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The vanilla version to my chocolate mug cake is this very vanilla mug cake! It’s just as easy to make as her chocolate friend and just as light and fluffy! Still has no eggs and fully customizable!

The moistest very vanilla mug cake is like a fluffy vanilla cupcake in a mug! Recipe on
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A very vanilla mug cake to rule the land!

If you have been hanging around the blog for a few years now, you’ll know that my chocolate mug cake has been such a hit.

But not everyone is a fan of chocolate, which is quite shocking.

That’s always the age-old question, right? “Chocolate or vanilla?”

So if you are a vanilla lover, here is the vanilla mug cake version of the chocolate mug cake!

Honestly, 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?

The moistest very vanilla mug cake is like a fluffy vanilla cupcake in a mug! Recipe on

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!

It’s great because you don’t need to whip out a bunch of tools to make this simple mug cake.

This vanilla mug cake is made without eggs. Why?

Okay, I get asked this a lot too and the reason why this mug cake is made without any eggs is because that is what makes it have a spongey texture!

If you think about it, it makes sense. Why would you put an entire egg into a mug cake when a regular full-sized cake often asks for one or two eggs?

This isn’t a full-sized cake. And of course I’m not going to ask you to divide an egg in half.

Just omit it! Best texture, ever!

The moistest very vanilla mug cake is like a fluffy vanilla cupcake in a mug! Recipe on

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, I say go for it.

Can this 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 recall how it turned out and/or what temperature or time.

The moistest very vanilla mug cake is like a fluffy vanilla cupcake in a mug! Recipe on

What is different about this vanilla mug cake vs. your chocolate mug cake?

Well, for one, the most obvious: this is vanilla, not chocolate!

Additionally, this mug cake takes slightly longer to “bake” since the batter is thicker than the chocolate mug cake one.

Also, this vanilla version is easier to be built upon (or at least I think so) – add chocolate chips to it, a dollop of peanut butter, a dollop of nutella, anything!

I mean, what you can put on a cupcake, I’m sure you could put in this :)

The moistest very vanilla mug cake is like a fluffy vanilla cupcake in a mug! Recipe on

If you love mug cakes, you may like these different variations on my vanilla mug cake:

3.95 from 112 votes

The Moistest Very Vanilla Mug Cake

A light and fluffy vanilla version of my famous chocolate mug cake!
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 1


  • ¼ cup (31 g) + 2 tbsp all-purpose flour
  • 2 tablespoon granulated sugar
  • ¼ teaspoon baking powder
  • teaspoon salt
  • ¼ cup (59 ml) + 2 tbsp milk
  • 1 teaspoon vanilla bean paste
  • ½ tablespoon vanilla extract
  • 2 tablespoon unsalted butter, melted
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  • In a medium bowl, whisk together dry ingredients.
  • In a measuring cup, whisk together milk, vanilla bean paste, and 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.
  • 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!


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!


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.

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Recipe Rating


  1. 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. 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. 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. 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. 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.

  6. 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. 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. 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 🙄

    1. @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. @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!

  9. 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.