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Vanilla mug cake decorated with pink frosting with a glass of milk
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Vanilla Mug Cake

This easy vanilla mug cake is made in the microwave and ready in minutes! It's moist, with a delicious vanilla flavor and tons of sprinkles. 
Course Dessert
Cuisine American
Keyword Mug Cake, Sprinkle Mug Cake, Sprinkles, Vanilla Cake, Vanilla Mug Cake
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 person
Calories 783kcal
Author Fiona Dowling

Ingredients

Vanilla Mug Cake

  • 2 tablespoons unsalted butter (28 grams)
  • 2 tablespoons milk (30 ml)
  • ½ teaspoon vanilla extract
  • 1 large egg yolk* do not add in the egg white
  • 2 tablespoons white sugar
  • 5 tablespoons all-purpose flour (39 grams)
  • ½ teaspoon baking powder
  • pinch salt
  • 1 tablespoon sprinkles optional

Frosting (optional)

  • 2 tablespoons unsalted butter (28 grams)
  • 2-3 tablespoons powdered sugar (14-21 grams)
  • 1 teaspoon milk
  • drop food coloring optional
US Customary - Metric

Instructions

Vanilla Mug Cake

  • Add the butter to your mug and microwave until melted (about 30 seconds).
  • Whisk in the milk, vanilla extract, egg yolk & sugar with a fork.
  • Then whisk in the flour, baking powder and salt.
  • Optionally stir in the sprinkles
  • Microwave for 60 seconds on medium power. If the cake is not done baking (ie it still looks gooey), microwave for an additional 30 seconds. It may need 2-3 extra 30 second intervals. I recommend baking in intervals to avoid the cake overbaking. When it's done baking, the top should look set and feel slightly firm to the touch on top.
  • Cool for at least 1 minute before enjoying. 

Vanilla Frosting

  • Beat the butter using an electric mixer or whisk with a fork until smooth.
  • Beat/whisk in the powdered sugar 1 tablespoon at a time until the desired sweetness is reached. Then beat/whisk in the milk. 
  • Spread/pipe on top of the cake. 

Notes

  1. Egg Yolk: Do not use the full egg - just use the egg yolk. If you don't want to use the egg yolk, substitute the egg yolk with 1 additional tablespoon of milk.
  2. Milk: 1%, 2% or dairy free milk (such as almond) work well for this recipe. 
  3. Nutrition: Details provided are an estimate only and based on eating the entire mug cake, including the frosting. 
 

Nutrition

Calories: 783kcal | Carbohydrates: 75g | Protein: 7g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 307mg | Sodium: 26mg | Potassium: 202mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1645IU | Calcium: 126mg | Iron: 2mg