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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.

4.8 from 5 reviews
3 Layer Cake Made in the Microwave
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
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
  • ⅔ 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!

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87 Comments

  1. Pauline on October 14, 2017 at 10:01 am

    Hey Gemma, what a wonderfull receipe! I do have an oven but I really want to try this cake. I have a contest soon where I live, we are student living in rooms in our University and we are organising a contest gathering receipes for and from broke students. I think this cake deserves a try for the contest, however, we don’t have funfettis in our local supermarket but we do have condenced milk ! I would like to add it to the cake, but I might need to take one egg out or may be use less milk, what do you think ? ( I also thought just to let the dulce de leche aka, confiture de lait, in France dripping from the top of the cake, might be better than changing the whole receipe…)

    • Gemma Stafford on October 16, 2017 at 2:10 am

      Hi Pauline,
      You are thinking!
      Condensed milk is often used as an egg substitute, you can check out the egg substitute chart here on my website.
      You will know by how the batter feels whether or not to leave out the milk, I suspect not! condensed milk is on its’ way to be caramel, thick, and not really liquid per se.
      Dulce De Leche is a lovely thing, it can also be swirled through a Ganache to give a lovely finish, and there is a ganache recipe here too. As a broke student, and I remember those days well, you can make a fudge frosting too, which is here with my best ever chocolate cake. (https://www.biggerbolderbaking.com/gemmas-mug-meals/) here you wil find all of the mug recipes, and a link to a FREE E-Book too, which you can download, and share with your friends.
      I will be interested to hear how you get on with your contest, well done,
      Gemma 🙂

  2. jackieray on October 11, 2017 at 4:09 pm

    can you use a box cake mix ?

    • Gemma Stafford on October 12, 2017 at 2:45 am

      Hi there,
      Yes, I really think that will be perfect. Do also check out my ‘box cake’ mix. you can make it up, and keep it handy, at a really low cost.
      Gemma 🙂

  3. Mae on October 11, 2017 at 3:00 am

    I only make half recipe fit into a silicone mould but every time I get a dome which looks uncook…
    I microwave for 5min 30 sec. I tried to post a pic but unable.
    Please advice.

    • Gemma Stafford on October 12, 2017 at 4:48 am

      Hi Mae,
      I do not know why you cannot post your photo! did you find the ‘submit’ button?
      I think this is to do with the size of your pan, you did not tell me what this is, and it is important.
      Microwaves cook by vibrating the fat, water and sugar molecules in food, the heat is generated internally. The microwaves will not penetrate very deeply into the food, so you can indeed get the outside cooked, and the interior under-cooked. The shape and size matters, and time will increase with larger quantities too.
      The mold I use for this cake is 7 1/2 inches, and shallow. That is what allows it to work well.
      Does this sound right to you? Let me know,
      Gemma 🙂

      • Mae on October 13, 2017 at 7:39 am

        My mould is about 3-4 inches deep… that could be it.. ? So if I were to make again, should I increase the time ? Will it affect the sides which is done much ahead of time?

        • Gemma Stafford on October 16, 2017 at 4:25 am

          Hi Mae,
          The width matters too, the wider the pan, the more difficult it is for the microwave energy to penetrate the food. This is particularly true of older model microwaves.
          The pan I use is 7 1/2 inch, this works well for me.
          you may need to change the power setting to 75% or so, and increase the time, for a bigger pan. I cannot be specific, microwave baking works best in smaller containers.
          Gemma 🙂

  4. Al on October 9, 2017 at 8:04 pm

    Hi, I made this just now and found it too sweet. I used fine sugar and soft brown sugar… Not sure what I did wrong. Is there a way to produce the same results but using less sugar?

    • Gemma Stafford on October 10, 2017 at 1:54 am

      hi there,
      you can reduce the sugars if you wish. This is really a traditional recipe, proportional. If you measured using cups it may be that you added too much sugar. If you have a scales I suggest you use this to weigh the ingredients. I have not found this cake to be too sweet. the sugar is an important element of the recipe, so you can only reduce it so far and still get a good result. Try cutting back the sugar one tablespoon/ounce at a time to find what suits your taste,
      Gemma 🙂

  5. Vicki on October 5, 2017 at 10:10 pm

    Can’t wait to have a go at this microwave cake, I was just wondering if you could help me. I have a 12” and a 10” silicon bake pan so how would I adjust the recipe quantities. My sisters birthday is coming up and I thought I’d give it a go in the microwave as you have done as it looks amazing!!!!!

    • Gemma Stafford on October 6, 2017 at 1:30 am

      Hi vickie,
      I am not sure if a large cake will bake in the same way. microwaves vibrate the water/sugar/fat molecules in food to generate the heat, which cooks the food. they need to be able to penetrate the food, and they cannot do this if the bake is too heavy/large etc. Some microwaves, more modern ones have a technology which allows for this, but not all microwaves are equal, no matter what the power level.
      So, i can only stand over what I have tried, and I have not tried such a big bake, and i wold not really be tempted to. I think you should use convection oven for this, to be assured of good results. This recipe will bake really well at 180C/350F. If you are making one large cake this recipe will fit nicely into the 10inch pan, if it is deep, in the 12 inch if they are shallow.
      sorry, I think this may not be of help, but I would not like to see you waste the ingredients,
      Gemma 🙂

  6. Piyu garf on October 5, 2017 at 2:09 am

    Hey gemma.. thank u so much. I was waiting for microwave cake recipe but now i get it.. i have one question.. will u plz tell me which egg substitute goes well with dis recipe?.. i have bnana n yogurt.

    • Gemma Stafford on October 5, 2017 at 2:28 am

      Hi there,
      Banana will give it body so that will be good and the yogurt will work too. applesauce is also a good one for this type of cake. Experiment a bit. Flax eggs are great, and Chia eggs too. Get to know what suits, and what you can always have to hand,
      Gemma 🙂

  7. Rupinder Singh on October 4, 2017 at 12:44 am

    As usual, an exquisite recipe.
    Also, i wanted to ask you something. The dimensions of my silicon cake mold are 6 inches width and 2.5 inches height. Do i have to adjust the timings accordingly, or are 2:30 minutes enough for this quantity too?
    My microwave is of 1200 watts rating.

    • Gemma Stafford on October 4, 2017 at 1:41 am

      Hi there,
      The molds I use here are 7 1/4 inches, so your mix will be a little deeper. What matters most is that you monitor the bake. It is difficult to be precise about baking times, as the ovens vary so much. So, bake for 2 mins, leaving the cake in the oven open the door and press your finger lightly to the top, if it firm it is baked, if it is wet continue to bake in 20 second intervals, and check again. The wattage of a microwave is also varied by other elements of the technology, for instance mine has an inverter technology, which is about how the microwave energy is distributed. Get to know your own oven, all will be well,
      Gemma 🙂

  8. Addalina on October 3, 2017 at 9:47 pm

    Hi Gemma,
    Could I use the Swiss meringue buttercream frosting instead of your other buttercream frosting?

    Also can I make your other cake recipes such as the lemon one in the microwave as well?

    Adelina

    • Gemma Stafford on October 4, 2017 at 1:54 am

      Hi Addalina,
      Yes, you can indeed use this Swiss buttercream, for any cake really.
      this is a great base recipe, you can add flavors as you choose, add lemon zest, and a lemon glaze, cocoa/cacao, coffee powder etc. Limited only boy your imagination. I will return to this recipe again, to give you guys some good ideas. TIP: add dry ingredients to dry, and wet to wet for this recipe. You should not have to adjust the liquids.
      Gemma 🙂

  9. Michael on October 3, 2017 at 7:35 pm

    Looks great, can’t wait to try it. My silicone bake circles arrived today. If I want chocolate, how much cocoa do I add? Thank you.

    • Gemma Stafford on October 4, 2017 at 2:03 am

      Yea! get to it now Michael!
      Adding a flavor is easy, for cocoa/cacao add 2 – 4 tablespoons to the dry ingredients, unsweetened will be best.
      Add the zest of a lemon, or orange for another flavor. Coffee can be added too, a strong mix of a good powdered coffee, but I would dissolve this in a little water.
      Add dry ingredients to dry, and wet to wet. you should not need to adjust the liquids.
      First time monitor the bake, to get to know how your own oven bakes. So, bake for 2 mins, then open the oven, but do not take the pan out, if the mix is wet, continue in 20 second intervals, until it looks dry on top. then touch it with your finger, if it feels firm, it is baked. The heat will continue to distribute when you take if from the oven, in common with any food really!
      I hoe this helps.
      Gemma 🙂

  10. Sana on October 2, 2017 at 10:32 pm

    Hi Gemma,

    Can I use the metal nonstick moulds that we usually use for cakes and will there be any time difference than what you mentioned? Please advice.

    Regards.

    • Gemma Stafford on October 3, 2017 at 12:50 am

      Hi Sana,
      NO! You cannot use metal pans in the microwave. Microwaves cook the food by vibrating the fat, water and sugar molecules. In order to do this they need to be able to penetrate the pans. So, oven proof glass/ceramics/some plastics and silicone will work for you, metal pans will not. I am sorry, it is the technology.
      Gemma 🙂

      • Sana on October 3, 2017 at 1:23 am

        Thank you very much for the information 🙂

  11. Nikki on October 1, 2017 at 5:40 am

    This looks really convenient….i just wanted to know if i could add some cocoa powder to this as everyone here is a big fan of chocolate. And would this bake just fine in glass moulds?

    • Gemma Stafford on October 2, 2017 at 2:27 am

      Hi Nikki,
      Yes, add 2 – 4 tablespoons of unsweetened cocoa, or cacao, to the dry ingredients. That will do it. This is a base recipe, you can rock it up to suit your taste!
      Thank you for being with us,
      Gemma 🙂

  12. Julie on October 1, 2017 at 4:25 am

    Hello ! Your cake look amazing ! I was wondering where you bought your stunning cake stand? Love it so much ! Have a nice and lovely day
    Hi from paris

    • Gemma Stafford on October 2, 2017 at 3:27 am

      Bon jour Julie,
      Il est bon de vous accueillir avec nous à Paris. That is the limit of my French, sorry!!
      I have had this for years, and I do not really remember where I bought it, I think it was in a department store sale!
      Amazon do a great range of cake stands here in the US, and perhaps in Europe too, but I love to have a rummage in a department store, particularly at sale time!
      J’espère que cela est utile, bon chance!
      Gemma 🙂

  13. Hariti jain on October 1, 2017 at 4:11 am

    At what mode should I bake the cake

    • Gemma Stafford on October 2, 2017 at 3:33 am

      This cake is a microwave cake, so microwave only will do it! It can however also be baked in the oven at 180C/350F for about 35 minutes.
      Gemma 🙂

  14. Cathyperoo on October 1, 2017 at 1:59 am

    Hi gemma,
    My microwave is 1270w, and has few chosen options for the heat like medium , medium high and high heat. So , which one do you think I should choose for the heat ? How long should it go in for?
    Thanks cathy 😊

    • Gemma Stafford on October 1, 2017 at 2:29 am

      Hi Cathy,
      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.
      So, for this cake you can choose to bake at medium high setting, it will be a gentler way to do it, but you will need to check it after 2 mins or so, when it feels firm to the touch then it is baked. This will tell you. You can of course bake at full power too, you will need to monitor the bake, this above all will teach you about your own oven, and each one is different, so get to know yours.
      This was a bit of a lecture, but really I would like to think that you guys learn to use your kitchen equipment, so that you get the best results,
      Gemma 🙂

  15. Amy Arackal on September 30, 2017 at 4:30 pm

    Hi Gemma,
    Thank you for your recipe! What are the sizes of the silicon tins?

    • Gemma Stafford on September 30, 2017 at 9:18 pm

      Delighted you like it,Amy. Mine are 8 inches but you can use 6 or 9 inches either. The link to buy them is in the blog post.

  16. Carolyn Mitchell on September 30, 2017 at 4:04 pm

    The recipe is awesome .. sadly my cakes will never look like yours … So me and my husband always get a great laugh at my messes

    • Gemma Stafford on September 30, 2017 at 9:13 pm

      lol that’s half the fun Carolyn. It happens to the best of us 🙂

  17. Jen on September 30, 2017 at 9:48 am

    Hi gem a! I made this today and I was sooo good!! I made mine in 3 square plastic sandwich tubs because I forgot to buy the silicon ones the were a little smaller than yours but the cakes rose higher it was brilliant. My micro wave is a 900 watt and it took me 4 mins 30 to cook but the only thing was that the bottom was very dence and not good so I just cut it off. And I’m apparently terrible at making butter icing but never mind it worked out!! Microwave ftw!!

    • Gemma Stafford on October 1, 2017 at 3:09 am

      Hi Jen,
      Great! I am happy that you tried this recipe, and you learned something too. The deeper containers will not bake as well as the shallow ones. Some oven proof glass ware will be perfect for this purpose, it will be a learning curve. Microwave ovens are not all the same, the technology differs, so get to know your own oven by monitoring and noting the bake times and results.
      Well done, now go back to the buttercream, cut the recipe down, you can do this easily as it is proportional, and practice. Use real butter too, this is vital to a great result,
      Gemma 🙂

      • Jen on October 3, 2017 at 1:51 am

        Ah now see I used margarine thinking it was basically the same I will try again going to try a chocolate one today!! I always burn cakes in the oven or dry them out by checking too much and having the door open too much so this is great for me (not for my weight though hehe)

        • Gemma Stafford on October 3, 2017 at 5:37 am

          Hi Jen,
          Haha! yes, we always find it difficult to leave that oven door closed. I do hope you get on well with this recipe, a little of what you fancy will always do you some good!!
          Gemma 🙂

  18. Shannon clarkson on September 30, 2017 at 8:55 am

    Hi gemma,
    My microwave is 800w, how long should it go in for? Thanks shannon 😊

    • Gemma Stafford on September 30, 2017 at 9:08 pm

      Hi Shannon,

      Microwave the same amount of time I gave, then check your cakes. They might need 45seconds to 1 minute more 🙂

  19. Rachel Pereira on September 30, 2017 at 7:47 am

    hello Gemma
    Does your best ever chocolate cake work in microwave?

    • Gemma Stafford on September 30, 2017 at 8:33 pm

      Hum, you could try it!

      I will do a follow up to this cake which is red velvet and chocolate. And I also have planned cupcakes in the microwave!!! 🙂

  20. Dellia on September 30, 2017 at 7:09 am

    Hi , Gemma could this recipe work if the melted butter is replaced with vegetable or soy bean oil.

    • Gemma Stafford on September 30, 2017 at 9:09 pm

      yes for sure Dellia, that will work. vegetable oil would work best 🙂

      • Phoebe Cuddihy on October 1, 2017 at 4:46 am

        Hihi, Gemma
        Your cooking is always the best!!!!
        I was wondering if i used an oil that had a strong flavour would it effect the taste of the cake?
        Also what oil would you use? If you did use oil instead of butter????
        Thanks a billion

        • Gemma Stafford on October 2, 2017 at 3:23 am

          Hi Phoebe,
          In a word yes! if you use a strongly flavored oil it will affect the flavor, and any oil will also be a change to this recipe.
          When you change a recipe you change the results. I have not tried this one with oil, and would usually use butter in cakes, with the odd exception, such as carrot cake, and banana bread. Do try this if you wish, perhaps cut down the recipe for a trial. Then you will use a little less oil than butter, butter also has solids!
          Gemma 🙂

  21. Vasudha on September 30, 2017 at 6:44 am

    Hi Gemma! this cake is amazing…….!! I am gonna make this for my grandma’s birthday. Can you plz give the dimensions for the cake tin?

    • Gemma Stafford on October 1, 2017 at 3:22 am

      Hi there,
      These pans are 7 1/2 inches wide and shallow.
      You could use up to an 8 inch pan, but it must be microwave safe, not metal. Oven proof glass or ceramic dishes will work well too. Do a trial run before the big day,
      Gemma 🙂

  22. Eduardo Olivenza Raton on September 30, 2017 at 2:26 am

    Hi, im eduardo and im not a baker but i love watching you on you tube and i got interested in baking and wanted to learn everything there from the ice cream, cakes,frafuccino ,and the pizza…of course i watch again and again the basic in making the dough…i wish i could do it better myself…thank you so much for sharing with us everything….

    • Gemma Stafford on September 30, 2017 at 5:09 am

      Hi Eduardo,

      Thank you for your lovely message. I’m really delighted you like my recipes.

      Best,
      Gemma.

  23. Monica Nicholls on September 30, 2017 at 12:55 am

    Looks good, can’t wait to try it out.

    • Gemma Stafford on September 30, 2017 at 4:45 am

      Hope you like it, Monica.

      Gemma.

  24. Alma on September 29, 2017 at 4:27 pm

    Hey this looks fabulous! Can it also be made in a glass cake pan? Should I still grease and flour the pan like in the oven and just use it 3 times to make the layers? Maybe bake each 2 minutes?
    I live where it’s too hot to use the oven for most of the year-like now! Anyway, thanks for the info. Love your recipes.

    • Gemma Stafford on September 30, 2017 at 5:09 am

      Hi Almoa,

      Yes you can make this in a glass pan no problem. Grease it and maybe even line with with parchment.

      The glass might take a little longer to cook your cake so check it after 2 minutes but you might need more time.

      Really glad you like it,
      Gemma.

  25. Jemma Barrios on September 29, 2017 at 3:59 pm

    hello Gemma! thanks for sharing your idea! I will try it later! Can you share with us on how to make a glossy home made chocolate with filling? Thank you!

    • Gemma Stafford on September 30, 2017 at 4:53 am

      Hi Jemma 🙂

      I’ll add your request to my list :). Really glad you like them cake.

      Best,
      Gemma.

  26. Mandy on September 29, 2017 at 4:55 am

    hi gemma!
    I’ve been reading through these comments and i wanted to make this but in a chocolate flavour. I know i could add cocoa powder, but would you happen to know how much?
    love your content and channel ❤️

    • Gemma Stafford on September 30, 2017 at 8:46 pm

      I will have to formulate a chocolate cake recipe and I’ll get it to you guys soon. I’ll also be making cupcakes in the microwave 🙂

      Glad you like this cake,
      Gemma.

  27. Meena on September 29, 2017 at 3:51 am

    Hi dear Gemma, I’d like to give it a try today but since my microwave is less power than yours I’ll make have portion just in case, my question if use one deep silicon 6″ pan that will divide into 2 layers once baked how long do I have to bake it in the microwave or its better to do it 2 seperate times?

    • Gemma Stafford on September 30, 2017 at 8:50 pm

      Hi Meena,

      Yes you can use 6″ pan. You might have to make 3 layers because you will have a lot of cake. Do them one at a time and microwave for the time that I gave and then check them. They should take the same time. if not around 30 seconds less.

      Hope this helps,
      Gemma.

  28. Cecilia on September 29, 2017 at 3:14 am

    Hi so nice to know that we can bake cake in a microwave. I ‘m so happy when I watch your video.

    Can I don’t do it in layer? Can I bake it all at one time and what will the timing to look out if I chose not to layer the cake.

    • Gemma Stafford on September 29, 2017 at 3:33 am

      hi Cecilia,
      No! do not try to bake all at one time, it is unlikely to work for you, as it will spot cook, and the timing will be difficult to get right.
      Do take a look back at the video, I am not sure what the second part of the question means. The recipe and video are here on the website too,
      Gemma 🙂

  29. Ruth Koch on September 29, 2017 at 12:31 am

    Gemma,

    Only you could have come up with this! You’re amazing! Can’t wait to try it!

    Ruth 💖

    • Gemma Stafford on September 29, 2017 at 2:21 am

      Hi Ruth,
      I find it hard to believe myself! but it really works, just keep an eye on the baking time, when it feels firm to the touch, it is baked!
      Gemma 🙂

  30. Maanasi on September 29, 2017 at 12:02 am

    AH Gemma, this is so cool! You are amazing!

    • Gemma Stafford on September 29, 2017 at 2:22 am

      Thank you, I am happy that you think so,
      Gemma 🙂

  31. Shabna_N on September 28, 2017 at 10:42 pm

    Woooah 😍….

  32. Shaul on September 28, 2017 at 10:32 pm

    My microwave is 900 watts. How would that work out with the timing? Also, could this same idea work with other silicone molds, like a Bundt cake or cupcake forms etc. etc.
    Truth be told, I have a number of silicone molds but never had much luck with them in a standard oven, so they were resigned to storage. But now, this opens up a whole new range of possibilities.

    • Gemma Stafford on September 29, 2017 at 2:30 am

      Hi Shaul,
      good to have you with us. Yes! you can try other shapes in the microwave. I am a bit surprised too at how well this cake worked out, so now I will be trying all sorts of things.
      You will need to watch the timing. My microwave is a Panasonic, which has new technology. if your is a bit older then I suggest you bake for 3 mins, then check, re-position the pan in the microwave, press your finger to the top. If it feels firm to the touch, it will be baked. Try one, even divide up this recipe, change the flavors as you wish etc. Have fun,
      Gemma 🙂

  33. unjilli on September 28, 2017 at 3:27 pm

    Fantastic idea! Just to let you know you can also bake a cake in an electric frypan. I did it with brownies. I placed an aluminum pie plate upside down, placed the cake pan on top, left the vent on the lid slightly open to release the steam, it takes a little longer but it is very moist. The pans lid must be high to allow the cake to rise.

    • Gemma Stafford on September 29, 2017 at 3:02 am

      WOW! I am astonished at the ingenuity of Bold Bakers everywhere. This is a great tip, thank you for letting us know,
      Gemma 🙂

  34. Addalina on September 28, 2017 at 12:52 pm

    Hi gemma

    I am so excited to try this new recipe, but I wanted to know if you know how to do the drip technique for decorating the cake? Also could I add cocoa to the mix so as to have a chocolate cake?

    Adelina

    • Gemma Stafford on September 29, 2017 at 3:19 am

      Hi Addalina,
      Yes, i do know about the drip technique, and very nice it is too. Ganache is a perfect drip frosting, and there is a recipe here for this. water icings, just confectioners sugar and water, with colors added, make a good simple drip frosting too, just add the water, or milk, slowly as it will flood it quickly.
      I will get to it! A good buttercream frosting, which is well cholled, will take this technique really well,
      Gemma 🙂

  35. Louie on September 28, 2017 at 12:41 pm

    OMG! This looks and sounds amazing! I can’t wait to try it!

  36. Sreevidya on September 28, 2017 at 12:32 pm

    Hi Gemma,
    Can we use the same method to make other varities of cakes?
    Thank you

    • Gemma Stafford on September 29, 2017 at 3:20 am

      Yes, this will be easy to adapt to other flavors. Add cocoa, coffee, spice etc. Experiment,
      Gemma 🙂

  37. Kanika on September 28, 2017 at 9:55 am

    Can you share the recipe for chocolate cake recipe in microwave.

    • Gemma Stafford on September 29, 2017 at 3:43 am

      Hi Kanika,
      You can do that with this recipe. Add 2 – 4 tablespoons of unsweetened cocoa powder to the dry ingredients, that will do it for you. You can cover it with ganache too, or the fudge frosting with my Best Ever Chocolate cake, have fun with this!
      Gemma 🙂

  38. Vicky Penedo de Azmitia on September 28, 2017 at 9:43 am

    Hello Gemma, this is truly groundbreaking!!! Thank you so much for taking the time to come up with this and sharing it! Quick question. Is this the only recipe that would microwave well, or have you tried with any other ones ?
    Following you and loving your channel, all the way from Guatemala 💜

    • Gemma Stafford on September 29, 2017 at 3:45 am

      hi Vicky,
      You can adjust the flavor of this to your taste. Add dry ingredients, like cocoa, to the dry, and wet flavoring, to the wet ingredients, it will be great,
      Gemma 🙂

      • Jen on September 30, 2017 at 9:50 am

        Oh you could make a chocolate orange cake!!!!

        • Gemma Stafford on September 30, 2017 at 9:07 pm

          great idea Jen 🙂

  39. Pallabisk on September 28, 2017 at 9:41 am

    I love microwave cooking..and i am making this tomorrow..and the mug cakes…love them..

    • Gemma Stafford on September 29, 2017 at 3:45 am

      Great, I am happy that you are baking with us,
      Gemma 🙂

  40. Pam on September 28, 2017 at 9:28 am

    Sounds perfect. What size cake pans?

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