Cooker Cake | Sponge Cake in Pressure Cooker

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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 wheat 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 sponge 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

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 cake batter

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 stovetop 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 heatproof 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 toothpick 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 the 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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how to make cake in pressure cooker, cooker cake recipe, sponge cake recipe

Cooker Cake

4.79 from 46 votes
Eggless sponge cake recipe made in cooker with step by step photos. Spongy and a soft, light textured delicious egg free sponge cake recipe made in a pressure cooker.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr

Cuisine World
Course: Desserts
Diet: Vegetarian
Difficulty Level: Easy

Servings 1 small cake
Units

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

  • 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 cake batter

  • 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 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.

Nutrition Info Approximate values

Calories: 1415kcalCarbohydrates: 200gProtein: 23gFat: 58gSaturated Fat: 36gCholesterol: 164mgSodium: 113746mgPotassium: 799mgFiber: 3gSugar: 104gVitamin A: 1750IUVitamin C: 3.2mgCalcium: 544mgIron: 7mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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165 Comments

  1. Hi
    I tried this cake today. But the cake didn’t rise at all. I checked the baking powder, it was working. I had to add 1/4 more water to the batter as it came out thick. What could be the reason? I baked the cake in oven at 175 for 35 mins. Top and bottom became crisp. It tastes good.

    1. Could be due to over mixing of the batter. Sometimes depending on the quality of flour, more or less water or liquids are required. Over mixed batters also do not make for a light cake. They give a dense and sometimes a doughy texture if gluten strands are formed during mixing. I hope this helps.

  2. Hi Dassana, your recepies are foolproof. But still here I have one doubt at step 7 after adding flour mixture , gas to be turned off or not?

    1. Thanks Madhuri. When adding the butter mixture to the flour mix, the pan is obviously turned off. The butter mixture is being heated and not the flour mixture. I hope this is more clear to you know.

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