Three Layer Cake Made in the Microwave Hi Bold Bakers!
Hi Bold Bakers!
I’ve been influenced by many of you to bake a full size three Layer Cake Made in the Microwave. Yes, you heard me right! Microwave Baking, or perhaps what I call “Micro baking” is my thing. As you all know I’m no stranger to Microwave Mug Cakes, or perhaps Microwave Mug Meals. When you are able to eat it, I can make it in a mug in the microwave. From more mug cakes than you are able to imagine to microwave snacks as Microwave Potato Chips, I’ve never been afraid of using the microwave of mine to the max. But this time is actually different! I am making a full shebang, bells, whistles and all, full size, three 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 awesome dessert fast.
So I chose to go more Big and Bold this time and trade in the mug of mine for full sized Silicon Cake Molds. Which means that after mixing up my Best Ever Funfetti Cake batter, I simply divided it between my three microwave safe cake pans, and set the timer to 2:30 minutes. Even I couldn’t believe how perfectly baked these cakes came out after such a brief time in the microwave. And naturally, this’s the perfect cake for my Best Ever Buttercream Frosting recipe.
This means next time you wish to create a cake for a special occasion, or perhaps just feel as you need that sweet slice, you are able to have one in minutes rather than hours. Honestly, you’ve to see this for yourself. Exactly who would not wish to go from zero to Funfetti in under ten minutes? I cannot wait for many of you to give this microwave cake recipe a try!
Three ⅓ cups (1lb 1oz/ 500g) all purpose flour
One teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
One ½ cups (12oz/355g) sugar
½ cup (3oz/90g) light brown sugar
One cup (8oz/240g) butter, melted
Two large eggs
Two cups (16oz/480g) Buttermilk
One tablespoon vanilla extract
⅔ cup (3oz/90g) sprinkles
In a big bowl, mix together flour, baking soda, baking powder, both sugars, and salt. Set aside.
In a large microwave safe bowl, melt butter in the microwave.
In a separate jug, whisk vanilla extract, buttermilk, and the egg until combined.
Stir in buttermilk mix into the dry ingredients, followed by the butter until no lumps remain. The batter is going to be thick.
Lastly, stir in sprinkles, but don’t overmix because the sprinkles will bleed the color of theirs.
Divide the batter evenly between three silicon microwave safe cake tins.
One at a time microwave each cake for two minutes and thirty seconds. You are going to know when the cake is actually done when it is 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 actually based on the microwave of mine which is actually 1200Watts so the cook time of yours may vary)
Frost cooled cake: Level the tops of the cakes in case they’re lumpy.
Begin by frosting a thin’ crumb layer’ with my Best Ever Buttercream Frosting recipe. Chill for thirty minutes to set the frosting. Once that layer is actually set apply a second level of thicker frosting
Decorate as desired with sprinkles. There could be leftover frosting depending how much you want to use.
Cover cake and store at room temperature for up to seven days. Enjoy!