Red Velvet Cake In Cooker

Copy Icon
Twitter Icon
Red Velvet Cake In Cooker

Chocolate Red velvet cake made in a cooker This is a moist, spongy, velvet red coloured melt-in-the-mouth cake with flavours of strawberry, vanilla and cocoa which signifies pure heaven and love.  It's smooth texture and rich frosting makes it a showstopper.  Here I have moistened the cake with homemade strawberry compote.  This is very close to my heart.   

Cooking Time

Preparation Time :10 Min

Cook Time : 55 Min

Total Time : 1 Hr 5 Min


Serves : 6
  • 1 cup all purpose flour

  • 1/2 cup wheat flour

  • 1 cup malai/cream

  • 2 tablespoon milkmaid

  • 1 cup fine sugar

  • 2 teaspoon butter

  • 1/2 teaspoon Sprig Natural Bourbon vanilla extract

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 teaspoons beetroot puree

  • 1 teaspoon cocoa powder

  • 1 cup strawberry compote for moistening (homemade by boiling chopped strawberry in water and sugar to get a thick strawberry red coloured compote)

  • For icing -1 cup cream

  • 1/2 cup fine sugar

  • 1/4 teaspoon Sprig Natural Bourbon vanilla extract

  • For Garnish- 1 cup Cake crumbs


  • Preheat the cooker with a stand inside on a medium flame.
  • Grease a tin with butter and sprinkle some all purpose flour and keep aside.
  • Sieve wheat flour, all purpose flour, baking soda ,cocoa powder and baking powder thrice to remove any lumps.
  • Take one and one fourth cup sugar, malai and butter in a big bowl and blend thoroughly with a hand blender.
  • Add milkmaid and beat well to get fluffy mixture.
  • Now add vanilla essence and beetroot puree and mix.
  • Add the flour and mix slowly by cut and fold method.
  • Mix very well, till the whole batter is uniform and fluffy.
  • Pour the cake batter into the prepared cake tin.
  • Tap the cake tin from the sides so that the batter sets evenly.
  • Now set the pan in pre-heated cooker and cover with lid, without the whistle.
  • Set the flame high for 10 minutes, then medium for another 10 minutes and then low for the last 10 minutes.
  • Check with a long knife in the centre, if the knife comes out clean, the cake is perfectly cooked, switch off the gas.
  • Let the cake cool down to room temperature.
  • Preparation of strawberry compote- Boil one cup chopped strawberries in one cup of water and half cup of sugar for 10 minutes to get a thick strawberry red coloured compote, keep aside to cool.
  • For Icing
  • Beat the cream with sugar and vanilla essence in cold conditions till it becomes fluffy and medium to soft peaks are formed.
  • Using a long serrated knife, trim the top of the cake so that it becomes flat, save the trimmings for the final garnishing.
  • Cut the cake into two parts horizontally.
  • Spread strawberry compote generously on lower half of the cake and then spread the cream layer, cover with the upper part of the cake.
  • Do the icing/frosting with the knife or spatula evenly so that the cake is covered on all sides with cream.
  • Crumble cake trimmings into a bowl to make fine crumbs.
  • Decorate or garnish with cake crumbs over the top and sides of the cake, press the crumbs lightly.
  • You can use anything of your choice which indicates purely love.
  • Do the plating and serve to your loved ones with love