If you have never made cakes with a steamer, you should try it once. Steaming method makes the softest and moistest cakes. You don’t have a steamer? Today, I used a pot and a rack to make this cake. This recipe is based on my ‘Steamed Matcha Cake’. You can make a large one or 4-6 small ones.

Cake Tin

18cm OR smaller Round Tin


1/2 cup Milk
1/4 cup Condensed Milk *optional
30g Butter *OR 2 tablespoons Vegetable Oil
1/4 cup Sugar
1 pinch Salt
1/2 teaspoon Vanilla Extract
2 Eggs *room temperature
1 cup Self-Raising Flour
3 tablespoons Cocoa Powder
1/2 cup Chopped Dark Chocolate OR Chocolate Chips
*Note: Sultanas, Raisins, Nuts are also good additions

  1. Line the base and sides of a cake tin with baking paper. *Note: You can use a Bamboo Steamer if you have one. Use a large sheet of baking paper to line.
  2. *Note: You can make 4 to 6 small cakes using ramekins or mugs.
  3. Place Milk, Condensed Milk and Butter in a heat-proof bowl and microwave for 30 to 60 seconds or until Butter melts. *Note: You can do this process using a saucepan.
  4. Add Sugar, Salt and Vanilla Extract, and mix well with a whisk. Beat in Eggs, one at a time, and mix well. Sift in Self-Raising Flour and Cocoa Powder, and mix well until smooth. Add chopped Chocolate and other additional ingredients, and combine.
  5. Heat the steamer with enough water to steam for 30 minutes. *Note: Today I used a pot and a flat steamer rack.
  6. Pour the cake mixture into the prepared cake tin, carefully place the tin into the steamer, cover with lid and cook for 30 minutes OR until cooked through. *Note: I recommend to wrap the lid with tea towel or large cloth, so that water won’t drip onto the cake.
  7. Enjoy the cake warm or cold.