3-Layer Cake In the Microwave

Instructions

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1. 1 In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract until smooth.
2. 2 Add the flour, baking powder, baking soda, and salt and fold with a spatula until just combined. Be careful not to overmix. The batter will be slightly loose.
3. 3 Divide the batter equally into three 8-inch round silicone cake pans, roughly 2 cups of batter per pan. You don’t need to grease the silicone pans. Cook in the microwave on full power, one layer at a time, for 3 minutes and 15 seconds. The cake should spring back when gently poked in the center, and the edges will pull away slightly from the side of the pan.
4. 4 Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.
5. 5 In a large mixing bowl with a hand mixer, beat the butter on medium speed until smooth and satiny, about 2 minutes. Add the powdered sugar, milk, and vanilla extract and continue beating on medium speed until light and fluffy, about 2 minutes.
6. 6 To assemble, place one of the cake layers on a large serving plate. Use an offset spatula or a butter knife to spread a thick layer of frosting, about 1 cup, evenly over the layer. Repeat with the remaining cake layers. Check that the cake layers are centered and that the top of the cake is level. Gently adjust accordingly.
7. 7 Spread the remaining frosting over the top and sides of the cake in a thick, even layer. Use the offset spatula, a large spoon, or the back of a butter knife to smooth or decorate the sides. Decorate with sprinkles, if you’d like. The cake will keep for up to 4 days, covered, or in a cake saver, on the counter. Save cake slices on a plate covered with plastic wrap for up to 4 days. When storing leftover cake with slices missing, I like to cover the exposed cake layers with a piece of plastic wrap or parchment paper to prevent them from drying out. Did you love the recipe? Leave us stars below!