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Easy instant pot cake recipe! You will like these pressure cooker cake recipes of instant pot chocolate cake, vanilla, and red velvet. They are easy to make and delicious.
You can make different types of cake in your pressure cooker. From instant pot red velvet cake to vanilla, lemon cake, carrot, instant pot chocolate cake, and more.
I would admit I didn’t think baking cakes in the instant pot was a good idea until I set out to test the recipes and was pleasantly surprised with the results.
They came out delicious and the process was easy and straightforward. They didn’t come out as light as if I were to make them in the oven but they were moist and delicious and being able to use a pressure cooker to bake cake when one does not have access to an oven is better than none.
Instant Pot Cake Recipe
These instant pot cake recipes are easy to make, straightforward and you only need simple tools to make them.
I have detailed 3 recipes in this post for you to bake whichever one you prefer. Like chocolate cake? then go for it. If you don’t like chocolate, you have red velvet recipe and if that too is not your thing then go with vanilla.
If you are trying this recipe just because you love your magic pot and you like cooking most of your foods in it or because you don’t have access to an oven or simply just because of the fun of it, this recipe will help you make the best instant pot cake.
Tools you’ll need
Mixing bowl – Any bowl big enough to mix the cake batter in.
Fork or whisk – To mix the batter.
Cake pan – 6 inch cake pan. I use aluminum but you can use spring forms. Make sure you lightly grease and line with parchment paper.
Instant Pot
Trivet – To place the cake pan on in the IP
Parchment paper – To line the cake pan
Cooling rack or Plate – To cool the cakes on.
Ingredients
The detailed ingredient list and directions are in the recipe card at the bottom of this post.
Instant pot Chocolate Cake
Plain (All-purpose) flour
Baking powder
Baking soda
Sugar
Cocoa powder – Unsweetened
Eggs
Vegetable Oil
Buttermilk
Boiling Water
How to Make Cake in Instant Pot
Measure out the ingredients.
Lightly grease the cake pan and line with parchment /baking paper. set aside.
Add cocoa powder, sugar, baking powder, and baking soda into the flour. Mix well.
In another mixing bowl, add the eggs, oil, buttermilk then whisk. Add in the flour mixture and mix till smooth then add the hot boiling water. Mix well till smooth.
Pour the batter into the prepared cake tin and cover with foil.
Add a cup of water in the pot of the instant pot then put a trivet.
Place the pan on the trivet, cover the instant pot with its lid and turn the knob to ‘sealing’.
Pressure cook on manual high for 35 minutes. After the 35 minutes, do a 10 minutes natural release.
When the IP has lost all pressure, open the lid, and bring the cake out.
Take off the foil, and turn cake onto a cooling rack to cool.
Instant Pot Red Velvet Cake
Ingredients
Flour – Plain (all-purpose)
Sugar
Baking powder
Baking Soda
Cocoa powder – Unsweetened.
Eggs
Oil
Red Colouring
Wine Vinegar
Directions
In a bowl, add the flour, sugar, baking powder, baking soda, and cocoa powder. Mix well and set aside.
In another bowl, break the eggs then whisk. Add in the vegetable oil and red coloring, whisk then fold in the flour mixture. Add the wine vinegar and mix it in the batter.
Pour the batter into a baking paper-lined cake pan then cover with foil.
Add a cup of water in the pot of the instant pot then put in the trivet.
Place the pan on the trivet, cover the instant pot with its lid and turn the knob to ‘sealing’
Pressure cook on manual high for 35 minutes. After the 35 minutes, do a 10 minute natural release.
When the IP is depressurized, open the lid, and bring the cake out.
Take off the foil, and turn cake onto a plate.
Instant Pot Vanilla Cake
Ingredients
Flour
Baking powder
Sugar
Eggs
Butter
Vanilla
Directions
Add all the dry ingredients (flour, baking powder, sugar) in a bowl then mix.
In a separate bowl, add the butter and sugar and use a hand mixer to mix till light and fluffy. Add the eggs and vanilla extract. Whisk to combine then add in the flour mix.
Mix and pour the batter into the lined cake pan.
Add a cup of water in the pot of the instant pot then put in the trivet.
Place the cake pan on the trivet, cover the instant pot with its lid and turn the knob to ‘sealing’. Pressure cook on manual high for 35 minutes.
After the 35 minutes, do a 10 minutes natural release. When the instant pot is depressurised, open the lid, and bring the cake out.
Take off the foil, and turn cake onto a plate.
How to make the frosting
You can fill or top your pressure cooker cake with cream cheese frosting, buttercream icing, or any other filling of your choice. You can also use chocolate buttercream frosting (recipe coming soon).
Check out this detailed simple homemade buttercream icing recipe that you can make and use to cover the cake. The recipe is suitable to fill and cover the cakes if you make the 3 and stack them as I did.
If you want a smaller quantity just to fill the cake, use this recipe below:
Ingredients
100g Butter
210g Icing sugar (powdered sugar)
1/4 teaspoon Vanilla extract – You can use orange, lemon, or any other flavoring of choice.
1 teaspoon Milk
Directions
Add butter into a mixing bowl and whisk with an electric mixer for 1-2 minutes then add half of the icing.
Whisk till it combines then add the remaining half of the icing, vanilla extract, and milk.
Whisk for 5 minutes until light and fluffy
It’s ready to use.
Serving Suggestion
You can serve as dessert with ice cream, cream cheese, whipped cream. You can also serve as tea and with drinks such as:
Storage Information
To store, allow the cakes to cool completely then wrap tightly in clingfilm or foil. Place in freezer bags and store in the fridge for up to 3 days or in the freezer for up to 3 months.
Tips
- Sift flour before use. This will help with a lighter cake.
- Bring eggs to room temperature before use.
- Do not overmix batter once the flour has gone in.
- Place cake pan on the trivet and not directly in the water.
- Let the cake completely cool before adding frosting.
More easy instant pot recipes on the blog
Easy instant pot baked potatoes
I hope you love this recipe. If you find this post helpful, rate it 5 stars and leave me a comment below. I love reading from you.
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Instant Pot Cake (Chocolate, Red Velvet, Vanilla)
Equipment
- Instant Pot
- Trivet
- Mixing bowl
- Cake Pan- 6 inch
- Mixer or Fork
Ingredients
Instant Pot Chocolate Cake
- 90 g All purpose flour
- 3/4 teaspoon Baking powder
- 1/2 teaspoon Baking Soda
- 135 g Sugar caster or granulated
- 20 g Unsweetened Cocoa powder
- 2 small Eggs
- 1/4 cup Oil
- 20 ml Buttermilk
- 30 ml Boiling Water
Instant Pot Red Velvet Cake
- 90 g Plain flour (All purpose)
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 120 g Sugar caster or granulated
- 1 tablespoon Unsweetened cocoa powder
- 2 small Eggs
- 1/3 cup Oil Vegetable or sunflower oil
- 3 tablespoon Buttermilk or 2 tablespoon milk + 1 teaspoon wine vinegar or lemon juice
- Red food Colouring
Vanilla
- 100 g Self raising flour
- 1/8 teaspoon Baking powder
- 90 g Butter
- 85 g Sugar Caster or Granulated
- 2 small Eggs
- 1/2 teaspoon Vanilla extract
Instructions
- Lightly grease the cake pan and line with parchment /baking paper. set aside.Add cocoa powder, sugar, baking powder and baking soda into the flour. Mix well.
- In another mixing bowl, add the eggs, oil, buttermilk then whisk. Add in the flour mix and mix till smooth then add the hot boiling water. Mix well till smooth.
- Pour the batter into the prepared cake tin and cover with foil.Add a cup of water in the pot of the instant pot then put a trivet. Place the cake pan on the trivet, cover the instant pot with its lid and turn the knob to 'sealing'.Pressure cook on manual high for 35 minutes. After the 35 minutes, do a 10 minute natural release.
- When the instant pot has lost all pressure, open the lid and bring the cake out.Take off the foil, and turn cake onto a cooling rack to cool.
FOR RED VELVET
- In a bowl, add the flour, sugar, baking powder, baking soda, and cocoa powder. Mix well and set aside.In another bowl, break the eggs then whisk. Add in the vegetable oil and red coloring, whisk then fold in the flour mixture. Add the wine vinegar and mix it in the batter.Pour the batter into a baking paper-lined cake pan then cover with foil.Add a cup of water in the pot of the instant pot then put in the trivet.Place the pan on the trivet, cover the instant pot with its lid and turn the knob to 'sealing' Pressure cook on manual high for 35 minutes. After the 35 minutes, do a 10 minute natural release. When the IP is depressurised, open the lid, and bring the cake out. Take off the foil, and turn cake onto a plate.
FOR VANILLA
- Add all the dry ingredients (flour, baking powder, sugar) in a bowl then mix. In a separate bowl, add the butter and sugar and use a hand mixer to mix till light and fluffy. Add the eggs and vanilla extract. Whisk to combine then add in the flour mix. Mix and pour the batter into the lined cake pan.Add a cup of water in the pot of the instant pot then put in the trivet. Place the cake pan on the trivet, cover the instant pot with its lid and turn the knob to 'sealing'. Pressure cook on manual high for 35 minutes. After the 35 minutes, do 10 minute natural release. When the instant pot is depressurised, open the lid, and bring the cake out. Take off the foil, and turn cake onto a plate.
Video
Recipe Notes
- Sift flour before use. This will help with lighter cake.
- Bring eggs to room temperature before use.
- Do not overmix batter once the flour has gone in.
- Place cake pan on the trivet and not directly in the water.
- Let the cake completely cool before adding frosting.
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