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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!

three vanilla mug cakes on a wooden cutting board with a gold spoon digging out the center of one mug cake
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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!

three vanilla mug cakes with golden spoons digging out the cake to display cake texture

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.
a good spoon has scooped out a quarter of the vanilla cake in the mug

Frequently Asked Questions

Can I make this with self-raising flour?

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.

Can a vanilla mug cake be made in the oven?

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

3.94 from 113 votes

Very Vanilla Mug Cake

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.
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 1

Ingredients 

  • ¼ cup (31 g) + 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon baking powder
  • 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.
    flour mixture in a small bowl with a metal whisk
  • In a measuring cup, whisk together milk, vanilla bean paste, and vanilla extract.
    milk mixture dotted with vanilla beans in a glass measuring cup with a metal whisk
  • Make a well in the center of the dry ingredients then pour the milk mixture into the center, followed by the melted butter.
    melted butter and liquid mixture added to a small bowl of flour mixture with a metal whisk in the center
  • Whisk until no lumps remain and batter is smooth and well combined.
  • Pour into a 16-ounce microwave-safe mug.
    mug cake batter divided evenly amongst two white mugs
  • Microwave on high for 130 seconds or 2 minutes and 10 seconds.
  • Carefully remove and enjoy!

Notes

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren’t careful. 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.
Remember, 130 seconds is 2 minutes and 10 seconds. It is quite long if your microwave is a higher wattage than mine; therefore, could OVERCOOK your mug cake. To play it safe, if your microwave wattage is higher than mine, I would try 100 seconds first and then increment it by 10 seconds until it’s fully cooked through.
Note about the vanilla bean paste: if you do not have vanilla bean paste on hand, that is ok. You just won’t have the vanilla bean specks in your cake. If you’re omitting the vanilla bean paste (ONLY if you’re omitting the vanilla bean paste), use 1 tbsp. of vanilla extract instead of 1/2 tbsp. I do highly suggest the vanilla bean paste, though, because it gives it a deeper vanilla fragrance and taste!
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Nutrition

Serving: 1mug cake, Calories: 520kcal, Carbohydrates: 62g, Protein: 7g, Fat: 25g, Fiber: 2g, Sugar: 29g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Photographs by Eat Love Eat

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Recipe Rating




658 Comments

  1. Amanda says:

    My daughter and I made one of these tonight for the first time. So good! She made hers with sprinkles and o made mine with marshmallows and chocolate syrup. We will definitely make these again! Yum!

  2. Annette says:

    I’m pretty happy with this recipe!

    Like all microwave recipes, you need to try it a few times to get the cook time right. And like ALL recipes, the flavors can be adjusted to taste.

    I added a spoonful of strawberry preserves in the center of the batter. It was tasty!

    Next time, I will adjust the cook time and the salt. (I’ll probably just use salted butter.)

    I make the chocolate mug cake in two 5 oz. ramekins with a spoonful of Nutella for me and my sweetie. I made this in two ramekins for 110 seconds, but it was a teensy bit rubbery. I will adjust the time down 10-20 seconds for my next try.

  3. Juliette Parsons says:

    THIS IS SO GOOD!! me and my sister (henri) make this all the time. i add chocolate chips to the recipe so idk what it would taste like w/o them but i make this at least once a week. people who say this is rubbery are probably overcooking it or their microwave setting is too high. this is the only mug cake recipe that i’ve found that works & my sister agrees w me that it tastes like fluffy heaven. if you want to experience joy like you’ve never felt before make this cake xoxo

  4. Kris Mom says:

    I made it in a corelle bowl and halved the sugar. I just mixed everything in the bowl so it was lumpy but still very tasty. I also added 5 frozen blueberries and used olive oil instead. I omitted the paste and used only 1/2 tsp of vanilla extract because I misread the recipe but it was still yummy!

  5. Carlina says:

    Followed recipe to the t. I didn’t like the gooey doughy consistency. I prefer a fluffy cakey consistency. Just didn’t work out for me. Will look for another cake mug recipe.

    1. Katy says:

      @Carlina, you must have done something wrong. Mine have always come out fluffy.

  6. Row says:

    Amazing!! I added cinnamon instead of the vanilla paste. And we didn’t have baking powder so a plain flour/sr flour combo was the go!

  7. Tristen C Brewster says:

    It’s pretty good. The chocolate is better but I was out of cocoa powder. I added chocolate chips and a spoonful of melted cookie butter when it came out which definitely helped. I think removing it from the mug after would help. The texture was good until the bottom half because I think it continued cooking in the hot mug and got a little chewy.

  8. Ashley Dickinson says:

    Great cake! I added extra baking soda and put a tbsp less milk and cooked for 100 seconds . If your cake came out gummy or rubbery I’m guessing you over cooked it 🙄

  9. STAN_STRAY_KIDS says:

    It’s still liquid even after I microwaved it for 6 minutes! (2 minutes at a time)

    1. Briana says:

      @STAN_STRAY_KIDS, mine is too! I followed the recipe to a T and it’s completely soupy after 6 minutes as well. No idea how everyone else got a cake out of this.

    2. Rach says:

      @Briana, that’s so weird! I make this cake literally weekly and follow the instructions to a T and have never had issues. It comes out perfect!

  10. Abigail says:

    This one and the chocolate mug cake are by far the best mug cakes I’ve had. I love this one with some sprinkles added for funfetti cake. I’m not sure if other people reviewing it just have ridiculously high expectations for cake you can make and be eating in under five minutes? Is this cake going to beat one you bakes for real, no. Is it close enough to actually baked cakes to satisfy that craving, quickly? 1000% yes in my opinion. I’ve made this one twice in the past week. I make the chocolate one with peanut butter in the center about once a month.

    1. Julie Chiou says:

      i appreciate you taking the time to leave this review to help others out! thank you so much