Step 1

Make sure the eggs are at room temperature. I get them out from the fridge 30 minutes before I plan to start working on the recipe. You can also soak them in lukewarm water (NOT hot water, you don't want to cook the eggs) for 10 minutes to bring them down to room temperature.

Step 2

You can use 9 inch round bamboo steamer. If you use 8 inch, the cake will be taller and steaming time need to be longer too.

Step 3

I highly recommend using a bamboo steamer lined with parchment paper to steam the cake. The bamboo basket has holes at the bottom and the cake cooks better that way and you won't have dense spot. Regular cake pan will work too, but if you have a bamboo basket, I would use that instead

Step 4

Mix the dry ingredients with a whisk and set aside. Mix oil, milk, and vanilla extract. Whisk to combine and set aside

Step 5

In a large mixing bowl, beat the eggs until they are pale and fluffy with a mixer on medium speed (speed 6 on KA) for 2 minutes. Add dark brown sugar in batches and increase speed to high (speed 8 on KA) and continue to beat until the mixture is thick and creamy and reaches that "ribbon" stage (about 5 minutes or so), meaning when you lift the batter up, it will fall down into a thick trail and remains visible for few moments and then slowly disappear. It is important to reach this stage to get a nice fluffy cake. The volume of the batter should be double or triple by now

Step 6

Sift 1/3 of the flour mixture over the cake batter and gently use a spatula or a whisk to swipe down and fold over to incorporate the flour. Continue to do so until you run out of flour. Work gently but quickly to fold in the flour. Do not overwork the flour. As long as you don't see any white loose flour, you are done mixing

Step 7

Take a bit of the batter and put into the oil mixture and whisk to combine. We do this so that the consistency of the oil is similar to your fluffy cake batter. Pour half of the oil mixture from the side of the bowl. Use a spatula to swipe down and fold again to combine. Continue to the next half and fold again to combine. Now your cake batter should be evenly combined and you shouldn't see anymore loose flour or oil floating separately

Step 8

Let the cake batter rests for a minimum of 1 hour and up to 2 hours. I usually rest for 1 hour and if I have the time, I'll do 2 hours. This resting period is important in producing soft fluffy cake. I've tried skipping the resting and end up with drier and tougher cake.

Step 9

10 minutes before the end of the resting period, prepare your steamer by bringing the water to a boil

Step 10

When the batter is done resting, mix baking soda, baking powder, milk, and molasses together. The mixture should get bubbly. If you don't use molasses it won't bubble as much. Don't let this mixture sit around for too long. Gently pour this over your cake batter and use a spatula to gently swipe down and fold again to fully combine them

Step 11

Pour the batter into the pan and let the cake steam over high heat. Steam for about 35 minutes if you are using bamboo steamer, and 40 minutes if you are using metal cake pan. If you choose to use smaller size, such as muffin cups, steam for about 10-15 minutes. If you use a skewer or a cake tester inserted into the middle of the cake, it should come out clean with very minimal crumbs. If it's wet, steam a bit longer and replenish water in the steamer as needed and count the time when water starts boiling again

Step 12

Remove from the steamer. Let them cool down a little bit and then lift it out from the pan onto a cooling rack so the bottom won't get soggy because of condensation trapped underneath. Serve the cake warm

Step 13

It actually takes longer when you steam something in the instant pot (whether you use a pressure cooker or steam function) compared to using a regular steamer on the stove over medium-high heat

Step 14

Pour 3 cups of water inside the inner pot of the instant pot. Press saute mode and bring water to a rolling boil and then turn it off

Step 15

Set the trivet in there and place the pan on top of it. Close the lid and turn the valve to "sealing". Press "pressure cooker" and let it cooks on high pressure for 45 minutes.

Step 16

Release pressure immediately after that. Carefully remove the cake and let it cool down a little bit before cutting and serving. Please note that cake cooked with Instant Pot is not as tall compared to the one steamed on the stove