Your 90-second “baby Bundt” you can make between slides of your lecture—no oven, no mixer, no drama.
Estimated cost: $1.20–$1.80 per cake (store brands)
Hands-on time: 3 minutes · Total: 5–7 minutes
Servings: 1–2 mini Bundts (easy to scale)
If your dorm kitchen is basically a microwave + vibes, this microwave mini Bundt cake is your new go-to. We skip eggs, use yogurt + oil for that plush crumb, and cook in a microwave-safe silicone mini Bundt mold so the center cooks evenly. Glaze options? Lemon, vanilla, or chocolate—each just 3 ingredients.
Table of Contents
Why this microwave mini Bundt cake works
- Yogurt + oil = guaranteed moisture. Microwave cakes dry out fast; yogurt tenderizes and oil stays liquid at room temp for a soft crumb.
- Ring shape cooks evenly. The center tube of a mini Bundt prevents that common mug-cake problem: cooked edges + gummy middle.
- No eggs means no rubber. For a dessert this small, eggs can make the crumb tough in the microwave. This batter is purposely egg-free and plush.
- One bowl, minimal cleanup. Stir, zap, glaze, done. Perfect for stress-baking after midterms.
Ingredients (+ budget swaps, DF/GF)
Base batter for 1 mini Bundt (about 1 cup batter total)
- ¼ cup (30 g) all-purpose flour
- 2 Tbsp (25 g) sugar
- ¼ tsp baking powder
- Pinch salt
- 2 Tbsp (30 g) plain yogurt (Greek or regular)
- 1 Tbsp (15 ml) neutral oil (canola/vegetable)
- 1 Tbsp (15 ml) milk (or water)
- ½ tsp vanilla
Optional lemon version: add 1 tsp lemon zest + 1 tsp lemon juice (reduce milk to 2 tsp)
Budget swaps: store-brand yogurt/oil; water works if milk is out.
Dairy-free: use plant yogurt + plant milk (or water).
Gluten-free: use a 1:1 GF all-purpose blend; if thick, stir in ½–1 tsp extra milk.
Equipment: microwave-safe silicone mini Bundt mold, small bowl, fork/whisk, plate.
1-Bowl Batter (90 seconds)
- Mix (60–90 sec). In a small bowl, whisk flour, sugar, baking powder, salt. Add yogurt, oil, milk, vanilla (plus lemon zest/juice if using). Whisk smooth. The batter should be thick but spoonable.
- Fill (10 sec). Lightly grease the silicone mini Bundt. Fill ¾ full (prevents overflow).
- Microwave (45–90 sec). Cook at 70–80% power until the top looks matte and springs back. Start short; add 10–15 sec bursts.
- Rest (1–2 min). Keep it in the mold so steam finishes the middle—this locks in moisture.
- Unmold + glaze. Loosen gently, invert onto a plate, and drizzle your glaze.
Doneness check: A toothpick should come out with moist crumbs, not wet batter.
Microwave timing by wattage
| Microwave wattage | Power setting | Time per mini Bundt |
|---|---|---|
| 700–800 W | 80% | 75–90 sec |
| 900–1000 W | 70% | 60–75 sec |
| 1100–1200 W | 60–70% | 45–60 sec |
No percent-power button? Cook in short bursts (10–15 sec) at full power and stop as soon as the top sets.
3-Ingredient Glazes (pick one)
- Lemon Drizzle (bright): ¼ cup powdered sugar + 1–1½ tsp lemon juice + tiny pinch salt.
- Vanilla Glaze (classic): ¼ cup powdered sugar + 1–2 tsp milk + ¼ tsp vanilla.
- Chocolate Shell (fudgy): 1 Tbsp chocolate chips + ½ tsp oil, melt 10–15 sec; stir smooth.
Flavor variations & mix-ins
- Oreo Mini Bundt: Fold in 1 Tbsp crushed Oreos; finish with chocolate shell + extra crumbs.
- Pumpkin Spice: Stir in 1 Tbsp pumpkin purée + ¼ tsp pumpkin spice; reduce milk by ½ tsp.
- Protein Boost: Replace 1 Tbsp flour with vanilla whey; add ½–1 tsp extra milk if thick.
- Blueberry Lemon: Fold 1 Tbsp blueberries (fresh or frozen); add 10–15 sec cook time.
- Cinnamon Sugar: Add ¼ tsp cinnamon to batter; brush warm cake with ½ tsp milk and dust with cinnamon sugar.
- Olive-Oil Citrus: Use light olive oil + orange zest for cozy ciambella vibes.
Want to turn this dessert into a full microwave meal? Check out these Easy Oreo Bundt Cake for Students: A Cookies-and-Cream Dream on a Budget perfect pairings for your mini Bundt.
Pro tips: moist, release, storage
- Power down for tenderness. 60–80% power cooks the center without turning the edges rubbery.
- Don’t overfill. ¾ full is the sweet spot.
- Grease the center tube. That’s where sticking starts first.
- Steam-rest = moisture. Let the cake sit 1–2 minutes in the hot mold.
- Syrup trick: For extra lemony moisture, brush the warm cake with 1 tsp lemon syrup (equal parts sugar + lemon juice, warmed to dissolve).
- Storage: Best fresh; leftover keeps covered at room temp 6–8 hours. Re-soften with a 10-second zap if needed.
Safety note: Always use microwave-safe silicone or cookware. If your mold has metal parts, it’s a no-go.
No fridge in your dorm? No problem. We’ve got a full list of dorm-room recipes without a fridge to keep you cooking smart and cheap.
No mini Bundt mold? Easy workarounds
- Large mug (no hole): Grease a big mug, fill ½–⅔ with batter, cook by wattage table (usually 45–75 sec at 70%).
- Silicone cupcake liners: Makes 2 cupcakes; cook 35–50 sec each at 70–80%.
- Ramekin ring hack: Set a greased microwave-safe shot glass in the center of a greased ramekin; pour batter around. (Only if both pieces are labeled microwave-safe.)
Printable recipe Microwave Mini Bundt Cake
Dorm-Friendly Microwave Mini Bundt
Ingredients
- 1/4 cup all-purpose flour
- 2 tbsp sugar
- 1/4 tsp baking powder
- salt pinch
- 2 tbsp plain yogurt Greek or regular
- 1 tbsp neutral oil canola or vegetable
- 1 tbsp milk or water
- 1/2 tsp vanilla extract
- 1 tsp lemon zest + 1 tsp lemon juice (reduce milk to 2 tsp)
- 1/4 cup powdered sugar + 1–1½ tsp lemon juice + pinch salt (Lemon glaze)
- 1/4 cup powdered sugar + 1–2 tsp milk + 1/4 tsp vanilla (Vanilla glaze)
- 1 tbsp chocolate chips + 1/2 tsp oil, melted (Chocolate shell)
Method
- Mix batter — In a small bowl whisk flour, sugar, baking powder, and salt. Add yogurt, oil, milk, and vanilla; whisk smooth. For lemon, add zest + juice and reduce milk slightly. Batter should be thick but spoonable.
- Fill mold — Lightly grease a microwave-safe silicone mini Bundt. Fill about 3/4 full.
- Microwave — Cook at 70–80% power for 45–90 seconds depending on wattage, until the top looks set and springs back. Add 10–15 second bursts only if needed.
- Rest & unmold — Let rest in the hot mold 1–2 minutes to steam-finish the center. Loosen gently and invert onto a plate.
- Glaze — Whisk your chosen glaze to a drizzleable consistency and spoon over the cake. Enjoy warm.
Notes
Oreo: fold in 1 tbsp crushed Oreos; finish with chocolate shell.
Power down: 60–80% prevents rubbery edges.
Grease the center tube well to prevent sticking.
Private Notes
Tried this recipe?
Let us know how it was!FAQ (People Also Ask)
Can you microwave a Bundt cake pan?
If it’s microwave-safe silicone, yes. Metal pans are not microwave-safe. For dorms, silicone mini Bundt molds are the safest/easiest.
Why did my microwave cake turn rubbery?
Overcooking or blasting at 100% power. Cook at 60–80% and stop as soon as the top sets; the 1–2 minute rest finishes the middle.
Can I make it without yogurt?
Yes. Swap in 2 Tbsp milk + ½ Tbsp extra oil (texture a bit less plush), or use sour cream 1:1.
How do I keep it from sticking to the mold?
Grease the center tube and all ridges, fill only ¾ full, and wait 1–2 minutes before unmolding so steam loosens edges.
Can I double the recipe?
Totally. Mix once, then cook each cake separately for best texture. Or use two molds side-by-side if your plate allows.
Can I use boxed cake mix?
Yep. Combine 3 Tbsp mix + 1 Tbsp water + 1 Tbsp yogurt + ½ Tbsp oil for one mini Bundt; cook per wattage table.
Is silicone safe in the microwave?
Food-grade silicone labeled microwave-safe is designed for this use. Avoid damaged molds and anything with metal.
Conclusion
Craving cake, but your dorm has no oven and your time budget is under 7 minutes? This microwave mini Bundt cake hits the sweet spot: one bowl, minimal ingredients, and a tender crumb that actually stays moist. Start with lemon for something bright, jump to chocolate when you need comfort, or go Oreo for late-night chaos. Then keep the momentum with the linked microwave-friendly desserts and quick dorm meals above—your microwave’s about to become your favorite appliance.