how to make cake in cooker | pressure cooker cake recipe

cooker cake recipe with step by step photos – spongy and a soft, light textured delicious sponge cake made in a pressure cooker.

cooker cake recipe, how to make cake in cooker

making a basic vanilla sponge cake in a pressure cooker is easy. this recipe of eggless sponge cake is also very easy. no beating and no whipping required. i have used my atta cake recipe and made a few changes. also i have used all purpose flour (maida) to prepare the cake. but you can also prepare with whole wheat flour (atta).

if you plan to make an atta cake in the pressure cooker, then please use the recipe mentioned on this link wheat cake and bake the cake in the pressure cooker, following the method shown here in this recipe post.

if you like to make different varieties of cakes at home then there are few more popular cake recipes on the blog like:

  1. banana cake
  2. black forest cake
  3. vanilla cake
  4. eggless chocolate cake

eggless sponge cake in pressure cooker

tips for making cake in pressure cooker

  • use a good quality, heavy and thick bottomed 5 to 6 litre aluminium cooker.
  • keep this cooker, only for baking. do not use this cooker for pressure cooking anything, as the metal weakens.
  • use sea salt or sand as a layer between the pressure cooker and pan. this same salt, you can use for your next round of baking.
  • remove the gasket (rubber ring) and the vent weight (whistle) from the lid, before you close the cooker with the lid.
  • cook on a low flame.
  • the pan to be used inside the cooker should be able to take dry heat. i used the regular round aluminum cake pan. avoid using steel pans as the cake might get burnt from the bottom.
  • before proceeding with the recipe, do check if the baking pan fits inside the pressure cooker.

this recipe yields a small cake enough for a family of 3 to 4. yes it will get over quickly as soon as you make it. if there are any leftovers, then refrigerate. the recipe can be doubled too.  i have also shared chocolate cake without oven (made in pressure cooker).

how to make cake in cooker

4.69 from 32 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:50 mins
Total Time:1 hr
Course:desserts
Cuisine:world
Calories: 1415kcal
Servings (change the number to scale):1 small cake
how to make cake in pressure cooker, cooker cake recipe, sponge cake recipe
eggless sponge cake recipe made in cooker with step by step photos. spongy and a soft, light textured delicious egg free cake recipe made in a pressure cooker.
(1 CUP = 250 ML)

INGREDIENTS

dry ingredients to be sifted

  • 1 cup all purpose flour (maida) OR 105 grams maida
  • ½ teaspoon baking powder

wet ingredient

  • 1 teaspoon vanilla extract OR ½ teaspoon vanilla essence

ingredients for the butter+condensed milk mixture:

  • ¼ cup salted butter OR 40 grams butter - you can also use unsalted butter
  • ½ cup sweetened condensed milk OR 125 ml or 125 grams sweetened condensed milk
  • 3 tablespoons sugar
  • cup water

other ingredient

  • 1 cup sea salt or river sand in pressure cooker

INSTRUCTIONS

preparation for making cake in cooker

  • first grease a 5.5 inches (diameter) and 2.75 inches (height) pan very well with some butter. keep aside.
  • take a 5 to 6 litre pressure cooker. remove the gasket (rubber ring) from the lid. also remove the vent weight (whistle).
  • now place the cooker on a low flame on a stove top. 
  • keep the flame lowest or sim. also add 1 cup sea salt in the cooker. spread the sea salt evenly in the cooker.

making batter for pressure cooker cake

  • place a mixing bowl beneath a sieve. add 1 cup all purpose flour (maida) and 1/2 teaspoon baking powder in the seive. if using unsalted butter, then you can add a light pinch of salt in the flour. sift once.
  • sprinkle 1 teaspoon vanilla extract or 1/2 teaspoon vanilla essence all over the flour. you can also add vanilla extract later after mixing the batter.
  • in a pan, take 1/4 cup salted butter, 1/2 cup condensed milk, 3 tablespoons sugar and 1/3 cup water. i used organic unrefined cane sugar. you can also use regular sugar.
  • place the pan on stove top and heat this mixture on a low flame.
  • stir with a spatula so that the butter melts. mix everything very well with the spatula.
  • let this mixture come to a boil on a low flame.
  • when this mixture comes to a boil, then immediately add it in the flour mixture.
  • with a wired whisk begin to mix with a light pressure, so that over mixing does not happen. 
  • while mixing you will come to know if the batter is going to be thick or too thick. the batter in this recipe is of medium consistency – neither thick nor thin. 
  • depending on the quality of flour, you may need to add less or more water. if the batter becomes thick, then do add ¼ cup more hot water. so do keep some hot water handy.
  • whisk to a smooth batter, but don't over do the mixing. if there are small tiny lumps in the batter, then its fine.
  • now pour the batter in the pan. gently shake the pan or tap the sides.

making sponge cake in cooker

  • keep a heat proof stand or rack in the cooker.
  • place the cake pan in the cooker.
  • secure the lid firmly and tightly on the cooker. do remember to remove the vent weight (whistle).
  • bake sponge cake on a low flame or sim, till the cake turns golden. it took about 50 minutes for the cake to bake in the 5 litre pressure cooker i used. 
  • so consider an average time of 35 minutes to 50 minutes, depending on the size of the cooker, the size & quality of the cake pan and the intensity of the flame. you can check the cake while its baking, by removing the lid.
  • the top should be golden and when you insert a tooth pick in the center of the cooker cake, it should come out clean or with a few cake crumbs, with no sticky batter on it.
  • let the cake become warm or cool down at room temperature. 
  • then remove the cake gently from the mould. serve cooker cake warm or at room temperature. if you want, you can also frost the sponge cake with any icing of your choice. refrigerate the leftovers.

NOTES

tips for making cake in cooker
  • you can also use unsalted butter. if using unsalted butter, then add a pinch of salt while sifting the flour.
  • substitute for butter is 1/4 cup oil. you can use a neutral flavored oil like sunflower oil or even olive oil can be used.
  • ghee can also be used instead of butter.
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how to make cake in cooker

1. first grease a 5.5 inch (diameter) and 2.75 inch (height) pan very well with some butter. keep aside. you can also use 6×6 inches square pan or a 5 inches round pan.

pan for cooker cake recipe

2. place a mixing bowl beneath a sieve. add 1 cup all purpose flour (maida) and ½ teaspoon baking powder in the seive. if using unsalted butter, then you can add a light pinch of salt in the flour.

how to make cake in cooker, cooker cake recipe

3. sift once.

how to make cake in pressure cooker, cooker cake recipe

4. sprinkle 1 teaspoon vanilla extract or ½ teaspoon vanilla essence all over the flour. you can also add vanilla extract later after mixing the batter.

how to make cake in pressure cooker, cooker cake recipe

5. take a 5 to 6 litre pressure cooker. remove the gasket (rubber ring) from the lid. also remove the vent weight (whistle).

how to make cake in cooker, cooker cake recipe

6. now place the cooker on a low flame on stove top. keep the flame lowest or sim.

how to make cake in cooker, cooker cake recipe

7. also add 1 cup sea salt in the cooker. spread the sea salt evenly in the cooker.

how to make cake in cooker, cooker cake recipe

making batter for cooker cake

8. in a pan, take ¼ cup salted butter (40 grams).

how to make cake in cooker

9. now add ½ cup condensed milk.

how to make cake in cooker

10. add 3 tablespoons sugar. i used organic unrefined cane sugar. you can also use regular sugar.

how to make cake in cooker

11. add ⅓ cup water.

making cooker cake recipe

12. place the pan on stove top and heat this mixture on a low flame.

making cooker cake recipe

13. stir with a spatula so that the butter melts. mix everything very well with the spatula.

making cooker cake recipe

14. let this mixture come to a boil on a low flame.

making cake recipe in cooker

15. when this mixture comes to a boil, then immediately add it in the flour mixture.

making cooker cake recipe

16. with a wired whisk begin to mix with light pressure, so that over mixing does not happen. while mixing you will come to know if the batter is going to be thick or too thick. the batter in this recipe is of medium consistency – neither thick nor thin. depending on the quality of flour, you may need to add less or more water. if the batter becomes thick, then do add ¼ cup more hot water. so do keep some hot water handy.

making cake recipe in cooker

17. whisk to a smooth batter, but don’t overdo the mixing. if there are small tiny lumps in the batter, then its fine.

making cooker cake recipe

18. now pour the batter in the pan. gently shake the pan or tap the sides.

making cooker cake recipe

making cake in pressure cooker

19. keep a heat proof stand or rack in the pressure cooker.

making cooker cake recipe

20. place the cake pan in the cooker.

making pressure cooker cake recipe

21. secure the lid firmly and tightly on the cooker. do remember to remove the vent weight (whistle).

making cooker cake recipe

22. bake the sponge cake on a low flame or sim, till the cake turns golden. it took about 50 minutes for the cake to bake in the 5 litre pressure cooker i used. so consider an average time of 35 minutes to 50 minutes, depending on the size of the cooker, the size & quality of the cake pan and the intensity of the flame. you can check the cooker cake while its baking, by removing the lid.

making cooker cake recipe

23. the top should be golden and when you insert a tooth pick in the center of the cake, it should come out clean or with a few cake crumbs, with no sticky batter on it.

how to make sponge cake in cooker, cooker cake recipe

24. let the cake become warm or cool down at room temperature. then remove the cake gently from the mould.

how to make cake in cooker, cooker cake recipe

25. serve eggless sponge cake warm or at room temperature. if you want, you can also frost the cooker cake with any icing of your choice. refrigerate the leftovers.

how to make cake in cooker, cooker cake recipe, cooker cake recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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157 comments/reviews

  1. can i use 3 litre pressure cooker for this?
    if yes, then pls tell me what would be the measurements?

    • hi akshita, for a 3-litre pressure cooker you will have to use a slightly small pan that can fit in it. try using a pan which has more depth so that the cake batter when it bakes does not spill out.

      since this cake recipe is made with 1 cup of flour, you can easily make it without changing the ingredients. the method of adding salt and removing the gasket & whistle will be the same. if the pan you use is small, then halve the recipe ingredients. hope this helps.

  2. Hi i had triedthis cake n ur choclate cake also came out too gud n taste also excellnt jus wana ask if i dntvhv vanilla extract or essence wat substitute we can put in that coz its not availble here in darjeeling n 30 mar is my husb bdy wana prepare choclate cake or ne other cake witout vanilla esence if u can suggest that to cooker cake plzz help

    • thanks megha. for chocolate cake, you don’t need to add anything. but in the chocolate cake, to get a slight coffee flavor, you can add about 2 teaspoons of coffee. in the sponge cake, you can add cardamom powder – about 1/2 to 1 teaspoon, depending on how much cardamom aroma you want in the cake. plus a generous pinch of nutmeg powder can also be added.

  3. Very nice recipe. … canwe avoid condense milk.nd add only sugar after melting ?plz ans me

    • yes you can bake this eggless sponge cake in an oven. bake at 180 degrees celsius and preheat oven at the same temperature for 15 mins before baking.

  4. I tried to make this cake.it tasted good but the base became a little crisp.I kept for almost 1 hour as my cake pan is heavy.
    Can you please suggest me how can I bake this without getting a crisp base?5 stars

    • even while cooking, especially slow or prolonged cooking a heavy pan will always give a crispy base. so i would suggest to use a medium weight pan – not heavy and not light – kind of between. again in a heavy pan, the cooking takes more time as the density of the metal is more. so the heat is slowly conducted. this results in the food getting cooked slowly and this slow cooking over a prolonged period makes the base of the food crispy.

  5. I used all the ingredients as mentioned above. Cake did not baked properly inspite baking for 1 and half hour. Top layer of the cake did not turn golden. What could be the reason? BTW I have used regular metal pot instead of baking tin.4 stars

    • if the cake batter is mixed too much, the cake won’t rise and also it looks like the cake is not baked, but actually, the cake is baked. it will be more like a dense doughy (atta like) structure inside the cake. the top will be uneven and won’t have a uniform golden color. the pressure cooker cake method shown here works. for eggless cake batters, its always better to lightly mix them and do not over mix or over fold them. gluten strands are formed and they ruin the light spongy texture of the cake. regards to the pan – any metal pan works fine, but a baking pan is always better. hope this helps.

  6. mam cooker cake recipe was really nice plz let me the ingredients that can be used instead of butter & condensed milk
    thanks

    • madhavi oil can be used instead of butter. for condensed milk, there are substitutes like curd, tofu etc that can be used. but the proportion of sugar and water will change. the recipe needs to be tested and tried.

  7. Hi dassana. Thank you for all your recipes. They’ve always been the best 🙂 I had one doubt, can I bake all your cakes in a similar manner in pressure cooker??5 stars

    • welcome veena. not all the cake recipes posted on website can be baked in pressure cooker. if the batter is on the thinner side, then such recipes do not work in a pressure cooker. either they take a long time and sometimes even after 2 hours of baking, they are not done. cake recipes where the batter thick to medium consistency can be baked in a pressure cooker.

  8. Is there any difference in final baked cake while baking in pressure cooker and oven……since ingredients used are different in each case…thx.5 stars

    • there is a difference and its the time taken. in pressure cooker, the baking is faster than in an oven. also in a pressure cooker, its better to have a slightly thick or medium consistency of batter than what is required in an oven.

  9. hi , thanks for the recipe can I replace condensed milk with sugar also can u please let me know where do u buy that organic cane sugar.

    • welcome vininandhu. condensed milk will be required for the recipe. so you can’t replace with sugar. i buy from big basket or natures basket – 24 letter mantra brand or conscious food brand.

      • Thanks a lot for replying me.. I want to tell you that all your recipes and Pics mind blowing. I can Understand much effort your taking for that keep it up… I do lot of eggless baking so whenever i have doubt i use to check yours. You have almost covered everything from cooking to baking. thanks you once again.

    • Sahana, you want to bake in pressure cooker or in the oven?
      For baking in oven, preheat oven at 180 degrees celsius for 15 minutes and then bake at the same temperature.

    • avoid using the salt for cooking as some salt crystals get browned or burned. keep it for baking only. i keep on reusing the same salt for baking when i have to bake in a pressure cooker.

  10. Hi! Thank you very much for your recipe. I tried it . Though it raised little not much as shown in your pic. Can i know where i could be wrong . Is it in mixing or baking powder.4 stars

    • welcome rekha. could be both due to over mixing or the quality of baking powder. usually for eggless cake its always better to mix with light hands without much pressure coming from the hands. some tiny lumps are fine in the batter.

    • denseness in a cake can be due to overmixing the batter or using baking powder or baking soda which are not fresh. if the baking powder is not active, the entire cake will become dense. so its better to check the freshness of baking powder in some water. if it bubbles and fizzes the baking powder is fresh and can be used. if it does not, then discard it.

  11. Dasanna,
    I always wanted to bake a cake and the procedure is sooooper easy..I wat to try it.I have all the ingredients.but I have crystal salt..is crystal salt and sea salt same?????plz reply.

    • 180 degrees celsius. time will vary from oven to oven. so take an approx time of 20 to 30 minutes. preheat oven at 180 degrees celsius for 15 minutes before baking.

  12. Dassana
    I tried this recipe last week in oven and it tasted very nice. thanks for sharing, I like your way of making cakes without using any blender.
    Hey for some reason my cakes get burned on top, am new to baking and using oven. what is this upper heating and lower heating thing. pl5 stars

    • Welcome Ameena. Do not use the top heating element when baking for small ovens. If the oven is big then using top heating element is fine. But for small oven the top will get browned or burnt. you can use aluminium foil or butter paper on top of the pan in order to avoid the cake getting burnt.

  13. Thanks a lot for the recipe 🙂 The measurements you give are so correct and can be blindly followed. I’m new to baking and my second attempt with this recipe was successful 🙂 In my first attempt I added vanilla essence to flour and it formed black lumps and even after vigorous mixing they didn’t bind with the flour. My suggestion to other would be to add vanilla essence in liquid mixture.5 stars

    • Welcome Amulya. Thanks for your suggestion. You don’t need to mix too much, if the lumps form. As when you add other liquid ingredients then the lumps dissolves. But your suggestion is good and will help readers.

  14. Hi!
    Have you tried with fruits like banana?? I always try experimenting with cooking.. can you guide in this? Banana cake in cooker

  15. Hi Dassana, I made this…but it came out like a pudding. The top layer got burnt may be because of high temperature.it tasted good…but my concern is what went wrong through out in baking this cake. I followed your entire recipe…

    • monisha, looks like the cake batter was too mixed too much and thus the consistency like that of a pudding. the batter has to be mixed very lightly and with less pressure. if the batter is mixed too much or if it is thick, then gluten strands develop in the batter and this ruins the texture of the cake. the burning is also due to this problem. next time just mix lightly and do not over do the mixing. with eggless cake batters, it always better to do light mixing and folding.

  16. Hi dassana, I have a doubt regarding making eggless cake and I know u only can answer. (1) Some say warm milk will not help in rising the cake and some say warm milk should be used (2) in place of condensed milk how much sugar should be used when we are taking 1 cup maida and if we want to make it using oil in place of butter then how much5 stars

    • subha, warm or hot milk helps the cake in giving soft texture. rising depends on the leavening agent used and not warm milk. you can use 1/2 cup water instead of condensed milk. but in this case, don’t use baking powder. add baking soda. 1/3rd teaspoon should be fine without getting the baking soda aroma in the cake. oil can be 1/4th cup. also i would suggest to add some lemon juice or vinegar here. so you can add 1/2 tablespoon of lemon juice or vinegar. add lemon juice once you switch off the flame and mix well. avoid adding milk as lemon or vinegar can curdle the milk, hence i have suggested adding water.