Steaming Soft Cake Perfection: Using Your Pressure Cooker

Baking a cake in a pressure cooker is a great way to achieve a soft, moist, and fluffy cake without an oven. This technique has been used for decades in various countries, especially in India, where most homes do not have ovens. The heavy base of aluminium cookers distributes heat evenly, making them ideal for baking cakes, muffins, and cookies.

To steam a cake in a pressure cooker, first prepare the cake batter according to your favourite recipe or a boxed cake mix. Grease a baking pan that fits inside your pressure cooker with butter or cooking spray. If using a stove-top pressure cooker, remove the gasket and whistle. For electric pressure cookers, simply set the cake setting and adjust the temperature. Place a trivet or stand at the bottom of the cooker to prevent the cake from burning. Pour water into the cooker to prevent a burn warning, and lower the cake pan into the cooker. Seal the cooker and let the cake bake for the recommended time, checking with a toothpick to ensure it is cooked through.

For a detailed guide on how to steam a cake in a pressure cooker, there are many online resources and video tutorials available.

Prepare the batter and pan

To prepare the batter and pan for a cake in a pressure cooker, you will need the following:

• A stove-top or electric pressure cooker
• A metal, Pyrex glass, or silicone baking pan that fits inside your pressure cooker
• A stand, wire rack, or metal trivet that fits inside your pressure cooker
• A cake recipe or boxed cake mix
• Cooking spray, shortening, or butter
• Flour
• A spoon or offset spatula
• A bowl and whisk or spoon for mixing the batter

First, prepare your cake batter according to your chosen recipe or the instructions on your boxed cake mix.

Next, select a baking pan that will fit inside your pressure cooker. Grease the pan with cooking spray, shortening, or butter. Then, sprinkle flour over the greased pan and tap the pan to distribute the flour. Shake out any excess flour.

Now, fill the pan with your cake batter. Use a spoon or offset spatula to spread the batter evenly in the pan.

Your batter and pan are now prepared for steaming cake in a pressure cooker!

Use a stove-top pressure cooker

Using a stove-top pressure cooker to steam a cake is a great way to bake without an oven. Here is a step-by-step guide:

Prepare the Pressure Cooker:

Firstly, ensure you are using a stovetop pressure cooker made from stainless steel or aluminium. Do not use a non-stick, anodised, or steel cooker. Remove the gasket (rubber ring) and whistle from the lid. Spread a layer of salt (or river sand) in the cooker—this helps to insulate the cooker and prevent overheating. Place a metal stand, rack, or trivet on top of the salt layer.

Prepare the Cake Batter:

Mix your favourite cake batter or follow a recipe. You can use a boxed cake mix or a recipe from scratch. If you are making a wheat cake, you can substitute all-purpose flour with whole wheat flour. Grease a baking pan that will fit inside your pressure cooker. A 5.5-inch diameter and 2.75-inch height pan is a good size. You can also use a 6x6-inch square pan or a 5-inch round pan.

Combine the Batter:

In a separate bowl, mix together the dry ingredients: flour, baking powder, and a pinch of salt (if using unsalted butter). Sprinkle vanilla extract or essence over the flour. In a pan, heat butter, condensed milk, sugar, and water. Stir until the butter melts and the mixture is well combined. Add this mixture to the dry ingredients and gently mix with a wire whisk until you have a smooth batter. Do not overmix.

Bake the Cake:

Pour the batter into the greased pan and tap the sides. Carefully place the pan on top of the rack or trivet inside the cooker. Secure the lid on the cooker, ensuring the vent weight (whistle) is removed. Bake the cake on low heat until the cake turns golden. This should take around 35-50 minutes, depending on your cooker and pan size. To check if the cake is done, insert a bamboo skewer into the centre—if it comes out clean, the cake is ready.

Cool and Serve:

Remove the cake from the cooker using tongs and place it on a wire rack to cool. Then, gently remove the cake from the pan. You can serve the cake warm or at room temperature. If desired, frost the cake with your choice of icing. Store any leftovers in the refrigerator.

Use an electric pressure cooker

Using an electric pressure cooker is a hands-off approach to steaming a cake. Here is a step-by-step guide:

Step 1: Prepare the Pressure Cooker

Firstly, pour one cup of water into the pressure cooker. Then, place a metal trivet at the bottom of the cooker, which will prevent the cake from coming into direct contact with the water.

Step 2: Prepare the Cake Pan

Lower the cake pan into the pressure cooker, ensuring it is sitting on the trivet. The cake pan should be made from metal, pyrex glass, or silicone, and be the right size to fit inside your pressure cooker. Grease the pan with butter or cooking spray, and dust with flour. Tap the pan to remove any excess flour.

Step 3: Prepare the Cake Batter

Mix your cake batter according to your chosen recipe. Pour the batter into the prepared cake pan. Use a spatula to spread the batter evenly in the pan.

Step 4: Seal and Cook

Seal the pressure cooker shut and set it to the cake or high setting. If your pressure cooker does not have a cake setting, use the manual setting to pressure cook on high. Adjust the temperature according to the type of cake you are making. For a light, moist cake, turn the temperature to "Less". For a dense cake, brownie, or cheesecake, increase the temperature to "More". Set the bake time for half of the normal time as indicated by your recipe.

Step 5: Release the Pressure and Check the Cake

Release the pressure in the cooker for about 10 minutes. Then, carefully open the lid and check if the cake is done by inserting a toothpick into the centre of the cake. If the toothpick comes out clean, the cake is ready. If not, close the lid and continue cooking for another 5 minutes.

Step 6: Cool and Serve

Let the cake cool for about 5 minutes, then lift it out of the pressure cooker using oven mitts or tongs. Place the cake on a wire rack to finish cooling. Serve warm or at room temperature.

Do's and Don'ts for cooker cake

Dos and Don'ts for Making a Cake in a Pressure Cooker

Do:

• Use a metal, pyrex glass, or silicone baking pan.
• Grease the baking pan with cooking spray, shortening, or butter.
• If you don't have cooking spray, rub shortening or butter along the bottom and sides of the pan, then sprinkle with flour.
• Use a stand or wire rack in the bottom of the cooker to distribute heat and prevent the cake from burning.
• Preheat the empty pressure cooker on high for 2 minutes.
• Check the cake for doneness with a toothpick or cake tester.
• Cool the cake before removing it from the pan.
• Use a foil sling or trivet to lift the pan out of the Instant Pot once it bakes without burning your fingers.
• Seal the top of the pan with foil to prevent steam from getting in and making your cake soggy.
• Add 1/2 cup water to the Instant Pot to prevent the "Burn" warning.
• Use a 6-inch round cake pan.
• Make sure the cooker is hot enough inside before placing the cake tray inside.
• Brush the top of the batter with milk to get a golden top (optional).
• Cover the cooker and bake for 50 to 60 minutes on a low flame.
• Cool the cake tray for 10 to 15 minutes on a wire rack so it doesn't sweat at the bottom.
• Use a spatula or knife to loosen the cake if you haven't used parchment paper on the sides.
• Invert the cake on the rack and cool completely before frosting or slicing.
• Use a heavy-bottomed aluminium pressure cooker or pressure pan.
• Spread salt at the bottom of the cooker to absorb heat and prevent overheating.

Don't:

• Overcrowd the baking sheet—give the cookies enough space to spread.
• Place the cake directly on the plate or salt—use a stand or trivet to prevent the bottom from burning.
• Use the gasket and whistle when using a stove-top pressure cooker—remove them before preheating.
• Use a light-weight cooker—use a heavy-bottomed or heavy-gauge aluminium cooker to prevent damage.
• Wash, rinse, or add cold foods to the hot cooker after using it for baking—allow the cooker to cool down naturally.
• Use the gasket and weight while baking.

How to make cake in cooker

How to Make Cake in a Cooker

Ingredients

• 1½ cups all-purpose flour (maida or wheat flour)
• 1¼ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup sugar (+ 2 tbsp optional) (organic)
• ½ cup oil (or melted butter)
• 1 cup milk (do not use cold milk)
• 1¼ tablespoon vinegar (with minimum 5% acidity)
• 2 teaspoons vanilla extract (or few drops of essence)
• 100 grams chocolate (any chocolate or chocolate chips)
• 1 cup salt or clean sand

Method

• Grease a 7-inch cake tray. Dust with flour, shake it, and invert it in the sink to remove excess flour. Or simply line a parchment paper. Set aside.
• Add salt to a pressure cooker or any heavy-bottomed large pot/kadai and spread it evenly.
• Cover the salt with a plate. Place a ring/trivet or hot pot stand over the plate.
• Remove the gasket and weight, if using a cooker. Cover the cooker or pot with a lid and begin to heat it on medium heat.
• Pour milk, sugar, vinegar, melted butter (or oil), and vanilla into a mixing bowl. Stir well until the sugar dissolves.
• Place a sieve over the bowl. Add flour, baking powder, baking soda, and salt to the sieve. Lightly mix with a spoon. Sieve it.
• Gently mix the wet and dry with a spatula or a whisk until the flour is just combined well. Do not overmix the batter.
• Pour this into the cake pan. Knock it a few times over the counter. Brushing milk on top is optional.
• Hold the cake tray with a tong and place it inside the cooker/pot, on top of the trivet/ring or stand. The cooker has to be hot inside at this stage.
• Cover the cooker with the lid. Please note the gasket & weight have to be removed.
• Bake for 50 to 60 minutes on a low flame. When the cake is completely baked, a tester inserted comes out clean.
• Cool the cake tray for 10 to 15 minutes over a wire rack, so it won't sweat at the bottom. Later, invert it onto a wire rack.
• Cool completely before frosting or slicing.

Tips

• You can use a stove-top pressure cooker or an electric pressure cooker.
• Always use a good-quality, heavy, and thick-bottomed 5 to 6-liter stovetop aluminium cooker for this cooker cake recipe.
• Make sure you remove the gasket (rubber ring) and the vent weight (whistle) from the lid when you use your pressure cooker for baking.
• Place a heatproof rack or trivet with a small height on the layer of salt inside the cooker. This rack or trivet acts as a second layer and makes sure that the cake is baked evenly without any burnt spots at the bottom.
• Always cook the cake on a low heat or medium-low heat to ensure that you get a fluffy and moist sponge.
• The pan used inside the cooker should be able to take dry heat. Avoid using steel pans as the cake might get burnt from the bottom.
• Before you start cooking, make sure you check whether the baking pan will fit inside the pressure cooker first. If it doesn’t fit, use a smaller tin.

Frequently asked questions