Recipe Notes: Microwave Vanilla Cake

It’s too hot to bake! But I have a microwave!!

I squished together 2 recipes: and

This is what I got:
1/4 cup + 2 tbsp. (6T) all-purpose flour
3 tbsp. granulated sugar
1/4 tsp. baking powder
1/8 tsp. salt
2 tbsp. milk
1 egg
1 tbsp. vanilla extract
2 tbsp. butter, melted

Mix dry ingredients together*, mix wet ingredients separately, combine.
Split evenly into 2 ramekins.
Microwave approx. 1.5 minutes.

*If I do this again, I will do like Alton Brown and call the sugar a wet ingredient, mixing hot butter-sugar-egg-milk in that order (avoids clumping, risking cooking the egg, sad solid bits of butter).

Taste and texture to come later.

Edited to add: it was overcooked and tough. Not sure if it was JUST the overcookieness or if it was too something as well. Tasty, though. Shall try again and report back.

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0 thoughts on “Recipe Notes: Microwave Vanilla Cake

  1. I find microwave cakes to be *very* sensitive to overcooking, with cook time dependent on the particular microwave. I usually nuke them for 30-60 seconds, and then stir and nuke in 5-10 second increments until desired consistency.

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