The other day, I baked Orange Upside Down Cake. The top of the cake was nicely browned but the most important bottom was not browned. I was very disappointed, but I instantly thought about cooking it in the rice cooker. All my Upside-down Cakes can be superbly cooked in the rice cooker, because the bottom of the cake is facing the heat source and it gets browned. Have a look at the result. Cooking cakes in the rice cooker is so easy and energy efficient.


I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.


100g Butter *melted
2 tablespoons Caster Sugar
1 cup Self-Raising Flour
3/4 cup Caster Sugar
1/4 teaspoon Salt
2 large Eggs *room temperature
1/2 cup Buttermilk *OR Milk
1 Orange

  1. Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in a good condition, baking paper would be unnecessary.
  2. Melt Butter in a small heat-proof bowl. Spread 2 tablespoons of melted Butter on the base of inner pot, and sprinkle with 2 tablespoons Caster Sugar.
  3. Finely grate zest of Orange, then cut the Orange into thin slices, about 2mm thin, and arrange the slices on the base of the inner pot.
  4. Combine Self-Raising Flour, Caster Sugar and Salt in a mixing bowl. Add the grated Zest of Orange, Eggs and Buttermilk, and use a whisk to mix well. Add the remaining melted Butter, and whisk until well combined and smooth.
  5. Gently pour the batter over the Orange slices and press ‘Start’ button at ‘Cake’ setting.
  6. When the cake is cooked, carefully take the inner pot out and set aside to cool slightly, then turn onto a plate upside down. Peel away baking paper
  7. *Note: Top of the cake cannot be browned, but the cake looks fine upside-down. It took 40 minutes for my rice cooker to cook.