Pastry chef reveals how to make bakery standard cake in the microwave

Pastry chef sends foodies into a frenzy by revealing how to make a bakery-standard cake in the MICROWAVE

  • Morgan Hipworth is the founder of a boutique bakery in central Melbourne
  • The 20-year-old businessman is always developing new pastries and desserts
  • He recently shared a TikTok clip showing how he makes a cake in the microwave
  • His vanilla cake is topped with cookie dough frosting and chocolate ganache

A young baker described as a ‘one-in-a-million star’ by Instagram’s co-founder has revealed how you can make a bakery standard cake in a microwave.

Morgan Hipworth, who opened his boutique bakery Bistro Morgan near Melbourne CBD at the age of 14, creates the ‘microwave cake’ from three tiers of vanilla sponge topped with cookie dough frosting and a chocolate ganache.

The 20-year-old chef, who has more than one million followers across various social media platforms, uses ingredients such as flour, sugar, butter and locally sourced Australian eggs to make the sponge which he cooks in the microwave.

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It looks professional, but Melbourne baker Morgan Hipworth makes this three-tier sponge cake in the microwave

Morgan (pictured) opened his boutique bakery Bistro Morgan in central Melbourne at the tender age of 14

Morgan mixes 500g of all-purpose flour with half a teaspoon of baking soda, 350g of caster sugar, 90g of brown sugar and a pinch of salt, then makes a well in the centre and adds 240g of melted butter, two eggs, 500ml of buttermilk and vanilla extract.

He whisks the mixture until it is smooth and all the ingredients are fully combined.

Morgan divides the batter equally between three 15cm silicone cake tins, before cooking them one at a time in a microwave set to full power for three minutes.

While the cakes cool, he turns his attention to the frosting.

In the bowl of an electric mixer fitted with a paddle attachment, Morgan beats 350g of unsalted butter with 140g of brown sugar and 60ml of milk.

He adds in 550g of icing sugar and 150g of plain flour, which should be toasted in a pan over a high heat for two to three minutes to remove bacteria, then beats the mixture on a high speed for two minutes.

Morgan then adds 200g of chocolate chips along with one tablespoon of vanilla essence and stirs them in.

Once the sponges have cooled, Morgan places one on a serving platter with one third of the frosting on top, then repeats with the remaining two layers stacking each on top of the other.

He leaves the tier in the fridge while he makes the ganache.

Morgan (right) makes the ‘microwave cake’ from three tiers of vanilla sponge topped with cookie dough frosting and a chocolate ganache

Morgan pours 250ml of cream into a bowl and microwaves it on a high heat for two minutes before adding in 185g of chocolate and whisking until the two have combined.

He then removes the cake from the fridge and pours the ganache over the top, allowing it to drip down the sides for decoration.

Morgan finishes the cake by adding four to five cookies, crushed and broken into different sized chunks.

He likens the dessert to an advanced version of the classic mug cake.

Morgan Hipworth (pictured) has been described as a ‘one-in-a-million star’ by Instagram CE0, Kevin Systrom

No stranger to public praise, 20-year-old Morgan has been over achieving for most of his life.

One year before opening his bakery in 2016, the then 14-year-old was busy supplying his signature doughnuts to 15 Melbourne cafes on weekends.

His flavour creations included a Gaytime Crunch inspired by the popular ice cream, Coco Pops, Lotus Biscoff and Red Velvet, all of which he stocks at Bistro Morgan today.

The hard-working youngster was once hailed as a ‘one-in-a-million star’ by Instagram co-founder Kevin Systrom, who said ‘it’s because of entrepreneurs like Morgan’ that the photo-sharing platform has become so successful.

Morgan Hipworth’s microwave cake recipe


For the cake

· 500 grams all purpose flour

· 1 teaspoon baking powder

· 1/2 teaspoon baking soda

· 350 grams caster sugar

· Pinch of salt

· 90 grams brown sugar

· 240 grams butter, melted, cooled

· 2 eggs, whisked

· 500ml buttermilk

· 1 tablespoon vanilla extract

For the frosting

· 350 grams unsalted butter, softened, cut into cubes

· 140 grams brown sugar

· 550 grams icing sugar

· 1 cup (150 grams) plain flour, toasted in a pan over high heat for 2-3 minutes to remove any bacteria

· 1/4 cup (60ml) milk

· 1 tablespoon vanilla essence

· 200 grams mini chocolate chips

For the topping

· 4-5 pieces of your favourite cookies

For the ganache

· 185 grams chocolate

· 250ml cream


1. In a large bowl, combine all the dry ingredients and whisk until combined. Make a well in the centre and add the remaining ingredients. Whisk until smooth and combined.

2. Divide the batter equally amongst the three 15cm silicone cake tins. One at a time microwave the cakes on full power for 3 minutes. Remove from the oven and allow to sit until completely cooled.

3. In the bowl of an electric mixer fitted with the paddle attachment combine the butter and brown sugar and cream until light and fluffy. Add the icing sugar & toasted flour and mix on high speed for 2 minutes, add the milk and whip for a further minute on high speed. Add the chocolate chips and stir to combine.

4. Assemble the cake on the serving platter starting with the bottom layer, a 1/3 of the frosting then repeat with the remaining layers. Place in the fridge whilst you make the ganache.

5. Place the cream into a microwave safe bowl and microwave for 2 minutes on high heat, add the chocolate and whisk until combined and smooth.

6. Remove the cake from the fridge and pour the ganache over the top of the cake and allow to drip down the sides, top with the crushed biscuits.

Source: Morgan Hipworth and Australian Eggs 

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