Basic Microwaveable Cake

READY IN: 30mins
Top Review by Nose5775

This soft cake would be a good accompaniment to mangoes or berries and whipped cream on a very hot day when it would be uncomfortable to turn on the oven. When cooked, it looked like a giant sponge (my cake pans are metal so I can't put them in the microwave; I used a glass casserole dish). It was paler than an oven-baked cake, and missed a bit of the "baked" flavor, but it was very soft and, yep, spongy - too much so to frost. Instead, I drizzled chocolate syrup over slices of it.

Ingredients Nutrition


  1. In mixer bowl, combine flour, sugar, baking powder, salt and vanilla.
  2. Add eggs, milk and shortening.
  3. Beat at low speed till mixed.
  4. Beat at medium speed 2 minutes, scraping bowl occasionally.
  5. Spread batter in a 8-by-1 1/2 waxed-paper lined round cake dish.
  6. Micro-cook, uncovered, on medium 6 minutes, rotating a quarter turn every 2 minutes.
  7. Increase power to 100 percent.
  8. Micro-cook, uncovered, 1 1/2 to 5 minutes or until done.
  9. Cool on a wire rack 5 to 10 minutes.
  10. Remove from pan; cool thoroughly on rack.
  11. NOTES: You'll love the silken texture of this dessert.
  12. Other flavorings can be substituted for the mint, or it can be left out entirely.

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