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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
I used Peppermint Mocha coffee from DD instead of milk, peppermint extract instead of vanilla, and crushed up candy canes and dark chocolate and added them to the batter. Ohmygod Merry Christmas in my mouth! Love your recipes!
I am planning to put together the chocolate mix and this mix to give to my Secret Santa. Has anyone tried it with rainbow jimmies (to make a funfetti cake)?
OK, I just went ahead and made this vanilla cake with the jimmies. (I don’t have the vanilla bean paste, so used the tablespoon of vanilla). It worked beautifully for a funfetti cake! I didn’t measure the jimmies, but I’d suggest a couple of tablespoons.
I tried the chocolate one, and I was like: “MMMMMMMMMmmmmmmm……. Sooooooooooooooooooo Yummers! I put a piece each of dark and milk chocolate instead of Nutella and it melted in the cake and the cake tasted JUST LIKE A BROWNIE! So Good!Gonna try the vanilla one soon.
Thank you! I hate spongy mug cakes!
Oh my Julie!! Your blog is amazing… I was just browsing to find a mug cake recipe, and ended finding a vanilla version! Whaaat? I never saw one before, I must say: I have to try soon!!! :)
Thank you!! :)
Mine basically just turned into a giant pancake in a mug. Very tasty all the same, but not quite what I was going for…
Best one I have tried yet.
Super moist and super yum. I should not check your blog when I am on a diet :(
I just made this cake and it did not at all came out like it looks on the pics and I read and reread the instructions so I know I didn’t do anything wrong. That being said, even though it looked rubbery and underdone (it wasn’t, I made sure) I actually loved the taste. Now, I’m a huge fan of underdone pancakes, cakes, and cookies so maybe thats why I liked it so much. So even though its not what I expected, I can’t say that this is the last time I’m having it lol.
Commenting on this as I eat, I’m so happy the recipe works! I remember making my first mug cake and it came out dry and rubbery so I was put off by that experience ever since. The only parts I tweaked was using 1/3 cup of almond milk (couldn’t be bothered to measure out two tbsps) and adding half a tbsp of vanilla bean extract since I didn’t have vanilla essence in the kitchen, oddly enough. This vanilla mug cake could do with a little bit more sugar though (and this is coming from someone who often halves sugar measurements in most recipes). Put that means you can drizzle some caramel sauce on top for extra enjoyment :)
The recipe says to cook it in a 16oz cup…that part I don’t understand (as someone who uses the metric system). I did a conversion via Google and 16 oz = 2 cups? I used the largest mug I had which is around the size of 1.5cups but the batter only came up about half way and barely rose.. :S ?? I’m fairly sure this recipe can fit in a normal sized cup (250mls)
Loved the chocolate version, not such a fan of the vanilla! The chocolate cake came out perfect, nice and moist and cakey. The vanilla came out very rubbery and blah tasting, even though I followed the recipe and used the vanilla bean paste. I’ll be sticking with the chocolate option.