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Cake Recipe Without Oven

An easy recipe to make cake in cooker.

Keyword Cooker Cake Recipe
Prep Time 15 minutes
Cook Time 40 minutes


My 1 Cup measures 240 ml

  • 1 Cup less 2 Tbsp (120 g) Wheat Flour (See Note 3)
  • 2 Tablespoon Cornflour (See Note 4)
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 3/4 Cup Sugar (See Note 6)
  • 1/4 Oil Oil (See Note 7)
  • 3/4 Cup Curd (See Note 8)
  • 1/2 Teaspoon Vanilla Essence
  • 1/4 Cup Milk, at room temperature (See Note 9)
  • 1/2 Tablespoon Vinegar Or Lemon Juice


  1. Take a 6″ round cake tin.  Brush it with oil and dust with flour.  Or simply line it with parchment paper. Keep it aside. 

  2. Preheat pressure cooker. For this, remove the gasket (rubber ring from the cooker lid. Lay salt in the pressure cooker and keep a stand on it. Close the lid and preheat it for 10 to 15 minutes on medium flame. (See Note 10)

  3. Sift together flour, corn flour, baking powder, baking soda and salt at least 3 times, for better aeration, which in turn will make the cake light. (See Note 11) 

  4. In a bowl, take thick curd, oil, vanilla essence, and sugar. Beat thoroughly using a fork or wire whisk, for approx. 1 minute or till sugar dissolves. 

  5. To this, add the dry mix of flour in 2 or 3 batches. 

  6. Adjust consistency using milk.

  7. Add vinegar. Mix lightly.(See Note 12)

  8. Pour this cake mix into the prepared cake tin. Tap the tin, 2-3 times. This is done to release air bubbles in the cake batter if any.

  9. Keep the cake pan in the preheated pressure cooker.Bake on low flame for 40 to 50 minutes.(See Note 13)

  10. After about 30 minutes check if the cake is ready by inserting a toothpick. If it comes out clean then it is done. Also, touch the cake and see that it is completely dry. If you feel even little stickiness then bake for few more minutes. 

  11. After taking out of the pressure cooker, wait for 8 to 10 minutes and then loosen the sides with a butter knife.  Now invert the cake tin on a wire rack and tap to remove. ( See Note 14 ) 

  12. Once cooled, cut it into slices and serve

  13. Can keep this at room temperature for 2-3 days, depending on the weather.  If kept in the refrigerator, even lasts for about a week.

Recipe Notes

  1. Use standard measuring cups and spoons only. Never ever use cups lying in your kitchen for tea/ coffee, as they are of varied sizes.
  2. You may use cake pan of your liking like a square, heart/flower shaped or any other. But please ensure that it is only half filled once the batter is poured into it and also that it fits into your pressure cooker.
  3. Can make this cake with all-purpose flour(maida) also. Can even use half of each flour, that is, 1/2 cup wheat flour and 1/2 cup all-purpose flour. In case you make it with all-purpose flour, adjust the quantity of milk, requires less quantity.
  4. Corn flour is added for an extra sponge and feathery light. In case you don't have it then you can skip this. In that case, take flour full 1 cup only.
  5. Salt is added to enhance the flavour of the sugar, so go ahead.
  6. Use normal sugar. No need to powder it.
  7. You can use any cooking oil.
  8. If your curd is too watery then keep it in the strainer for 10-15 minutes and then use. Also, do not use curd straight from the refrigerator. Let it remain on the kitchen counter for 15 to 20 minutes at least.
  9. The quantity of milk may vary depending on the consistency of curd used.
  10. Salt maintains a constant temperature inside the pressure cooker and ensures even distribution of heat.
  11. Stand acts as an insulation between the flame and the cake pan. Without stand, the bottom of the cake will get cooked quickly.
  12. Sifting is very important, especially in wheat cakes. The more you sift, the better the cake is. So, don't avoid it.
  13. Add vinegar in the last, when your pressure cooker/oven is ready. Immediately after adding vinegar, pour it into the baking tin and straight into the pressure cooker/oven.
  14. Baking time may vary, so keep a check 25 minutes onwards. Always invert cake on a wire rack otherwise it will turn soggy from the bottom. In case, the top gets cooked fast, whereas the bottom part needs more cooking, then cover the top part with aluminium foil.
  15. This cake may not turn fully brown from the top.
  16. Do not use the salt used for baking cakes etc for cooking purposes. Keep it aside for baking cakes only.
  17. Variation: You can bake this cake in an Otg also. For that: Preheat oven to 180º C for 15 minutes.Bake at 180 degrees centigrade for 35-40 minutes.