Making a Cake in a Rice Cooker vs. Microwave

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Discussion Overview

This thread explores the experiences of participants making cakes in rice cookers and microwaves, discussing various techniques, recipes, and outcomes. Participants share their personal methods and results, as well as their thoughts on cake height and frosting amounts.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares their experience of making a cake in a rice cooker with a specific layering technique of cake mix and frosting.
  • Another participant mentions that their cake turned out only a few inches high and that they used too much frosting, leading to a messy result.
  • Several users discuss the importance of whether to leave the rice cooker lid on or off during cooking, with mixed experiences shared.
  • One participant notes that their cakes come out almost as tall as the rice cooker, while another mentions that their cake batter did not rise as expected.
  • Some participants express enthusiasm for specific flavors, such as chocolate hazelnut, and share their enjoyment of those recipes.
  • One participant discusses the challenges faced with generic cake mixes compared to name brands, noting differences in cooking time and cake height.
  • Another participant shares a humorous experience of melting their cooking pan, indicating the trial-and-error nature of experimenting with these recipes.

Areas of Agreement / Disagreement

Views differ on the best techniques for making cakes in rice cookers, particularly regarding the use of frosting and the height of the cakes. No clear consensus emerges on the optimal method or results.

Contextual Notes

Participants share personal experiences and recipes, reflecting a variety of approaches to cake-making in rice cookers and microwaves. The discussion highlights the experimental nature of cooking within the community.

Who May Find This Useful

This thread may be of interest to Pampered Chef consultants looking to share and learn about different cake-making techniques using rice cookers and microwaves.

Lesson learned. Sorry it was at your expense, Shannon.
 
called about melting
pamperedharriet said:
I guess we all know now not to use the micro cooker for cakes.
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:D

ok need to get it packed up ready to send in for replacement.
 
chefann said:
Ohhhh... now I feel bad because I was the one who told you to go for it. I never would have thought that it would melt!
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It is okay, I think the frosting just got too hot...it was probably my fault I probably put it in for too long. I just learned a lesson. :o

raebates said:
Lesson learned. Sorry it was at your expense, Shannon.
Click to expand...
Thank you, it is okay at least I am able to get it replaced. :D
 
first time maker here: do you SERIOUSLY use a whole cake mix in the rice cooker? About half goes just under the line in the cooker...need advice quickly please?????
 
I've made the cake in the rice cooker, and used the whole cake mix. I just mixed the cake mix up in the rice cooker, put 1/2 of the can of frosting and stuck the lid on (I don't put the "inner" lid on though, that made a mess the last time I did it.) and put it in the microwave for 9 minutes. It's always turned out really good for me and my hosts LOVE that they can do it at work! I've sold so many of them just doing that at a show it's not funny!
 
Okay can someone PLEASE tell me the secret to this cake??? I did it both ways lid on and lid off...but the stinkin thing keeps getting a < split in it only on one side but definitely there. PLUS the silly thing will not just plop all out the top keeps remaining in the thing so there must be something I am not doing right. OY! :D I wanted to do in my show today but not until I master it.
 
I've made it withOUT the lid. I put the whole cake mix in, put a few dollops of frosting on top, and microwave for about 10-11 minutes. It's not the PRETTIEST cake, but it tasted fine. I've done it like this 2-3 times, and it's been the same EACH time. I haven't tried it with the lid ON though. I don't know if there's a need for the lid or only preference...anyone know?
 
Has anyone made a cake from scratch and cooked it in the RC? if YES care to share the cake recipe?
 
Okay, I've made 2 cake mix/pop cakes in the rice cooker. The first one was orange pop/yellow cake (awesome combo) and it stuck in there. The second was diet pepsi/devil's food (also pretty delish) with homemade frosting plopped on top before baking. The frosting sunk in 3 blobs. This one popped right out, but it is NOT pretty. Are these cakes ever attractive? Or just good for something quick and tasty after dinner? I'm going to have the fluted pan soon so I shall see if that works any better...I'm obsessed with this now!
 
I have tried making the cake in the rice cooker twice now, with the same, sad, results. One recipe said to leave the lid on, another said leave the lid off......I tried both ways. Which is the best way? And if you leave the lid on, do you also leave the clear inner lid on? Thanks!
 
In my efforts I have found lid off leaves best chances of normal cake bottom otherwise it gets an indent. ;) I have managed to get the cake to work as long as using normal ingredients, still not able to get the "soda" cake to come out normally although I have not tried it with "frosting" so I should try that and see what I get.
 
I want to try making a chocolate cake/chocolate frosting combo in the RC this week. However, I keep hearing different things about the lids and the cooking time. What works best for the lid -- on or off? If on, do I use just the outer lid or the clear inner one as well?

In terms of cooking time -- is it 9, 10 or 11 minutes? I have a pretty old microwave, it's one that I inherited from my parents when I moved out of the house years ago (lol....but the thing still works awesome, so I may as well keep it, right?) The inner label says that output is 800 watts. Does anyone have a similar microwave that can give me a "more accurate" cooking time for my microwave wattage?
 
I've found that if you have a very powerful microwave, you'll need to set it on 80% power when you cook this. The first time I tried mine, the cake exploded out of the cooker... even with the lid snapped on! It made a HUGE mess. The next few times I tried it at 9 minutes at 80% power and it came out lovely. I use one whole cake mix and 5 medium scoops of frosting in mine. In lower/normal power microwaves, it came out perfect at 9 minutes, full power. I usually watch it to make sure the lid isn't "straining" or leaking out. I use both lids snapped on, too.
 
Me 2...
DebbieSAChef said:
Are you talking about the warm chocolate hazelnut cake? I love that cake!! It makes my mouth water just talking about it.
I can eat the Nutela straight from the jar. It's like eating crushed up Ferrer rocher candies!
I love hazelnuts and chocolate! Come to think of it, I love any kind of nut and chocolate.
Debbie :D
Click to expand...

and figured since it was made with skim milk it was healthy too ;) Non fattening as well, YEAH, RIGHT :)
 

Frequently Asked Questions

Can you really bake a cake in a rice cooker?

Yes, you can bake a cake in a rice cooker! Rice cookers use steam and heat to cook food, which can create a moist and fluffy cake. Just make sure to adjust the ingredients and cooking time accordingly, as rice cookers may vary in temperature and cooking methods.

How does baking a cake in a rice cooker differ from using a microwave?

Baking a cake in a rice cooker typically results in a denser and moister texture due to the steam cooking method. In contrast, a microwave cooks food quickly using radiation, which can lead to a drier cake if not monitored closely. The rice cooker also allows for more even cooking, while microwaves may create hot spots.

What are the advantages of using a rice cooker for baking a cake?

Using a rice cooker for baking has several advantages, including even heat distribution, a moist cake texture, and the ability to set it and forget it without worrying about burning. Additionally, rice cookers often have a keep-warm function that can help maintain the cake's temperature until you're ready to serve it.

Are there any special tips for baking a cake in a rice cooker?

Yes, here are some tips: use a non-stick spray or line the cooker with parchment paper to prevent sticking, adjust the cooking time based on your rice cooker's settings, and check for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready!

Which method is faster: rice cooker or microwave?

The microwave is generally faster for baking a cake, as it can cook in just a few minutes. However, the rice cooker may take longer but can provide a better texture and flavor. If you're in a hurry, the microwave is the way to go, but for a more enjoyable cake, consider using the rice cooker.

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