Your #1 Online Baking Destination!


3 Layer Cake made in the Microwave!!! You won't believe how soft and moist this cake is that was made in a microwave

3 Layer Cake Made in the Microwave

Save Recipe

Hi Bold Bakers!

I have been inspired by all of you to bake a full-size 3 Layer Cake Made in the Microwave. Yes, you heard me right!  Microwave Baking, or what I call “Micro-baking” is my thing. As you all know I am no stranger to Microwave Mug Cakes, or Microwave Mug Meals. If you can eat it, I can make it in a mug in the microwave. From more mug cakes than you can imagine to microwave snacks like Microwave Potato Chips, I have never been afraid of using my microwave to the max. But this time is different! I’m making a full shebang, bells, whistles and all,  full size, 3 Layer Cake Made in the Microwave!

I love creating recipes for the microwave. I know from listening to you, that not all of you out there have a full kitchen including an oven. And I know you sometimes want an amazing dessert fast.

So I decided to go extra Big and Bold this time and trade in my mug for full-sized Silicon Cake Molds. This means that after mixing up my Best Ever Funfetti Cake batter, I simply divided it between my 3 microwave safe cake pans, and set the timer to 2:30 minutes. Even I could not believe how perfectly baked these cakes came out after such a short time in the microwave. And of course, this is the perfect cake for my Best-Ever Buttercream Frosting recipe.

This means next time you want to make a cake for a special occasion, or just feel like you need that sweet slice, you can have one in minutes instead of hours. Honestly, you have to see this for yourself. Who wouldn’t want to go from zero to Funfetti in under 10 minutes? I can’t wait for all of you to give this microwave cake recipe a try!

Microwave cake, cake made in the microwave, microwave desserts, mug cakes, cake in a mug, Homemade cake , easy cake recipe, easy desserts , easy dessert recipes, cake recipe, best desserts, best ever desserts, best ever cake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

Microwave cake, cake made in the microwave, microwave desserts, mug cakes, cake in a mug, Homemade cake , easy cake recipe, easy desserts , easy dessert recipes, cake recipe, best desserts, best ever desserts, best ever cake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

Microwave cake, cake made in the microwave, microwave desserts, mug cakes, cake in a mug, Homemade cake , easy cake recipe, easy desserts , easy dessert recipes, cake recipe, best desserts, best ever desserts, best ever cake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

Want to get crazy with more cakes in your microwave? Check out my Microwave Mug Cakes & Meals on my Gemma’s Mug Meals Collection page.

4.5 from 109 votes
3 Layer Cake made in the Microwave!!! You won't believe how soft and moist this cake is that was made in a microwave
3 Layer Cake Made in the Microwave Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

You won't believe my 3 Layer Cake Made in the Microwave, which will give you an amazing cake recipe in minutes with an incredible taste you'll love!

Course: Dessert
Cuisine: American
Servings: 10 -12
Author: Gemma Stafford
Ingredients
  • 3 ⅓ cups (1lb 1oz/ 500g) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (12oz/355g) sugar
  • ½ cup (3oz/90g) light brown sugar
  • 1 cup (8oz/240g) butter, melted
  • 2 large eggs
  • 2 cups (16oz/480g) Buttermilk
  • 1 tablespoon vanilla extract
  • Buttercream Frosting
  • cup (3oz/90g) sprinkles
Instructions
  1. In a large bowl, mix together flour, both sugars, baking powder, baking soda, and salt. Set aside.
  2. In a large microwave-safe bowl, melt butter in the microwave.
  3. In a separate jug, whisk the egg, buttermilk, and vanilla extract until combined.
  4. Stir in buttermilk mix into the dry ingredients, followed by the butter until no lumps remain. The batter will be thick.
  5. Lastly, stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
  6. Divide the batter evenly between 3 silicon microwave safe cake tins.
  7. One at a time microwave each cake for 2 minutes and 30 seconds. You will know when the cake is done when it's firm to the touch in the middle and it pulls away from the sides of the pan. 

  8. Remove from the microwave and allow to cool before turning out. (this cook time is based on my microwave which is 1200Watts so your cook time may vary)
  9. Frost cooled cake: Level the tops of the cakes if they are lumpy.

    Start by frosting a thin ‘crumb layer’ with my Best Ever Buttercream Frosting recipe. Chill for 30 minutes to set the frosting. Once that layer is set apply a second layer of thicker frosting

  10. Decorate as desired with sprinkles. There may be leftover frosting depending how much you wish to use.
  11. Cover cake and store at room temperature for up to 7 days. Enjoy!

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

32 Images
Submit Your Photos
Ishita Banerjee
SelenaM
Rupindersingh
Sereen Atif
AyaKreuk
Smruthi
ann_vin
Allison Skinner Wilson
Maddty
Whiskerue
Dixy Jingree
kr101071
Esther
Denise
AparnaSantheep
emz23
emz23
DollyM
JessHayden
Yasangi Niluka Siriwardana
GrannyGwen
Nurdiniyati Burhanudin
anandsatpal
anandsatpal
Michelle Gertrude Aricha
St J
twinklepix
Mylene B. Macasaddu
mightybeaver
mightybeaver
Erum Adnan
Erum Adnan
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

367 Comments

Write a Comment and Review

  1. Gunjan Shenoy on October 13, 2019 at 11:22 pm

    Hi Gemma,

    I don’t cook and bake at all. But recently when I came across your videos , they looked soo tempting that I tried the oat cookies and everyone at home loved it ..thanks a ton.
    Now I want to try making my daughter’s first birthday cake. Do you think the above recipie would be good to use..
    1. I was thinking 5/6 inch tin cake mold . Can I just follow the same recipie and put it in small tin?
    2. What’s the difference in light brown sugar and brown sugar? Can I simply use brown sugar
    3. What temperature should I use in an halogen oven to bake this
    4. Can I use whip cream to do the icing? And if yes can use whip cream between the cake layers also?

    I know a lot of questions but look forward to your reply.

    • Gemma Stafford on October 14, 2019 at 1:14 pm

      Hi Gunjay. I suggest you follow the recipe including the size of the cake pan. The thing with microwave cakes, you run the risk of making it rock hard when it cools down. But not if you follow a tried and tested recipe. Yes, you can use brown sugar, whether light or brown, it’s practically the same. It’s just the amount of molasses infused into it that makes the difference in color. I am not sure about baking time, since the recipe is specifically proportioned for baking in a microwave. I suggest you don’t deviate from it. Yes you can use whipped cream, but I do not recommend it. I recommend buttercream as it would hold better, especially in layered cakes. I hope this helps.

  2. Eunice on October 5, 2019 at 9:17 am

    Hello Jemma
    Pls can i omit the sprinkles

    • Gemma Stafford on October 5, 2019 at 3:27 pm

      Yes you can omit the sprinkles. It would look less festive but you can always decorate the outside of the cake.

  3. Myriam Audet on September 20, 2019 at 10:42 am

    Hi, I was wondering if I can substitute the butter by apple sauce (and not by oil) ? Since I would like to lower the calories!

    • Gemma Stafford on September 20, 2019 at 11:20 am

      Hi Myriam. It would depend on the function of the ingredient being substituted. Applesauce is sometimes used as a substitute for butter. But know that since it behaves differently from butter, it would mostly likely have a different result. I hope this helps.

  4. Razia khatoon on September 14, 2019 at 5:58 am

    You are such a superb baker. I have been following you in YouTube since 4 years. Loved your recipe

  5. Erum Adnan on August 17, 2019 at 8:50 am

    Hi gemma

    I almost try your all recipes but i do write sometimes. I uploaded 2 photos of this lovely cake i tried twice. It it came out really well and moist and i was able to decorate it in few hours for birthdays. So hats off for this creativity in just 10 minutes ????
    My only concern is this sponge is a little dense and heavy on stomach. I was looking for a light fluffy vanilla basic sponge which i can use for different frostings. It has to be light and airy like bakery stuff if you are getting me ? Also if you can do a video on different types of cake sponges and the best frostings go with them it will benefit many ppl like me who does not know much .
    Thanks a lot . Cheers !
    Erum x

    • Gemma Stafford on August 19, 2019 at 12:02 pm

      Hi Erum,

      Sorry for my late reply. So this is what we call a ‘yellow cake’ in the US and yes it is very moist and naturally a little heavier of a cake. What you are looking for is a sponge cake I’m guessing. I don’t actually have any basic 2 layer sponge recipes on the site right now.

      You want a Victoria sponge cake.
      Best,
      Gemma.

      • Erum Adnan on August 20, 2019 at 10:30 am

        Hi Gemma

        Yes you are right as i am in uk and here mostly victorian sponge works ( though i don’t know much of difference in between cake bases lol ).If you Can invent a microwave recipe for that i would be on the moon than 🙂

        Many thanks x
        Erum

        • Gemma Stafford on August 21, 2019 at 12:50 pm

          Hi Erum,
          victoria sponge is a really great basic yellow cake/vanilla cake sponge. I use it in a number of recipes, though I have not used it in the microwave.
          Sponge cakes which rely on eggs for their structure, and oil or butter for richness are similar things, and my guess is that they would bake in the microwave too. A sponge cake without oil or butter would not do so well I think.
          In the UK you probably weigh your ingredient in imperial pounds and ozs. This makes it really easy to experiment with this recipe.
          Try this: 2 oz butter, 2ozs caster sugar, 2 ozs self-raising flour and 1 egg. Beat the softened butter and sugar until nicely creamed and white. Use real butter for best results, though margarine will be good too. Add the beaten egg, little by little and beat again. Now gently fold in the flour. If the mix feels a bit stiff add a little milk. Bake in the microwave in a few cupcake liners, I think 3 – 4 for this. I think you can bake for about 1 minute, take a peep in the oven and continue until they look risen. Then touch the top. When they feel firm to the touch they are baked. Do not over bake, you need to monitor carefully. This will bake in an ovenproof bowl too. Try it! it will be a learning curve!
          Gemma 🙂

          • Erum Adnan on September 24, 2019 at 10:15 am

            Hi Gemma

            Sorry for late reply as i was away for holidays. Just back and tried your victorian sponge recipe and wow it came out perfect ???? light spongy texture and it just took 2 mins in my 800 w microwave Hurrah ????
            Thanks a lot you made it so easy for me . Soon i “ll try this for a birthday cake and will upload picture x

            You are a star !! Stay blessed and happy baking !!

            Love
            Erum

            • Gemma Stafford on September 24, 2019 at 4:31 pm

              Well done! Thank you for the lovely note! Gemma ????



  6. Akshara on August 9, 2019 at 3:25 am

    Can I substitute oil instead of butter? How do I do that?

    • Gemma Stafford on August 9, 2019 at 1:34 pm

      yes you can use an oil like coconut oil, vegetable or any lighly flavored oil. Use the same amount as the butter.

      Best,
      Gemma.

  7. Erum Adnan on July 19, 2019 at 6:15 am

    Hi gemma

    Can i make this cake low carb ? I will substitute flour with almond flour and sugar with sweetener.
    If not kindly tell a cake recipe which can be done so quick like this and can be a great treat for keto or lowcarb life style .

    Many Thanks
    Erum

    • Gemma Stafford on July 21, 2019 at 5:21 pm

      Hi,

      Yes you can try subbing those ingredients and maybe adding some apple sauce to replace the bulk of sugar.

      Just note when you alter the ingredients It means you might not get the exact same result as I did.

      Best,
      Gemma.

  8. ruthpadilla on July 6, 2019 at 5:21 pm

    hi Gemma! In baking using a microwave oven can i use the same recipe for conventional oven?

    • Gemma Stafford on July 8, 2019 at 9:59 am

      Hi Ruth! Yes you can use this recipe in an oven. Bake at 350oF (180oC) for about 25-35 minutes.

      Best,
      Gemma.

  9. Emma Watson on July 4, 2019 at 5:59 am

    hi gemma,
    can i leave out the brown sugar and replace it with white sugar?

    • Gemma Stafford on July 5, 2019 at 5:55 pm

      Hi Emma! Yes you can use white sugar for sure. Happy baking! Gemma ????

  10. Tony on July 3, 2019 at 8:23 am

    Hi Jemma love your channel just wondering if you could tell me if I can bake this in the oven if so for how long 😀

    • Gemma Stafford on July 4, 2019 at 2:23 am

      Hi Tony,
      sure you can. The magic temperature for a sponge cake in the oven is 180c/350f.
      The timing varies from oven to oven/kitchen to kitchen, it is difficult to be precise. I say learn to monitor the bake. Check once it is set up, that will be after about 20 minutes. Just a peep into the oven, opening and closing the oven door will change the temperature. When it is golden it is most likely done, touch the top with your finger it should feel slightly firm.
      See too this recipe: https://www.biggerbolderbaking.com/painted-cake/
      This is a really handy one for your repertoire and it makes great cupcakes too.
      Thank you for being in touch,
      Gemma 🙂

  11. Susan Kendall on June 28, 2019 at 6:06 am

    Thanks

  12. D on June 24, 2019 at 12:37 pm

    What size tin please? I can’t wait to try this it looks marvelous!

  13. Safyah on June 22, 2019 at 6:19 pm

    Hey can I make it in electric oven? Because I don’t have these rubber cake pans.

    • Gemma Stafford on June 23, 2019 at 9:31 am

      Absolutely. Bake at 350oF (180oC) for about 25-35 minutes.

      Best,
      Gemma.

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This