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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

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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!

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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.

4.45 from 25 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
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
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. 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)
  8. Once cooled turn each cake out out and level the tops.
  9. Frost cooled cake: 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!

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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.

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248 Comments

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  1. Aparna Santheep on July 12, 2018 at 12:52 am

    Dear Gemma,

    I have tried this recipe many times and it was a hit all the time..This time I got an order from one of my friends and it is was my first order. I baked your microwave vanilla cake and it was a huge hit again..Have added the picture..it was a flower basket cake.. Thank you so much for this wonderful recipe.. You ate doing a great job.. it is beyond words..

    • Gemma Stafford on July 12, 2018 at 2:05 am

      Hi there,
      I am really happy to hear this Aparna, thank you so much for letting me know.
      I will check out the photos right now, thank you for submitting that too.
      I deleted some photos in error a couple of days ago, I hope your was not among them, it was easily done, meant to press approved, so cross with myself as I love to see them, and for others to see them too.
      Good to have you with us,
      Gemma 🙂

  2. Denise on July 6, 2018 at 6:13 am

    Love, love, love the Microwave cake recipe, I most likely will never bake a cake in my stove ever again. This has work well for me to find another use for the Microwave oven. Great recipe. BTW I have used box cakes and they turn out perfect. Keep up the great work you are doing for us all. Denise

  3. Mayra on July 4, 2018 at 3:59 pm

    Does buttermilk have to be used?

    • Gemma Stafford on July 4, 2018 at 5:34 pm

      You can replace the buttermilk with regular milk, Mayra.

  4. Katherine doCarmo on July 1, 2018 at 9:35 pm

    Hi, Gemma.
    Bold Baker here. I love all the recipes I have tried before and just finished up using my sweetened condensed milk for my cold brew coffee and I will definitely be making more! I want to make this cake for 4th of July for a family picnic. Only problem is, I don’t have the silicone molds yet. What temperature would you recommend baking and the time on it? Thanks so much! 🙂

    • Gemma Stafford on July 2, 2018 at 2:20 am

      Hi Katherine,
      This is a basic enough sponge cake, it will bake at 180c/350f for about 25 minutes, but keep an eye on it, it depends on the pans you use.
      Brownies are good too for a picnic, and easy to transport, requiring no filling, so no worries about melting frosting.
      The Best Ever Chocolate Cake is also a good one,(https://www.biggerbolderbaking.com/best-ever-chocolate-cake/) the frosting is stable, and it will work well for you too, so lots of choices. Refrigerate it overnight for ease of packing.
      I hope you have a great picnic with your family, it is a great day,
      Gemma 🙂

  5. Jennifer on June 26, 2018 at 1:36 pm

    My 4yo and I LOVE making this cake. Have made it several times already- always with purple icing though – her favorite. I would love to try a chocolate version. How much chocolate should I add and do I subtract the same amount from the flour or leave that quantity the same? Thanks in advance.

    • Gemma Stafford on June 27, 2018 at 5:25 pm

      Delighted you like this recipe, Jennifer. 🙂

      I’ll definitely add a chocolate version to my list. It would be tricky to make this one chocolate because you would have to remove flour otherwise it will be dense. Leave it with me.

      Best,
      Gemma.

  6. Bold Baker on June 26, 2018 at 12:45 pm

    I loved it!!

  7. jojo42 on June 19, 2018 at 6:37 am

    Hi Gemma,i wanted to try your recipe to work out the timings in my microwave but didnt want to make the whole quantity and waste it.I cut everything down to a third.I didnt have brown sugar so used all white,i used self raising flour and had no baking soda so just added a little baking powder had no vanilla so added lemon extract.Also the reason for testing is i have no silicone baking tins or round bowls so used oblong plastic containers about 7×4.5. Well im so chuffed but absolutely gobsmacked! I’ve ended up with a 3.5 inch high cake which is so light and delicious. Im gobsmacked because i only used a third of your recipe.Did i do it right? Im going to use this recipe forever now instead of the oven its amazing.

    • Gemma Stafford on June 20, 2018 at 12:55 am

      Haha! Jojo, I had no idea where this was going! It was like a suspense novel, lol.
      I am really happy that you managed this, in your own way. I think the extra little baking powder gave you a very light result, well done you, I am glad there was a happy ending!
      Gemma 🙂

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