This 3 Layer Cake Made in the Microwave is a game-changer for anyone craving a decadent dessert in record time. With just 25 minutes from start to finish, you’ll enjoy moist, fluffy layers bursting with rich flavor. The tender crumb and velvety texture make it feel like a labor of love, even though it’s effortlessly quick. Perfect for satisfying sweet cravings or impressing guests without spending hours in the kitchen.
Each layer is a delightful balance of sweetness and softness, with a hint of buttery richness that melts in your mouth. The microwave works its magic to create a cake that’s golden, airy, and irresistibly indulgent. Whether topped with frosting, fresh fruit, or enjoyed plain, this cake proves that convenience and deliciousness can go hand in hand. Treat yourself to a dessert that’s as easy as it is unforgettable!
Ingredients for a Quick 3-Layer Microwave Cake
- 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) granulated sugar
- ½ cup (3oz/90g) light brown sugar (packed)
- 1 cup (8oz/240g) butter, melted (unsalted preferred)
- 2 large eggs (room temperature)
- 2 cups (16oz/480g) buttermilk (or substitute with 2 cups milk + 2 tablespoons lemon juice or vinegar)
- 1 tablespoon vanilla extract
- ⅔ cup (3oz/90g) sprinkles (use nonpareils for less color bleeding)
- Buttercream Frosting (use your favorite recipe or store-bought)
Step-by-Step Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
- Melt the butter: In a microwave-safe bowl, melt the butter in the microwave (about 30-45 seconds). Set aside to cool slightly.
- Mix the wet ingredients: In a separate jug or bowl, whisk the eggs, buttermilk, and vanilla extract until fully combined.
- Combine wet and dry ingredients: Pour the buttermilk mixture into the dry ingredients and stir until just combined. Add the melted butter and mix until no lumps remain. The batter will be thick.
- Add sprinkles: Gently fold in the sprinkles, being careful not to overmix to avoid color bleeding.
- Divide the batter: Evenly distribute the batter between 3 microwave-safe silicone cake tins.
- Microwave the cakes: Microwave one cake at a time for 2 minutes and 30 seconds (based on a 1200W microwave). Check for doneness by ensuring the cake is firm to the touch in the center and pulls away from the sides of the tin. Adjust time as needed for your microwave.
- Cool the cakes: Remove from the microwave and let the cakes cool completely in the tins before turning them out.
- Frost the cake: Level the tops of the cakes if needed. Apply a thin crumb layer of buttercream frosting and chill for 30 minutes. Once set, add a second, thicker layer of frosting.
- Decorate and store: Decorate with additional sprinkles as desired. Store the cake at room temperature, covered, for up to 7 days. Enjoy!
Quick and Easy Frosting Ideas
While the Best Ever Buttercream Frosting is a classic choice, you can also try cream cheese frosting for a tangy twist or chocolate ganache for a rich, decadent finish. If you’re short on time, store-bought frosting works perfectly too—just jazz it up with a dash of vanilla extract or a sprinkle of cocoa powder!
Perfect Pairings for Your Microwave Cake
Serve your cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. For a fruity touch, add fresh berries like strawberries or raspberries on the side. A drizzle of caramel or chocolate sauce can also elevate this dessert to the next level!
Storage Tips for Maximum Freshness
Store your cake in an airtight container at room temperature for up to 7 days. If you’ve frosted it, place toothpicks around the cake to prevent the lid from smudging the frosting. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months—just thaw at room temperature before enjoying.
Time-Saving Hacks for Busy Bakers
To speed up prep, measure out your dry ingredients the night before and store them in a sealed container. Use a microwave-safe measuring cup to melt the butter and mix the wet ingredients directly in it—one less bowl to wash! If you’re short on time, skip the crumb coat and frost the cake in one go for a rustic look.
Common Questions Answered
Can I use regular milk instead of buttermilk? Yes! Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar, let it sit for 5 minutes, and you’ve got a quick buttermilk substitute. What if I don’t have silicone cake tins? Use microwave-safe mugs or ramekins—just adjust the cooking time slightly and check for doneness with a toothpick.
3 Layer Cake Made in the Microwave
Ingredients
- 3 ⅓ cups all purpose flour 1lb 1oz/ 500g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups sugar 12oz/355g
- ½ cup light brown sugar 3oz/90g
- 1 cup butter, melted 8oz/240g
- 2 large eggs
- 2 cups Buttermilk 16oz/480g
- 1 tablespoon vanilla extract
Buttercream Frosting
- ⅔ cup sprinkles 3oz/90g
Instructions
- In a large bowl, mix together flour, both sugars, baking powder, baking soda, and salt. Set aside.
- In a large microwave-safe bowl, melt butter in the microwave.
- In a separate jug, whisk the egg, buttermilk, and vanilla extract until combined.
- Stir in buttermilk mix into the dry ingredients, followed by the butter until no lumps remain. The batter will be thick.
- Lastly, stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
- Divide the batter evenly between 3 silicon microwave safe cake tins.
- 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.
- 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)
- 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
- Decorate as desired with sprinkles. There may be leftover frosting depending how much you wish to use.
- Cover cake and store at room temperature for up to 7 days. Enjoy!
