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Vanilla Mug Cake

Simple vanilla mug cake recipe ready to eat
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If you need a sweet treat right now, this is the answer. It’s a soft, buttery vanilla cake that cooks in your microwave in about 90 seconds. Unlike those rubbery mug cakes from the past, this egg-free version stays moist and fluffy, just like a real slice of pound cake. It’s the perfect size for one person and uses simple ingredients you already have in your kitchen.

Ingredients

The Wet Mix:

  • Butter: 2 tablespoons (melted)
  • Milk: 1/4 cup (whole milk is best)
  • Vanilla Extract: 1 teaspoon

The Dry Mix:

  • Sugar: 2 tablespoons (granulated)
  • Flour: 1/4 cup (all-purpose)
  • Baking Powder: 1/4 teaspoon
  • Salt: 1/8 teaspoon (or a small pinch)

Instructions

  1. Melt it down: Place the butter in a 12-ounce microwave-safe mug. Heat for 20-30 seconds until melted.
  2. Mix the base: Whisk in the milk, vanilla, and sugar with a fork. Keep stirring until the sugar starts to dissolve.
  3. Add the lift: Stir in the flour, baking powder, and salt.
  4. Watch the mix: Stir until the white streaks just disappear. Stop right there! If you mix too much, the cake will turn out tough.
  5. Bake it: Place your mug slightly off-center in the microwave. Cook on high for 1 minute and 30 seconds.
  6. The Test: Touch the top lightly. It should feel springy and firm, not wet. If it’s tacky, add 15 more seconds.
  7. Rest: Let the cake sit in the microwave for 60 seconds before taking it out. This helps the center finish cooking.

Notes

Serving Suggestions:

  • The Classic: Top with a big dollop of whipped cream or a scoop of vanilla ice cream.
  • The Funfetti: Fold in 1 tablespoon of sprinkles before cooking for a “birthday cake” look.
  • The Fruit: Add a spoonful of jam or fresh berries on top after baking.

Tips & Tricks:

  • Spoon your flour: Never scoop the flour directly with your measuring cup. It packs it down and makes the cake dry. Spoon it in and level it off with a knife.
  • Mug Size: Use a 12-ounce mug to avoid any messy overflows.
  • No Egg? Yes! Skipping the egg is the secret to a better, more cake-like texture in the microwave.

Storage & Reheating:

  • Eat it fresh: This cake is best enjoyed within 15 minutes. Microwave cakes dry out fast once they cool.
  • Leftovers: If you can’t finish it, wrap the top with plastic wrap to keep the moisture in. Reheat for only 5-10 seconds.

Find it online: https://recipesh.com/vanilla-mug-cake/