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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
It is very good
I’m not going to leave a rating because it’s possible I did something wrong. But mine came out rubbery? It seemed like the flavour could be nice but texture was bad.
Best mug cake I’ve made. Not dry at all! And perfect amount of vanilla! 10/10
amazing only mug cake I make
Are you aware that in your 1/2, 2x and 3x versions you didn’t adjust the “+2Tbsp” measurements at all? So 1/4 cup+ 2Tbsp = 6 Tbsp, therefore a half measure would simply be 3 Tbsp and double would work out to 3/4 cup. One cup=16 Tbsp.
hi Lora, yes, I am aware of this. unfortunately, the recipe card program doesn’t take into account the + measurements added in…i’ll bring it up with the developer and see if this can be worked on to better suit recipe needs. thank you
Personally, I didn’t enjoy it. It was rubbery, dry and there was hardly a vanilla taste.
mines came out spongey and tasted like cream of wheat instead :(
I really like this recipe, i make it all the time! I add a little extra flour and baking powder, and substitute almond milk for normal milk. It turns out nice and cakey with a beautiful flavor.
This turned out really nice and my husband loved it. I did use self-raising flour, so I think the people who had issues need to add a little more baking soda/powder… for almost 1/2 cup plain/all purpose flour I’d put in 1/2 tsp baking soda/powder.
I also only used 1 tablespoon sugar, and used half butter and half MCT oil. I also put a spoonful of lemon curd in the middle before cooking. Have made it twice now 😀 It is lovely with a dollop of coconut yogurt or ice cream.
couldve been better, could’ve been worse. it is a little bit rubbery butnit was nice enough. i also changed some things slightly.
i added a lil extra flour (unmeasured) as it was quite liquidy but this may have been because of a bit of food colouring i added.
i also broke up some oreos and added those and it was very nice