Vanilla Mug Cake
19 In Cakes & Pies/ Recipes

Vanilla Mug Cake

Even though I always was thinking that “baking” in the microwave is wrong, curiosity got the best of me. I wanted to try a mug cake recipe… So, it was a quiet Saturday with my parents, and grandma coming over for lunch. I decided to try to “bake” this quick dessert so we would all share this not-so small mug cake. Just by looking at the amount of batter, it was clear that the result would be too much to be a one person dessert. I strongly recommend using two ramekins or a very large mug to bake it in. The mug used here, is one that I often use for soups.

Since I just couldn’t let the recipe sit unaltered, I made a a little update to the recipe: I substituted the vanilla extract from the original recipe with vanilla beans. It makes it so much better! Even grandma (who was more than skeptical about baking in the microwave) agreed it was a nice quick cake that tasted good… for emergencies! (her words not mine :) ).  All around, this is a quick no-fuss dessert that will make that craving for something sweet go away. Definitely a cake to share and to eat right away. We found that if we let the cake sit for more than 30 minutes it gets tough and hard, so better eat it while warm.

To dress it up, you can top each mug with sliced strawberries and some whipped cram.  Or drizzle with chocolate syrup.


Vanilla Mug Cake

Adapted from Yellow Cake in a Mug from Group Recipes
3 Servings


6 tablespoons all-purpose flour
4 tablespoons sugar
⅛ teaspoon baking powder
1 egg
3 tablespoons water
3 tablespoons vegetable oil
¼ teaspoon vanilla beans
1 large mug


  1. Add the dry ingredients to the cup and stir together.
  2. Stir in the egg, water, oil and extract of choice.
  3. Microwave for 3 minutes (1000 watts).
  4. The cake should rise to the top of the mug.
  5. Allow to cool a little and turn out onto a plate.

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

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  • Sammy
    Monday May 13th, 2013 at 01:56 PM

    what kind of oil should we use?

    • Kitty
      Monday May 13th, 2013 at 02:05 PM

      Hi Sam! You should use vegetable oil (and an extra large mug!)

      ~ Kitty

  • Ashley Simpson
    Friday June 21st, 2013 at 08:02 PM

    instead of vanilla beans could i substitute it with vanilla extract

    • Kitty
      Friday June 21st, 2013 at 08:32 PM

      Yes! you can absolutely do that! I’d replace it with ¼ teaspoon of vanilla extract… Or, if you´re feeling adventurous, a couple of drops of almond extract :)

  • Helen
    Monday September 2nd, 2013 at 01:56 PM

    I added freezed dried raspberry pieces and white chocolate chips this tasted great but the chocolate chips sunk to the botttom. :(

    • Kitty
      Monday September 2nd, 2013 at 02:13 PM

      Hi Helen! Did you coat the raspberries in flour before adding them? Maybe that same technique can be used for the chips.. or just add the chips on top before baking. We shall bake a test :)

  • Cassidy
    Sunday March 30th, 2014 at 11:20 AM

    This was disgusting! I made it and so did my friend and we both agreed it was gross. DO NOT MAKE THIS IT COMES OUT HARD AND BLAND

    • Kitty
      Sunday March 30th, 2014 at 09:35 PM

      Hi Cassidy! We are sorry you didn’t like this recipe. We did post that we found this cake has to be eaten within 30 minutes or it gets harder the more time passes as it cools down.


  • somadsomed
    Friday June 20th, 2014 at 06:59 AM

    That was best mugcake I ever ate! And I didn’t share with anyone…
    Added a bit less sugar, though and had to take it out of the microwave after 2,5 minutes because it raised too high and almost jumped out of the mug! It happens almost every time, there is, like, air trapped under the cake that pushes the dough out of the container.
    Any ideas how to avoid that?

    • Kitty
      Friday June 20th, 2014 at 08:48 AM

      Hi Joan! This happens, we assume, because of the accelerated cooking time. That’s why we recommend a big mug. We’re glad you like it! It happens every time we do it too as well.

  • Allison Galiziu Gutelius Hinostroza
    Sunday July 6th, 2014 at 02:50 PM

    Hi!If I want this recipe for 4 people What should I change in the recipe???

    • Kitty
      Monday July 7th, 2014 at 09:23 AM

      Hi Allison! We would recommend doing the recipe twice… in two big mugs!

  • lauren
    Saturday January 23rd, 2016 at 09:11 AM

    This stunk and tasted like nothing and I followed directions I’m sad I wasted foed trying to have fun on a snow day

    • Kitty
      Saturday January 23rd, 2016 at 10:53 AM

      Oh we’re so sorry! We have tried it several times. Like we mentioned on the post, its a cake to eat right away since the microwave is not done for baking… It sinks from the height it gets after being quickly cooked. We hope we didn’t break your heart forever ?

  • lauren
    Saturday January 23rd, 2016 at 09:11 AM


  • melita
    Friday February 19th, 2016 at 01:37 AM

    I did this too but it sank and became very tough,can we beat the egg whites like when we are baking in an oven then adding the batter into the beaten eggwhites then bake them in a mug in a microwace oven?

    • Kitty
      Saturday February 20th, 2016 at 03:00 PM

      Hi Melta! As we shared in the post, this is a pretty much emergency cake! It gets extremely tough when its left to get to room temperature. However, we haven’t tried beating the egg whites with a mixer! We do it with a small whisk in the mug itself. Let us know how it works for you!

  • Zoe
    Tuesday August 2nd, 2016 at 05:16 PM

    This is amazing!!!!

    • Kitty
      Tuesday August 2nd, 2016 at 05:18 PM

      We’re glad you liked it! Make sure to eat it right away (after it cools down it gets a bit tough). We’re testing a chocolate version! 🍫