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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.

4.9 from 7 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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143 Comments

  1. Nita on December 13, 2017 at 3:45 am

    Is the brown sugar absolutely necessary? Can I substitute is with just normal white sugar?

    • Gemma Stafford on December 13, 2017 at 4:16 am

      Hi Nita,
      Yes! brown sugar tends to add a little flavor, and moisture too, but you can indeed use all white, it will be good,
      Gemma 🙂

  2. Cherie on December 10, 2017 at 1:57 am

    I don’t have buttermilk to hand, can I use any milk?

  3. Eenash on December 9, 2017 at 10:27 am

    I have a 9.5 inch , will it be fine?

    • Gemma Stafford on December 9, 2017 at 12:07 pm

      Yes that will work great Eenash 🙂

  4. Eenash on December 9, 2017 at 9:34 am

    I really wanted to do this and this week last week thursday luckly i found a silicone mould real cheap and i made it the day after , it turned out great everyone enjoyed it very much thanks to you gemma! 😄

    • Gemma Stafford on December 9, 2017 at 12:21 pm

      Yay! success 🙂

  5. Dewi atika on December 7, 2017 at 2:41 am

    Hi,
    The brown sugar in cake to for what?.
    And then this recipe if it can be used for the recipe for cupcakes?

    • Gemma Stafford on December 8, 2017 at 4:42 am

      Hi there,
      Brown sugar brings two things to a recipe, flavor and a touch of moisture.
      If you mean cupcakes in the microwave, yes, but you will need to monitor the bake, the shape of the pan will affect the distribution of the microwaves.
      For the oven I suggest you use this recipe (https://www.biggerbolderbaking.com/crazy-cupcakes/). This is a great recipe to get to know, easy to remember too, and can be baked as a cake in the oven too.
      Hope this is of help to you,
      Gemma 🙂

  6. Angela on December 6, 2017 at 9:21 am

    Hi Gemma
    Can this cake be reduced to just one layer?
    If so what would the quantities be, should I just devide by 3?
    Many thanks
    Ange

    • Gemma Stafford on December 7, 2017 at 2:31 am

      Hi Ange,
      Sure!
      Yes, divide by 3. Write out the recipe and divide each element. This is the safe way to do it, and you will have it for a later time.
      Happy baking!
      Gemma 🙂

  7. Varinda Narongrittikun on December 6, 2017 at 7:34 am

    Hi Gemma,

    I’m a subscriber from Thailand 🙂
    I would like to make this cake but with Blueberry frosting and Add lemon zest in my cake… But i don’t know how much should i add ?

    Thank you
    Varinda

    • Gemma Stafford on December 7, 2017 at 2:36 am

      Hi Varinda,
      Good to have you with us in Thailand.
      Add the zest of one lemon. choose a rough skinned lemon for the best yield. Scrub it before zesting, citrus fruit is often waxed to preserve it.
      Not sure about the blueberry frosting! I think you have that sorted!
      Gemma 🙂

      • Varinda Narongrittikun on December 7, 2017 at 6:58 pm

        Hi, thank you so much 💙
        I will try my best 😊

  8. Raane on December 5, 2017 at 9:29 pm

    Hi Gemma…the cake looks yummy….just wana know if i can use this recipe to bake in an oven?

    • Gemma Stafford on December 6, 2017 at 3:54 am

      Hi there,
      Yes! It will be perfectly fine. Use 7 – 8 inch pans, and bake all together at 180C/350F for 25 – 35 mins. Keep an eye on this after 20 mins, but do not open the oven unnecessarily. You can color, flavor this batter too. Cocoa/coffee/lemon zest etc will all rock this up!
      Gemma 🙂

  9. Celesty on December 5, 2017 at 11:29 am

    Hi, at what temperature the microwave should be to make cake layers?
    Thank you

    • Gemma Stafford on December 6, 2017 at 4:44 am

      Hi there,
      Microwaves do not cook with temperature, but with power. The distribution of the energy vibrates the water/sugar/fat molecules of the food to generate the heat, which distributes through the food. This is one reason that you cannot use metal pans in a microwave, the waves cannot penetrate!
      I use high power for most of my baking. I hope this is of help,
      Gemma 🙂

  10. Thea on December 3, 2017 at 3:50 am

    Hi, Miss Gemma, I’d like to ask if it is safe to use cupcake liners in the microwave? (I mean to put the cupcake liner in a silicone mould)…

    • Gemma Stafford on December 4, 2017 at 3:44 am

      Hi Thea,
      Yes, it is perfectly safe to use paper in the microwave. The timing is important, this is a quick bake and will not overheat. There is nothing in paper which will react with microwaves,
      Gemma 🙂

  11. Adelina Hernandez on December 2, 2017 at 3:31 pm

    When i let my cakes cool, why is it that they are so soft that when I am doing my crumb coat the cake sticks to the frosting and just peels off? My cake is like downing on me, it does not look pretty and I don’t know why 😭😭😭

    • Gemma Stafford on December 4, 2017 at 4:55 am

      Hi Adelina,
      The cake should not be so soft that it is not set! It sounds like it is slightly under-baked. If you remove it from the molds after a few minutes, and allow to go cold before frosting, there should be little or no difference between a microwave cake and one from the oven.
      Does this help?
      Gemma 🙂

  12. Peterson on December 2, 2017 at 10:28 am

    Hi Gemma, I’d like to try this but I do have a question. I u few e weighing scale for dry ingredients. It seems that for the all-purpose flour 3 1/3 cups is not equal to 416 grams (U.S. Cups) or 440 grams (Australia cups). I am afraid the cake will be denser than it is supposed to be if I use 500 grams. Could you enlighten me of the conversion used? Also, can I do substitutions like replacing buttermilk with full cream milk + vinegar, and melted butter to be replaced by oil? Thank you very much!

    • Gemma Stafford on December 4, 2017 at 8:02 am

      Hi there,
      My recipes are based on my own chart, this is because of the way I load the cups. If you are using ounces/grams do not look at the cup measurements, it will confuse you. Cups work as long as they are the unit of measurement use throughout the recipe. Do not swap and change and all will be well.
      Cups from around the world change too, they are based on volume of ingredients, and an informal system of measurement, kitchen cups in fact, your may be a bigger cup than mine, but it balanced in the recipe.
      I hope this helps, metric is the most accurate of all!
      Gemma 🙂

      • Peterson on December 4, 2017 at 9:38 am

        Thank you for your reply! I understand now. I can start the baking tonight when I get home from work!

  13. Sarah Siddiqui on December 2, 2017 at 5:05 am

    how many inches is the baking pan ???

    • Gemma Stafford on December 4, 2017 at 8:22 am

      Hi there,
      Pans which are 7 – 8 inches will work well for this. Glass/microwave safe/silicon pans will work for you.
      Thanks for being in touch,
      Gemma 🙂

  14. Adelina Hernandez on December 1, 2017 at 10:35 pm

    HI Gemma
    I wanted to know if I can bake the cake in the oven rather than the microwave with my cake molds? Also would I need to grease my cake molds before I put the batter in? I am doing a chocolate cake instead of a vanilla cake

    Adelina

    • Gemma Stafford on December 2, 2017 at 2:24 am

      Hi Adelina,
      Yes, perfectly fine in the oven. You do not need to grease these pans, but I tend to do it as a habit really!
      Because silicon pans are a bit wobbley, I tend to place them on a flat tray in the oven, it makes them easier to put in and take out.
      180C/350F for about 25 mins, but do keep an eye on it. When it feels firm to the touch it is done. About 2 tablespoons of cocoa, sieved with the flour will elevate this cake. I hope you enjoy it,
      Gemma 🙂

      • Adelina Hernandez on December 2, 2017 at 6:44 am

        Okay thank you! Also is it okay to do the cake from a different recipe?

        • Gemma Stafford on December 4, 2017 at 8:16 am

          Hi there,
          Many cakes will bake perfectly in the microwave, timing is important, and you need to monitor the bake,
          Gemma 🙂

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