Vanilla Mug Cake
This vanilla mug cake is a simple small-batch dessert that makes one perfect serving. It uses the same ingredients as a regular vanilla cake, the measurements are just scaled down and the cake is microwaved for ease!
This vanilla mug cake is a variation of my classic vanilla cake recipe, but instead of making two cake pans worth of batter we’re whisking together just enough to fill one large mug.
It’s a fast and easy recipe that comes together in about 10 minutes and uses simple measurements. You don’t have to measure out “half an egg” or “1/16 teaspoon baking soda” – because let’s be real, no one wants to do that!
You can also customize this microwave mug cake with just about any mix-ins or toppings you like. The full recipe makes one generous serving, but can easily be split into two servings (if you feel like sharing!).
See How It’s Made
Ingredient Notes
Egg Yolk
The egg yolk adds richness and moisture to the mug cake (save the egg white for breakfast tomorrow or use it in my candied pecans!). You can omit the egg yolk without making any other adjustments to the recipe, but I preferred the flavor and texture of this mug cake with the yolk.
Almond Extract
Since this recipe uses basic ingredients, it needs a little something extra to give it that signature vanilla cake flavor. Just like with my edible sugar cookie dough, I found that ⅛ teaspoon of almond extract adds a LOT of flavor. I highly recommend using it if you have some on hand!
Sprinkles
If using sprinkles, it’s best to use jimmies (the longer sprinkles like you see above). You can use small round sprinkles, but they tend to bleed their color and will probably color the cake batter. Still delicious, but it won’t be quite as pretty!
Tips For A Perfect Vanilla Mug Cake
- Use room temperature ingredients. If the milk and egg yolk are still cold from the fridge, the cake batter won’t come together smoothly and you’ll end up with some lumps. It also won’t rise as well and it will be more dense than fluffy. If you’re in a hurry, you can microwave the milk for a few seconds and place your egg in a bowl of warm water for about five minutes.
- Don’t over mix the cake batter. This can over develop the gluten in the flour, which will give the mug cake a dense or gummy texture. Only mix in the dry ingredients until just combined!
- Use a mug that’s large enough. I suggest using a mug that’s 12 ounces or larger. My favorite mug to use is 16 ounces and has a wide mouth, which makes it easier to pour the batter into it. If you don’t have a mug that’s large enough, a ramekin or microwave-safe bowl also works!
- Don’t over cook. Just like a traditional cake, an over cooked mug cake will be dry and crumbly. Depending on the strength of your microwave, it should only take between 60 to 90 seconds to cook. Once the top is set and a toothpick inserted in the middle comes out clean, your cake is done!
Add-In & Topping Ideas
I prefer to add sprinkles to mine, but consider this mug cake a blank canvas for your favorite mix-ins and toppings!
Instead of sprinkles, you could try folding in mini chocolate chips, finely chopped nuts, dried fruit, sweetened shredded coconut, chopped Oreos, or even chopped chocolate bars.
As for toppings, I love to add a little whipped cream, but you could also use chocolate whipped cream, salted caramel sauce, or strawberry sauce. A scoop of no-churn ice cream would also be delicious!
Let me know what you think of this easy recipe! I can’t wait to hear what mix-ins you use and which topping (if any) you settle on.
Vanilla Mug Cake Recipe
Ingredients
- 2 tablespoons unsalted butter melted (28 grams; ¼ stick)
- 3 tablespoons whole milk at room temperature
- 3 tablespoons granulated sugar (38 grams)
- 1 large egg yolk at room temperature
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon almond extract optional
- ⅓ cup all-purpose flour spooned & leveled (42 grams)
- ½ teaspoon baking powder
- Tiny pinch of salt
- 1 tablespoon sprinkles I recommend using jimmies
Instructions
- Grease a 12-ounce (or larger) mug with nonstick cooking spray or butter. I prefer to use a wider mug that’s about 16 ounces for this recipe. Set aside.
- In a small mixing bowl, whisk together the melted butter, milk, sugar, egg yolk, vanilla extract, and almond extract until well combined.2 tablespoons unsalted butter,3 tablespoons whole milk,3 tablespoons granulated sugar,1 large egg yolk,½ teaspoon pure vanilla extract,⅛ teaspoon almond extract
- Add the flour, baking powder, and salt and whisk until just combined, then stir in the sprinkles.⅓ cup all-purpose flour,½ teaspoon baking powder,Tiny pinch of salt,1 tablespoon sprinkles
- Pour the batter into the prepared mug and add a few extra sprinkles on top. Microwave for 60-90 seconds or until the top of the cake is set (no longer wet) and a toothpick or skewer inserted into the center comes out clean. My microwave is 1200W and mine usually takes 75 seconds to fully cook through.
- Carefully remove it from the microwave (the mug will be hot!) and allow it to cool slightly, then top with your favorite toppings, and enjoy!
