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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!
Prep Time3 mins
Cook Time2 mins
Total Time5 mins
Course: Dessert
Cuisine: American
Keyword: vanilla cake, vanilla mug cake
Servings: 1 mug
Calories: 468kcal

Ingredients

  • ¼ cup all-purpose flour
  • 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.

Nutrition

Serving: 1serving | Calories: 468kcal | Carbohydrates: 57g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 222mg | Potassium: 302mg | Fiber: 1g | Sugar: 32g | Vitamin A: 773IU | Calcium: 149mg | Iron: 2mg