Rice Cooker Cake Recipes: Pink Velvet Cake with Lemon Cream Cheese Frosting!

Have you ever had that sudden urge to bake a cake in the middle of the day, and you actually made it ever so randomly? I know I have, and this cake was the perfect example of it. To be fair, I have been looking for an opportunity (or excuse, you might say) to try baking a pink velvet cake using only a rice cooker, and what occasion could be more appropriate than Valentines day itself, right? Even though I did not technically have any 'special someone' to spend the day with, I have decided to make the cake and enjoy it with the love of my life, my ever wonderful family. The cake turned out really well and I had so much fun making it. 

Pink and fluffy cake with soft and creamy lemon frosting

Since I did not have any buttermilk in hand, I had to make it myself. To make your own buttermilk, just add 1 tablespoon of lemon juice into 1 cup of milk, wait for it to do its magic for 10 minutes, and voila! you have buttermilk.

This recipe was adapted from the ever lovely Abeer from cakewhiz.com, but instead of her delicious strawberry frosting, I have decided to go with my very own lemon cream cheese frosting, just as a personal twist. Also, rather than using 1 cup of butter for the cake, I have put in my own twist by cutting down the butter to 1/2 cup and replace it with 1/2 cup of coconut oil. 

Overall, I really like this recipe and I am so glad that my family loved it too. Hope you had a great Valentines day and maybe next year you can make this cake for your special someone!

Here is the recipe!

Pink Velvet Cake with Lemon Cream Cheese Frosting

Recipe by Ashley Ooi (adapted from cakewhiz with a few personal twist)

Learn how to make a pink velvet cake, with a rice cooker!

Prep time: 30 minutes
Cook time: 50 minutes
Total time: 2 hours 15 minutes (including cooling and decorating time)
Ingredients

The Cake

• 2 1/2 cups All Purpose Flour
• 1 1/4 cups Sugar
• 1/2 cup Unsalted Butter (softened)
• 1/2 cup Coconut Oil
• 1 cup Buttermilk
• 3 Eggs
• 1 tsp Vanilla Extract
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/8 tsp Salt
• A few drops Rose Pink Gel Colouring

The Frosting

• 2 (8 ounce) packages Cream Cheese (softened)
• 1/2 cup Butter (softened)
• 2 cups Icing Sugar
• 2 tbsp Lemon Juice
• 1 tsp Lemon Zests
• 1 tsp Vanilla Extract

Cooking Directions

The Cake

1. In a bowl, cream sugar and butter until light and fluffy.
2. Add in eggs one by one and mix well.
3. Add in coconut oil and mix again.
4. In another bowl, add in the flour, baking powder, baking soda, and salt, mix well.
5. Add the dry ingredients into the wet mixture by batch, alternate by adding buttermilk in between. Mix well after each addition until the batter is smooth and silky.
6. Add in the colouring and adjust the shade according to your preference.
7. Slightly oil the rice cooker and pour the batter in.
8. Smooth the surface and lightly tap the pot to remove air bubbles from the batter.
9. Set the rice cooker to cake function and press the start button.
10. Once the cake is done, wait for it to cool down.
11. Carefully cut the cake into half horizontally.
12. Spread frosting on the cake and put the other layer on top. Frost the cake to your preference. Decorate with sprinkles.
13. Chill the cake in the refrigerator for 30 minutes before eating.

The Frosting

1. Cream the cream cheese with an electric mixer.
2. Add in butter and mix until soft and fluffy.
3. Add in the lemon juice and zest and mix again.
4. Add in sugar and vanilla extract, mix well.
5. Once everything are well incorporated, turn the mixer to the highest speed and mix the frosting for 10 seconds to get a light and fluffy frosting.

Love, 

Ashley