Need to fix a quick cake craving? Try this vanilla mug cake in less than 2 minutes. Simple and easy, moist, light, and airy, made with ingredients you probably already have on hand.
My kids loved cake when they were small. And having a professional cake decorator for a mom meant there was always too much cake around. Eventually, they stopped eating cake. Now, that I have stopped my cake business, guess what? We have cake cravings. So, here I am, using my old recipes to create new treats -- mug cakes like this vanilla and this chocolate mug cake.
Table of Content
Why make this cake?
- Unlike most other mug cakes, this one is soft and moist, yet light and airy. When was the last time you heard someone say that about a mug cake?
- And this recipe is so fool-proof I use it as a base to make my other cakes, like strawberry, orange, funfetti, and more.
- Also, the ingredients are simple pantry staples you probably already have in your kitchen.
- Of course, it's one mug and made in the microwave in less than 2 minutes. So, it's ready in no-time, and less clean-up!
Ingredients and substitutes
- Flour - I have used self-raising flour but you can also use all-purpose flour. And if you do use all-purpose flour, just use ¼ cup instead of ⅓ cup and add ¼ tsp of baking soda.
- Butter - This one has butter because I love the rich flavor of butter. I have not tested it with oil yet.
- Sugar - Both white granulated sugar or brown sugar will work for this recipe. Brown will give the cake a caramel-like flavor from the molasses but make sure to combine it well.
- Milk - This helps with the consistency of the batter. You can also use coconut milk, soy milk, or even water if you prefer.
- Vanilla - When it comes to vanilla cake use good quality vanilla. You will notice I always use vanilla bean paste because I love a strong vanilla flavor.
Pro-tip - It is more affordable to make your own vanilla extract, bean paste, or vanilla sugar.
Step by step instructions
- Combine all the ingredients in a microwave-safe mug. Use a fork or whisk to ensure no lumps.
Pro-tip - The cake does rise so make sure the batter is only about half the cup. You can also divide the batter between two smaller cups. - Then, bake in the microwave for 1.5 minutes or 90 seconds on high. The cake will rise and settle a bit after it finishes baking (mine took 1 ½ minute).
Pro-tip - The cake is done when you prick with a skewer and feel no raw batter inside. - Next, let cool for 5 minutes. Then, top with whipped cream and chopped strawberry.
Pro-tip - If the cake is still hot, the whipped cream will melt. Alternatively, you can serve the whipped cream on the side.
6 Tips - best microwave cakes
- Use a microwave-safe mug or ramekins to bake this cake. Even microwave-safe glassware will work.
- The cake rises, so make sure the batter is no more than half the cup. And if necessary, use a larger cup or divide between two cups to prevent an overflow.
- The cake takes between 1.15 to 1.30 minutes to bake. So, don't over-bake. Overbaking will make the egg dry, rubbery, and chewy. Therefore, check at 1.15 minutes.
- Mug cakes don't have any caramelization. They bake pale and the outside looks like the inside of the cake. As a result, this can be misleading. So, make sure to check with a toothpick in the center of the cake. Often, the cake will be cooked inside.
- When done, let cool slightly as the cake is hot. Unless you want to eat hot cake (which is VERY delish!)
- Also, whipped cream or any frosting will melt on the hot cake. So, wait for a few minutes or serve it on the side (for the images I did wait for at least 10 minutes - yeah my kids weren't happy 😞).
Frequently asked questions
Microwave cakes were designed to be eaten fresh as soon as they were made. You can let them cool for a few minutes but in general, they get dry if kept too long.
Often, over-baking is the main culprit of dry microwave cakes, which can then taste dry and rubbery. So, it is best to check at about 1.15 minutes. And if you divide the cake into two mugs, you may need only 50 seconds per cake.
Yes. You can reheat a mug cake for about 10 to 15 seconds to warm it up.
Well, my kids' favorite is whipped cream, so I always have a ready-made whipped cream spray can in my fridge. It's quick, easy, and has a long shelf life in the fridge. Of course, the other perfect topping for mug cakes is vanilla or chocolate ice cream.
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Recipe
Vanilla Mug Cake
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Ingredients
- 1 Egg large
- 2 tbsp Milk
- 2 tbsp Butter unsalted, melted
- ½ tsp Vanilla extract
- ¼ cup (4 tbsp) Sugar granulated
- ⅓ cup (6 tbsp) Self-raising flour
- ⅙ tsp Salt
Servings
- 2 tbsp Whipped cream (I used a spray cream)
- 1 Strawberry (cut in half
Instructions
- Combine all the ingredients in a microwave-safe mug. Use a fork or whisk to ensure no lumps.Pro-tip - The cake does rise so make so the batter is only about half the cup. You can also divide the batter between two smaller cups.
- Bake in the microwave for 1.5 minutes or 90 seconds on high. The cake will rise and settle a bit after it finishes baking (mine took 1 ½ minute).Pro-tip - The cake is done when you prick with a skewer and feel no raw batter inside.
- Let cool for 5 minutes. Then, top with whipped cream and chopped strawberry.Pro-tip - If the cake is still hot the whipped cream will melt. Alternatively, you can serve the whipped cream on the side.
Recipe Notes
- Use a microwave-safe mug or ramekin to bake this cake. Even microwave-safe glassware will work.
- The cake rises so make sure the batter is no more than half the cup. If necessary use a larger cup or divide between two cups to prevent an overflow
- The cake takes between 1. 15 to 1.30 minutes, so, don't overbake. Overbaking will make the egg dry, rubbery, and chewy. Check at 1.15 minutes.
- Mug cakes don't have any caramelization. They do bake pale and the outside looks like the inside of the cake. This can be misleading so make sure to check with a toothpick in the center of the cake. Often the cake will be cooked inside.
- When done - let cool slightly as the cake is hot. Unless you want to eat hot cake (which is VERY delish!)
- Whipped cream or any frosting will melt on the hot cake so wait for a few minutes or serve it on the side. (for the images I did wait for at least 10 minutes - yeah my kid's weren't happy 😞)
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Veronika Sykorova
You're right, mug cakes aren't usually the fluffiest or lightest haha. This one was, though! Definitely need to make it for dessert again soon!
Veena Azmanov
Thank you, Veronika, Happy you are enjoying this cake
Kate
This was light, fluffy and absolutely delicious.I am going to be making this again!
Veena Azmanov
Thank you, Kate. Happy you are enjoying this recipe
Marisa F. Stewart
I've always wanted a tried and true mug cake recipe that I knew would be good. This recipe hit it out of the ball park. It was moist, full of flavor, and really satisfied my sweet tooth. Every now and then I want to make something delicious but don't want the temptation of having lots left over. This recipe is ideal for anyone looking for a delicious dessert in a small quantity.
Veena Azmanov
Thank you, Marisa. I am so happy you are enjoying this recipe. Thanks for the feedback.
Jacqueline Debono
This was the first time I tried making a mug cake and wow it was so easy and so good! Love that I can fulfill cake cravings so easily!
Veena Azmanov
Thank you, Jacqueline I am so happy to hear that.
Sharon
It's a recipe I want to keep on hand for those nights when I want something sweet without all of the work.