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3 Minute Moist Berry Cake

You guys loved my 5 minute brownies and requested more videos like it so today, I bring you my 3 minute moist berry cake.  It has a light crumb yet rich full flavor due to its almond -berry flavor.  It’s a crazy wonderful creation, if I do say so myself.  A little tip of this and sprinkle of that and you’re well on your way to filling your entire home with the smell of cake and tucking in with soft and tender cake all for yourself {or to share if you feel like it}.

My recipe makes one 4 inch cake that is fairly impressive when considering that to doll it up, all it takes is a simple swipe of freshly whipped cream and a studding of fresh berries.  A cream cheese frosting with a drizzle of berry syrup would also perfectly crown this cake.    This cake is so delicious that no one could ever guess that it only took 3 minutes to cook and less than 10 minutes to assemble and that includes mixing the batter and decorating. This is perfect for kids that are just learning how to make things or those with limited kitchen space/appliances or quite possibly the best invention for greedy people with impatient souls but a countering insatiable sweet tooth.

I love how the gentle hit of sweet almond extract coils with the tart jamm-y berries but you could, of course just use vanilla.  More so, I love how moist and fluffy this cake is.  If you can believe it, I managed to not entirely devour it and it kept in the fridge well into the 4th day.  The absolute golden rule here is to slightly undercook it as it will continue to set as it cools.  Remember, you can always add in a bit more cooking time but it’s not like you can subtract it later.  If you manage a light mixing hand while summoning the batter together and aim to take the cake out to cool sooner rather than later, you will be rewarded with cake that stands in the league of traditionally baked cakes except only you and I will know that it was dangerously effortless.

5.0 from 2 reviews

3 Minute Moist Berry Cake
Prep time

Cook time

Total time


Serves: 4″ cake

  • ½ c unbleached flour
  • ¼ ts baking soda
  • ¼ ts fine salt
  • 1 room temperature egg
  • ½ c sugar
  • ¼ c oil {something neutral like veggie/canola/grapeseed}
  • ¼ c thawed berries
  • 1 ts pure almond extract
  • Optional: frosting {I used freshly whipped cream} and berries

  1. In your first bowl, whisk the flour, soda and salt together.
  2. In your second bowl, beat your egg and whisk in your sugar until thick and homogenous.
  3. Whisk in the oil, berries and extract.
  4. Add the first bowl to the wet bowl in 2 separate additions.
  5. Combine the two but don’t over mix. This would produce a tough/dense cake.
  6. Pour into a parchment lined microwave safe pan/bowl. Please keep in mind that not everything is microwave safe.
  7. In my 1.45 kw microwave, it took 2.5 minutes to cook.
  8. Cool and decorate as desired.


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