5-Minute Cake

Several months ago Wes and I were making cookies, and he thought it would be a good idea to heat up some cookie dough in the microwave. The goal was to get warm cookie dough, but instead he cooked it into a cookie! Perhaps this is obvious to most people, but it gave me the idea to try and create a quick cake you could make in the microwave for those late-night cravings. It took several attempts with different ingredient ratios and cook times, but I think I’ve got it down!


The texture is a little different than “normal” cake – a bit spongier I would say {but not in a gross/squishy kind of way.} When you add the creamy frosting, however it becomes much less noticeable. This dessert is the perfect size to split without feeling like you’re missing out {but no judgement if you eat it all yourself!}

5-Minute Cake

Kate Bro
A quick, personal size service of cake
Prep Time 3 minutes
Cook Time 2 minutes
Course Dessert
Cuisine American
Servings 1 cake


  • 1 16 oz baking dish or mug
  • small bowl



  • 1 egg
  • 1 TBS butter melted
  • 1 TBS oil
  • 2 TBS milk
  • 3 TBS sugar
  • ½ tsp vanilla
  • cup GF baking blend eg cup4cup or Pamela's
  • 1 TBS coco powder optional, for chocolate flavor


  • 1 TBS butter melted
  • 1 tsp milk
  • ½ tsp vanilla
  • 1 cup powdered sugar add slowly until desired thickness is achieved


  • Combine all ingredients for cake in a small bowl, then scrape into a greased 16oz baking dish with a spatula. (Can combine directly in dish, but may be harder to stir)
  • Cook for 2 minutes in the microwave {check with toothpick if you’re unsure of “done-ness” – it will come out clean if it’s done!}
  • After the cake is done, you can let it sit in the dish for a couple minutes while you make the frosting, or dump it out on a plate to help it cool even faster. Either way, after the cake has cooled a couple of minutes, frost that baby up and enjoy!


— RECIPE CARD (click to save to Pinterest) —


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