Vanilla Mug Cake

There are days when I want something sweet, but the idea of pulling out cake pans and preheating the oven feels like way too much work. That’s when I turn to this vanilla mug cake. It’s the ultimate quick fix — a soft, fluffy cake that you can make in the very mug you’re going to eat it from. No fuss, no mess, and you can go from craving to eating in under 10 minutes. Perfect for late-night sweet tooth moments or for when you just want a little treat without committing to an entire cake.

Why You’ll Love This Recipe

This mug cake isn’t just “good for the microwave” — it’s genuinely tasty. It’s moist, full of vanilla flavor, and the texture is spot-on. You can eat it plain, add sprinkles for a funfetti twist, or top it with ice cream if you’re feeling fancy.

I’ve made this on rainy afternoons when I needed a little pick-me-up, and I’ve even served it to my kid straight from the mug with a spoon and a drizzle of chocolate sauce. The best part? You don’t have to share.

Here’s why it works so well:

• One mug, one fork, one microwave – No sink full of dishes.

• Butter instead of oil – Gives the cake a richer flavor.

• Customizable – Add sprinkles, chocolate chips, or berries.

• Ready in minutes – Ideal for impatient dessert lovers.

Ingredients & Quick Tips

• Butter – Melted right in the mug. It adds richness and depth of flavor.

• Sugar – Sweetens and balances the vanilla.

• Egg yolk – Keeps the cake tender and moist. If you want it egg-free, just replace with an extra tablespoon of milk.

• Milk – Helps keep the crumb soft.

• Vanilla extract – The soul of this cake.

• Flour, baking powder, salt – The structure and rise.

• Sprinkles – Optional, but they make it feel like a celebration. Use jimmies, not nonpareils, so the colors don’t bleed.

Personal Tip: If I’m making this for myself, I sometimes add a tiny pinch of cinnamon for a warm, bakery-like aroma.

How to Make It

1. Melt the Butter – Add the butter to your mug and microwave for 20–30 seconds until melted. Let it cool slightly so it doesn’t scramble the egg.

2. Mix the Wet Ingredients – Stir in the sugar, egg yolk, milk, and vanilla using a fork.

3. Add the Dry Ingredients – Mix in flour, baking powder, and salt until just combined. No dry lumps should remain.

4. Optional Fun – Fold in sprinkles or other mix-ins.

5. Microwave to Perfection – Cook for 1 minute on medium power. Check the top — if it’s still wet, continue in 30-second bursts until set.

6. Cool & Enjoy – Let it cool for 1–2 minutes before digging in so you don’t burn your tongue.

Pro Tip: Use a wide mug instead of a tall, skinny one. The cake will bake more evenly, and you’ll have more surface area for toppings.

Serving & Topping Ideas

• Straight from the Mug – Quickest route from microwave to mouth.

• With Ice Cream – Vanilla or strawberry works beautifully.

• With Frosting – Let the cake cool slightly so the frosting doesn’t melt completely (unless you like that gooey effect).

• Fruit & Cream – Fresh berries and a dollop of whipped cream make it feel extra special.

Yield: 1

Vanilla Mug Cake

Print

When you need dessert in a hurry, this quick vanilla mug cake comes to the rescue. Soft, tender, and bursting with vanilla flavor, it’s ready in minutes—sprinkles optional but highly encouraged!

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Ingredients

Mug Cake:

• 2 tablespoons (28 g) unsalted butter
• 2 tablespoons (30 ml) milk
• ½ teaspoon vanilla extract
• 1 large egg yolk (do not use the white)
• 2 tablespoons granulated sugar
• 5 tablespoons (39 g) all-purpose flour
• ½ teaspoon baking powder
• Pinch of salt
• 1 tablespoon sprinkles (optional)

Optional Frosting:

• 2 tablespoons (28 g) unsalted butter
• 2–3 tablespoons (14–21 g) powdered sugar
• 1 teaspoon milk
• Drop of food coloring (optional)

Instructions

1. Place the butter in a microwave-safe mug and heat until melted, about 30 seconds.
2. Using a fork, whisk in the milk, vanilla, egg yolk, and sugar until smooth.
3. Add the flour, baking powder, and salt, stirring until combined. Fold in sprinkles if desired.
4. Microwave on medium power for about 60 seconds. If the top still looks underdone, continue microwaving in 30-second intervals until set and slightly firm to the touch. Avoid overcooking.
5. Let the cake cool for at least 1 minute before enjoying.
6. Optional Frosting: Beat the butter until creamy, then gradually mix in powdered sugar until the desired sweetness is reached. Stir in the milk, and add a drop of food coloring if you like. Spread over the cooled mug cake.

Notes

• Only use the egg yolk for the best texture; replace it with 1 extra tablespoon milk if skipping the yolk.
  
• Works with dairy or non-dairy milk.
  
• Best enjoyed immediately after making.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 3350Total Fat 65gSaturated Fat 34gTrans Fat 2gUnsaturated Fat 25gCholesterol 493mgSodium 837mgCarbohydrates 609gFiber 17gSugar 130gProtein 74g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

This vanilla mug cake is my kind of magic — minimal effort, maximum satisfaction. It’s perfect for when you just want a little indulgence without turning your kitchen upside down. Keep the ingredients on hand, and you’ll always be just a few minutes away from a warm, soft cake that’s all yours.

Try other Cupcake recipes:

• Matcha Green Tea Cupcakes
• Margarita Cupcakes
• Lemonade Cupcakes