Chocolate Rice Cooker Cake

Here’s my super simple rice cooker cake recipe that proves you don’t need a fancy oven to make a soft, fluffy dessert. With just basic pantry ingredients and your trusty rice cooker, you can have a warm cake ready to enjoy in under an hour.

I love making this cake on busy weeknights when the kids are craving something sweet but I don’t want to heat up the whole kitchen. Plus, it’s pretty much impossible to mess up – if I can make it while helping with homework, anyone can!

What Kind of Flour Should I Use?

Self-rising flour is the star player in this rice cooker cake, but don’t worry if you only have all-purpose flour in your pantry. You can easily make your own self-rising flour by mixing 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt. For this recipe, you’ll want to make sure your flour is fresh – check the expiration date since old flour can affect how well your cake rises. If you’re measuring by volume rather than weight, remember to spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can pack too much flour into your cup.

Options for Substitutions

Making this rice cooker cake but missing some ingredients? Here are some handy swaps you can try:

• Self-rising flour: If you don’t have self-rising flour, use 1 1/4 cups all-purpose flour mixed with 1 3/4 teaspoons baking powder and 1/4 teaspoon salt.
• Butter/oil: You can use either melted butter or vegetable oil interchangeably. Coconut oil works too, though it might add a slight coconut flavor.
• Superfine sugar: Regular granulated sugar works fine – just pulse it in a food processor for a few seconds to make it finer. Brown sugar can work too, but it will change the cake’s color and add a caramel taste.
• Milk: Feel free to use any milk you have – whole, 2%, or plant-based options like almond or soy milk all work well. Just make sure it’s warm as specified.
• Vanilla essence: You can swap this with vanilla extract, or try other flavors like almond extract or even citrus zest for a different twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a rice cooker cake is getting the right consistency – using cold ingredients straight from the fridge can lead to a lumpy, unevenly baked cake, so make sure your eggs and milk are at room temperature before starting. A common mistake is overmixing the batter, which can make your cake tough and rubbery – instead, stir just until the ingredients are combined and no dry flour remains. To prevent the cake from sticking, don’t skip greasing the rice cooker pot thoroughly, and remember that different rice cookers heat differently, so you might need to run the cooking cycle 2-3 times to get a fully baked cake (test with a toothpick in the center to be sure). For the best texture, let the cake rest in the rice cooker for 10 minutes after it’s done before removing it – this helps prevent the cake from collapsing.

What to Serve With Rice Cooker Cake?

This simple cake is perfect for a casual dessert and pairs really well with your favorite toppings and sides! A scoop of vanilla ice cream is always a good choice, letting it melt slightly over the warm cake. Fresh berries or sliced fruit add a nice pop of freshness and color, while a drizzle of chocolate sauce or caramel makes it feel extra special. If you’re serving this for breakfast or brunch, a cup of coffee or tea on the side helps balance out the sweetness and makes for a cozy meal.

Storage Instructions

Keep Fresh: Your rice cooker cake stays moist and tasty when kept in an airtight container at room temperature for up to 3 days. I like to place a piece of paper towel in the container to absorb any excess moisture and keep the cake’s texture just right.

Refrigerate: If you want your cake to last a bit longer, pop it in the fridge in a sealed container. It’ll stay good for up to a week, though the texture might become slightly more dense. Just remember to bring it to room temperature before serving for the best taste.

Freeze: This cake freezes surprisingly well! Wrap individual slices in plastic wrap, then place them in a freezer bag. They’ll keep for up to 2 months. When you’re craving a slice, just let it thaw at room temperature for about an hour.

Preparation Time	10-15 minutes
Cooking Time	30-45 minutes
Total Time	40-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-12 g
• Fat: 40-45 g
• Carbohydrates: 100-110 g

Ingredients

• 1 tsp vanilla extract
• 1 1/4 cups self-rising flour
• 1/4 tsp salt
• 1/2 cup superfine sugar
• 1/2 cup warm milk
• 1/4 cup melted butter (unsalted is best for baking)
• 2 large eggs (room temperature for better emulsification)

Step 1: Prepare the Rice Cooker

Begin by lining the base of the rice cooker’s inner pot with baking paper, if necessary.

This will prevent the cake from sticking and help it come out cleanly once cooked.

Step 2: Mix the Cake Batter

In a mixing bowl, combine the melted butter (or oil), caster sugar, salt, eggs, self-raising flour, warmed milk, and vanilla extract.

Whisk everything together until you achieve a smooth batter, ensuring all ingredients are well incorporated.

Step 3: Pour and Level the Batter

Pour the smooth batter into the prepared inner pot of the rice cooker.

Gently flatten the surface of the batter to ensure it is even, which will help the cake cook uniformly.

Step 4: Cook the Cake

Set the rice cooker to the ‘Cake’ setting and initiate the cooking process.

If your rice cooker does not have a ‘Cake’ setting, use a similar setting that provides steady low heat.

Allow the cake to cook for the indicated duration.

If it’s not completely cooked after the initial cycle, leave it in the hot rice cooker for an additional 10 minutes or restart for more time until an inserted toothpick comes out clean.

Step 5: Cool and Serve

Once the cake is fully cooked, carefully remove it from the rice cooker.

Turn it out onto a serving plate or wire rack to cool.

Gently peel away the baking paper from the bottom.

You can serve the cake warm, which brings out the flavors, or let it cool completely for a firmer texture.

Enjoy your delicious homemade cake!