Cooking cake layers in a slow cooker is a pleasure. The smart machine automatically selects the temperature and “bakes” the dough evenly. You can prepare a variety of cake layers in a slow cooker - sponge cake, chocolate, shortbread... They all turn out equally well. The main thing is to know the correct proportions and set the gentle mode on the instrument panel of the unit. In today's article, we have selected for you the most successful recipes for making cake layers in a slow cooker.

Sponge cakes are the most popular base for cakes. They are quite easy to prepare, despite this, the result is a fluffy, light pastry that literally melts in your mouth.

List of ingredients needed to prepare sponge cake crust in a slow cooker:

  • chicken eggs – 5 pcs;
  • sugar – 150 gr;
  • vanillin - on the tip of a knife;
  • butter – 20 g;
  • flour – 150 gr.

How to cook sponge cake in a slow cooker:

  1. Break the eggs into a metal container and stir lightly with a whisk.
  2. Add sugar to the egg mixture.
  3. Place the bowl in a water bath and stir the mixture with a whisk until the sugar dissolves.
  4. Remove the egg-sugar mixture from the water bath.
  5. Beat the mixture with a mixer until a fluffy foam forms (approximately 12-15 minutes).
  6. Add vanillin to the egg foam and mix lightly with a whisk.
  7. Pour flour into the dough in small portions, gently stirring the mixture with a whisk.
  8. Grease the multi-cooker container with butter.
  9. Place the dough into the bowl of the device.
  10. Turn on the multicooker to the “Baking” mode.
  11. Cooking time for the crust is 40 minutes.
  12. After the signal, remove the cake with a steaming container.

Cut the finished cake into several pieces with a long knife. Grease each part of the cake with your favorite cream, sour cream is perfect, based on sugar and sour cream with 15% fat content.

Chocolate cake crust in a slow cooker

Children especially like chocolate cakes. They are prepared on the basis of chocolate cakes, which can be easily baked in a slow cooker.

List of ingredients for preparing chocolate cake crust in a slow cooker:

  • eggs – 3 pcs;
  • sugar – 150 gr;
  • milk – 1 multi-glass;
  • cocoa – 3 tbsp. l;
  • flour – 2 multi-cups;
  • instant coffee – 1.5 tsp;
  • vegetable oil – 1/3 multi-cup;
  • baking powder - ½ tsp;
  • butter – 20 g;
  • soda – ½ tsp.

Steps for preparing chocolate cake crust in a slow cooker:

  1. Combine eggs and sugar in a separate container.
  2. Beat the eggs and sugar with a mixer until fluffy (beat for about 7-10 minutes).
  3. Warm the milk to room temperature.
  4. While stirring the egg mixture with a whisk, add milk and vegetable oil to the dough.
  5. Pour flour into the dough in small portions, constantly whisking.
  6. Add soda, baking powder and cocoa to the mixture.
  7. Add coffee to the dough.
  8. Gently stir the dough until smooth.
  9. Grease the multicooker bowl with butter.
  10. Pour the chocolate mixture into the multicooker.
  11. Set the appliance to the “Baking” mode.
  12. Cooking time for the crust is 45 minutes.
  13. Once cooked, remove the finished cake from a container for steaming.

Cut the finished cake layer lengthwise with a long knife and grease each part with your favorite cream, for example, based on cream and dark chocolate. Decorate the cake as desired.

Shortbread for cake in a slow cooker

Shortbread cakes are good for their light crumbly structure. Such baked goods do not require any special cream addition. You can lubricate them, for example, with condensed milk in combination with chopped walnuts.

Grocery list:

  • flour – 2 multi-cups;
  • butter – 130 g;
  • sugar – ½ multi-cup;
  • sour cream – ½ multi-cup;
  • baking powder – ½ tsp.

Steps for preparing shortbread for a cake in a slow cooker:

  1. Finely chop the butter with a knife.
  2. Mix flour and baking powder in a separate bowl.
  3. Add butter to dry ingredients. Mix all ingredients well with your hands, forming butter crumbs.
  4. Add sugar and sour cream to the ingredients, knead the dough with your hands.
  5. Wrap the dough ball in cling film and place in the refrigerator for 30 minutes.
  6. Place baking paper in the multicooker container.
  7. Remove the dough from the refrigerator and divide into two parts.
  8. Spread one part of the dough in a multicooker in an even layer, and put the second in the refrigerator.
  9. Bake the shortbread in the “Baking” mode for 25 minutes.
  10. Once the crust is ready, remove it from the multicooker.
  11. Place a fresh piece of baking paper into the bowl of the appliance.
  12. Distribute the remaining piece of dough in an even layer in the multicooker container.
  13. Bake the second cake on the “Baking” program for 25 minutes.

Upon completion of cooking, you will have two shortbread cakes, which can be greased with your favorite cream and decorated at your discretion.

Honey cake crust in a slow cooker

Honey cakes are used to make the famous Medovika cake. The main distinguishing ingredient in the dough is honey. This product gives the finished baked goods an unsurpassed aroma and a bright aftertaste.

What ingredients are needed to prepare honey cake crust in a slow cooker:

  • eggs – 3 pcs;
  • sugar – ½ multi-cup;
  • honey - 3 tbsp. l;
  • flour – 2 multi-cups;
  • baking powder – 1 tsp;
  • vanillin - on the tip of a knife;
  • butter – 20 g;
  • salt - on the tip of the knife.

Prepare honey cake step by step:

  1. Mix eggs and sugar in a deep bowl.
  2. Beat the eggs and sugar with a mixer until fluffy (beat for about 5-7 minutes).
  3. Melt honey in a water bath.
  4. Pour warm honey into the egg-sugar mixture in a thin stream, whisking it with a mixer.
  5. Sift the flour, mix it with baking powder, vanillin and salt.
  6. Add the dry ingredients into the dough in small portions, gently stirring the mixture with a whisk.
  7. Grease the multicooker bowl with butter.
  8. Place the dough into the container of the device.
  9. Close the unit with a lid and set the baking mode.
  10. Cook the crust for 45-50 minutes.
  11. Once cooked, remove the crust from the multi-cooker bowl using a steaming container.

Cool the finished cake, cut it into two or three parts with a long knife and spread with your favorite cream.

Chocolate-banana cake crust in a slow cooker

The chocolate and banana combination is more than successful. You can get this taste in baked goods, for example, cake crust. The cake, which is based on a chocolate-banana sponge cake, has an unsurpassed taste and aroma.

What do you need:

  • flour – 150 gr;
  • powdered sugar – 150 g;
  • soda – ½ tsp;
  • vegetable oil – 1 tbsp. l;
  • cocoa – 4 tbsp. l;
  • dark chocolate – 100 g;
  • banana – 1 piece;
  • eggs – 3 pcs;
  • milk – 40 ml.

Instructions for preparing chocolate-banana cake crust in a slow cooker:

  1. Grate the dark chocolate on a fine grater.
  2. In a separate bowl, mix flour, chopped chocolate, powdered sugar, soda and cocoa.
  3. Divide the eggs into yolks and whites.
  4. Mash the banana with a fork until mushy.
  5. In a separate container, beat the yolks and banana until smooth.
  6. Place the whites in a mixer bowl. Beat them until a thick foam forms (beat for about 6-8 minutes).
  7. Add the dry ingredients to the mixture of bananas and yolks, stir the mixture with a whisk until smooth.
  8. Gently stirring with a whisk, fold the whipped whites into the dough.
  9. Grease the multicooker bowl with vegetable oil.
  10. Place the dough into the container of the device.
  11. Set the multicooker to the “Baking” program.
  12. Cook the crust for 1 hour.
  13. Once cooked, remove the baked goods from a multi-cooker container for steaming.

The finished cake will taste great not only as part of a cake, but is also good as an independent dish. It can be served with melted chocolate and cream.

Rotten Stump Cake for Cake in a Multicooker

This type of crust is great for cakes if the baked goods are not intended to be soaked. It itself is quite tender, melting in the mouth and, as housewives say, “wet” inside.

List of components:

  • eggs – 3 pcs;
  • flour – 1.5 multi-cups;
  • sugar – 1/3 multi-cup;
  • jam – 1 multi-glass;
  • baking powder – 1 sachet;
  • vanilla sugar – 1 sachet;
  • salt - on the tip of the knife;
  • butter – 20 gr.

Steps for preparing cake crust in a slow cooker:

  1. Separate the whites from the yolks.
  2. Place the whites in a separate container and beat with a mixer until a fluffy foam forms (beat for about 6-8 minutes).
  3. In a separate bowl, mix the yolks with sugar, salt and vanilla sugar. Beat with a mixer until smooth.
  4. Add jam to the mixture with the yolks, stir the mixture with a whisk.
  5. Carefully fold the beaten yolks into the main mixture.
  6. Mix flour with baking powder.
  7. Combine the dry ingredients with the main mass, adding in small portions and constantly stirring with a whisk.
  8. Grease the multicooker bowl with butter.
  9. Place the dough in the container of the device.
  10. Set the unit to baking mode for 45 minutes.
  11. Remove the finished cake from a steaming container.

If desired, cut the cake into two parts and spread with your favorite cream. Or just drizzle with glaze and decorate with sprinkles.

A multicooker is a favorite kitchen assistant for many women. You can cook almost anything in it. We will share with you recipes for delicious cakes.

1. Chocolate cake

You will need:

  • Eggs - 3 pcs.
  • Sugar - 1 tbsp.
  • Milk - 1 tbsp.
  • Flour - 1.5 tbsp
  • Cocoa - 3 tbsp. l.
  • Instant coffee - 2 tsp.
  • Vegetable oil - 1/3 tbsp.
  • Baking powder - 1 tsp.
  • Soda - 0.5 tsp.

For cream:

  • Milk - 1 tbsp.
  • Egg (yolks) - 2 pcs.
  • Sugar - 2 tbsp. l.
  • Flour - 1 tbsp. l.
  • Vanillin - 1 pinch
  • Black and white chocolate - 50 g each

For the glaze:

  • Sour cream - ½ tbsp.
  • Chocolate - 100 gr
  • Butter - 25 g

Preparation:
First you need to bake the sponge cake. In a deep bowl, beat the eggs and sugar with a mixer for 5 minutes until the mass becomes fluffy and increases in volume. While stirring the beaten eggs, pour in the milk and vegetable oil. Mix flour with soda, baking powder, cocoa and coffee and gradually pour into the egg-milk mixture. Stir until smooth. Grease the multicooker bowl with oil, pour the dough into it and bake for 45 minutes in the “baking” mode. After baking, remove and cool the biscuit.

Now prepare the cream: pour milk into a small saucepan, bring to a boil, reduce heat and melt the chocolate in it, stirring constantly. Then grind the yolks with sugar, add flour, one spoon of chocolate milk and mix immediately. Slowly add hot chocolate to this mixture, and then return the pan to low heat and, stirring constantly, bring the cream to a thick state.

Cut the cooled sponge cake into three layers, brush two of them with cream. The top cake will need to be covered with icing. Prepare it in a water bath: melt the chocolate in a saucepan, add sour cream and, stirring constantly, bring to a homogeneous mass. Add butter to hot glaze to make it shiny. Cool slightly and spread over the entire surface of the cake. You can decorate the cake with a pattern of melted white chocolate.

2. Tea cake

You will need:
For the biscuit:

  • High-grade flour – 1 multi-cup (without a slide)
  • Premium quality chicken eggs – 2 pcs.
  • Granulated sugar – 1 multi-glass (without slide)
  • Baking powder – 1/3 tsp.
  • Matcha tea – 1 tsp.
  • Water – 1 tbsp. l.
  • Salt – 1 pinch
  • Vegetable oil for greasing the mold – 1 tsp.

For cream:

  • Condensed milk – 1/3 can
  • Butter – 70 g
  • Matcha tea – ½ tsp.
  • Water – 1 tsp.

Preparation:
Dilute powdered matcha green tea in hot water, add a teaspoon of sugar: you should get a green paste. Cool the resulting mass (it is better to put it in the refrigerator for a while). Next, separate the yolks from the whites, and beat the whites with sugar and a pinch of salt. Then add the yolks one at a time and mix the ingredients with a mixer. After this, add tea paste to the dough and mix again with a mixer. Add flour and baking powder and mix the dough with a spatula. Don't beat it or mix it too long - you just want it to be smooth. Grease the multicooker bowl with oil, place the dough and bake for 45 minutes in the “baking” mode.

Make the cream: beat the butter and condensed milk until white foam forms. Add the tea paste, whip the cream and cool it. As soon as the cake is baked, immediately open the multicooker and let the sponge cake cool slightly. Then take it out, cool completely and cut into 2 parts lengthwise, and then into 2 parts across. Grease the cakes with cream and decorate the cake if desired. Place the dessert in the refrigerator so that it is well soaked.

3. Honey cake

You will need:

  • Eggs - 3 pcs.
  • Sugar - ½ tbsp.
  • Honey - 3 tbsp. l.
  • Wheat flour - 1.5 tbsp.
  • Baking powder - 1 tsp.
  • Sour cream (20%) – 500 gr
  • Powdered sugar 3 tbsp. l.
  • Vanillin or vanilla sugar - to taste
  • Cream thickener - 10 g (1 sachet)

Preparation:
Beat eggs with sugar until a fluffy, homogeneous mass is formed. Melt the honey, cool slightly and pour it warm into the eggs, continuing to beat the mixture with a mixer. Add flour with baking powder. The consistency of the dough should be the same as for pancakes. Pour the dough into a multicooker bowl greased with butter. Next, bake for 45 minutes in the “baking” mode.
Cool the finished biscuit. Prepare the cream: take sour cream, powdered sugar, vanillin and cream thickener. Beat the sour cream with the thickener using a mixer, add powdered sugar and vanilla, continuing to beat the cream. Cut the cooled sponge cake into 2-3 cake layers, cut off the bottom of the bottom cake layer and grind it into crumbs - you can use it to decorate the cake. Coat the cakes and sides with cream and let it absorb. After covering the cake with crumbs, put it in the refrigerator to soak.

4. Marble cheesecake

You will need:

  • Cottage cheese (soft, 6% fat) – 350 g
  • Fat sour cream (35% or mascarpone) – 150 g
  • Eggs – 2 pcs.
  • Butter – 2 tbsp. l.
  • Corn starch – 1 tbsp. l.
  • Powdered sugar – 120 g
  • Salt - 1 pinch
  • Vanilla sugar – 8-10 g
  • Sugar – 1 tbsp. l.
  • Bitter chocolate – 80 gr
  • Cream or milk - 2 tbsp. l.
  • Cookies (classic anniversary or chocolate) - 10 pcs.

Preparation:
Grind the cookies into fine crumbs (for example, using a grater). Melt the butter, mix with sugar, add the crumbled cookies and mix well. Cover the multicooker bowl with baking paper (parchment), lay out the dough, and compact it well. Then put the bowl in the refrigerator for 30 minutes.

Heat the cream, add sugar and melt the chocolate in it. Beat cottage cheese with sour cream, vanilla and powdered sugar, adding a little salt (to taste). Beat the mixture with a mixer at low speed, gradually adding the eggs. Add starch at the very end. Set aside one fifth of the whipped mass and add chocolate to it. Place the rest in a bowl and place the chocolate mixture on top in circles or spirals. Stir the chocolate and white mixtures a little to create beautiful patterns. Cook the cheesecake for 50 minutes in the “baking” mode and another 30 minutes - leave to stand on heat. After this, remove the bowl and cool for 20 minutes on the table, and then put it in the refrigerator for several hours. After this, carefully remove the cheesecake (by pulling the edges of the baking paper).

5. Almond cake

You will need:
For the biscuit:

  • Eggs - 4 pcs.
  • Sugar - 150 gr
  • Premium wheat flour - 120 gr
  • Almond flour (or ground almonds) - 80 g
  • Butter - 30 gr
  • Baking powder - 1 tsp.
  • Butter for greasing the bowl - 3 - 5 g

For impregnation:

  • Sugar - 50 gr
  • Water – 50 ml
  • Almond liqueur (optional) or 2 drops almond flavoring - 1 tsp.

For cream:

  • Custard - 200 gr
  • Condensed milk – 250 g
  • Butter - 200 gr
  • Almond liqueur (optional) - 1 tbsp. l.

For decoration:

  • Almond petals - 50 gr
  • Dark chocolate - 20 g

Preparation:
Grind almonds or flaked almonds in a blender (you can also use ready-made flour). Sift the wheat flour, mix with baking powder and almond flour. Take the eggs, separate the whites from the yolks. Cream the butter, then beat with sugar until you get a fluffy cream. Continuing to beat, add the yolks. Beat the whites separately, then combine some of the whites with the butter mixture, then carefully fold in the remaining whites. Gradually add flour, stirring gently with a spoon or spatula.

Grease the multicooker bowl with oil and place the dough into it. Bake on the baking program for 1 hour and 5 minutes. Leave the biscuit to cool in the bowl for 15 minutes, and then carefully remove it and cool completely. Cut the biscuit into cake layers. Boil the sugar syrup, let it cool slightly and mix with the liqueur. Soak the cakes.

Make custard (according to the classic recipe), mix with condensed milk and let cool to room temperature. Beat the butter until a fluffy cream forms, and, without ceasing to beat, gradually add almond liqueur. Let the cream cool. Grease the cake layers and the entire cake with cream, sprinkle the sides with almond petals and, if desired, decorate with melted dark chocolate.

6. Berry cake

You will need:

  • Wheat flour - 150 gr
  • Kefir or drinking yogurt - 150 ml
  • Butter - 80 g
  • Sugar - 50 gr
  • Brown sugar - 50 gr
  • Vanilla sugar - 10 g
  • Egg - 1 pc.
  • Baking powder - 2 tsp.
  • Salt - 1 pinch
  • Fresh berries - 1 - 1.5 tbsp.
  • Butter - 2-5 g for greasing the bowl

Preparation:
Mix flour with salt and baking powder. Soften the butter and beat it with regular, brown and vanilla sugar. Continuing to beat, add the egg. Then add flour, mix, add kefir (or yogurt), mix. Grease the multicooker bowl with oil, pour in the dough, and place the berries on top. Bake on the baking program for an hour. After this, carefully remove the cake. If you are using frozen berries, first defrost them, drain them and dry them on a towel.

7. Cake “Smetannik”

You will need:

  • Butter - 150 gr
  • Eggs - 2 pcs.
  • Sugar - 1.5 tbsp.
  • Soda (slaked with vinegar) - ½ tsp.
  • Flour - 2 tbsp.
  • Sour cream (no more than 20%) – 200 g

Preparation:

Beat eggs with sugar until white foam, add softened butter, sour cream, soda, quenched with vinegar, gradually add flour and mix everything. Grease the multicooker bowl with butter, pour the dough into it, and bake for an hour on the “baking” program.

8. Napoleon Cake

You will need:

  • Flour – 2.5 tbsp. + for cream 2 tbsp. l.
  • Butter – 200 gr
  • Vinegar – ½ tsp.
  • Water – ½ tbsp.
  • Egg – 3 pcs.
  • Milk – 0.4 l
  • Sugar – 0.8 tbsp.
  • Butter – 20 g
  • Vanilla – 1 pack

Preparation:
Sift the flour and grate the butter on a coarse grater. Mix water with vinegar, add egg, beat. Mix the resulting mass with flour and butter and knead very well. You should get an elastic dough that should not stick to your hands. Divide it into several pieces and form balls, from which roll out thin layers in the form of cakes. Turn on the multicooker in the “fry-vegetables” mode with the valve open and bake each cake for 10 minutes.

Make the cream: boil milk, mix eggs with vanilla sugar, add flour. Gradually pour the resulting egg mixture into the milk. Bring to a boil, stirring constantly. Add butter to the hot cream and mix well. Set one cake aside and spread the rest with hot cream. Grind the remaining cake and sprinkle the cake with crumbs on top. Leave the dessert in a cool place for about 5 hours so that it is well soaked. You can decorate the cake with jam or berries.

9. Poppy Coconut Cake

You will need:
For the cakes:

  • Butter - 150 gr
  • Sugar - ½ tbsp.
  • Coconut flakes - 200 gr
  • Ground poppy seeds – 150 g
  • Eggs - 3 pcs.
  • Flour - 1 tbsp.
  • Baking powder - 1 sachet
  • Sour cream – 200 gr

For cream:

  • Milk - 2 tbsp.
  • Sugar - 1 tbsp.
  • Eggs - 2 pcs.
  • Flour - 4 tbsp. l.

Preparation:
Beat eggs, add sugar, poppy seeds, coconut flakes, melted butter, sour cream, flour and baking powder. Beat until a thick, homogeneous mass is obtained. Grease the multicooker bowl with butter, place the dough and bake for 65 minutes in the “baking” mode. Prepare the cream: mix milk, sugar, eggs and flour, place on low heat and keep stirring constantly until thickened. Cool the cream, beat with a mixer with butter. Cool the cake, cut into 2 parts, coat the cakes with cream and decorate the cake.

10. Banana cake

You will need:

  • Butter - 100 gr
  • Sugar - 1 tbsp.
  • Eggs - 2 pcs.
  • Vanilla - 1 tsp.
  • Flour - 1.5 tbsp.
  • Soda - 1 tsp.
  • Salt - ½ tsp.
  • Sour cream - ½ tbsp.
  • Chopped walnuts - ½ tbsp.
  • Bananas - 2 pcs.

Preparation:
Mash the bananas. Melt the butter, mix with sugar. Add eggs one at a time, then vanilla, beat. After this, add sour cream and stir. Mix flour with salt and soda, add to the dough, mix. At the very end, add bananas and nuts to the dough, stir quickly and place in the multicooker bowl. Bake for an hour on the “baking” setting. Check with a toothpick for doneness - the cake should be soft, but not wet. Leave the cake on the warm setting until ready - as soon as the toothpick is dry, you can remove the bowl. Carefully remove the cake and cool. After this, cut into 2 parts and spread with any cream of your choice, but sour cream is best - this way the cake will not be too sweet.

11. Orange cake

You will need:

  • Eggs - 4 pcs.
  • Sugar - 1 tbsp.
  • Flour - 1.5 tbsp.
  • Orange zest - 1-2 tsp.
  • Orange (cut into halves) - 2 pcs.
  • Baking powder - 1/2 sachet (1 tsp)
  • Kiwi (for decoration) - 2 pcs.

Preparation:
Beat eggs with sugar, add flour with baking powder, orange zest, mix. Add orange slices at the end. Grease the multicooker bowl with oil, place the dough, bake for an hour in the “baking” mode. Check doneness with a toothpick and increase cooking time if necessary. Cool the finished cake and decorate with kiwi slices.

12. Cranberry cake

You will need:
Cranberry layer:

  • Sugar (preferably brown) - ½ tbsp.
  • Butter - 50 g
  • Cranberries - 1 tbsp.
  • Chopped nuts (walnuts or pecans) - ½ tbsp.

Korzh:

  • Butter at room temperature - 100 g
  • Sugar - 3/4 tbsp.
  • Eggs - 2 pcs.
  • Vanilla - 1 tsp.
  • Sour cream - 1 tbsp.
  • Flour - 1.5 tbsp.
  • Baking powder - 1 tsp.
  • Soda - 1 tsp.
  • Ground cinnamon - ½ tsp.
  • Salt - ¼ tsp.

Preparation:
Melt the butter, add sugar, mix well until smooth. Add cranberries, nuts, stir and distribute in an even layer in the multicooker bowl. Mix flour, baking powder, baking soda, cinnamon and salt. In a large bowl, beat softened butter and ¾ cup sugar. Add eggs one at a time and beat, add vanilla. After this, add flour and sour cream, mix. Place the batter in the bowl on top of the cranberry layer. Bake on the baking setting for an hour. Check readiness with a toothpick. Carefully remove the finished cake from the bowl, turning the cranberry layer upside down. If some of the cranberries stick to the bottom of the bowl, carefully remove them and arrange them nicely on top of the cake.

13. Curd soufflé cake

You will need:

  • Soft cottage cheese (dietary type in a tube or in a tub) - 700 g
  • Kefir - 100 gr
  • Eggs - 5 pcs. (separate into whites and yolks)
  • Starch - 60 gr
  • Sugar - 160 gr
  • Salt - 1/4 tsp.
  • Vanillin - 1 g

Preparation:
Separate the whites from the yolks, beat the whites first separately, then together with the sugar. Mix the yolks, cottage cheese, salt, kefir, starch, vanillin with a mixer, carefully combine with the whites, mix with a spoon (not a mixer).

Place the dough in the multicooker bowl and bake in the “baking” mode for 65 minutes. Do not open the lid to prevent the cake from settling. After the cake is baked, leave it in the closed slow cooker for about 3 hours. It is best if the cake cools completely in a closed slow cooker. Finally, you can decorate the cake with whipped cream or frosting.

14. Chocolate cherry cake

You will need:

  • Butter – 180 g
  • Sugar - 180 gr
  • Eggs - 3 pcs.
  • Vanilla sugar - 1 sachet
  • Flour - 150 gr
  • Cognac (optional) - 1 tbsp. l.
  • Baking powder - 1 tsp.
  • Chocolate – 100 gr
  • Cocoa - 2 tbsp. l.
  • Cherry – 400 gr

Preparation:
Cream butter with regular and vanilla sugar. Add eggs, cognac and melted chocolate one at a time. Mix flour with baking powder and cocoa, add to the egg mixture. Add cherries (pitted) to the dough, mix gently. Grease the multicooker bowl with oil, place the dough, bake for 1 hour and 20 minutes in the “baking” mode. Can be served cold or hot with a scoop of ice cream.

15. Carrot cake

You will need:

  • Flour - 1 tbsp.
  • Sugar - 1 tbsp.
  • Vegetable oil - 3/4 tbsp.
  • Grated carrots (on a fine grater) - 1 tbsp.
  • Eggs - 2 pcs.
  • Salt - a pinch
  • Cinnamon (without a slide) - 1 tsp. or a packet of vanilla sugar
  • Baking powder - 10 g

Preparation:
Beat eggs with sugar, add milk, butter, carrots, salt and cinnamon, mix. Add flour with baking powder, mix thoroughly. Grease the multicooker bowl with oil, place the dough and bake for 65 minutes in the “baking” mode. Cool the finished cake, cut into 2 or 3 cakes and spread with any cream (for example, sour cream).

Recipes for cakes in a slow cooker are a great tip if you don’t have an oven but want to make dessert. Find out how to knead the dough correctly, how long it takes to bake the cakes, and filling options. Learn easy and understandable recipes, step-by-step instructions with photos, recommendations for choosing baking modes, and the intricacies of preparing delicious homemade sponge cakes using a multicooker.

How to bake a cake in a slow cooker

Baking a pie or cake using a slow cooker is no more difficult than doing the same in the oven. Cake layers in a multicooker are baked evenly; in cases where the appliance is powerful, this happens faster than in an oven. Experiment with modes to understand how long it takes to bake cakes in a multicooker with a certain power, pay attention to the manufacturer's recommendations.

Cake recipe in a slow cooker

The recipe for sponge cake for a multicooker cake is quite standard. At the dough preparation stage, it is important to beat the eggs correctly, for sufficient time, to the desired consistency. You can experiment with creams and fillings. It is better to prepare a cake in a multicooker using the “Baking” mode; after the program is completed, it is better to keep the lid of the device closed for another 10-15 minutes.

Sponge cake in a slow cooker

Time: 2 hours
Number of servings: 12 persons
Calorie content of the dish: 264 kcal per 100 g.
Purpose: for tea
Cuisine: French
Difficulty: easy

The recipe for a classic sponge cake made using a slow cooker is suitable for home tea parties. The custard, the preparation of which is described in the recipe, can be replaced with any other cream you like. You can decorate the finished dessert with fruits, berries, chocolate icing, to your taste.

Ingredients

  • chicken eggs - 9 pcs.;
  • flour - 190 g;
  • sugar - 450 g;
  • baking powder - 2 tsp.
  • butter - 50 g;
  • milk - 2 glasses;
  • any fruit (for decoration)

Cooking method

  1. Beat 7 eggs with a mixer, gradually adding a glass of sugar and baking powder. Beating time - 7 minutes at low mixer speed, after adding sugar - 5-10 minutes at maximum.
  2. Sift 150g of flour, add to the mixture in small portions, mix thoroughly each time.
  3. Melt the butter and grease the multicooker bowl. Place the dough and bake on the baking setting for 60 minutes.
  4. Prepare the custard: thoroughly mix two eggs, a glass of milk and flour in one container, a second glass of milk and a glass of sugar in another. Bring the second mixture to a boil, add the egg mixture and boil again, stirring constantly. Remove from heat and let the cream cool.
  5. Cut the sponge cake into cakes 2-4 cm thick, spread with custard. The top can be decorated with fruits, chocolate chips or frosting, and nuts.

Chocolate

Time: 90 minutes
Number of servings: 10 persons
Calorie content of the dish: 339 kcal per 100 g.
Purpose: for dessert
Cuisine: English
Difficulty: easy

The recipe describes step by step the preparation of a chocolate biscuit in a slow cooker. If you want to reduce calorie content, grease the finished cakes with another cream. A chocolate cake is also suitable for a festive feast if you bake a larger number of layers, make it tall, and decorate it in an unusual way with fruits, sweets and cream.

Ingredients

  • chicken eggs - 3 pcs.;
  • flour - 220 g;
  • sugar - 200 g;
  • baking powder - 2 tsp;
  • cocoa powder - 5 tbsp;
  • chocolate - 80 g;
  • butter - 150 g;
  • condensed milk - 200 g;
  • milk - 1 tbsp

Cooking method

  1. Mix flour, a glass of sugar, baking powder and 3 tbsp. cocoa powder in a deep bowl.
  2. Melt the chocolate and butter, add the eggs and beat with a mixer for 3-5 minutes. Combine both mixtures, knead the dough...
  3. It is necessary to properly grease the bowl with butter, place the dough, level it, close the multicooker lid and bake on the baking mode for 60 minutes.
  4. Prepare glaze to decorate the top - mix 2 tbsp. cocoa, milk, 2 tbsp. sugar and 50 g of butter, heat over low heat until the sugar is completely dissolved.
  5. Cut the finished sponge cake into cake layers, coat with condensed milk, and decorate the top with glaze.

Honey

Time: 3.5 hours
Number of servings: 5 persons
Calorie content of the dish: 398 kcal per 100 g.
Purpose: for dessert
Cuisine: French
Difficulty: medium

Sweet sponge cake with honey base. Its taste directly depends on the quality of the honey used. To decorate the finished biscuit, it is good to use nut crumbs, the taste of which goes well with honey. In a slow cooker, this sponge cake bakes quickly; it will take more time to cool and dry the cakes. It is better to coat the resulting dessert with cream 2-3 hours before serving, so that the cakes are properly soaked.

Ingredients

  • chicken eggs - 4 pcs.;
  • flour - 400 g;
  • sugar - 220 g;
  • honey - 5 tbsp;
  • baking soda - 1 tsp;
  • boiled condensed milk - 200 g;
  • sour cream - 400 g.

Cooking method

  1. Honey and soda are melted over a fire until the mass triples in volume.
  2. Beat eggs with sugar, add honey mixture, beat the mixture for 5-7 minutes. Stir in flour.
  3. Place the resulting dough into a greased multicooker bowl and bake on the baking setting for 60 minutes.
  4. Beat sour cream and condensed milk into a homogeneous thick cream.
  5. Cool the finished biscuit, cut into cakes and dry. Coat the cakes with cream, decorate the cake to your taste.

Carrot

Time: 2 hours
Number of servings: 8 persons
Calorie content of the dish: 255 kcal per 100 g.

Cuisine: French
Difficulty: easy

An unusual sponge cake is made from grated carrots. After baking in a slow cooker, the cooled cakes are greased with any sweet cream. Don't make the dessert too tall and multi-layered, stop at two or three layers. For decoration, use citrus fruits and grapes; they go perfectly with the sponge cake to taste.

Ingredients

  • chicken eggs - 4 pcs.;
  • flour - 4 tbsp;
  • sugar - 220 g;
  • salt - 1 tsp;
  • carrots - 450 g;
  • baking powder - 2 tsp.
  • butter - 20 g.

Cooking method

  1. Peel the carrots and chop on the finest grater.
  2. Beat egg yolks with sugar until white, whites with salt.
  3. Add sifted flour with baking powder and melted butter to the yolks, mix. Add the beaten egg whites last, stirring the dough with gentle movements from the bottom of the bowl to the surface.
  4. Bake the dough on the baking mode for 60-80 minutes. Grease the finished sponge cake with any cream, for example, sour cream, and decorate.

Curd

Time: 1.5 hours
Number of servings: 8 persons
Calorie content of the dish: 271 kcal per 100 g.
Purpose: for breakfast
Cuisine: French
Difficulty: easy

Curd cake prepared using a slow cooker is perfect for Sunday breakfast. Use fresh natural cottage cheese - the taste of the finished dessert depends on it. The recipe uses berries for decoration; you can replace them with a nut-honey mixture or chocolate chips.

Ingredients

  • chicken eggs - 5 pcs.;
  • flour - 250 g;
  • sugar - 300 g;
  • baking powder - 2 tsp.
  • butter - 150 g;
  • cottage cheese - 600 g;
  • starch - 100 g;
  • fresh berries - 250 g.

Cooking method

  1. To prepare the dough, grind a glass of sugar with softened butter, add an egg, baking powder, and sifted flour. Add flour last, in small portions. gently stirring the resulting mixture. Place the dough in the refrigerator for half an hour.
  2. Prepare the filling. Beat the yolks of 5 eggs with 150 g of sugar, add starch and cottage cheese, continuing to beat the mixture until smooth and without lumps. Separately, beat the egg whites, add to the curd mass, and mix gently with a spatula.
  3. Melt the butter and grease the multicooker bowl. Place the dough with your hands along the bottom and edges (5-7 cm in height), layer thickness 2 cm. Pour in the curd mass, place the berries on top. Bake for 1 hour on the baking mode, then do not lift the lid of the device for one hour to allow the cake to brew in the multicooker.

Milk cake in a slow cooker

Time: 1.5 hours
Number of servings: 10 persons
Calorie content of the dish: 269 kcal per 100 g.
Purpose: for tea
Cuisine: English
Difficulty: easy

A quick and easy sponge cake recipe. Success depends on the quality of beating the eggs, so you must use a mixer. You can prepare custard or butter cream for layering the cakes according to the recipe described above, or in your usual way. Decorating the dessert depends entirely on your imagination; chocolate glaze is a simple classic option.

Ingredients

  • chicken eggs - 2 pcs.;
  • flour - 300 g;
  • sugar - 400 g;
  • milk - 2 glasses;
  • baking powder - 2 tsp.
  • butter - 20 g;
  • vegetable oil - 20 g;
  • any cream - 250 g.

Cooking method

  1. Beat eggs with sugar into a thick foam, pour in a glass of milk and vegetable oil, mix.
  2. In a separate bowl, mix flour, cocoa and baking powder, add to the whipped mixture, stirring gently. Boil a glass of milk and pour into the resulting dough, stir.
  3. Place the resulting dough in a multicooker and bake on baking mode for 1 hour.
  4. Cut the finished sponge cake into two parts, coat with cream, and cover with glaze if desired.

Zebra" cake

Time: 100 minutes
Number of servings: 5 persons
Calorie content of the dish: 315 kcal per 100 g.
Purpose: for the holiday table
Cuisine: Russian
Difficulty: medium

This cake, which looks and tastes original, is simple to prepare, looks unusual, and will delight both children and adults. The main thing is to correctly place the dough in the multicooker bowl. Chocolate and plain dough are poured alternately, each new portion into the center of the previous one, 2 tablespoons each. It is not necessary to decorate the cake, but if you wish, you can do it with chocolate and pieces of fruit.

Ingredients

  • chicken eggs - 2 pcs.;
  • flour - 500 g;
  • sugar - 400 g;
  • baking powder - 1 tsp;
  • sour cream - 200 g;
  • cocoa powder - 3 tbsp;
  • vanillin - 0.5 tsp.

Cooking method

  1. Beat the eggs with a mixer until foamy, add sugar and vanilla, continuing to beat. Add sour cream and beat for another 5-7 minutes.
  2. Melt the butter and pour it into the mixture, stirring gently. Sift the flour and add it to the mixture, knead the dough.
  3. Divide the resulting dough into two parts, add cocoa powder into one part.
  4. Pour the resulting mixtures into the multicooker bowl one at a time, adding two tablespoons to the center of the previous portion (see photo below)
  5. Bake on the baking mode for 45-80 minutes.

Video

Good afternoon, dear hostesses! Today, I want to suggest making you a sponge cake crust in a slow cooker! To prepare the sponge cake, we need a minimum of effort, time and ingredients. Sponge cake prepared in a slow cooker turns out airy and light. This cake goes well with any cream. But, in my opinion, cream made from butter and condensed milk is perfect for it. Although, it all depends on your taste preferences.

Ingredients:

  • Egg - 4 pieces;
  • Granulated sugar – 180 grams;
  • Flour – 1 faceted glass;
  • Vanilla sugar – 1 teaspoon;
  • Butter - for greasing.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

To make the sponge cake crust, we will use eggs, granulated sugar, flour, vanilla sugar and butter.

Grease the pan with butter or vegetable oil.

In a deep bowl, using a mixer, beat four chicken eggs. Then add granulated sugar and vanilla sugar. Beat everything together for another 2 minutes.

Pour the dough into the pan. On the multicooker, set the “Baking” mode for 60 minutes.


Step-by-step recipe for cake layers in a slow cooker with photo.
  • National cuisine: home kitchen
  • Type of dish: Multicooker Recipes
  • Recipe difficulty: Simple recipe
  • Preparation time: 17 minutes
  • Cooking time: 1 hour
  • Number of servings: 10 servings
  • Calorie Amount: 350 kilocalories


A simple cake crust recipe - homemade cakes always taste better!

Somehow it turned out that I don’t like store-bought cakes. With the exception of sour cream and honey cakes. But I respect homemade cakes. And although I bake cakes with different cake layers - shortbread, puff pastry, classic sponge cakes, soda sponge cake with sour cream remains my favorite recipe. This recipe comes from my childhood. As far as I can remember, it was always on the holiday table, baked for the arrival of guests, and just for family tea parties on weekends. I hope that you will love it too.

Ingredients for 10 servings

  • Sour cream 100 gr
  • Margarine 100 gr
  • Sugar (sand) 1 cup. (200 ml)
  • Eggs 2 pcs.
  • Wheat flour 2 cups. (200 ml)
  • Baking soda 0.5 teaspoon. l.

Step by step

  1. Prepare your ingredients.
  2. Melt margarine until soft or liquid.
  3. Add sand and mix thoroughly.
  4. Beat in 2 eggs, mix until smooth.
  5. Add sour cream. Stir.
  6. Sift the flour. It is better to add flour in portions, this will make it easier to knead the dough.
  7. The dough should be soft, elastic, slightly viscous.
  8. Pour the dough into the multicooker bowl. If desired, the bowl can be greased with butter or margarine. But since the bowls have a non-stick coating, this is not necessary.
  9. Close the lid and bake for 50 minutes. It is worth noting here that you need to look at the power of the multicooker. For example, in Panasonics you can safely add 20 minutes. In general, we check the readiness with a wooden stick.
  10. Cool the finished biscuit on a wire rack, covered with a napkin. Before cutting into cake layers, I let the sponge cake rest, just like I do with a classic one. I usually leave it overnight. During this time, the structure of the biscuit will change, and it will not crumble when cut.
  11. You can cut the cakes using a string, thread or a wide knife. I've been cutting with a knife for several years now, it seems more convenient to me. The cakes are soft, dense, porous, and soak well.
  12. Happy creativity!
  13. The multicooker cakes have the shape of a bowl, that is, they are rounded at the bottom. If you need a cake for a celebration - a perfect cylindrical shape, then you will have to level it with cream.
  14. Biscuits in a slow cooker turn out pale on top. I usually use an air fryer lid for browning. You can turn the biscuit over and brown the other side. Another option is to add cocoa to the dough. In this case, 1 spoon of cocoa = 1 spoon of flour. If you add 2 tbsp. l. cocoa, then reduce 2 tbsp. l. flour. Well, if the biscuit is covered with glaze, cream or mastic, then the color is not at all important.
  15. When I expect a lot of guests, I double the portion of dough and bake with one sponge cake, and increase the baking time by 20 minutes.