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Vanilla Velvet Cake – Easy Cake Recipes Microwave Edition

Soft, tender, and smoother than your favorite love song—this Vanilla Velvet Cake has become my go-to for those days when I need something sweet, easy, and microwave-friendly. Yes, you heard me: microwave. We’re keeping the oven off, the kitchen cool, and the flavor full-on. The recipe is part science, part magic. One bite and you’ll feel like you’ve taken a seat at grandma’s table—only this time, she’s armed with modern kitchen shortcuts and an insatiable sweet tooth. It’s perfect for late-night cravings or when guests unexpectedly drop by and you want to seem like you totally have your life together. We’re combining pantry staples, just a touch of butter-induced mischief, and real vanilla to create something that’s surprisingly luxurious with very little fuss. Whether you're ten minutes from a Zoom call or elbow-deep in toddler chaos, this cake fits the moment. If I can make it on a Tuesday while arguing with my dog about couch privileges, you can too.
Prep Time10 minutes
Cook Time9 minutes
Total Time19 minutes
Course: Cakes
Cuisine: American
Keywords: dessert recipes easy healthy, easy cake recipes microwave, easy chocolate cake, easy dessert recipes air fryer, easy dessert recipes with cocoa powder, quick and easy cake recipes homemade, vanilla cake recipes easy
Servings: 8 slices
Author: Elena

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. In a medium mixing bowl, cream together butter and sugar until it looks fluffy like a cloud you’d nap on.
  2. Crack in the eggs one at a time, mixing after each. It’s not a race—just smooth and steady.
  3. Add vanilla extract and stir like you're whispering a secret into the batter.
  4. In another bowl, whisk flour, baking powder, and salt together. Because they need to meet before the big party.
  5. Gradually add the dry ingredients into the wet, alternating with milk. Stir gently until just combined.
  6. Grease a microwave-safe cake dish or silicone mold. Pour the batter in and smooth the top like you're icing a skater's rink.
  7. Microwave on high for about 7–9 minutes, checking with a toothpick starting at 7. It should come out clean or with a crumb or two—no goo.
  8. Let it rest for 5 minutes (yes, cakes need naps too) before slicing.

Notes

Try swapping vanilla with almond extract for a nutty twist. Want it extra lush? Add a dollop of whipped cream or a scoop of vanilla ice cream on top. Leftovers (if you have any!) keep well in an airtight container for 2–3 days.