Vanilla Mug Cake
Easy Vanilla Mug Cake is moist, delicious, and made in the microwave. With a classic vanilla flavor and colorful sprinkles, this simple cake is ready from start to finish in just 5 minutes!
Vanilla Mug Cake
If you’re looking for the easiest cake, made with minimal ingredients and ready in no time, then look no further.
My easy vanilla mug cake recipe is soft, flavorful, and perfect for when that sweet craving strikes. With no oven needed and just a few ingredients that you probably already have, your friendly microwave will cook this easy dessert in no time.
This almost seems too good to be true, but trust me, you can have your cake and enjoy it in less than five minutes. And the best part? This simple mug cake makes an individual serving, which means no sharing! If you’ve got hungry kiddos, each one can have their own cake.
And if you prefer a chocolate version, then check out my popular chocolate lava mug cake. It’s just as delicious and perfect for chocolate lovers.
So What is a Mug Cake?
Just like the name suggests, it’s a cake that’s mixed and made in a mug and steamed in the microwave. Unlike the oven which can dry cakes out, the microwave steams the batter in the mug. This results in a fluffy and moist texture. This is the best dessert for when you want something quick and easy.
Ingredients in Vanilla Mug Cake:
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Milk
- Butter
- Vanilla
- Sprinkles
How to Make Vanilla Mug Cake:
- In a 16-ounce microwavable mug or small bowl, stir together flour, sugar, baking powder, and salt.
- Using a fork, whisk in milk, melted butter, and vanilla until batter is smooth and there are no lumps. If mixing in a small bowl, pour into a 12 ounce mug (or larger) to cook. Otherwise, you can cook cake right in the bowl.
- Microwave cake for 60-90 seconds, or until cake rises and starts to pull away from the edges of mug and the center is almost firm, but still looks slightly shiny. Be sure to keep an eye on the cake as it cooks, as it might overflow if your mug isn’t large enough.
- Let cool in microwave for 1 minute, then remove and top with whipped cream and sprinkles, if desired.
Why is This Mug Cake Made with No Eggs?
Good question! Since we are creating an individual serving, using an entire egg would be too much. If you think about making an entire cake, you usually use 1-2 eggs, depending on the recipe. But in this mug cake with no eggs, the texture doesn’t suffer without eggs.
Can I Make this Mug Cake Dairy-Free?
Absolutely! Your favorite nut milk or soy milk and coconut or olive oil would work in place of the dairy in this recipe.
Can I Make This in the Oven?
No, please don’t. I tested and made this specifically for the microwave.
Mug Cake Variations:
If you’re looking for more fun and tasty add-ins to the cake, try:
- Chocolate, white chocolate, or peanut butter chips
- A tablespoonful of Nutella or peanut butter
- A few fresh or frozen blueberries or a strawberry (diced)
- A pinch of cinnamon and/or nutmeg
- A splash of almond extract
Tips for Making the Best Mug Cake:
- A 14-16 ounce mug works best for this recipe if you want to mix the ingredients and cook in the same mug. However, you could mix the ingredients in a small bowl and then pour into a 12-ounce mug to cook in the microwave.
- Don’t overcook this microwave cake! That will result in a drier, more crumbly texture, not a gooey, moist one that you’re looking for.
- Check your cake when it’s cooking! I checked mine at 60 seconds and then microwaved for another 10-15 seconds until the center was set. Remember that microwaves vary, so your time might be different than mine.
- No sprinkles? No problem! It doesn’t affect the taste or texture at all (it just makes it pretty).
- For even more deliciousness, serve this cake with a scoop of vanilla ice cream and a dollop of whipped cream.
Looking for More Easy Cake Recipes? I’ve Got You Covered!
- Caramel Apple Dump Cake
- Banana Cream Cake
- Snickerdoodle Cheesecake Bars
- Oreo Pudding Poke Cake
- No Bake Oreo Cheesecake
- Flourless Chocolate Cake
Vanilla Mug Cake
Ingredients
- ¼ cup all-purpose flour
- 2¼ tablespoons granulated sugar
- ½ teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk, any kind (I used 2%)
- 2 tablespoons melted unsalted butter, (coconut or vegetable oil can also be used)
- 1 teaspoon vanilla bean paste, or vanilla extract
- Whipped cream and sprinkles for serving, (if desired)
Instructions
- In a 16-ounce microwavable mug or small bowl, stir together flour, sugar, baking powder, and salt.
- Using a fork, whisk in milk, melted butter, and vanilla until batter is smooth and there are no lumps. If mixing in a small bowl, pour into a 12 ounce mug (or larger) to cook. Otherwise, you can cook cake right in the bowl.
- Microwave cake for 60-90 seconds, or until cake rises and starts to pull away from the edges of mug and the center is almost firm, but still looks slightly shiny. Be sure to keep an eye on the cake as it cooks, as it might overflow if your mug isn't large enough.
- Let cool in microwave for 1 minute, then remove and top with whipped cream and sprinkles, if desired.
Notes
- See my tips and tricks for making this Vanilla Mug Cake above the recipe box.
- Adapted from my Chocolate Lava Mug Cake.
