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Rice Cooker Cake Recipe

One of my favorite ways to cook a cake is in a rice cooker.  It comes out super moist and fluffy.  Best of all the process is so quick, it's almost like putting the cake in the microwave.

I like to use boxed cake mix for this recipe because the purpose of baking it this way is convenience.

How to Bake a Cake in a Rice Cooker

  1. Prepare boxed cake mix according to the package.
  2. Grease your rice cooker pan using the butter and flour method (for chocolate cake you can try using cocoa powder instead of flour.) 
  3. Pour half of your batter into the rice cooker and use the white rice setting (or the regular setting if there is only one.) 
  4. Run it through this setting twice
  5. During the second run, check on it a few minutes early to make sure it isn't getting overcooked.
  6. Just stick a skewer or knife down the center and see if it comes out clean (the cake will be moist on top because of the steam so take that into consideration when checking if it's done). 
  7. Use a knife to loosen the edges of the cake from the pan.
  8. Put a plate on top of the pan (the side you eat on should be the side that is facing the cake, your hand will be on the "bottom" of the plate.)
  9. Flip the pot upside down to release the cake onto the plate.  You may have to knock the bottom of the pan a few times until it comes out.  I use my hand or the bottom handle of a butter knife.

Notes

Once you release it from the pan you will see that it is very moist and delicate.  I usually don't frost the cake and just put some whipped cream (or frosting) on the side of the plate when serving this.  If you want to frost it, I would recommend refrigerating or even freezing it for some time first, then doing a crumb coat, then frosting it.

It catches on the frosting a lot easier than if you had put it in the oven.

After the rice cooker pan cools I usually rinse it and repeat the process again for the other half of the batter.

Because the cake is so moist and fluffy you can get creative on how you use it.  It's great for trifles, ice cream cakes, and cake balls.

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