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Tips for making a microwave cake include using microwave-safe dishes, a turntable for even cooking, softening brown sugar, butter, and chocolate, rotating the pan if there is no turntable, using shortening or cooking spray to prevent sticking, avoiding overstuffed batter, and not letting the cake dry out by covering it with plastic wrap while baking and immediately after. Eggs can create a rubbery texture, so consider using meringue powder or applesauce instead.
When making a microwaveable cake, you should use dishes that are made specifically for a microwave oven. We strongly recommend using a microwave turntable, as this will ensure even cooking. If brown sugar is one of the ingredients, it helps to soften it by first placing it in a microwave-safe bowl with a little water and heating it on high for 60 seconds. Butter or margarine also needs to be softened before adding to your microwave cake recipe. This can be done by heating on high for 15 seconds. Using chocolate squares for a cake recipe will also require softening first, although this typically takes at least 90 seconds and should be done on medium power.
If there is no turntable in your microwave, you will need to manually rotate the pan. This can be done by turning the bowl halfway through the cooking time. This will avoid damp spots or uneven baked cakes.
Another tip when baking a microwave cake is to use some type of shortening or cooking spray to keep the cake mix from sticking to the bowl. If using shortening or butter, you should apply it very lightly and evenly to the bottom of the pan and up the sides. A cooking spray works best, however, as they’re less likely to form lumps.
Many people prefer to microwave a cake from scratch because it gives them control over the ingredients used. Using cake mix prepared from a box is perfectly acceptable, however. Whichever method you use, it’s probably not a good idea to try to bake a pound cake or any cake with a very thick texture in the microwave. For a lightly textured cake, the batter shouldn’t be overstuffed with a lot of ingredients.
There is one drawback to using eggs when making a microwave cake. Although an egg or two may be called for in most cake recipes, eggs can create a rubbery texture when cooked in the microwave. This problem can be eliminated by replacing another ingredient with eggs. Alternatively you can use meringue powder or applesauce. The key is to experiment to find out which ingredients work best.
An important rule to remember when baking a microwave cake is not to let it dry out. The way to achieve this is to cover the cake with plastic wrap while baking. Also, after the finished cake is removed from the microwave, it should be covered immediately.
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