Time to bake cakes in a rice cooker

Ingredients

• 1 1/2 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar (fine)
• 2 teaspoons Baking Powder (double‑acting)
• 1/4 teaspoon Salt (fine sea salt)
• 1/2 cup Unsalted Butter (melted and cooled slightly)
• 3/4 cup Milk (whole milk)
• 2 Large Eggs (room temperature)
• 1 teaspoon Vanilla Extract (pure)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the sifted flour, sugar, baking powder, and salt until evenly distributed.

   Time: PT5M

2. Blend Wet Ingredients

   Add the melted butter, milk, eggs, and vanilla extract to the blender. Blend on low speed for 30 seconds until smooth, then add the dry mixture and blend briefly just to combine.

   Time: PT2M

3. Grease the Rice Cooker Pot

   Lightly grease the inner pot of the rice cooker with a thin layer of butter or spray with non‑stick cooking spray. For extra ease, line the bottom with a small piece of parchment paper.

   Time: PT2M

4. Pour Batter into Pot

   Pour the batter into the prepared rice cooker pot, smoothing the top with a spatula. Do not fill higher than two‑thirds of the pot’s height.

   Time: PT1M

5. Cook the Cake

   Close the lid and set the rice cooker to the ‘Cook’ setting. Let it run; most rice cookers will automatically switch to ‘Warm’ after about 20‑25 minutes. When this happens, press ‘Cook’ again. Repeat until the total cooking time reaches about 45 minutes.

   Time: PT45M

6. Rest the Cake

   When the cooker switches to ‘Warm’, let the cake sit undisturbed for 10 minutes with the lid on to finish steaming gently.

   Time: PT10M

7. Unmold and Cool

   Open the lid, carefully lift the parchment (if used), and invert the pot onto a serving plate. Allow the cake to cool on a wire rack for 5 minutes before slicing.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

0.5g