Microwave Cake





Introduction: Microwave Cake

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

This is absolutely, 100% the best microwave cake I have eaten in my life.* It takes 5 minutes to throw together and it tastes like sugar cookies and the texture is like REAL CAKE. I was watching Masterchef AU last night and Matt Preston was making a microwave sponge cake that involved passionfruit pulp for the liquid in the recipe. I was instantly excited. It looked great, and I needed it!

But there were problems: how much liquid is one passionfruit? what's the right amount of flour and baking powder if I'm not using self rising flour? how do I convert all the measurements so US readers will find it easy to make?

so I stayed up and experimented and then - PROBLEMS SOLVED

*Full disclosure: I am pretty much an expert in microwave sweets. I swear I've spent about a fourth of my adult life up late and making questionable food decisions.

P.S. Feeling like chocolate cake? Check out my chocolate microwave cake here!

Step 1: Ingredients:

  • 1/4 cup melted butter (50 g)
  • 1/4 cup sugar (50 g)
  • 1/2 cup flour (50 g)
  • 1/2 teaspoon baking powder
  • 1 egg
  • 2 tablespoons milk

The recipe above will serve two people - double for four cakes. That's what I was making today!

You will also need standard ramekins, cooking spray, plastic wrap and a microwave.

Step 2: Mixing

In a medium bowl, melt your butter. Then add in the sugar and whisk until well combined.

Add in the baking powder, flour, eggs, and milk and whisk like mad. You want the mixture to be smooth and creamy. 

Step 3: Fill and Cover

Spray your ramekins with cooking spray, and then fill them a little over halfway.

Tap the ramekins on the counter to knock out any air bubbles.

Cover them with a piece of saran wrap, leaving a small part of the edge unsealed so steam can escape.

Step 4: Cook!

Cook in the microwave for 50-60 seconds. (At home, it took me 60 seconds in a 600W microwave. In the test kitchen, 55 seconds in a 1000W gave me a good result.) Too little time, and the cake will be wet on the outside. Too much time, and it will become really crumbly. Also, cooking them individually is best.

Once it's cooked, take off the plastic wrap and pop the cake out onto a plate. It should come out fairly easily, but if it needs a little help you can run a butter knife around the edges.

Eat by itself or with jam, whipped cream, ice cream, nutella, sprinkles, fresh fruit... well, anything really. I macerated some strawberries and served it with whipped cream. :D

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Just tried this
Really cool, thanks for uploading!
I can't upload pictures here so here's an imgur link
On average 40-50 seconds on a 1100 Watt microwave worked for me

Totally easy, totally awesome. Worked the first time for me and was yummy!

OMG! I made this today, it's amazing! Loved it! I could live off it!

I tried this at home today, and I LOVED it. I shared the amazing cake with my family and the were very happy, THANKS :-)

I too cannot post images but I made this but subbed the white flour for oat flour, baking stevia for sugar, and applesauce (1/2 the amount) for butter and added a sprinkle of cinnamon and made a sort of low sugar apple spice cake... if you want to try a healthier version of this recipe, DO THIS! It was fantastic and guilt free!!!

Hello Jessy if I dont have oil spray can I use ordinary oil to li e the mug. Also if using a mug does it mean i need to divide into 2?

1 reply

Definitely! Or rub a little butter around inside the mug, that would work too.

You could certainly try it all in one batch. Check it after 1 minutes 30 seconds and see how it's going. You may have to go a little longer than that. :)


This looks yummy but I love only chocolate cake.

1 reply



I made this tonight but it was gone before I had time to take photos! I used Tejana15's suggested metric weights (65g flour, 55g butter) and cooked for 60s in a coffee mug in a 900W microwave, turned out pretty good! Nice springy sponge, the first crumbled a bit on taking it out of the mug because i overcooked slightly, the second had a tiny uncooked bit around the bottom edge where it was in the bottom corner of the mug - maybe don't use heavy walled containers as they suck the heat out while cooking.

It smells quite strongly of egg and butter while cooking, but just tastes like sponge cake. I made mini victoria sponges with jam and whipped cream in the middle, the cream definitely helps as the cake was a bit dense in texture.

One word of warning: according to this site (http://healthyeating.sfgate.com/convert-fat-grams-calories-5127.html) there's over 900 calories in the single recipe (50*9 + 100*4 + egg and milk) before you start adding toppings, so make sure you have someone to share with! The whole thing took about 20 minutes start to finish so they are dangerously easy to make...

I am so excited to say that I made this tonight for my hubby! I didn't have ramekins so I improvised. I used a coffee mug and a Mason jar. I did cook them separately as recommended in the recipe. I had no trouble getting the cakes to come out and stand nicely on a cute plate. The outside was a perfect texture. Both cakes seemed a bit dry and slightly crumbled. I am wondering if I cooked them too (60 seconds) and needed more milk? Any thoughts? I wonder if you could make Angel food cake in some similar way. Thanks in advance for your help!!!

Awesome and so quick. Made it for my boyfriend and he complained he didn't want desert. Then I looked over and it was all gone. Success

Made this cake today. It'super easy and delicious! I doubled the measures and made it as one whole cake. Microwaved it for 6 mins in a 800 watt microwave.

I love treacle pudding, so tweaked the recipe into that. After it cooked (in 1 large mug in the microwave) I poured Lyle's Syrup over it, and topped it with custard. Yum!

Imperial measures may work, but metric are off. Given that a stick of butter is 113 g, quarter cup is 56-57 g. One cup of flour is about 130 g, so half would be 65 g.

I wish I could make this but, the only ingredient I have is eggs and milk

Very Good. I made it in a large microwave safe bowl. I added a touch of almond extract and used vegetable oil in the same amount instead of butter. It cooked about two and a half minutes. Then I pressed butterscotch chips into the cake after cooking.

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