Simple Vanilla Mug Cake

Ever found yourself craving something sweet at 9 PM but don’t want to deal with pulling out all your baking equipment? I’ve been there more times than I can count. Between the late-night sugar cravings and those moments when you just need a small treat, a full-sized cake feels like way too much work (and way too many leftovers).

That’s where this vanilla mug cake comes in – it’s quick, uses basic pantry ingredients you probably already have, and gives you just the right portion of cake when you need it. Best of all, you can mix it up and have it ready to eat in less than 5 minutes.

What Kind of Vanilla Extract Should I Use?

Pure vanilla extract is your best bet for this mug cake, though imitation vanilla will work in a pinch. The main difference you’ll notice is that pure vanilla extract has a more complex, rich flavor since it’s made from real vanilla beans, while imitation vanilla tends to have a one-dimensional sweetness. For the best results, stick with pure vanilla extract from brands like Nielsen-Massey, McCormick, or Watkins – just make sure to check the label for “pure” rather than “imitation” or “artificial.” If you happen to have vanilla bean paste, you can use an equal amount in this recipe and you’ll get those lovely little specks of vanilla bean throughout your cake.

Options for Substitutions

Need to make some swaps for this mug cake? Here are some helpful substitutions you can try:

• Unsalted butter: You can use salted butter (just skip the pinch of salt), neutral oil, or coconut oil. If using coconut oil, your cake might have a slight coconut flavor.
• Milk: Any milk works here – whole, 2%, almond, soy, or oat milk. For extra richness, you could even use half-and-half.
• All-purpose flour: Self-rising flour can work (just skip the baking powder), or cake flour for an even softer texture. For gluten-free versions, try a 1:1 gluten-free flour blend.
• White sugar: Brown sugar works too and adds a nice caramel note. You can also use coconut sugar, though it might make the cake slightly darker.
• Powdered sugar (for frosting): If you’re out of powdered sugar, blend regular sugar in a food processor until fine. You can also skip the frosting and top with Nutella, jam, or whipped cream.
• Egg yolk: This is pretty crucial for texture – but if you need an egg-free version, try 2 tablespoons of mashed banana or unsweetened applesauce instead. The texture will be different, but still tasty!

Watch Out for These Mistakes While Baking

The biggest challenge with mug cakes is overcooking them, which can turn your treat from perfectly moist to rubbery in just a few seconds – start with 60 seconds in the microwave and add more time in 10-second intervals if needed.

Getting the right consistency matters too, so make sure to measure your ingredients precisely (especially the flour) and mix until just combined – overmixing will lead to a tough, dense cake instead of a light and fluffy one.

A common error is using a mug that’s too small, which can cause the cake to overflow while cooking, so pick a 12-ounce mug or larger to give your cake room to rise.

For the best texture, let your mug cake rest for about 1 minute after microwaving – this allows the cake to set properly and makes the frosting easier to spread without melting immediately.

What to Serve With Mug Cake?

This quick and cozy mug cake is perfect for those late-night sweet cravings, and there are lots of simple ways to make it even better! A scoop of vanilla ice cream on top creates an amazing warm-and-cold contrast, while it melts slightly into the cake. If you’re in the mood for something fruity, try adding some fresh berries or a spoonful of berry compote on top. For coffee lovers, serving this with a small cup of espresso or coffee makes for a perfect afternoon treat – the warm cake and coffee combo is so comforting!

Storage Instructions

Enjoy Fresh: Mug cakes are really at their best when eaten right after making them! The texture is most soft and cake-like when it’s still slightly warm. I recommend making these on-demand whenever you’re craving something sweet, rather than making them ahead.

Save for Later: If you have leftovers (which rarely happens with mug cakes!), you can keep them covered at room temperature for up to 24 hours. Just know that the texture might become a bit more dense as time passes. The frosting can be stored separately in an airtight container in the fridge for up to 3 days.

Make Ahead: Want to prep ahead? Mix your dry ingredients in advance and store them in a small container or zip-top bag. When you’re ready for cake, just add the wet ingredients and pop it in the microwave. This makes satisfying your cake craving even quicker!

Preparation Time	5-10 minutes
Cooking Time	1-3 minutes
Total Time	6-13 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 4-6 g
• Fat: 22-26 g
• Carbohydrates: 50-55 g

Ingredients

For the mug cake:

• 2 tbsp unsalted butter
• 2 tbsp milk
• 1/2 tsp vanilla extract
• 1 large egg yolk (no egg white)
• 2 tbsp granulated sugar
• 5 tbsp all-purpose flour
• 1/2 tsp baking powder
• Pinch of salt
• 1 tbsp colorful sprinkles (optional)

For the frosting:

• 2 tbsp unsalted butter
• 2 to 3 tbsp powdered sugar
• 1 tsp milk
• Drop food coloring if desired (optional)

Step 1: Melt the Butter

• 2 tbsp unsalted butter

Add the unsalted butter to a microwave-safe mug and microwave for about 30 seconds, or until fully melted.

Step 2: Mix Wet Ingredients

• 2 tbsp milk
• 1/2 tsp vanilla extract
• 1 large egg yolk (no egg white)
• 2 tbsp granulated sugar
• melted butter from Step 1

Using a fork, whisk the milk, vanilla extract, egg yolk, and granulated sugar into the melted butter until everything is well combined.

Step 3: Add Dry Ingredients

• 5 tbsp all-purpose flour
• 1/2 tsp baking powder
• pinch of salt
• 1 tbsp colorful sprinkles (optional)
• wet mixture from Step 2

Whisk the all-purpose flour, baking powder, and a pinch of salt into the wet mixture in the mug until you get a smooth batter.

Optionally, fold in the colorful sprinkles for a fun touch.

I like to add the sprinkles at this point, so their color doesn’t bleed too much.

Step 4: Microwave the Mug Cake

• batter from Step 3

Microwave the mug with the batter on medium power for 60 seconds.

If the cake still appears gooey in the center, continue microwaving in 30-second intervals until the top is set and slightly firm to the touch.

Be careful not to overbake.

I recommend checking after each interval to avoid drying out the cake.

Step 5: Cool and Enjoy

Allow the mug cake to cool for at least 1 minute before enjoying.

This helps the texture set and prevents burning your mouth.