Cakes

3 Layer Microwave Red Velvet Cake

4.49 from 70 votes
Make 3 Layer Microwave Red Velvet Cake recipe in less than 10 minutes. You will not believe the soft, moist texture and incredible red velvet cocoa flavor.
3 Layer Red Velvet Cake made in the Microwave!!! You won't believe how soft and moist this cake is that was made in a microwave

Hi Bold Bakers!

What if I told you you could make a Big and Bold 3 Layer Red Velvet Cake in under 10 minutes? Now, you’re thinking, “Gemma, no way!” Well, it is 100% possible, you just need a few ingredients and a microwave. You, too, can bake my 3 Layer Microwave Red Velvet Cake in a matter of minutes.

I have experimented with countless microwave recipes from my original 3 Layer Vanilla Cake Made in the Microwave, to an entire Microwave New York Cheesecake made in under 5 minutes not to mention all of my 100 Mug Meal recipes. I can hardly believe it is possible to make a cake this decadent in the microwave, but I did it, and you can too. This cake is moist and light in texture, with a hint of chocolate, a touch of cinnamon and of course a lovely red color. You will love it!

This cake is the real deal.  You make it with good quality cocoa powder, sugar, butter, eggs, buttermilk, oil and red coloring. Not only is this cake a cinch to microwave, but a joy to mix up, as the batter is made all in one bowl and with no special equipment.

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After adding the wet ingredients into the dry and mixing, I pour the batter into 3 silicone cake pans. I use these Silicone Cake Molds. This is the secret baking cakes in the microwave as the silicone ensures the cakes cook evenly in just a few minutes without sticking to the pans.

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When each layer has been microwaved allow them to cool. Then you can frost them just like any other cake. My 3 Layer Microwave Red Velvet Cake gets some very special treatment as it is frosted with my decadent and delicious best-ever cream cheese frosting. While this cake cuts down on the cooking time it is over-the-top on flavor and presentation.

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When frosting the cake I make it look rustic, leaving big swirls of frosting on the top and sides. You can do it your own way!  Last but not least I decorate the cake with additional red velvet crumbs. This 3 Layer Microwave Red Velvet Cake is one of my most beautiful to date. I cannot wait for all of you to get MICROBAKING!

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Watch The Recipe Video!

3 Layer Microwave Red Velvet Cake Recipe

4.49 from 70 votes
Make 3 Layer Microwave Red Velvet Cake recipe in less than 10 minutes. You will not believe the soft, moist texture and incredible red velvet cocoa flavor.
Author: Gemma Stafford
Servings: 10 -12
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Make 3 Layer Microwave Red Velvet Cake recipe in less than 10 minutes. You will not believe the soft, moist texture and incredible red velvet cocoa flavor.
Author: Gemma Stafford
Servings: 10 -12

Ingredients

  • cups (12½oz/ 375g) all purpose flour
  • cups (12oz/ 360g) sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons cocoa powder , sifted
  • teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs , at room temperature
  • 1 cups (8fl oz/ 240g) vegetable oil
  • 1 cup (8oz/ 224g) buttermilk
  • 2 tablespoons red food coloring , (A gel or paste is best for a strong color)
  • 2 teaspoons vanilla extract
  • My Best Ever Cream Cheese Frosting

Instructions

  • To make the 3 layer microwave red velvet cake grease 3 x 7 1/4 inch silicon cake pans and set aside. Note you can use a 6, 8 or 9 inch mold/dish as long as it is microwave safe.
  • In a large bowl whisk together the flour, sugar, cinnamon, cocoa powder, baking soda and salt.
  • In a separate jug, whisk together the eggs, oil, buttermilk, food coloring and vanilla.
  • Whisk the wet ingredients into the dry ingredients until just combined. Don't be tempted to over mix as this will make for a tough cake.
  • Next divide the batter evenly between the 3 silicone cake pans.
  • Microwave each layer of the cake separately for 2 minutes and 30 seconds, checking the cake around the 2 minute mark to ensure it does not over bake.
  • After microwaving each layer of the cake remove from the microwave and allow to cool completely before turning out onto a flat surface.
  • While the cakes are cooling prepare the cream cheese frosting and chill until needed.
  • Assemble the cake: Place one cake layer on your cake stand. Gently spoon on about 1/4 cup of the cream cheese frosting.
  • Using an offset spatula smooth the frosting out into one thin layer across the cake.
  • Stack the next layer of cake on top of the first frosted cake and repeat the process until all 3 layers are stacked and frosted.
  • Next frost the outside of the cake. Apply a crumb coat layer to the cake. Use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake.
  • When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting.
  • Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You shouldn't have any red crumbs floating around in the final frosting layer now, but some might sneak in :).
  • Generously swirl the cream cheese frosting on the top of the cake to create those classic swirls of frosting.
  • Lastly decorate the top of the cake with red velvet crumbs or as desired.
  • To store, cover the cake with cling wrap and place in the fridge for up to 4 days.

Recipe Notes

All microwaves have their own way of baking, depending on the wattage and the technology. It is important to monitor the bake. Check at 2 minutes, if the cake feels barely firm to the touch on top, it is baked. You can then check it will a skewer/toothpick.
You can bake this recipe in a traditional oven too. Select 180C/350F and bake for about 25 minutes. Monitor the bake in the usual way.

Get my Best Ever Cream Cheese Recipe!

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Comments & Reviews

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Polly S
Guest
Polly S
4 months ago

Hi, Gemma!

Can i use oil instead of butter?

Frimps
Guest
Frimps
5 months ago

Hi Gamma,
Thanks a lot for sharing these recipe with us.I have tried the normal oven red velvet cake several times and it always good. I wanted to try this recipe but I realized there is no butter or vinegar in the ingredients,so I wanted to find out if it will bake and taste nice like your other red velvet cake recipe?

Laima
Guest
Laima
7 months ago

Hi, Gemma! You are adorable!
My question- Can i use mascarpone cheese for frosting, for this cake. Adding just powdersugar for sweetness. Thanks!

Roshaney
Guest
Roshaney
8 months ago

Hi…I tried this recipe in conventional oven but it was super duper flop…This turned out to be the worse cake which I made in recent times…The cake sinks in the middle and the middle portion is not getting cooked even after 45 minutes…my cake usually gets baked by 35 minutes….looking forward for tips…TIA

Jackie
Member
Jackie
8 months ago

Hi gemma.
I have to say I was SO skeptical about a micro cake. I felt sure it would be rubbery. Um, no! It came out great! Thank you so much!! But I must have the cheapest micro on the block, it took 3 minutes 30 seconds to bake. I am trying to cut down on sugar so reduced sugar to 3/4 cup and 1/4 cup brown sugar and 2 tablespoons honey and reduced oil by 1 tablespoon. It still tasted yummy!

Mia
Guest
Mia
8 months ago

Can we use normal milk instead of buttermilk for this recipe?

BTW, I love your channel & website!

Laura
Guest
Laura
9 months ago

Hi Gemma,will this mix work for cupcakes too?can you do cupcakes in the microwave?

Member
Cielo Mae P. Lacson
9 months ago

Good day, Ms. Gemma I don’t have a silicon cake mold, is there anything that I can use aside from the silicon cake mold? Can I use a aluminum alloy (non stick) pan? Thank you! More power. .

Rupal
Member
Rupal
9 months ago

Hi Gemma, A big thanks to you for your wonderful website and so user friendly tips, it all seems really easy. A big fan of you and your work. I am baking from last few years just as the need arises kinda. Now taking to the next level as a home baker to encash on my skills us satisfy my creative side. I made red velvet cake following your recipe exactly cut in half cause I wanted to make a smaller version and it’s eggless so used yogurt as substitute and frosted with regular fresh cream. My question is when… Read more »

Sabeen
Guest
Sabeen
10 months ago

Hi Gemma, I owe you a big thanks for sharing this wonderful recipe, I made this cake for my husbands birthday, I baked it in the oven in 2 pans, the results were awesome, very moist cake and hardly takes any effort, can’t wait to try more of your recipes, thanks a mill n best wishes all the way from Ireland ☘️☘️☘️ Sabeen

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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