Whether you’re celebrating a special occasion or simply craving something sweet, steaming cakes offer a delightful escape into the world of moist, fluffy goodness. From classic flavors to innovative twists, our roundup of 22 delicious recipes promises to inspire your next baking adventure. Perfect for any season or reason, these cakes are sure to bring warmth and joy to your table. Let’s dive into the delicious details!
Classic Vanilla Steamed Sponge Cake
Got a craving for something sweet, light, and utterly comforting? This classic vanilla steamed sponge cake is your go-to. It’s fluffy, moist, and just the right amount of sweet, perfect for any time of the day.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
- In another bowl, mix the milk, vegetable oil, vanilla extract, and egg until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as you see no flour streaks.
- Pour the batter into a greased 7-inch round cake pan. Tip: For extra insurance against sticking, you can line the bottom with parchment paper.
- Cover the pan with aluminum foil to prevent water from dripping into the cake.
- Place the pan in a steamer over boiling water. Steam on medium heat for 25 minutes. Tip: Check the water level halfway through to ensure it hasn’t boiled dry.
- Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy this cake as is, or jazz it up with a dusting of powdered sugar or a dollop of whipped cream. Either way, its light texture and vanilla aroma are sure to delight.
Chocolate Lava Steamed Cake
Absolutely nothing beats the joy of digging into a warm, gooey chocolate lava steamed cake, especially when you’ve made it yourself. It’s like a hug in dessert form, perfect for those days when you need a little extra sweetness.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- For the lava center:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat your steamer to 350°F. Make sure there’s enough water in it to steam for about 30 minutes without drying out.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the water, vegetable oil, vanilla extract, and white vinegar to the dry ingredients. Mix until just combined; don’t overmix to keep the cake tender.
- Pour the batter into a greased 6-inch round cake pan, filling it only halfway to leave room for the cake to rise.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips until smooth.
- Pour the chocolate mixture into the center of the cake batter in the pan. Do not stir.
- Cover the pan with aluminum foil to prevent water from dripping onto the cake. Place it in the steamer.
- Steam for 25 minutes, or until the cake is set around the edges but still slightly wobbly in the center.
- Carefully remove the cake from the steamer and let it sit for 5 minutes before serving.
Delightfully rich and moist, this cake pairs wonderfully with a scoop of vanilla ice cream or a dusting of powdered sugar. The contrast between the warm, molten center and the soft cake is simply irresistible.
Matcha Green Tea Steamed Cake
Venturing into the world of matcha desserts? This Matcha Green Tea Steamed Cake is your ticket to a subtly sweet, earthy treat that’s as easy to make as it is delicious. Perfect for those lazy afternoons when you crave something light yet satisfying.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 tbsp matcha green tea powder
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 cup milk
- 1 large egg
- 2 tbsp vegetable oil
Instructions
- In a large bowl, sift together 1 cup all-purpose flour, 1 tbsp matcha green tea powder, 1/2 cup sugar, and 1 tsp baking powder to ensure a smooth batter.
- In another bowl, whisk together 1/2 cup milk, 1 large egg, and 2 tbsp vegetable oil until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently to avoid overmixing. The batter should be smooth but slightly thick.
- Pour the batter into a greased 6-inch round cake pan. Tap the pan lightly on the counter to remove any air bubbles.
- Prepare a steamer by bringing water to a boil. Once boiling, reduce the heat to medium and place the cake pan inside, covering with a lid.
- Steam the cake for 20 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
- Remove the cake from the steamer and let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Delightfully moist and fluffy, this cake carries the perfect balance of sweetness and matcha’s natural bitterness. Serve it with a dusting of matcha powder or a dollop of whipped cream for an extra special touch.
Pandan Flavored Steamed Cake
Believe it or not, this Pandan Flavored Steamed Cake is your next kitchen project that’s as fun to make as it is to eat. It’s subtly sweet, wonderfully fragrant, and has that perfect bouncy texture you’ll love.
Ingredients
- For the batter:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup sugar
- 1 cup coconut milk
- 1/2 cup water
- 1 tsp pandan extract
- 1/2 tsp salt
- For steaming:
- Water (as needed)
Instructions
- In a large bowl, whisk together rice flour, tapioca flour, sugar, and salt until well combined.
- Gradually add coconut milk and water to the dry ingredients, stirring continuously to avoid lumps.
- Mix in the pandan extract until the batter is uniformly green.
- Prepare your steamer by bringing water to a boil over medium-high heat.
- Pour the batter into a greased 8-inch round pan, tapping lightly to remove air bubbles.
- Place the pan in the steamer, cover with a lid, and steam for 25 minutes on medium heat. Tip: Keep the lid slightly ajar to prevent water droplets from falling onto the cake.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Remove the cake from the steamer and let it cool completely before slicing. Tip: Cooling it on a wire rack prevents the bottom from getting soggy.
Now, here’s the best part: slicing into this cake reveals its soft, springy texture, with the pandan’s unique aroma taking center stage. Serve it with a drizzle of coconut cream for an extra indulgent touch.
Sticky Toffee Steamed Pudding Cake
Let’s dive into making a dessert that’s as comforting as it is delicious. This sticky toffee steamed pudding cake is a cozy treat perfect for any occasion.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped dates
- 1/2 cup boiling water
- For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a small bowl, combine the chopped dates and boiling water. Let sit for 10 minutes to soften.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Fold in the flour mixture alternately with the date mixture, starting and ending with the flour. Tip: Don’t overmix to keep the cake tender.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the toffee sauce. In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. Tip: The sauce will thicken as it cools.
- Once the cake is done, let it cool in the pan for 10 minutes. Then, invert it onto a serving plate.
- Pour the warm toffee sauce over the cake. Serve immediately.
Every bite of this cake is moist and rich, with the dates adding a lovely depth of flavor. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.
Lemon Drizzle Steamed Cake
Delightfully light and zesty, this Lemon Drizzle Steamed Cake is your go-to for a refreshing treat. You’ll love how the tangy lemon cuts through the sweetness, making it perfect for any time of day.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1 large egg
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/4 tsp salt
- For the drizzle:
- 1/4 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat your steamer to 350°F. Make sure there’s enough water to steam for 30 minutes without drying out.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Tip: Sifting the flour can make your cake lighter.
- In another bowl, mix the melted butter, milk, egg, and lemon zest until well combined.
- Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter into a greased 6-inch cake pan. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the steamer and cover. Steam for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools slightly, whisk together the powdered sugar and lemon juice for the drizzle. Tip: Adjust the consistency by adding more sugar or juice as needed.
- Poke holes all over the warm cake with a skewer, then pour the drizzle over, letting it soak in. Tip: For extra flavor, add a bit more zest on top.
Great for sharing, this cake boasts a moist texture and a bright lemon flavor that’s irresistible. Serve it with a dollop of whipped cream or fresh berries for an extra special touch.
Carrot and Walnut Steamed Cake
Believe it or not, this carrot and walnut steamed cake is the perfect blend of sweet and nutty, with a texture so moist, you’ll forget it’s steamed. You’ll love how easy it is to whip up, especially when you’re craving something homemade but don’t want to turn on the oven.
Ingredients
- For the cake:
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 egg
- 1 tsp baking powder
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, mix together the grated carrots, chopped walnuts, flour, sugar, baking powder, and vanilla extract until well combined.
- In another bowl, whisk together the vegetable oil, milk, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cake light and fluffy.
- Prepare a steamer by bringing water to a boil. Tip: Make sure the water level is high enough to steam for about 30 minutes without drying out.
- Pour the batter into a greased cake pan that fits inside your steamer. Cover the pan with foil to prevent water from dripping onto the cake.
- Steam the cake over medium heat for 30 minutes. Tip: Check the water level halfway through to ensure it hasn’t evaporated completely.
- Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool for 10 minutes before removing it from the pan.
Just imagine slicing into this cake to reveal its tender crumb, speckled with carrots and walnuts. Serve it warm with a dollop of cream cheese frosting or enjoy it as is for a not-too-sweet treat.
Blueberry Cheesecake Steamed Cake
Did you know that combining the creamy richness of cheesecake with the light, fluffy texture of steamed cake creates a dessert that’s simply irresistible? This blueberry cheesecake steamed cake is your ticket to impressing friends or treating yourself to something special without spending hours in the kitchen.
Ingredients
- For the cake batter:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup milk
- 1 large egg
- 2 tbsp melted butter
- For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the blueberry swirl:
- 1/2 cup fresh blueberries
- 1 tbsp granulated sugar
Instructions
- Preheat your steamer to 350°F. Make sure there’s enough water to steam for about 30 minutes.
- In a bowl, whisk together the flour, sugar, and baking powder for the cake batter. Tip: Sifting the flour can make your cake lighter.
- Add the milk, egg, and melted butter to the dry ingredients. Mix until just combined. Overmixing can lead to a dense cake.
- Pour the batter into a greased 7-inch round cake pan.
- For the cheesecake layer, beat the cream cheese and sugar until smooth. Add the egg and vanilla, mixing well.
- Carefully spread the cheesecake mixture over the cake batter in the pan.
- In a small saucepan, cook the blueberries and sugar over medium heat until the berries burst and the mixture thickens slightly, about 5 minutes. Tip: Let it cool a bit before swirling to prevent it from sinking.
- Drop spoonfuls of the blueberry mixture onto the cheesecake layer. Use a knife to swirl it gently into the batter.
- Cover the pan with foil and steam for 30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
So there you have it—a dessert that’s moist, creamy, and bursting with blueberry goodness. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Coconut Milk Steamed Cake
Believe it or not, this Coconut Milk Steamed Cake is your ticket to a tropical getaway without leaving your kitchen. It’s fluffy, subtly sweet, and packed with coconut flavor that’ll make you forget all about your dessert cravings.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup coconut milk
- 1 large egg
- 1 tbsp melted butter
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the coconut milk, egg, and melted butter to the dry ingredients. Mix until the batter is smooth and free of lumps. Tip: Don’t overmix to keep the cake light and airy.
- Pour the batter into a greased 6-inch round cake pan. Tip: Use a pan with a lid or cover tightly with foil to trap the steam.
- Place the pan in a steamer over boiling water. Cover and steam on medium heat for 25 minutes. Tip: Check the water level halfway to ensure it doesn’t dry out.
- Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, steam for another 5 minutes.
- Remove the cake from the steamer and let it cool in the pan for 10 minutes before transferring to a wire rack.
Cool and creamy, this cake is a dream with a drizzle of caramel or a scoop of vanilla ice cream. The texture? Imagine the softest sponge cake meeting the richness of coconut milk—pure bliss.
Red Velvet Steamed Cake
Now, imagine biting into a cloud-like, moist red velvet steamed cake that’s not only a feast for the eyes but also a delight to your taste buds. You’re in for a treat with this simple yet stunning dessert that’s perfect for any occasion.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Instructions
- Preheat your steamer over medium heat until the water boils.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into a greased 8-inch round cake pan. Tap the pan lightly on the counter to remove any air bubbles.
- Cover the pan with aluminum foil to prevent water from dripping onto the cake. Tip: Make sure the foil is tight but allows room for the cake to rise.
- Place the pan in the steamer and steam for 40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep the steamer at a consistent medium heat to ensure even cooking.
- Remove the cake from the steamer and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Moist and velvety, this cake boasts a rich red hue and a subtle cocoa flavor that’s perfectly balanced. Serve it with a dollop of cream cheese frosting or enjoy it as is for a lighter treat.
Banana and Chocolate Chip Steamed Cake
Now, who doesn’t love a sweet treat that’s both easy to make and utterly delicious? This Banana and Chocolate Chip Steamed Cake is your go-to for a quick dessert or a cozy breakfast. It’s fluffy, moist, and packed with flavors that’ll make your taste buds dance.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large ripe banana, mashed
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the mashed banana, melted butter, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the cake tough.
- Fold in the chocolate chips gently. Tip: Reserve a few chips to sprinkle on top before steaming for a prettier finish.
- Pour the batter into a greased 7-inch round cake pan. Sprinkle the reserved chocolate chips on top.
- Cover the pan with foil and place it in a steamer. Steam over medium heat for 30 minutes. Tip: Check the water level halfway through to ensure it doesn’t dry out.
- Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Velvety soft with pockets of melted chocolate, this cake is a dream. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Pumpkin Spice Steamed Cake
Zesty flavors and cozy vibes are what this Pumpkin Spice Steamed Cake is all about. You’ll love how easy it is to whip up, especially when you’re craving something sweet and spiced.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat your steamer to 350°F. This ensures a consistent cooking temperature.
- In a large bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. Tip: Sifting the dry ingredients can prevent lumps.
- In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Overmixing can lead to a dense cake.
- Pour the batter into a greased 7-inch round cake pan. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the steamer and cover. Steam for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This helps the cake set and makes it easier to handle.
Moist and fluffy, this cake is a dream with its warm pumpkin spice notes. Try serving it with a dollop of whipped cream or a drizzle of caramel for an extra treat.
Mocha Coffee Steamed Cake
Alright, let’s dive into making this Mocha Coffee Steamed Cake that’s perfect for those cozy mornings or as a sweet treat any time of day. You’re going to love how the rich coffee and chocolate flavors come together in this fluffy, steamed delight.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the cooled coffee, milk, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cake fluffy.
- Prepare your steamer by bringing water to a boil. Make sure the water level is below the steamer basket.
- Pour the batter into a greased 7-inch round cake pan. Cover the pan with foil to prevent water from dripping onto the cake.
- Place the cake pan in the steamer basket. Steam over medium heat for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Carefully remove the cake from the steamer and let it cool for 5 minutes before serving.
Perfectly steamed, this cake is incredibly moist with a deep mocha flavor that’s not too sweet. Try serving it with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent treat.
Apple Cinnamon Steamed Cake
You’re going to love this Apple Cinnamon Steamed Cake—it’s like a hug in dessert form. Perfect for when you want something sweet, spiced, and super moist without much fuss.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 2 medium apples, peeled and diced
Instructions
- Preheat your steamer to 350°F. Make sure there’s enough water to steam for about 30 minutes without drying out.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Tip: Sifting the flour can make your cake lighter.
- In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix to keep the cake tender.
- Gently fold in the diced apples. Tip: Tossing the apples in a little flour can prevent them from sinking to the bottom.
- Pour the batter into a greased 8-inch round cake pan. Tap the pan lightly on the counter to remove any air bubbles.
- Place the pan in the steamer. Cover and steam for 30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep the steamer lid slightly ajar to prevent water droplets from falling on the cake.
- Remove the cake from the steamer and let it cool for 10 minutes before serving.
Just imagine slicing into this cake—it’s incredibly moist with pockets of soft, spiced apples. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra treat.
Almond and Honey Steamed Cake
Today’s the perfect day to whip up something sweet and comforting. This almond and honey steamed cake is a breeze to make and tastes like a hug in dessert form.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup honey
- 1/4 cup milk
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- For steaming:
- Water, as needed
Instructions
- In a large bowl, whisk together the all-purpose flour, almond flour, and baking powder.
- Add the honey, milk, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake light and fluffy.
- Pour the batter into a greased cake pan that fits inside your steamer.
- Fill the steamer with water up to the recommended level and bring to a boil over high heat.
- Place the cake pan in the steamer, cover, and steam on medium heat for 25 minutes. Tip: Keep an eye on the water level to prevent it from drying out.
- Check the cake by inserting a toothpick; if it comes out clean, it’s done. Tip: If not, steam for another 5 minutes and check again.
- Remove the cake from the steamer and let it cool for 10 minutes before serving.
Unbelievably moist and fragrant, this cake pairs wonderfully with a dollop of whipped cream or fresh berries. The almond and honey flavors shine through, making it a delightful treat any time of day.
Sweet Potato Steamed Cake
Zesty and wholesome, this sweet potato steamed cake is your go-to for a comforting treat that’s as nutritious as it is delicious. You’ll love how simple it is to whip up, using ingredients you probably already have in your pantry.
Ingredients
- For the cake:
- 1 cup mashed sweet potato
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- For steaming:
- Water
Instructions
- In a large bowl, mix together the mashed sweet potato, sugar, milk, egg, melted butter, and vanilla extract until smooth.
- Sift in the all-purpose flour and baking powder into the wet ingredients. Gently fold until just combined to avoid overmixing.
- Prepare your steamer by bringing water to a boil over medium-high heat.
- Pour the batter into a greased cake pan or mold, filling it only halfway to allow room for the cake to rise.
- Place the pan in the steamer, cover, and steam for 25 minutes over medium heat. A toothpick inserted into the center should come out clean when done.
- Carefully remove the cake from the steamer and let it cool for 10 minutes before serving.
This cake comes out incredibly moist with a subtle sweetness that pairs perfectly with a dollop of whipped cream or a drizzle of honey. The texture is light yet satisfying, making it a fantastic breakfast option or an afternoon snack.
Black Forest Steamed Cake
Hey, you know those days when you’re craving something sweet but not too heavy? This Black Forest Steamed Cake is your answer. It’s moist, chocolatey, and has just the right hint of cherry to make it special.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup cherry pie filling
- 1/4 cup whipped cream
Instructions
- Preheat your steamer to 350°F. Make sure there’s enough water to steam for about 30 minutes without drying out.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined; don’t overmix.
- Pour the batter into a greased 8-inch round cake pan. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the steamer. Cover and steam for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread the cherry pie filling evenly over the top of the cake.
- Dollop whipped cream over the cherry filling. Serve immediately or refrigerate until ready to serve.
So, this cake is incredibly soft and fluffy, with the rich cocoa flavor perfectly balanced by the tart cherries. Try serving it with a drizzle of chocolate syrup for an extra decadent touch.
Tiramisu Inspired Steamed Cake
Mmm, imagine combining the creamy, coffee-kissed layers of tiramisu with the light, fluffy texture of a steamed cake. That’s exactly what you get with this Tiramisu Inspired Steamed Cake—a delightful twist on the classic dessert that’s surprisingly easy to make at home.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- For the coffee soak:
- 1/2 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- For the topping:
- 1 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Cocoa powder for dusting
Instructions
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Add the milk, vegetable oil, and egg to the dry ingredients. Mix until just combined—don’t overmix to keep the cake light.
- Pour the batter into a greased steaming mold, filling it only halfway to allow room for rising.
- Steam over boiling water for 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake steams, mix the brewed coffee and coffee liqueur in a small bowl for the soak.
- Once the cake is done, let it cool for 10 minutes, then poke holes all over with a skewer and evenly pour the coffee soak over it.
- For the topping, beat the mascarpone, powdered sugar, and vanilla extract until smooth. Spread this over the cooled cake.
- Dust the top with cocoa powder right before serving for that classic tiramisu look.
Kind of magical how this cake turns out, right? The steamed method gives it an incredibly moist texture, while the coffee and mascarpone topping bring all the tiramisu vibes. Try serving it with a side of fresh berries for a pop of color and freshness.
Orange and Poppy Seed Steamed Cake
Zesty and light, this Orange and Poppy Seed Steamed Cake is your go-to for a refreshing treat. You’ll love how the citrusy orange pairs with the subtle crunch of poppy seeds, making every bite a delightful surprise.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tbsp poppy seeds
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 1 egg
- Zest of 1 orange
Instructions
- Preheat your steamer to 212°F (100°C) and lightly grease a 6-inch cake pan.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- In another bowl, mix the orange juice, vegetable oil, egg, and orange zest until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Cover the pan with foil to prevent water from dripping onto the cake. Tip: Make a small hole in the foil to allow steam to escape.
- Steam for 25 minutes or until a toothpick inserted into the center comes out clean. Tip: Check at 20 minutes to avoid oversteaming.
- Remove the cake from the steamer and let it cool in the pan for 10 minutes before transferring to a wire rack.
Deliciously moist with a tender crumb, this cake is perfect as is or dressed up with a dollop of whipped cream. The orange zest adds a bright note, making it a fantastic dessert for any occasion.
Raspberry and White Chocolate Steamed Cake
So, you’re looking for a dessert that’s both indulgent and a breeze to make? This raspberry and white chocolate steamed cake is your answer. It’s fluffy, moist, and packed with bursts of berry goodness.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat your steamer to 350°F.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can make the cake tough.
- Carefully stir in the raspberries and white chocolate chips. Tip: Toss the raspberries in a little flour to prevent them from sinking to the bottom.
- Pour the batter into a greased 6-inch cake pan. Tip: Cover the pan with foil to keep the steam from making the cake soggy.
- Steam for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before serving.
Light, with a perfect balance of sweet and tart, this cake is a dream. Try serving it warm with a scoop of vanilla ice cream for an extra treat.
Gingerbread Steamed Cake
Now, imagine biting into a soft, moist cake that’s packed with the warm, spicy flavors of gingerbread. It’s like your favorite holiday cookie, but in a fluffy, steamed form that’s perfect any time of year.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1/2 cup hot water
Instructions
- Preheat your steamer to 212°F (100°C) and lightly grease a 7-inch round cake pan.
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, mix the melted butter, brown sugar, molasses, and egg until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, until just combined. Tip: Don’t overmix to keep the cake tender.
- Pour the batter into the prepared pan and cover with foil to prevent water from dripping onto the cake.
- Steam for 40 minutes or until a toothpick inserted into the center comes out clean. Tip: Check the water level halfway through to ensure it doesn’t dry out.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Comfortably warm or at room temperature, this gingerbread steamed cake is wonderfully moist with a deep, spicy flavor. Try serving it with a dollop of whipped cream or a drizzle of caramel sauce for an extra special treat.
Salted Caramel Steamed Cake
Now, imagine biting into a cloud, but it’s sweet, salty, and utterly indulgent. That’s what this salted caramel steamed cake feels like—a fluffy dream with a gooey surprise.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- For the salted caramel:
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp sea salt
Instructions
- Preheat your steamer to 350°F. Make sure it’s ready before you start mixing.
- In a bowl, whisk together flour, sugar, and baking powder for the cake.
- Add milk, vegetable oil, and egg to the dry ingredients. Mix until just combined. Tip: Overmixing leads to a dense cake.
- Pour the batter into a greased 6-inch cake pan. Tap the pan lightly to remove air bubbles.
- Place the pan in the steamer. Cover and steam for 25 minutes. Tip: Keep the water at a gentle simmer, not a rolling boil.
- While the cake steams, make the salted caramel. Heat sugar in a saucepan over medium heat until it melts and turns amber.
- Add butter and stir until melted. Carefully whisk in heavy cream. The mixture will bubble—that’s normal.
- Remove from heat and stir in sea salt. Let it cool slightly.
- Once the cake is done (a toothpick should come out clean), let it cool for 5 minutes.
- Drizzle the salted caramel over the warm cake. Tip: For extra flair, sprinkle a pinch of sea salt on top before serving.
The cake is unbelievably soft, with the caramel adding a rich, buttery contrast. Serve it warm with a scoop of vanilla ice cream for an extra decadent treat.
Conclusion
Here’s to discovering your next favorite cake among these 22 steaming delights! Whether you’re celebrating or simply treating yourself, there’s a recipe here for every moment. We’d love to hear which cakes stole your heart—drop a comment below. And if you found this roundup as sweet as we hope, don’t forget to share the love on Pinterest. Happy baking!
