eggless pressure cooker cake recipe

cake recipe in pressure cooker with step by step photos – spongy and a soft, light textured delicious sponge cake made in pressure 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 eggless 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). i have also shared another version of sponge cake made with applesauce.

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

few more popular eggless recipes on blog are:

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

eggless sponge cake in pressure cooker

some important pointers to remember while baking in a 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 went 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.

cake recipe in pressure cooker below:

cake recipe in pressure cooker
4.15 from 28 votes
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how to make cake in pressure cooker | cooker cake recipe | sponge cake recipe

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

course desserts
cuisine world
prep time 10 minutes
cook time 50 minutes
total time 1 hour
servings 1 small cake
calories per serving 1415 kcal
author dassana amit

ingredients (1 cup = 250 ml)

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

how to make recipe?

preparation for pressure cooker cake recipe:

  1. first grease a 5.5 inches (diameter) and 2.75 inches (height) pan very well with some butter. keep aside.
  2. take a 5 to 6 litre pressure cooker. remove the gasket (rubber ring) from the lid. also remove the vent weight (whistle).
  3. now place the cooker on a low flame on a stove top. 

  4. 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:

  1. 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.
  2. 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.
  3. 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.
  4. place the pan on stove top and heat this mixture on a low flame.
  5. stir with a spatula so that the butter melts. mix everything very well with the spatula.
  6. let this mixture come to a boil on a low flame.
  7. when this mixture comes to a boil, then immediately add it in the flour mixture.
  8. with a wired whisk begin to mix with a light pressure, so that over mixing does not happen. 

  9. 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. 

  10. 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.

  11. whisk to a smooth batter, but don't over do the mixing. if there are small tiny lumps in the batter, then its fine.
  12. now pour the batter in the pan. gently shake the pan or tap the sides.

making sponge cake in pressure cooker:

  1. keep a heat proof stand or rack in the cooker.
  2. place the cake pan in the cooker.
  3. secure the lid firmly and tightly on the cooker. do remember to remove the vent weight (whistle).
  4. bake 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. 

  5. 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.

  6. 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.
  7. let the cake become warm or cool down at room temperature. 

  8. then remove the cake gently from the mould. serve warm or at room temperature. if you want, you can also frost the cake with any icing of your choice. refrigerate the leftovers.

recipe notes

few tips for making sponge cake in pressure 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.


how to make sponge cake recipe in pressure 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 pressure 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.

flour to make pressure cooker cake recipe

3. sift once.

flour to make pressure 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.

making pressure 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).

making pressure cooker cake recipe

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

cooker for making pressure cooker cake recipe

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

making eggless pressure cooker cake recipe

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

butter for making pressure cooker cake recipe

9. now add ½ cup condensed milk.

butter for making pressure cooker cake recipe

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

sugar for making pressure cooker cake recipe

11. add ⅓ cup water.

water for making pressure cooker cake recipe

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

preparing eggless pressure cooker cake recipe

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

preparing eggless pressure cooker cake recipe

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

preparing eggless pressure cooker cake recipe

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

preparing eggless pressure cooker cake recipe

16. 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.

preparing eggless pressure cooker cake recipe

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

preparing eggless pressure cooker cake recipe

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

preparing pressure cooker sponge cake recipe

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

preparing pressure cooker sponge cake recipe

20. place the cake pan in the cooker.

preparing pressure cooker sponge cake recipe

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

preparing pressure cooker sponge cake recipe

22. bake 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.

preparing pressure cooker sponge 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.

preparing pressure cooker sponge cake recipe

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

pressure cooker sponge cake recipe

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

pressure cooker cake recipe




140 thoughts on “how to make cake in pressure cooker | cooker cake recipe | sponge cake recipe”

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

    1. 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.

  2. 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??

    1. 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.

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

    1. 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.

  4. 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.

    1. 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.

      1. 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.

    1. 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.

    1. 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.

  5. 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.

    1. 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.

    1. 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.

  6. 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.

    1. 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.

  7. 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. pl

    1. 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.

  8. 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.

    1. 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.

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

  10. Monisha Mohanan

    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…

    1. 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.

  11. 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 much

    1. 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.

  12. Thank you for the recipe. I have used Oven as cooker was not available. Took the part details from ” Atta cake” recipe . Preheated the oven for 20 minutes at 180 Deg C then baked the cake for 25 minutes at 180 Deg C. This was my first successful attempt. 🙂

    Thank you very much …

    1. welcome bhumika. any cake that is made in a pressure cooker can be easily baked in an oven. thank for sharing your feedback. happy baking and cooking ?

  13. Baked this cake today for new year joy… It came out pretty amazing. I would definitely recommend this recipe f beginner as it explained in detail. Thank you so very much for sharing this recipe. House smells wonderful too

  14. Hii
    I have a question for u.i have no heat proove rack so how can i make the cake in pressure cooker?plz reply.

    1. you can keep it directly on the salt layer or you can keep a steel or aluminium plate and keep the cake pan on the plate. just be careful while removing the plate as its very hot. so let it cool in the cooker itself and then remove. keeping on a rack helps as the chance of cake getting burnt from the bottom is less.

  15. i hd baked this cake in cooker n it came out wonderful… 1 time wen i cooked was bit hard bt today i cooked was soft bt as my neighbour is goin baking classes c said to me ur not doin on cake? so c only told me dat v can make sugar syrup by sugar n water n jus pour on layers of cake… can dis b done if yes den please tell a little measures for dat… n thnx for ur recipes…

    1. thats nice to know megha. you can use the sugar syrup for this cake, even some coffee + sugar + water mixture can be used. heat some water, add instant coffee and sugar. mix very well. when it cools you can brush or spread the cake with this solution.

      for this cake you can use 1/4 cup water + 2 to 3 teaspoons sugar (it should be just sweet and not too sweet, so add sugar accordingly)
      for coffee solution, you can use 1/4 cup water + 1 to 2 teaspoons instant coffee and 1 to 2 teaspoons sugar (sugar can also be skipped here).

  16. Hi..can I use egg instead of yogurt while baking choco cake??.should I heat pressure cooker for five min on high flame before placing d cake???pls reply Thankyou.

    1. fouzisak, which chocolate cake recipe are you referring to. let me know. as i just cannot tell if eggs can be used. the other ingredients should also be considered.

  17. Hi amit,thanks fr the wonderful recipe.. Plz let me know 105 gm floor and 1/2 tsp baking powder will b enough for this sponge cake?..no use of baking soda in it? Also let me know in your app how can I comment overe there for any recipe?

    1. welcome ruchi. the proportion of flour and baking powder is what i have used and its fine. no need of baking soda. there is a comment sign on top right hand side of the recipe post. if you click on it, comments open up and then you can add your comment.

  18. hello dasanna, your receipies are very tasty I have a confusion about the measurement of maids and baking powder? is it hundred five gram maida ? because u mentioned one cup maida ( according to u ¹ cup= two fifty ml)

    1. ruchi, maida when measured in 1 cup (which has the capacity of 250 ml) weighs 100 to 105 grams, when weighed separately on a weighing scale. depending on the density of ingredients, each one has different weight. for e.g. 1 cup of rice weighs 200 to 220 grams depending on the type of rice. so if you use cup, the use 1 cup. if you use weighing scale, then use 105 grams of maida.

        1. cake rising not well here can be due to three reasons. one is the size of the pan, second is the freshness of baking powder and third is too much mixing or over mixing the batter. if a larger pan is used, then the size mentioned in the recipe, the cake won’t have a dome on top. if baking powder is not fresh or active or past its shelf life, then the cake won’t have an airy and light texture. it will be dense. if too much mixing is done, then this will also result in doughy and dense texture.

  19. Thanks for sharing the. recipe. I tried this. It was tasting great.. but the texture was too thick.. is it because I made the batter too thick? Also, cake didnot rise much

    1. welcome. if the batter is thick, the depending on the recipe ingredients, the cake may or may not rise well. so could be that due to thick batter, the cake did not rise much. some more water added to the batter could have given a medium consistency batter.

  20. hi can i prep it without condensed milk? by adding extra sugar?.. Pls post pressure cooked cake for diabetics and other sweet recipes for diabetics. I and my mom love your recipes.. Thank you 🙂

    1. no mounika. condensed milk here is an egg substitute. you can replace condensed milk with curd. but in this case, you will need to add sugar. so for this recipe, you can add 1/4 cup curd and mix it very well with 1/4 cup water. for sugar you can add 1/3 cup sugar which is just sweet. for a more pronounced sweetness, you can add 1/2 cup sugar. if you do not want to use sugar, then use date syrup or dates puree. 1/3 cup of dates puree should be fine. just soak seedless dates in some warm water for 20 to 30 minutes. then puree them with very little water. make a thick puree.

      one more change will add baking soda along with baking powder. so add 1/4 teaspoon baking soda. again the 1/3rd cup water that is added will change. so you may need to add 1/4th cup or a bit more of water. this also depends on the quality of flour.

      no need to heat anything. just melt the butter. add melted butter, dates puree to sifted flour + baking powder. if using sugar then heat it with the butter. then mix curd+water in a bowl. add baking soda to this curd+water solution. it will froth and fizz once you add baking soda. then add this to the flour. add some more water and vanilla extract. mix well but not too much. then bake.

      i will try to add some more diabetic recipes. give my regards to your mom.

  21. Hi ..i tried the cake last night…but even after cooking for 2 hours under low flame…the top part didnt get cooked..and in cooked part I didnt get the spongy texture…Can you please tell me what would have gone wrong?

    1. 2 hours is too long. when you say you did not get spongy texture, then what kind of texture was there. this will help me in finding out what could have gone wrong.

  22. Can you cook this recipe in a normal cake tin in the oven as I don’t have a pressure cooker? and would it be any good for icing and decorating as I know its very light

    1. here i have used condensed milk and not evaporated milk. you can try with coconut cream, but will give coconut flavors in the cake. another option is to use curd. but in both cases, you will need to adjust the sugar by adding more. you can overall add 1/3rd to 1/2 cup sugar. also add 1/4 teaspoon baking powder and 1/4 teaspoon baking soda if using curd or coconut milk.

  23. hi i have a query if i put in roasted cashewnuts as well as pistachios will the cake rise or it will falatten

    1. Hi,I have an question .In this pressure Cooker cake recipe instead of sea salt can I use little bit water as we are using for idle,and instead of that pan can I use idle maker plates for cake.please give suggestion.

      1. don’t add water. as with water steaming will occur and that will spoil the texture of the cake. you can use idli pans and make idli shaped muffins. but you need to bake in a dry heat. so do not add any water. just keep the idli pan directly in the cooker or keep it on top of a heat proof rack.

  24. Hello Dasanna,
    Thank you for the prompt response, I’ll update you with my oven baking results 😉

  25. Can you please explain me in detail how to make it in cooker? Like i have baked it before but dint use mud or anything! Is it necesaary?

    1. navneet, using salt or river sand is not necessary. but do use a metal rack and keep the cake pan on the rack. so that the cake does not get burnt from the base. you can also use the plate which comes with the cooker. thats what i have used here. the rest of the method is explained in the post.

  26. Hi mam..
    I am a huge fan of our cooking….
    I hve one query tht how to make icing of this cake…
    Plz man jzt let me know…icing simple recipe. .!

    1. thanks latha, which icing you are looking for. four basic icings i know are sugar icing, cream icing, butter icing and chocolate icing. let me know and then i can tell you.

  27. Hello Dassana,
    Thank you for sharing wonderful veg recipes to all of us and it’s always no-fail proven. Keep up the spirit of blogging and u’re always an inspiration to me in cooking veg food 🙂

    This sponge cake texture looking similar to a chiffon cake which usually required a few eggs but it has the egg smell so I’m very keen to try this recipe of yours. I wonder if I can bake this cake inside an oven instead?

    1. thank you much printha. felt nice reading your comment.

      you are right. the texture is similar to chiffon cake. you can bake in the oven too. preheat oven for 15 to 20 minutes at 180 degrees celsius. then bake at 180 degrees celsius till the top is golden.

  28. Hi dassana,
    While making cakes/cookies/muffins, can we use milk products (milk, cream, butter, condensed milk etc) which are warm or cold? Will it make difference to the texture?

    1. ruchi, it depends on the recipe. generally butter for most cake recipes is at room temperature. for cookies it can be at room temp or cold. condensed milk can be at room temp for both cookies and cakes. milk also depends on the recipe. yes being warm or cold does make a difference to the texture.

      1. Thank you for the reply:) can u tell me generally what is the best replacement for condensed Milk or how can we make condensed Milk at homes?
        Thank you

        1. mawa or khoya is a good replacement. in fact both mawa and condensed milk work well as substitutes of each other. i have never made condensed milk recipe at home, but you can try this recipe. one reader had shared and i had saved it. take 1 litre whole milk, 350 grams sugar and 1 pinch of baking soda. in a non stick pan, mix everything and cook for 35 minutes with non-stop stirring. can be stored for 4 to 5 months in the fridge. i hope this helps you nileema.

  29. The cake looks very nice & soft…
    Heat-proof stand means that this stand should not get heated? I thought if it is made of (any) metal, it will get heated..

    1. welcome ruchi. heat proof stand means that it will be able to take all the dry heat but not bend or melt or smell while cooking. of course it will get heated. any metal will get heated. best is to use an aluminium based one or a strong steel one. what i have used here is the steel seive which i got with the steel pressure cooker.

  30. this much sugar require, if we make cake using condensed milk. I think it’s too much sweet cake

    1. its not a very sweet cake. its just 1/2 cup condensed milk. if you use only condensed milk and no sugar then the cake won’t be sweet. so some sugar has to be added and even with 3 tablespoons sugar, the cake is just sweet and not much sweet.

Comments are closed.