Instant Pot Cake
This Instant Pot cake is moist, tender, and incredibly delicious! The pressure cooker makes it super quick and easy. In this blog post, we will walk you through the magic of making an Instant Pot cake, highlighting why you will adore this recipe, how it tastes, and all the expert tips you need for success. Get ready for the easiest cake you will ever bake!
Why You’ll Love This Recipe
- This Instant Pot cake is moist and soft.
- The chocolate buttercream frosting is so smooth and creamy!
- It is much easier than baking a traditional cake.
- No oven is needed! This Crepe Cake is made without an oven too.
- Great for those hot summer days when you would rather not heat up the kitchen.
- Despite its speedy preparation, this cake retains its moistness and perfect texture.
- From chocolate to fruity flavors, you can customize your Instant Pot cake to suit your cravings.
- This recipe can be easily made gluten free. Use gluten free flour. Or, try this Flourless Chocolate Torte!
- Perfect for potlucks, parties, and holidays.
- Check out this Gluten Free Chocolate Cake or these Gluten Free Cupcakes for another rich and indulgent dessert!
Ingredients & Substitutes
These are the main ingredients and substitutions for this Instant Pot cake. Scroll down to the recipe card for full ingredients list and instructions.
First, use either all purpose flour or gluten free flour. I have tested this recipe both ways and it works well.
Sugar helps sweeten the cake and frosting. If needed, use coconut sugar for a healthier option.
Cocoa powder creates a rich and decadent cake and chocolaty frosting.
Baking powder and baking soda helps leaven this fluffy cake.
Add in a pinch of salt to balance out the sweetness.
Buttermilk adds a slightly tangy flavor. In addition, it makes this cake extra moist. If you do not have buttermilk, use 1 cup of milk mixed with 1 tablespoon lemon juice.
Avocado oil adds moisture. If needed, use olive oil or vegetable oil.
Eggs help bind the cake together. I have not tested this cake recipe without eggs. For an eggless cake, make this Vegan Pound Cake.
Vanilla extract adds a homemade flavor to both the cake and frosting.
Hot water helps dissolve the sugar and cocoa powder, creating a smoother batter.
Use unsalted butter for the frosting. Use softened butter. I put the butter on the kitchen counter about an hour before baking. This helps soften it up.
Powdered sugar adds sweetness to the frosting. Do not substitute.
A little milk helps thin out the frosting. Use any type of milk.
Taste & Texture
The Instant Pot cake has a moist and tender crumb! It tastes, feels, and looks like regular chocolate cake.
The pressure cooking method locks in moisture, resulting in a melt-in-your-mouth texture.
Flavor wise, it is as rich and decadent as a bakery style cake!
How to Make
Step 1
First, in a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 2
In a separate bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla extract until smooth.
Step 3
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
Step 4
Add the hot water to the batter and stir until the batter is smooth.
Step 5
Lightly grease a 7-inch cake pan that fits inside your Instant Pot with nonstick spray. Pour the cake batter into the prepared pan.
Step 6
Pour 1 cup of water into the inner pot of your Instant Pot. Place the trivet inside the pot. Cover the cake and cake pan with tin foil. Create a foil sling that wraps under the cake so you can easily lower it into the pot.
Step 7
Carefully lower the cake pan onto the trivet inside the Instant Pot. Use a tin foil sling to help you.
Step 8
Close the lid of the Instant Pot and set the valve to the sealing position.
Step 9
Select the “Manual” or “Pressure Cook” setting and set the cooking time to 35 minutes on high pressure.
Step 10
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
Step 11
Carefully remove the cake pan from the Instant Pot and let it cool on a wire rack for about 10 minutes. Then, remove the cake from the pan and allow it to cool completely.
Step 12
While the cake is cooling, prepare the frosting. In a mixing bowl, cream together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and creamy.
Step 13
Once the cake has cooled, frost the top and sides with the prepared frosting.
Step 14
Lastly, serve this cake and enjoy!
Expert Tips for Success
Follow these tips to make the best Instant Pot cake.
Do not overmix the cake batter.
Make a foil sling to easily lower and lift your cake pan in and out of the Instant Pot.
Grease the cake pan to prevent sticking.
Use a 7 inch cake pan. A larger cake pan will not fit inside the pressure cooker.
Use a toothpick or skewer to ensure the cake is fully cooked. It should come out clean.
Allow the pressure to release naturally for 10 minutes before quick releasing to avoid collapsing the cake.
Allow the cake to fully cool before adding frosting to it.
If the frosting is too thin, add slightly more powdered sugar.
If the frosting is too thick, add slightly more milk.
Flavor Variations & Add-Ins
There are some fun ways to switch up the flavors of this Instant Pot cake.
Add chocolate chips for a double chocolate cake.
Incorporate diced berries for a fruity twist.
Sprinkle chopped nuts or swirl in almond or peanut butter for added crunch.
Top with a different flavor of frosting. Vanilla, Funfetti, and cream cheese frosting all work well.
How to Serve & Store
Serve this pressure cooker cake with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of your favorite ice cream.
Or, serve with frosting on top.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
If needed, wrap individual slices and freeze for up to 1 month.
Frequently Asked Questions (FAQs)
Yes, you can use any cake mix of your choice, but be sure to adjust the cooking time and liquid as needed based on the cake mix instructions.
You can use a standard 7-inch round cake pan that fits comfortably inside the Instant Pot.
Absolutely! Many gluten-free cake mixes are available, and you can easily use gluten free flour.
I have not tried making this Instant Pot chocolate cake vegan. It may work, but I cannot guarantee accurate results.
There is no need to use a special cake setting. Simply use the regular pressure cooker setting.
Yes, baking in the Instant Pot is quick and easy!
Equipment Needed
Instant Pot Pressure Cooker: I have owned this for a few years now. It works very well for sweet and savory recipes!
Instant Pot Cake Pan: This cake pan is made specifically for the Instant Pot. Otherwise, use a 7 inch cake pan.
Pyrex 3 Glass Mixing Bowls: These are great glass bowls for baking.
Pyrex Glass Measuring Cups: Use these heavy duty measuring cups for baking this cake in the Instant Pot.
Check out all of my kitchen favorites!
You May Also Enjoy
If you make this gluten free chocolate cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Instant Pot Cake
Ingredients
Chocolate Cake
- 1 ½ cups flour, see note
- 1 cup granulated sugar
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup avocado oil, or vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup hot water
- nonstick spray
Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- First, in a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Add the hot water to the batter and stir until the batter is smooth.
- Lightly grease a 7-inch cake pan that fits inside your Instant Pot with cooking spray. Pour the cake batter into the prepared pan.
- Pour 1 cup of water into the inner pot of your Instant Pot. Place the trivet inside the pot. Cover the cake and cake pan with tin foil. Create a foil sling that wraps under the cake so you can easily lower it into the pot.
- Carefully lower the cake pan onto the trivet inside the Instant Pot. Use the aluminum sling to help you.
- Close the lid of the Instant Pot and set the valve to the sealing position.
- Select the “Manual” or “Pressure Cook” setting and set the cooking time to 35 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, perform a quick release to release any remaining pressure.
- Carefully remove the cake pan from the Instant Pot and let it cool on a wire rack for about 10 minutes. Then, remove the cake from the pan and allow it to cool completely.
- While the cake is cooling, prepare the frosting. In a mixing bowl, cream together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and creamy.
- Once the cake has cooled, frost the top and sides with the prepared frosting.
- Finally, serve and enjoy!
Notes
- Cooking times may vary depending on the model and size of your Instant Pot. Always follow the manufacturer’s instructions for your specific device.
- Since I am gluten free, I tested this recipe using gluten free flour. I also tried one version with all purpose flour. They both work well!
- Do not overmix the cake batter.
- Use a 7-inch cake pan that fits inside your Instant Pot.
- Use a tin foil sling to easily lower and lift the cake out of the pressure cooker.
- Once the timer goes off, allow the pressure to naturally release for 10 minutes. Then, move the top valve to “Venting” and allow the remaining pressure to release.
- Wait until the cake is fully cooled before frosting it.
- Store leftovers in an airtight container for up to 24 hours.
- Store in the fridge for up to 5 days.
- Freeze for up to 1 month if needed.
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5 Comments on “Instant Pot Cake”
This looks delicious! I’m also GF.
Any thoughts about using an egg replacer? I’m allergic to eggs
Thanks!
Hi Louise! I have not tried making this cake with an egg replacer. It may work, but I cannot guarantee anything. Please let me know if you try it!
Does the cake pan need to be covered with foil before putting into instant pot?
The recipe looks delicious,
Yes, it does! In addition, the foil helps you lift the cake in and out of the Instant Pot. Enjoy!
Love this recipe so much! Truly is the best cake I’ve had