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No-Oven Vanilla Sponge Cake

A fluffy, tender vanilla cake made entirely on the stovetop using steam – no oven needed, and it tastes just like bakery cake.
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Course cake recipes without oven

Ingredients
  

  • 1 ½ cups 190g all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup 113g unsalted butter, softened
  • ¾ cup 150g granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • ½ cup 120ml whole milk, at room temperature

Instructions
 

  • Grease a 7-inch round cake pan with butter and dust with flour. Line the bottom with a parchment paper circle. Set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the milk, starting and ending with flour. Mix just until combined – do not overmix.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Place a trivet or wire rack inside a large, deep pot (or pressure cooker without the weight). Pour about 1 inch of water into the pot (the water should not touch the cake pan).
  • Place the cake pan on the trivet. Cover the pot with a tight-fitting lid. Turn the heat to low and let the cake steam-cook for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Carefully remove the cake pan from the pot (use oven mitts – it’s hot!). Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  • Serve plain or with your favorite frosting. Enjoy!

Notes

1. Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
2. Freeze wrapped slices for up to 2 months.
3. Substitutions: For a dairy-free version, use vegan butter and oat milk.
4. For egg-free, use 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water).
5. For gluten-free, use a 1:1 gluten-free flour blend.
6. Pot size: Use a pot large enough to hold the cake pan with at least 1 inch of space around the sides.
7. A 6-8 quart Dutch oven or pressure cooker works perfectly.
8. Don’t skip the trivet: It prevents the cake pan from sitting directly on the bottom of the pot, which would burn the cake.
9. Flavor variations: See the “Variations” section in the article for chocolate, lemon blueberry, vegan, gluten-free, and spice cake ideas.