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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.

4.42 from 91 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
  • 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
  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!


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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!

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Write a Comment and Review

  1. Tony on June 9, 2019 at 2:21 am

    lovely moist cake great to make in the microwave!
    could I make this in an oven?

    the butter cream was great. can I put any flavour I want in it?

    thank you so much im going to share it with all my friends


  2. Colette on June 5, 2019 at 5:52 pm

    Hi Gemma- I made this cake as directed- even used the pans recommended, but all the layers boiled over before it had a chance to cook:-(. It was if there was too much batter or larger pans are needed:-(. I will try again maybe splitting the batter among 4 pans.

    • Gemma Stafford on June 7, 2019 at 7:43 am

      Hi Colette,
      I have no idea why that would happen. Generally, I would use 6-inch pans, and rather than boil, which suggests too much liquid, as thre cake should be set as it heats. I am a bit mystified. I am sorry, I cannot think why this would happen before the cake bakes.
      Gemma 🙂

  3. sumaira butt on June 4, 2019 at 5:57 am

    hey gemma i am from pakistan an gonna have ”eid celebration’ tomorrow. i am gonna try this cake. can you make a healthy cake in microwave which can be eaten guilt free.

    • Gemma Stafford on June 5, 2019 at 7:45 am

      Hi there,
      that is so good to hear, I do hope you enjoy this, there is enough guilt in the world!
      Gemma 🙂

  4. Mamabear on May 12, 2019 at 9:05 pm

    Mine looked beautiful but came out very dense. Will have to try again 🤞

    • Gemma Stafford on May 13, 2019 at 7:34 pm

      Really glad it turned out well.

      This cake is on the denser side, it’s quite a heavy cake. It’s known as American yellow cake. Much heavier than sponge cake.

      I have a microwave chocolate cake coming soon so stay tuned for that!

  5. Vaishali on May 6, 2019 at 8:47 am

    Mam i love your videos. please share the recipe measurements with ingredients.

    • Gemma Stafford on May 7, 2019 at 1:08 pm

      LOVE to hear that!!!! The recipe and the measurements can be found by scrolling down to the bottom of the page. If you are at the comments then you have gone too far.


  6. ily on May 3, 2019 at 3:53 am

    Hi Ms. Gemma I really want to try this recipe but I’m thinking about making just half of the recipe to practice first.. is it okay if you tell me the exact amount of half the ingredients ? thanks in advance!

    • Gemma Stafford on May 5, 2019 at 3:29 am

      Hi there,
      dividing down a recipe is a matter of math. I do not know how you measure the ingredients, and if you measure in grams it will be an easy thing to do. Write it out, and divide each ingredient as closely as you can in 1/2.
      The baking time may be an issue, you will need to monitor it well.
      Try it! it will work,
      Gemma 🙂

  7. destinedforgreatness2011 on May 2, 2019 at 3:48 am

    Hello and good morning Gemma,

    How do you put the cakes into layers to make this cake a three layered cake? Do you put all three cakes on top of each other to make it a three layered cake? I’m confused. Please help me? God bless you and thank you. Have a blessed week, weekend, and evening.

    • Gemma Stafford on May 4, 2019 at 1:08 pm


      I used 3 cake molds and cooked them off one by one. Watch the video on this page for the step by step and that will answers all of your questions :).

      Happy Baking!

  8. Sindhu Rao on April 25, 2019 at 9:53 am

    Gemma, is this recipe for a 6 inch or 8 inch cake mould? If it is for an 8inch, how do I convert it to 6 inch mould?

    • Gemma Stafford on April 25, 2019 at 9:09 pm

      Great question!

      The molds I use are 7 1/2 inches so use 6 inches and maybe just microwave for 10-20 seconds long. Do check on them because they might not even need that extra time.


  9. Linda on April 12, 2019 at 4:14 am

    Hi, Gemma! Love your videos and recipes! I’ve always had great success with everyone – and I try most of them! My question is, what sprinkles do you use? Can you post a link. I have some that seem to want to melt and go wonky. Ha!

    • Gemma Stafford on April 13, 2019 at 7:42 am

      Thanks so much Linda. I’m delighted to hear that.

      Those sprinkles are called ‘confetti or funfetti’ sprinkles. I actually don’t have a link but put that name into amazon and you’ll get them.

  10. Marita Iannarino Brader on April 8, 2019 at 4:54 am

    What are egg substitute I am vegan💕

    • Gemma Stafford on April 8, 2019 at 11:40 am

      Hi, you can use a flax egg.

  11. Jjh on March 29, 2019 at 8:11 pm

    Hi gemma. I sent and lost a long problem/ question. 😢
    regarding my first try with this recipe. I loved the video and wanted very much to try it.
    Bottom line: At 2 1/2 minutes not done at 3 1/2 min. Looked and tested done. Cooled, topped out…
    Horrors! Puddle of raw batter on bottom of each one.
    Put each back in a pan, puddle side up. Kept adding time and by 5 1/2 minutes had useable delicious, love the texture product.
    Does this sound familiar or excessive?
    I learned that my oven is just 1100 watts,
    Also, my new, bought for this silicone pans are 7″
    Chosen so I can also use them in my new instant pot.
    Do you have any suggestions for initial cooking times based on my perimeters and maybe experience of other bakers who had the same parameters?
    Thank you so much.
    I love your videos, and have made several other recipes with no problems.
    Sincerely, Jan h.

    • Gemma Stafford on March 31, 2019 at 3:59 pm

      Hi Jan,

      Sorry for my late reply. So lets see what’s the problem here..

      so your pans are right, it wasn’t that. It just sounds like your cakes needed longer than mine which can happen. My microwave is also 1100 so I’m surprised you needed the extra time however my microwave is very strong and brand new so maybe it’s just that little difference.

      I don’t think you did anything wrong. It just needed more time 🙂


      • Jan on March 31, 2019 at 8:26 pm

        Thanks . I figured that, was just trying to guess how many minutes to start with.

        • Gemma Stafford on April 1, 2019 at 10:58 am


  12. Lyn on March 24, 2019 at 2:49 am

    I have a microwave inverter, will this work?

    • Gemma Stafford on March 24, 2019 at 5:34 am

      Yes, absolutely. That is what I have also 🙂

  13. Deepika on March 11, 2019 at 2:53 am

    Can we use wheat flour instead?

    • Gemma Stafford on March 11, 2019 at 9:25 am

      Hi, Yes you can, you can use 1/2 whole wheat flour and 1/2 regular flour.

  14. Linda on February 3, 2019 at 11:41 am

    Can this cake be made with a gluten free box mix? If so, what should I change about the instructions on the back?

    • Gemma Stafford on February 4, 2019 at 4:03 pm

      Yes, i think you could try this with the recipe as is. Let me know how you go!

      • Linda on February 6, 2019 at 6:41 pm

        Thank you so much for this recipe! Made it for my gluten-free friends birthday and worked out beautiful! Can’t wait to try out more of your recipes! Thanks, Gemma 👍😊

        • Gemma Stafford on February 7, 2019 at 4:42 pm

          YAY i am delighted to hear that, great job. Next time send us a photo!

  15. Amanda on January 22, 2019 at 5:44 am

    Hi Gemma! Out of curiousity, if I wanted to make boxed cake mix instead of making it from scratch, would you use buttermilk instead of milk like box cake mix asks for?

    • Gemma Stafford on January 23, 2019 at 8:54 pm

      Hi, yes you can do that too.

  16. Mikael Bédard on January 12, 2019 at 3:19 pm

    Hi Gemma, I found at a local store some silicon molds to make whole cakes in the microwave and/or the oven! I bought two round molds and one fluted mold. I am now ready to go from tiny mug cakes to huge cakes, all thanks to you!

    My molds are 10 inches. I would like to try one of the microwave cake recipes and I was wondering if I can make, with the batter quantities of your recipe, a 2 layer cake instead of 3. Will I have enough batter?

    Thank you!

    • Gemma Stafford on January 13, 2019 at 3:05 am

      Hi Mikael,
      yes! I do think that will work well for you. That is a big mold at 10 inches. The baking time will change a little. Really important to check it through the bake. I think at the two minute stage, open the oven, leave the pan inside, press your finger to the center of the bake if it looks cooked, or continue in 20 second bursts, checking as you go. It may be a good idea to make 1/2 the recipe at first to test it in your own oven, they vary.
      Good for you Mikael, I hope you enjoy baking this cake,
      Gemma 🙂

  17. Barbara on January 10, 2019 at 12:27 pm

    Gemma made your microwave yellow cake with the addition of 1/3 cup cocoa powder to make a chocolate cake instead. Ran out of cider vinegar substituted 2 tablespoons of lemon juice instead. Just waiting for the cake to cool then will frost with your Best Ever Vanilla Butter Cream Frosting. The cake batter went together so easily, and baked in my microwave for a total of 6 minutes. Thank you, Gemma, for sharing your recipes.

  18. Paulosousa on January 2, 2019 at 9:49 am

    OMG , when I read “cake , cheese cakes ” bake in microwave I was wwooooowwww no way ! Then I try to do your amazing carrot cake on microwave and was delicious 😊😊😊! Today I bake the cheesecake on the microwave and is amazing 😊😊😊!

    I just don’t know how to upload the pictures 🙁

    • Gemma Stafford on January 2, 2019 at 11:48 am

      I am delighted to hear that! Great job, this is such a great trick!

  19. Grace on December 11, 2018 at 7:16 pm

    Hi Gemma!

    I’m now a fan! I have failed baking in my electric oven many times. I am self studying the basics of baking. I came across this recipe and am very excited to try it out. I have a question though on the microwave settings. Mine has power settings for Medium Low, Medium, M.High and High. Where should I set it to? Also, do you have fail proof recipes for French Macarons?

    • Gemma Stafford on December 13, 2018 at 2:37 am

      Hi Grace,
      Last question first. There is no such thing as a fail proof anything in this life! lol, this particularly applies to French Macaron.
      This is all about trial and error, and the technique is what matters most. Take a look at my recipe, and read others too, that is a great way to find the common thread and to make the recipe work for you. ( I have another recipe here too.
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      For all of my recipes I use full power unless I tell you different.
      I hope this is of help, thank you for being here with us.
      Gemma 🙂

  20. Faiza on November 29, 2018 at 12:34 am

    Hi gemma can i use ur this recipe to make rainbow cake???
    I dont want to use brown sugar as it may chnage the colour can i use white sugar???

    • Gemma Stafford on November 30, 2018 at 10:54 am

      Yes, you can! Great idea!

  21. Michelle Gertrude Aricha on November 12, 2018 at 11:06 am

    I did the 3 layerocrowave cake. This is my first time in my life to bale anything. I didn’t have frosting or anything but the cake is beyond delicious and moist I cannot believe I have never naked in my entire life! Thanks Gemma. Now I’ll be baking every week using your different recipes. This is the best website I’ve ever come across. Wow.

    • Gemma Stafford on November 13, 2018 at 2:55 am

      Michelle, you have lifted my spirits! YEA, well done you. This is what I love to hear, brave effort well rewarded.
      Thank you for this lovely review, I appreciate it,
      Gemma 🙂

  22. Sophieyaks on November 6, 2018 at 12:09 am

    Hi gemma
    I thnk i ld try ds amaxing recipee for ma niece birthday. Wll get bk to u soon wt d pic of ma hnd wrk
    Nd u knw wot?…. Dt wll be ma frst attemp of baking, i hope to do it gud. Amen

    • Gemma Stafford on November 6, 2018 at 2:13 am

      Hi there,
      I am here saying my prayers for your bake!
      Watch your timing and all will be well. Let us see the photo, we are rooting for you.
      Gemma 🙂

  23. Mary on November 2, 2018 at 6:16 am

    Hi I don’t like butter what can I use instead

    • Gemma Stafford on November 3, 2018 at 6:04 am

      Hi Mary,
      You can use a little oil, about 1/3 less than the butter quantity, butter is more than fat!
      Gemma 🙂

  24. Keren on November 1, 2018 at 3:02 am

    Hi Gemma am in Africa and don’t know where to get butter milk what can I use as a substitute

    • Gemma Stafford on November 1, 2018 at 8:47 am

      Hi Keren,

      You can also mix yogurt with milk and that will work. Also you can make your own really easily


  25. Nurdiniyati Burhanudin on October 26, 2018 at 6:29 am

    Hey Gemma!
    Just made this cake today for my husband’s 40th birthday! Along with your amazing crazy chocolate buttercream frosting. Didn’t have silicon moulds so I used my glass casserole bowl instead. They turned out amazingly delicious! Even my pro-baker neighbour said it was perfect! Thanks Gemma for all the great tips

    • Gemma Stafford on October 27, 2018 at 7:35 am

      I’m so happy to hear it. Well done to you, and I’m delighted everyone enjoyed the cake. Thank you for being part of the Bold Baking Community! #BoldBaker

  26. Rosemary on October 24, 2018 at 10:50 pm

    Gemma how long does this cake last and what preservatives can I add to it

    • Gemma Stafford on October 25, 2018 at 2:39 am

      Hi Rosemary,
      This type of cake will last well for a day or two.
      Generally we do not add preservatives to home baked goods. We rely on good ingredients to hold them for a few days. If you need to keep it longer you can freeze it. All baked goods are best stored in an airtight container in a cold place. Baked goods for sale and supply come under different regulations here in the US and in other places.
      Thank you for being in touch,
      Gemma 🙂

  27. Gloria L on October 24, 2018 at 1:24 pm

    I have a 9 inch square silicone cake pan and I would like the make one of your microwave cakes can you give me directions please?

    • Gemma Stafford on October 25, 2018 at 5:45 am

      Hi Gloria,
      This batter finishes at about 8 cups, which would be good in a single 9 inch square pan. The issue for you may be in the baking. That is not the best shape for microwave baking, though it does depend on the type of oven you have. There are too many variables for me to be sure about this, you would have to try it, I am sorry,
      Gemma 🙂

  28. LISA WOOD on October 22, 2018 at 2:47 pm


  29. Bonnie on October 22, 2018 at 3:22 am

    Lovely cake! I was wondering if you have a chocolate version being the chocolate person I am!
    Bake on!

    • Gemma Stafford on October 22, 2018 at 3:41 am

      Hi Bonnie,
      Thank you for your kind words. You can make this into a chocolate cake, easily! Remove one tablespoon of flour and add two tablespoons of cocoa, sieve it in with the flour, and as we say in Ireland ‘bob’s your uncle’ haha, chocolate cake for you!
      Gemma 🙂

  30. Melissa on October 15, 2018 at 2:14 pm

    Hi Gemma. Will this cake stand up to fondant icing? My oven is broken but I promised to make a specific cake for my grandson’s birthday. Thanks!

    • Gemma Stafford on October 17, 2018 at 7:40 am

      Hi Melissa,
      Yes! this will stand up, it is quite a firm cake.
      I hope your grandson has a great birthday,
      Gemma 🙂

      • K’Tie on November 27, 2018 at 1:27 pm

        If one doesn’t have a microwave can you still do the old fashioned way in the oven? Sorry if this is a dumb question I just want to be sure:(

        • Gemma Stafford on November 29, 2018 at 8:22 am

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


  31. Diksha on October 13, 2018 at 9:47 am

    Seems delicious recipe and super easy …..jus wana know the substitutes of egg which can be used in microwave…also does egg replacement powder works in microwave?thanks in advance

  32. GrannyGwen on October 12, 2018 at 5:12 pm

    I made your microwave carrot cake and it was superb. Then my microwave died and the salesman talked me in to getting a new one without a turntable. I can’t microwave a cake any more. I have tried again today and cooked it for an extra 2 minutes as it is 1000 watt. The outside,of the cakes are lovely but the mixture in the centre is still uncooked. I will use a cookie cutter to remove the centre and put something exciting in the middle. BUT ……… Do you have any ideas please?

    • Gemma Stafford on October 13, 2018 at 8:55 pm

      Oh gosh, Gwen that’s a tough one because the turn table usually helps with even cooking. Maybe you will need to turn your cake around 1/2 way though the cooking process. You might also need more time then I did.

      Hope this helps,

  33. Seasons01 on October 11, 2018 at 8:47 am

    FYI – this has a different tecture then most cakes and bakes with a slight crust. Note that when you refrigerate left over the cake will be hard the next day. Make sure you take out in advance of eating. The butter that is used hardens the cake.

    There was not enough vanilla flavoring but I think that was my daughter not using enough. It says 1 tbls and I’m thinking my daughter used much less.

    My family said it was good but I didn’t get a request for another one like this.

    • Gemma Stafford on October 13, 2018 at 8:47 pm

      Thanks for your comments. Yes, feel free to add in a little more vanilla. I’ll check the recipe and maybe bump it up.

      Really glad you tried it as it’s one of the most popular cakes on my site.

  34. vrushali on October 4, 2018 at 8:10 am

    Hi Gemma,
    Can I omit brown sugar and use white instead??

    • Gemma Stafford on October 5, 2018 at 7:25 am

      Hi there,
      Yes, that will be good,
      Gemma 🙂

  35. Namita on October 4, 2018 at 3:54 am

    Hi Gemma thanks for this recipe .I just want to ask can I use oil instead of butter or half oil and half butter .

    • Gemma Stafford on October 4, 2018 at 6:32 am

      Hi there,
      yes, but I have not done so and it will be an experiment. Choose a light vegetable oil for best results. alternatively choose a block of vegetable margarine which is easy to treat as butter in a recipe.
      Thank you for this question,
      Gemma 🙂

  36. Aparna on October 3, 2018 at 7:03 am

    Hi Gemma, I would like to know wat would be the proprtion of the ingredients, just to make one layer of the cake.

    • Gemma Stafford on October 4, 2018 at 5:59 am

      Hi there,
      That is a math question!
      It depends on the size you want. This cake is in 3 x 6 inch pans, but you can make it in 3 x 8 inch pans too, though it will be a thinner cake but it will be good. You have to divide the recipe by two or three according to the size of the pans. I would do this for you but as you know the way you measure your ingredients it will be easier for you.
      I hope this is of help,
      Gemma 🙂

  37. Yasangi Niluka Siriwardana on September 22, 2018 at 5:04 am

    I made this with half of the given amounts to celebrate 3months day of my baby boy. Very easy and great soft texture and it yielded about 12 small servings. Great recipe as always Gemma. Thanks heaps and much love from all of us!! Just want to know whether I can replace about 2 tablespoons Of flour with cocoa powder and may be add a splash of milk to bake a chocolate cake. TIA.

    • Gemma Stafford on September 22, 2018 at 9:10 am

      Hi there,
      good job, well done you. Cocoa is a really light thing, omit one tablespoon of flour and add 2 tablespoons of sieved cocoa. That will do it for you.
      I hope this is of help,
      Gemma 🙂

  38. Suyin on September 21, 2018 at 11:07 pm

    Hi Gemma, can you use the 3 layer confetti mix for microwave cupcakes? Kind regards Suyin

    • Gemma Stafford on September 22, 2018 at 1:28 am

      Hi there Suyin,
      Sure you can. If you have the right mold for these. The baking time will depend on the size and the number in the oven. You wil lhave to monitor them, and remove the ones which bake ahead of others. It will be FAST!
      Gemma 🙂

  39. Darlene Fabrizi on September 19, 2018 at 12:24 pm

    Can I use this same recipe and bake it in oven?

    • Gemma Stafford on September 20, 2018 at 7:22 pm

      Yes you can. Bake it at 350oF (180oC) for roughly 40 minutes 🙂


  40. Rachel on September 18, 2018 at 8:55 pm

    Hi, Gemma! Thank you for this recipe, it’s such a great idea! Funfetti is my favorite kind of cake! I am going to make this for my birthday. What size of cake pans did you use for this? Can you use regular cake pans? Thank you!

    • Gemma Stafford on September 19, 2018 at 1:35 am

      Hi Rachel,
      Good! that is the idea, get baking.
      The microwave will now accept any metal, the waves cannot penetrate and the magnetron may be damaged.
      3 x 8 inch pans, or 3 x 6 inch pans will work well here. Two 9 inch pans too.
      Glass oven ware will be good, and paper pan liners will help too. Test the recipe through the bake, ovens vary. When it feels barely firm to the touch on top it is baked.
      I hope this works well for you. You can try an experimental one first by dividing the recipe as close as possible in 1/3 and using one pan.
      Gemma 🙂

  41. Ameerah on September 18, 2018 at 3:26 pm

    Hi Gemma, hope you well. I absolutely love love your videos. I was so glad to see that someone made a video tutorial with a 3 layer cake that can be made in a microwave oven. I’d like to know how can I make this into a chocolate version?

    Another question, can any cake recipe be baked in a microwave?


    • Gemma Stafford on September 19, 2018 at 7:48 am

      Hi Ameerah,
      There are a number of cake recipes designed for microwave baking, but it does not mean that they can all be baked in this way.
      The recipe here is easily adapted to different flavors, and the addition of 2 tablespoons or so of cocoa would make a chocolate cake of this one. Equally the frosting can have cocoa added or even melted cooled 70% or so chocolate.
      The red velvet version is here too, and that is really a chocolate cake, colored and slightly spiced.
      Reading through the recipes will help you to understand what you can do with the ingredients, have fun!
      Check out the mug recipes too, a great way to try things.
      Gemma 🙂

  42. Gabriela Ioan on September 10, 2018 at 6:20 am

    Va urmaresc cu admiratie din Romania.Am facut toate cele 3 torturi cu trei niveluri dupa retetele Dvs.Au iesit foarte bine.
    Ieri am facut tortul de morcovi care a iesit minunat.A diferit doar timpul de coacere,eu avand un cuptor cu 800w.Va multumesc mult pentru retetele minunate.Poate pe viitor un tort gingerbread,de ciocolata sau tort rainbow.Cu multa simpatie si respect.

    • Gemma Stafford on September 11, 2018 at 6:17 am

      Hi there,
      Iată o rețetă care vă poate plăcea prea mult, ar trebui să funcționeze bine la cuptorul cu microunde sau pe aragaz. acest lucru ar trebui să funcționeze bine pentru dvs. Vă mulțumim că sunteți în contact,
      Gemma 🙂

  43. Yuva on September 1, 2018 at 5:24 am

    Hi Gemma, I found your website very recently and I tell you it’s a fantastic job you are doing. I loved it so much especially the basic recipes. Very helpful. I have tried your ice cream recipes it’s all delicious. Am gonna try your microwave cake recipe. But the thing is I don’t use egg, so here I have to add 2 and half cup buttermilk, substituting 2 egg with 1/4 buttermilk.?

    Thank you!! Keep inspiring ❤️

    • Gemma Stafford on September 1, 2018 at 7:45 am

      Hi Yuva,
      thank you for your very kind words.
      If I were substituting eggs in a recipe where buttermilk was an ingredient I would choose a different sub. Alternatively use a little more baking powder, that may help.
      Applesauce/flax egg/chia seed egg would be good with this type of bake. Yogurt too.
      I hope this is of help.
      Gemma 🙂

  44. AparnaSantheep 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 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 🙂

  45. 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

  46. 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.

  47. 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,( 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 🙂

  48. 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.


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

    I loved it!!

  50. 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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