Get the Recipe: Instant Pot Cake
This Instant Pot cake is incredibly moist and flavorful! Let your pressure cooker do all the hard work. The cake comes out so soft, fluffy, and tender. Great for birthdays, holidays, Valentine's Day, special occasions, and more!
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.
Calories: 384kcal, Carbohydrates: 52g, Protein: 4g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 50mg, Sodium: 213mg, Potassium: 126mg, Fiber: 2g, Sugar: 38g, Vitamin A: 313IU, Calcium: 60mg, Iron: 2mg