No one would believe you can make a three-layer cake from scratch in just 10 minutes using a microwave. The working principle of a microwave is completely different from that of an oven. Microwaves utilize radiation that penetrates food surfaces and heats extremely quickly. In a 1000-watt microwave, each cake layer takes only 3 minutes and 15 seconds to cook. Of course, cooking time varies depending on the wattage of the microwave.
Due to the unique properties of microwaves, you cannot use any regular cake recipe. This recipe is specifically designed for this cooking method. Since microwave heating essentially steams the cake, the batter requires extra moisture, making this recipe thinner than a standard cake recipe. To ensure the cake remains fluffy, it also calls for fewer eggs, as too many eggs can make it taste like an omelette. Important Tips: — Use microwave-safe silicone molds. Do not use metal cake pans in the microwave. — It is not necessary to grease the silicone molds, but you may do so for extra assurance and easier cleaning. — Carefully check your microwave’s wattage and adjust the cooking time accordingly. I used a 1000-watt microwave, cooking each cake for 3 minutes and 15 seconds. Increase or decrease the time by 15 seconds based on your microwave’s power. — The cake is done when the batter is no longer wet. Gently press the center of the cake; it should spring back. The toothpick test also works for microwave cakes. [Recipe for a 1000W Microwave] Ingredients: Silicone Cake Molds: 3 (8-inch) Cake Batter: Butter: 1 cup (227g) Sugar: 2 cups (400g) Large Eggs: 2 Vanilla Extract: 1 tablespoon Milk: 2 cups (480ml) All-Purpose Flour: 3 cups (360g) Baking Powder: 2 teaspoons Baking Soda: 0.5 teaspoon Salt: 0.5 teaspoon Buttercream Frosting: Butter: 1.5 cups (341g) Powdered Sugar: 6 cups (680g) Milk: 6 tablespoons (90ml) Vanilla Extract: 1 teaspoon Sprinkles: for decoration Instructions: In a large mixing bowl, combine melted butter, sugar, eggs, milk, and vanilla extract. Mix until smooth. Add flour, baking powder, baking soda, and salt. Fold with a spatula until just combined, being careful not to overmix. The batter will be relatively thin. Evenly divide the batter among the three 8-inch round silicone cake molds, using about 2 cups of batter per mold. No greasing is needed for the silicone molds. Microwave on high power, one layer at a time, for 3 minutes and 15 seconds each.When gently pressing the center of the cake, it should spring back, and the edges will slightly pull away from the pan walls. This recipe is designed for a 1000-watt microwave. Depending on your microwave’s power, you may need to add or reduce the time by 15 seconds.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before frosting. In a large bowl, beat the butter with a hand mixer at medium speed until smooth and creamy, about 2 minutes. Add powdered sugar, milk, and vanilla extract, continuing to beat at medium speed until the mixture is light and fluffy, about 2 minutes. To assemble the cake, place one cake layer on a large plate. Use a spatula or butter knife to spread an even layer of frosting, about 1 cup, thickly over the cake layer. Repeat with the remaining layers. Check if the cake layers are centered and if the top is level. Make gentle adjustments if necessary. Spread the remaining frosting evenly over the top and sides of the cake to create a thick layer. Smooth or decorate the sides using a spatula, large spoon, or the back of a butter knife. Optionally, sprinkle with sugar pearls for decoration. Store the cake covered or in a cake keeper on the kitchen counter for up to 4 days. For sliced cake, place it on a plate covered with plastic wrap for up to 4 days. When storing leftover cake with slices removed, cover the exposed layers with a piece of plastic wrap or parchment paper to prevent drying.
