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A freshly baked vanilla mug cake topped with colorful rainbow sprinkles, served in a white ceramic mug.
Maryam

Vanilla Mug Cake

Warm, fluffy vanilla cake ready in under 5 minutes with just a mug and a microwave.
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Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings: 1 serving
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Mug Cake
  • 4 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 0.25 tsp baking powder
  • 1 pinch salt
  • 3 tbsp milk
  • 1 tbsp neutral oil vegetable, canola, or melted coconut oil
  • 0.5 tsp vanilla extract pure vanilla extract preferred

Equipment

  • 12-ounce microwave-safe mug
  • Small whisk or fork

Method
 

Make the Cake
  1. In a 12-ounce microwave-safe mug, whisk together the flour, sugar, baking powder, and salt until well combined and no lumps remain.
  2. Pour in the milk, oil, and vanilla extract. Stir with a fork or small whisk until you have a smooth, thick batter, scraping the bottom and sides to incorporate all the dry ingredients. The batter should look like thick pancake batter.
  3. Microwave on high for 60 to 75 seconds. The cake is done when it has risen above the rim of the mug, looks set on top, and springs back when lightly touched. It should not look wet or shiny in the center. Start checking at 60 seconds to avoid overcooking, which makes it rubbery.
  4. Let the mug cake cool for 2 to 3 minutes before eating - it will be very hot and continues to set as it cools. Enjoy straight from the mug or invert onto a plate. Top with a dusting of powdered sugar, a scoop of ice cream, or fresh berries if desired.

Notes

For the best texture, do not overmix the batter and do not overcook. Every microwave is different, so your first attempt is your calibration - note the time that works for your machine. For a chocolate version, replace 1 tablespoon of flour with cocoa powder and increase sugar to 3 tablespoons.