake in a mug recipes, but it always tasted a little burnt, and it wasn´t fluffy, but this one turned out great!! I also loved the flavor! I didn´t use any vanilla bean paste though, I didn´t know if we had any. I also used vegan butter and almond milk for it to be vegan, but despite all that, this recipe is by far the best I´ve had! :)
I find vegan Produkts work much better
The worst cake ever, flavorless and gummy, had to drink a glass of milk so that I wouldn’t choke on it.
Terrible recipe. Flavourless, think and dense. Added dulce de leche to improve the flavour.
beautifully moist. Though I did feel the flavor was a bit lacking, so I added 2 tablespoons of Bailey’s and topped it off with some coffee ice cream :)
This is the best “cake” ever! Usually, Mug cakes are either gooey or dry. And sometimes the flavor is bad. This is perfect. It was soft and fluffy. It was great in flavor.