Model cake systems were formulated with wheat and rice starches at hydration levels of 112.5% and 137.5% (flour weight basis) and baked in a microwave oven at power levels of 80% and 100%. Temperature profiles and weight loss profiles of the cakes baked in the microwave oven were compared with those of the cakes baked conventionally. One cake was baked at a time, and three replications of each treatment were used. Center and edge temperatures of microwave cakes increased significantly with increasing moisture content of the batter and oven power. Weight loss of the cakes was dependent on oven power, starch type and hydration levels. Cakes baked in the microwave oven had greater weight loss than the cakes baked in convection mode. Wheat starch cakes had greater volumes than rice starch cakes. Rice starch cakes were more tender than wheat starch cakes.