Description
This Easy Vanilla Mug Cake is a quick and delightful single-serving dessert that can be made in just minutes using simple pantry ingredients. Perfect for satisfying those sudden sweet cravings, it combines classic vanilla flavor with a soft, fluffy texture, all prepared conveniently in a microwave-safe mug.
Ingredients
Scale
Dry Ingredients
- 5 tablespoons all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 1 egg yolk
- 2 tablespoons melted butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Combine dry ingredients. In a microwave-safe mug (12–14 oz), add the flour, sugar, baking powder, and salt. Stir thoroughly to ensure these ingredients are evenly mixed.
- Add wet ingredients. To the mug, add the egg yolk, melted butter, milk, and vanilla extract, preparing for the batter formation.
- Mix batter. Stir well until the batter is smooth and free of any dry flour. Be sure to scrape the bottom of the mug during mixing so all ingredients are fully incorporated for an even texture.
- Microwave cooking. Place the mug in the microwave and cook on HIGH for 60 to 90 seconds. Cooking time varies based on your microwave’s power, so watch for the cake to rise and the center to look set.
- Check doneness. The cake is ready when it has risen and the center appears firm. Avoid overcooking to prevent dryness.
- Cool slightly. Let the mug cake cool for 1 to 2 minutes; it will continue to set as it cools, enhancing the texture.
- Serve and enjoy. Enjoy it directly from the mug or add your favorite toppings such as whipped cream, fruit, or chocolate chips for extra indulgence.
Notes
- This recipe yields a single serving, perfect for individual dessert cravings.
- Microwave wattages vary, so check the cake at 60 seconds and add more time if necessary in 10-second increments.
- Use a microwave-safe mug that can hold 12 to 14 ounces to accommodate batter expansion.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- The recipe uses only an egg yolk to keep the cake tender and rich; avoid adding the egg white as it may toughen the texture.
