No oven, no baking mold — just five simple eggs, and you can make a big, fluffy, cloud-like cake right in your rice cooker!
I’ve heard from so many people who’ve tried making rice cooker cakes and ended up with a collapsed or dense result.
It’s easy to get discouraged when you open the lid and see a sunken cake, but I promise — if you follow my step-by-step method, your cake will turn out tall, soft, and beautifully golden every single time.
I’ve tested this recipe many times, and it’s truly a zero-fail version. It doesn’t shrink, collapse, or dry out, and you don’t need any fancy tools or special ingredients. Everything you need — eggs, flour, milk, sugar, and oil — is already in your kitchen.
What I love most about this rice cooker cake is how light and cottony it feels.
The texture is soft like a sponge, slightly moist, and perfectly balanced in sweetness. It’s so tender that it almost melts in your mouth with each bite.
Even better, there are no additives or artificial ingredients, so it’s safe and wholesome — something I can confidently serve to my kids and family.
Why You‘ll Love This Recipe
- No oven required – all you need is a regular rice cooker.
- Perfectly fluffy texture – thanks to the careful balance of egg whites and yolks, this cake is soft and airy.
- Simple ingredients, big results – basic pantry staples like eggs, flour, and milk come together beautifully.
- Versatile flavor base – you can easily adapt this recipe for chocolate, lemon, or nutty variations.
- Beginner-friendly – even if it’s your first cake, this method guarantees success.
Ingredients and Substitutions
- Eggs – I recommend using cold, medium-sized eggs straight from the fridge. Cold egg whites whip more easily and form a more stable meringue. Make sure to separate the yolks and whites completely — even a tiny bit of yolk will prevent proper whipping.
- Cake flour – This low-gluten flour is the secret to the cake’s soft, spongy texture. Avoid using all-purpose or bread flour, which will make the cake dense and tough.
- Cornstarch – Don’t skip this! It helps stabilize the meringue and prevents the cake from shrinking after baking.
- Milk – Use pure milk (whole or low-fat) for the best flavor and moisture. Avoid flavored milk, as it can change the taste.
- Corn oil – A neutral-tasting oil like corn, soybean, or canola works best. Avoid butter or olive oil, which can affect texture and flavor.
- Sugar – You can slightly reduce it if you prefer less sweetness, but don’t go too low or your meringue won’t hold.
- Lemon juice – A few drops help remove any eggy odor and stabilize the meringue. If you don’t have lemon juice, you can substitute with white vinegar.
- Dried cranberries (optional) – You can substitute with raisins or chocolate chips, but make sure they’re dry before adding.
- Cooking oil (for greasing) – Just a little is used to coat the inside of the rice cooker pot so the cake doesn’t stick.
How to Make Rice Cooker Cake
1. Make the Egg Yolk Batter
Emulsify the liquids: In a large bowl, add the milk and corn oil. Whisk until fully emulsified — smooth and glossy with no visible oil separation.
Add the dry ingredients: Sift in the cake flour. Mix gently using a folding or “Z” motion until the batter is smooth and lump-free. Avoid circular stirring, which can activate gluten and make the cake tough.
Incorporate the egg yolks: Separate the egg yolks from the egg whites. Add the yolks one by one, folding until fully combined. The batter should be smooth and flow easily.
2. Whip the Meringue
Prepare the egg whites: Place the egg whites in a completely clean, dry bowl with no traces of oil or water. Add a few drops of lemon juice and start beating on medium-high speed.
Add sugar in two stages: When large bubbles form, add half the sugar. Continue beating until fine bubbles appear, then add the remaining sugar. Beat until glossy and stiff peaks form — the tips should stand upright.
Stabilize with cornstarch: Once stiff peaks are achieved, add the cornstarch and beat on low speed for about 10 seconds to combine evenly.
3. Combine the Batters and Preheat the Rice Cooker
Fold together: Add one-third of the meringue to the yolk batter. Gently fold using a spatula, scooping from the bottom to the top. Pour this mixture back into the remaining meringue and continue folding until just combined. The batter should be smooth and uniform, with no visible white streaks.
Preheat the rice cooker: Lightly brush the inner pot with oil. Turn on any cooking function (such as “Cook Rice”) and preheat for about 5 minutes, then switch it off.
4. Cook and Rest
Pour the batter: Pour the batter into the preheated pot. Tap the pot gently 2–3 times to remove large air bubbles. If using cranberries, sprinkle them evenly on top.
Cook: Select the “Cake” function if available, or use “Porridge” or “Cook Rice” mode. Cook for about 50 minutes.
Rest: Once the cycle ends, do not open the lid immediately. Let the cake sit covered for 3 minutes to stabilize.
5. Unmold and Cool
After resting, remove the inner pot and invert the cake onto a wire rack immediately. Gently lift off the inner pot, and the cake will release easily. Your fluffy rice cooker cake is ready!
Frequently Asked Questions
Why did my cake collapse?
This usually happens if the meringue deflated during mixing, if the cake wasn’t rested after cooking, or if it wasn’t cooled upside down.
Can I use all-purpose flour?
I don’t recommend it — it will make the cake dense and heavy. Use cake flour for that signature light and fluffy texture.
Can I bake this in the oven instead?
Yes! Bake at 160°C (320°F) for about 40–45 minutes, but the rice cooker version gives a moister, more cottony crumb.
Zero-Fail Rice Cooker Cake | Soft, Airy & So Easy to Make
Ingredients
Cake Base
- 5 medium eggs yolks and whites separated
- 80 g cake flour
- 10 g cornstarch
- 60 g milk
- 55 g corn oil
Flavor
- 60 g sugar
- 5 drops lemon juice
- Dried cranberries optional
- A small amount of cooking oil for greasing the pot
Instructions
Make the Egg Yolk Batter
- Emulsify the liquids: In a large bowl, add the milk and corn oil. Whisk until fully emulsified — smooth and glossy with no visible oil separation.
- Add the dry ingredients: Sift in the cake flour. Mix gently using a folding or “Z” motion until the batter is smooth and lump-free. Avoid circular stirring, which can activate gluten and make the cake tough.
- Incorporate the egg yolks: Separate the egg yolks from the egg whites. Add the yolks one by one, folding until fully combined. The batter should be smooth and flow easily.
Whip the Meringue
- Prepare the egg whites: Place the egg whites in a completely clean, dry bowl with no traces of oil or water. Add a few drops of lemon juice and start beating on medium-high speed.
- Add sugar in two stages: When large bubbles form, add half the sugar. Continue beating until fine bubbles appear, then add the remaining sugar. Beat until glossy and stiff peaks form — the tips should stand upright.
- Stabilize with cornstarch: Once stiff peaks are achieved, add the cornstarch and beat on low speed for about 10 seconds to combine evenly.
Combine the Batters and Preheat the Rice Cooker
- Fold together: Add one-third of the meringue to the yolk batter. Gently fold using a spatula, scooping from the bottom to the top. Pour this mixture back into the remaining meringue and continue folding until just combined. The batter should be smooth and uniform, with no visible white streaks.
- Preheat the rice cooker: Lightly brush the inner pot with oil. Turn on any cooking function (such as “Cook Rice”) and preheat for about 5 minutes, then switch it off.
Cook and Rest
- Pour the batter: Pour the batter into the preheated pot. Tap the pot gently 2–3 times to remove large air bubbles. If using cranberries, sprinkle them evenly on top.
- Cook: Select the “Cake” function if available, or use “Porridge” or “Cook Rice” mode. Cook for about 50 minutes.
- Rest: Once the cycle ends, do not open the lid immediately. Let the cake sit covered for 3 minutes to stabilize.
Unmold and Cool
- After resting, remove the inner pot and invert the cake onto a wire rack immediately. Gently lift off the inner pot, and the cake will release easily. Your fluffy rice cooker cake is ready!
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