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How to Bake a Cake in Microwave Oven

Microwave chocolate cake is made microwaving a chocolate cake mixture made with all purpose flour, cocoa pwder, baking powder, sugar, eggs, oil and milk. This cake is frosted with a frosting mixture made by cocoa powder, all purpose flour, sugar, milk, butter and vanilla extract. This microwave chocolate cake recipe will show you how to bake cake in microwave. This chocolate cake baked using a microwave oven provides a rich and soft chocolate chiffon bread and is decorated with a sweet and decadent chocolate frosting.


The Microwave Cake-In-A-Mug became one of the long-time trends as its recipe goes all over the internet. The convenience made the people try it on their own homes. There were a lot of videos of people trying and tasting it out to prove that the microwave cake-in-a-mug works. Luckily, we have microwave oven at home and I would admit that I am one of those who tried it out. My very first attempt came out fine. But I cannot say that the classic cakes are replaceable by this mug cake. I kept on practicing until I got the perfect texture I like for my mug cake.

I love baking cakes. It became one of my hobbies when we got my own oven at home which I can freely use literally any time I want. As my birthday is getting nearer and nearer each day, I started practicing a simple chocolate cake which I will serve for my birthday. My birthday came and the most unexpected thing happened. My oven broke and I have prepared my cake batter. I was nearly crying but then I remembered about the microwave cake-in-a-mug. I then transferred my cake batter in a microwave-safe baking pan and proceeded with my chocolate cake. It was still a success and the cooking time was greatly reduced. I proceeded with the frosting and my chocolate turned out well. I had extra time and still got the chocolate cake I wanted.

How to Bake Cake in Microwave

Course: Cake Recipes




  • For the chocolate cake:
  • ½ cup all-purpose flour

  • 1/3 cup unsweetened cocoa powder

  • 2 teaspoons baking powder

  • ¾ cup white sugar

  • 2 medium-sized eggs

  • ½ cup oil

  • 1 cup milk

  • For the chocolate frosting:
  • ½ cup unsweetened cocoa powder

  • 4 teaspoons all-purpose flour

  • ½ cup white sugar

  • 1 cup milk (fresh or evaporated)

  • ½ cup unsalted butter

  • ½ teaspoon vanilla extract (optional)


  • For the chocolate cake:
  • In a bowl, sift ½ cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 2 teaspoons baking powder and ¾ cup white sugar to avoid lumps and mix well. Add 2 medium-sized eggs, ½ cup oil and 1 cup milk. Mix well until smooth and no lumps. Set aside.
  • Place a baking paper in the microwave-safe baking pan for easier cake removal later. Pour the cake batter into the baking tray. Set the temperature to the highest. Set the timer. If your microwave has higher watts, set the timer to 3 minutes and check the cake if cooked every minute. To check if the cake is done, poke the cake with a stick. If it comes out clean, it is cooked. If it is still wet, bake for another 1 minute.
  • Unmold the cake and remove the baking paper. Let it cool completely before adding frosting.
  • For the chocolate frosting:
  • In a pan, add the ½ cup unsweetened cocoa powder, 4 teaspoons all-purpose flour and ½ cup white sugar. Mix the ingredients well and add the milk. Mix again until fully combined.
  • Cook the mixture in low heat. Stir continuously and cook until thickened. Around 4 minutes the mixture is almost done. Cook until you get the desired consistency.
  • Add the ½ cup unsalted butter for a glossy chocolate frosting. [Optional] Add ½ teaspoon vanilla extract for additional flavor. Stir until smooth and shiny.
  • For thicker frosting, chill it inside the refrigerator for 30 minutes.
  • Decorate your cake as desired. Cut the top to make it even-looking. Spread some frosting on the chocolate cake. Add your desired toppings.
  • Cut into serving sizes. Serve and enjoy.
Microwave Chocolate Cake


Baking a cake actually as easy as eating the cake. A cake recipe may look complicated but this recipe will make you realize that anyone can make a cake especially that the microwave made the process way easier than using the traditional ovens.

There are two parts in making a chocolate microwave cake – the cake batter and the frosting. In preparing the cake batter, all you really need to do is to mix all ingredients well. Start with sifting the all-purpose flour, unsweetened cocoa powder, baking powder and white sugar into a bowl using a strainer to avoid lumps. Mix the dry ingredients before adding the wet ingredients. Crack the eggs and add the oil. You may use any type of oil, margarine or butter. Next, add the evaporated milk. Mix all the ingredients using a wire whisk until the batter is smooth. Make sure that all the dry ingredients are dissolved and fully-incorporated. That is how easy you make the chocolate cake batter.

And now it’s baking time. Baking a cake in a microwave is similar to baking in an oven. But before you start baking, check the baking pan you will be using if it is microwave safe. To know if a plastic container is microwave safe, check the bottom of the container has a “#5” in it. It means that the container is made from polypropylene which is microwavable safe. The best type of container to use in a baking your cake in the microwave are glass wares and ceramic wares. You should not use aluminium pans since the waves from the microwave cannot pass through the aluminium as well as the food you are trying to bake. Also, do not use metal pans in a microwave. Metals heat up rapidly and it may cause your microwave to blow up. So before you try to bake a cake in a microwave, ensure that there is an available microwave-safe container that you can use.

To continue with the recipe, grease the container with oil or butter and then line it with wax or parchment paper. The reason for this is to not let the cake stick onto the container while baking. Instead, the cake would stick on the wax paper and it would be easier to remove. If you have no wax or parchment paper, you may sprinkle some flour on the container after you grease it with oil or butter. For the same reason, the flour will create a non-sticking layer between the cake and the container. Pour the chocolate cake batter on the baking pan. It depends on the size of your container and the size of microwave whether you needed to bake one or more batches of chocolate cake. After you pour the cake batter, tap the container against the table for a few times to flatten the top and to get rid of bubbles from inside the cake batter. In my case, I baked my chocolate cake batter in two batches. The baking duration depends on the number of watts of your microwave. The higher that watt capacity of your microwave, the lesser the duration of baking. For a 700-watt microwave, it would take 5 minutes to fully bake my chocolate cake. For higher watt microwaves, it would be recommended to set the timer at 3 minutes and then check the doneness of your cake. Set the timer and set the temperature to the highest possible temperature. To check if the chocolate cake is cooked, use the poke test. Basically you poke a stick into the cake, and when it comes out clean, the cake is cooked. If it doesn’t, continue baking your cake and check the doneness every after 1 minute until it passes the poke test. When the cake is fully baked, remove it from the microwave and unmold the cake from the baking pan. Remove the wax paper and allow the cake to cool at a cake rack.

While waiting for the cake to cool down, prepare the chocolate frosting. In a pan, place the unsweetened cocoa powder, all-purpose flour sugar and milk. If you have no all-purpose flour, you can use cornstarch as a substitute. You can use either fresh milk or evaporated milk for the milk requirement. Mix the ingredients well before adding heat. Make sure that the powder are all dissolved and there are no lumps. Cook the mixture under low heat while stirring continuously to avoid the bottom part to stick and burn. The frosting is very prone to burning so make sure to check and stir it. The mixture will thicken the longer you cook. It will take you around 4 minutes to cook the frosting. Add some butter to the mixture which will give the frosting a glossy look. If you have no butter, you may use oil or margarine as a substitute. Add some vanilla extract for some added flavor.  Turn the heat off and transfer the frosting into a container. Chill the frosting for about 30 minutes to allow it to have a thicker consistency.

Time to decorate the cake. You will notice that there is a small bump on the top of the baked cake. For aesthetic reasons, cut the bump to make the cake have a flat top. You can decorate the cake how you like. Since I did 2 batches for my cake, I put chocolate frosting on the top of each cake and then place the cakes on top of one another to transform it to one whole gorgeous cake. Continue pouring the frosting until the frosting covers the whole cake. You may put any toppings you like. Add chocolate chips, sprinkles, candies and other toppings to make your cake a more appealing and appetizing one. Cut the cake into serving pieces and enjoy your sweet dessert.

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