Has anyone successfully made a cake in a rice cooker? Advice needed!

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Discussion Overview

The thread explores various experiences and opinions on making cakes in a rice cooker, focusing on techniques, frosting amounts, and cooking times. Participants share their personal methods and results, highlighting the variability in outcomes based on different approaches.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions uncertainty about whether to keep the lid on or off while cooking the cake.
  • Another participant shares their experience of using 1/2 a can of frosting and cooking for 9 minutes without the lid, noting that whipped frosting does not work well.
  • Several users mention using different amounts of frosting, ranging from 3-4 medium scoops to a whole can, with varying results.
  • One participant expresses concern about potential overflow in the microwave when cooking without the lid.
  • Another participant describes a successful experience using the lid and a whole can of frosting, although they note that it can sometimes bake into the lid.
  • One participant emphasizes the importance of using the lid to prevent overflow, citing different microwave capacities as a factor.
  • Another participant shares a detailed method involving two lids and a specific frosting technique for an elegant presentation.
  • One participant describes a successful cake made at a show, using a whole can of frosting and serving it with fresh peaches.
  • Another participant mentions experimenting with different cake mixes and frostings, noting that a glaze may yield better results than frosting mixed into the batter.
  • One participant highlights the popularity of the cake with frosting among their audience, mentioning a "chocolate lava" effect as a hit.

Areas of Agreement / Disagreement

Views differ significantly on whether to use the lid during cooking, the amount of frosting to use, and the best cooking time, indicating no clear consensus among participants.

Contextual Notes

Participants share personal experiences and variations in their methods, reflecting a range of preferences and outcomes when making cakes in a rice cooker.

Who May Find This Useful

Consultants interested in exploring alternative baking methods or those looking to share unique cake recipes with their hosts may find this discussion beneficial.

C
ChefSuz
OK, this is my first time on this site so I'm not really sure if I'm posting this in the right spot, but I figure if I'm not someone will let me know.

I've heard about making a cake in the rice cooker, but it doesn't seem like anyone agrees on lid on or off, or time, or how much frosting. If you've made this before can you let me know how it works best? I think this would be perfect to make on Monday right before Fae hits us in Tampa and our power goes out:chef: Suz
 
Top on Suz - I use 1/2 a can of frosting as well - that is the 8 minute cake right??
 
Top on~ 2 scoops on frosting~ for 8 minutes is what I do :)
 
I have made this cake for over 2 years, just about at every show, I use 1/2 a can of frosting, no lid (all it does is bake in to it, so more for me to clean) and 9 minutes. Just don't use the whipped frosting, doesn't seem to turn out right.
 
It doesn't spill all over the microwave without the lid?
 
I've actually used the whole can of frosting and everything has worked out fine. Other times the cake had baked into the lid, but no one seems to care. It just depends how full the RCP is. Never tried it w/the lid off...is it as moist as w/the lid on??
 
I will always make this with the lid on. I have had too many encounters w/ hostess's microwaves where the cake fills to the top or comes out the sides. Everyone's microwave is different and you just never know if it will work or not and I don't want the cake to overflow into someone else's microwave.
 
I use the lid and only put 3-4 medium scoops of frosting. I guess I will have to try a little more. I cook it for 10 minutes then let it sit for 5min.
 
I use the lid and only put 3-4 medium scoops of frosting. I guess I will have to try a little more. I cook it for 10 minutes then let it sit for 5min
Click to expand...

I do the same-with the top on. I wonder how much BETTER it would be with more frosting!?!?! Mmmmmmmm...sounds like I need to make a cake tomorrow!
 
I always use the two lids for the 8 to 10 minutes. Let it stand a few minutes without
power in the microwave, then turn out onto our round platter, and THEN use two to three heaping tablespoons of the frosting and spread from center of the top, out to almost the edge. It drips down the edges by itself and looks so elegant. We have experimented over the years and when you put the frosting into the wet batter, you
have a gloppy mess that is not as easy to cut and serve. It is a very moist cake, as
it is. Make one at home before you go to the party, to build your confidence, and to have ready to serve at the party. Take the one you make at the party home with you, or be nice and leave it for the hostess. We generally use Dark Chocolate cake mixes,
by the way because the appearance it so gourmet and elegant looking.
 
I have never done this before... what all do you put in the cake mix? Eggs oil???
Thanks, sorry to change subject.
 
Yes Jenni - make the mix according to the box ( I use chocate cake mix or whatever is on sale) plop in the icing (I do the wet mix - but am going to try Grandmaritas way as well) Micro 8 - 10 minutes, let sit about 5 minutes and invert on to a large round platter or plate - down and delish!
 
We did this yesteday at a show for my newest consultant. :) She has seen it done at another show, and I had never heard of it! I read in another thread lid off, and it turned out fine. Did a whole can of the German Chocolate carmel pecan frosting and German Chocolate cake mix (hey I use mixes too in a pinch!). served it warm with fresh peaches we broiled in the oven with the stainless 8 inch(to show that off too!), cinnamon plus, and our yum vanilla. Put the peaches all around the base and then gave a generous sprinkle of the carmel sprinkles. It looked really cool! It was a hit! We did nine minutes and it was perfect... had a lot of oo's and ahhs. :love: A very innovative way to cross sell the rice cooker/sprinkles. I had to say, I thought it was pretty crazy cool!:cool: It was fun too!
 
Grandmarita said:
I always use the two lids for the 8 to 10 minutes. Let it stand a few minutes without
power in the microwave, then turn out onto our round platter, and THEN use two to three heaping tablespoons of the frosting and spread from center of the top, out to almost the edge. It drips down the edges by itself and looks so elegant. We have experimented over the years and when you put the frosting into the wet batter, you
have a gloppy mess that is not as easy to cut and serve. It is a very moist cake, as
it is. Make one at home before you go to the party, to build your confidence, and to have ready to serve at the party. Take the one you make at the party home with you, or be nice and leave it for the hostess. We generally use Dark Chocolate cake mixes,
by the way because the appearance it so gourmet and elegant looking.
Click to expand...

I made two of these this week. One was a white cake and I made a powdered sugar glaze and then piped a little melted chocolate chips over the top. I did that one for a Church group. Then I did another one at a show, I did a chocolate fudge cake and put about 1/2 can of frosting in. This one was much messier, and one person who had some of both cakes said the second wasn't as good. So, from now on I think I will do the cake without the frosting and just do a quick glaze, it only takes a minute to whip it together. And the cake turns out beautifully intact and pretty without the frosting.
 
Everyone loves it w/the frosting in. Mine really hasen't fallen apart that much. The chocolate 'lava' is a real hit and very yummy!!
 
I just gave my RCP to one of my consultants, but I used to do this recipe at most shows.Mix ingredients according to pkg with whisk
Bake with both lids 8 minutes
Let stand with lids on 10 minutes
Invert over lg platter
 
Don't forget, you can also do this in the Fluted Stone, also in the microwave (a $27 item).
 
Does anyone have the recipe for this that is in a printable format? I want to do this for an upcoming show but want to send the recipe idea to the host first.
 
Paige, You could cut and past this or e-mail me and I'll send you a doc. w/RCP receipes.
Molten Chocolate Lava Cake

One box of chocolate cake mix
ingredients to make the chocolate cake (from the back of the box)
One can of chocolate frosting

1. Empty cake mix and cake mix ingredients into Rice Cooker Plus and mix together.
2. Add ½ the can of frosting with Small Scoop.
3. Microwave for about 8-10 minutes or until a cake tester inserted into the center of the cake comes out clean.

You can use any kind of cake mix and frosting, but chocolate is my favorite!
 
Thanks so much! I think my kids would love this too. I will try it at home first.
 

Frequently Asked Questions

Can you really bake a cake in a rice cooker?

Yes, you can bake a cake in a rice cooker! Many people have successfully used rice cookers to make cakes, and the results can be quite delicious. The rice cooker provides a moist cooking environment, which can help keep the cake tender.

What type of cake recipes work best in a rice cooker?

Simple recipes, such as sponge cakes, chocolate cakes, or even banana bread, tend to work well in a rice cooker. It's best to avoid recipes that require a lot of rising, as rice cookers may not provide the same heat distribution as an oven.

How long does it take to bake a cake in a rice cooker?

The baking time can vary depending on the recipe and the rice cooker model, but it typically takes about 40 to 60 minutes. It's important to check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is done.

Do I need to adjust the recipe for a rice cooker?

While you may not need to make significant adjustments, it's a good idea to reduce the amount of liquid slightly, as rice cookers can create a more humid environment. Additionally, you may want to use a smaller amount of baking powder to prevent the cake from rising too much.

What tips can help ensure my rice cooker cake turns out well?

To ensure success, make sure to grease the rice cooker pot thoroughly to prevent sticking. You can also line the bottom with parchment paper. Monitor the cake closely as it cooks, and consider using the 'keep warm' setting if your rice cooker has one, as it can help maintain the right temperature without overcooking.

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