[UPDATED] RICE COOKER CAKE: Mandarin Orange Cake Recipe from Scratch with Butter Cream Frosting

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This updated version, hopefully, will turn out better for most of you. I made one last year but it came out dense for a few people that tried it. I changed the preparation steps and updated the correct measurements along with getting actual video footages this time around. I'm sorry it took a while to update this recipe but I could not find good oranges for most of the year. I made this twice using the recipe and both times, came out perfect. Please do give a try.

EASY RICE COOKER CAKE RECIPES: Mandarin Orange Cake Recipe from Scratch with Butter Cream Frosting

INGREDIENTS:
• 1 1/4 cup (290g) MANDARIN ORANGE PUREE (5-7 oranges)
• 1 1/2 cup (210g) CAKE FLOUR
• 2 tsp (8g) BAKING POWDER
• 1/2 tsp (4g) BAKING SODA
• 1/2 cup (115g) UNSALTED BUTTER (room temp)
• 1/2 cup (100g) FINE SUGAR (caster sugar)
• 2 EGGS
• 1 tsp (4g) VANILLA EXTRACT
• ONLY AS NEEDED 2 tbsp (30g) MILK (if batter is too thick)

BUTTER CREAM FROSTING (optional):
• 1 cup (230g) UNSALTED BUTTER (room temp soft)
• 1 cup (150g) POWDER SUGAR (icing sugar, packed)
• 3/4 cup (215g) PINEAPPLE PUREE (drained well)
• 1/2 cup (25g) SHREDDED COCONUT (desiccated coconut)

TOPPINGS (optional):
• 1/2 cup (25g) SHREDDED COCONUT
• Mandarin orange slices

HOW TO MAKE IT:
1. Puree mandarin oranges and measure amount needed. I used 5 oranges, slightly smaller than a tennis ball
2. In a bowl, combine flour, baking powder and baking soda and whisk to combined
3. In a large mixing bowl, beat soft butter and sugar until light in color, abut 2 minutes
4. Add the eggs, one at a time, beating about 1 minute with each egg
5. Then add vanilla flavor and beat for 15 seconds. Now add the orange puree and beat until incorporated, about another minute
6. Sift in half your dry mixture and beat about 15 seconds. Scrape the sides and bottom as needed. Sift in the rest and beat another 15 seconds. Do not over mix. Your batter should be light, airy and about the consistency of whipped cream. If your batter is too thick? Add one tablespoon of milk at a time, beating about 15 seconds, to get the correct consistency. If your batter is too runny, add one tablespoon of flour to get the correct consistency. Check my batter in the video for visual reference
7. If your pot is not non-stick, grease and lined your pot with baking paper then carefully pour batter in. Put a paper towel or napkin on top to catch condensation
8. Bake for 3 COOK cycles (about 90 min) and check. Cake is done when toothpick comes out clean
9. Cool for 30 minutes before cutting. If frosting, cool for 1 hour or longer

FROSTING:
1. Puree the pineapple and drain it. I used a 565g can (1 pound or 20 ounce can) sliced pineapple. First drained then puree; then drain again
2. Beat the soft butter until creamy, about 2 minutes. Add powder sugar and beat to combined, about 30 seconds
3. Add pineapple and shredded coconut and mix well. Taste your frosting, add more sugar if you want it sweeter
4. When cake is completely cool, frost your cake. Decorate with slices of oranges and additional coconuts. Enjoy!

OVEN BAKING:
1. Bake in greased and lined pan in pre-heated oven of 350F (175C) for 40-50 minutes or until toothpick comes out clean. Ovens varied so check your cake at 35 minutes and bake more as necessary.

VIDEO TIMELINE:
0:00 Mandarin Orange Cake
1:18 Start Batter
4:19 Make Frosting
5:26 Ready to Decorate
6:23 Slice of Cake
6:50 Sweetness Level
7:02 Rice Cooker Tips

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