Pressure Cooker Cake-SK Khazana

Cake cooked in a pressure cooker – but it makes no difference to the taste This is a Sanjeev Kapoor exclusive recipe.

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Pressure Cooker Cake-SK Khazana

Main Ingredients Refined flour (maida), Castor sugar
Cuisine Fusion
Course Desserts
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Non Veg

Ingredients list for Pressure Cooker Cake-SK Khazana

  • 1 1/2 cups Refined flour (maida)
  • 3/4 cup Castor sugar
  • 3 Eggs
  • 1 tablespoon Vanilla essence
  • 1 1/4 cups Oil
  • 1/2 cup Cocoa powder
  • 1 teaspoon Baking powder
  • a pinch Salt
  • For topping Whipped cream
  • for garnish Fresh blueberries
  • for garnish Fresh raspberries
  • for garnish Fresh blackberries
  • for garnish Fresh mint leaves


  1. Line a baking tin with parchment paper.
  2. Whisk together castor sugar, eggs and vanilla essence in a mixing bowl. Add oil and whisk again.
  3. Sift together flour, cocoa powder, baking powder and salt into the bowl and fold in well to make a smooth batter.
  4. Pour batter into the lined tin and tap to level.
  5. Heat sufficient water in an electric pressure cooker. Place the tin in the steamer, cover and pressure cook for 20-25 minutes. Insert a skewer to check if the cake is done. If the skewer comes out clean the cake is done. Remove the tin from the cooker, cool down to room temperature and demould.
  6. Top with some whipped cream, garnish with blueberries, raspberries, blackberries and mint leaves and serve immediately.