Instant Pot Cake
User Reviews
5
Instant Pot Cake
Description
The Instant Pot Cake recipe calls for combining dry ingredients including flour, cocoa powder, baking powder, baking soda, sugar, and salt. Wet ingredients such as buttermilk, avocado oil, eggs, and vanilla extract are whisked separately and then blended with the dry mixture, being careful not to overmix. Hot water is lastly added to achieve a smooth batter.
The batter is poured into a greased 7-inch cake pan that fits inside the Instant Pot. A tin foil sling aids in lowering the pan onto a trivet placed in the pot with added water for steam. The cake is sealed, cooked under pressure, and naturally released before removing. This method provides a moist, evenly cooked chocolate cake with a fine crumb texture. Once cooled, it is frosted with a cocoa butter frosting made of softened butter, powdered sugar, cocoa powder, milk, and vanilla.
The recipe emphasizes precise equipment, including the appropriate size pan and foil sling, and careful timing for natural pressure release to ensure the cake's texture and successful removal from the pot. Cooling fully before frosting is important for best results.
Storage instructions note leftovers keep up to 5 days refrigerated or can be frozen for up to a month. Options for gluten-free flour are mentioned as viable alternatives. The recipe suits cooks who want a cake made without an oven using an Instant Pot.
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 egg large
- 2 tsp vanilla extract
- ¾ cup water hot
- cooking spray nonstick
Frosting
- ½ cup butter softened, unsalted
- 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
- Use a 7-inch cake pan that fits your Instant Pot to ensure even cooking and easy handling.
- Prepare a foil sling to safely lower and lift the cake pan into and out of the Instant Pot.
- Allow the pressure to naturally release for 10 minutes before quick releasing any remaining pressure.
- Wait for the cake to cool completely before applying frosting to prevent melting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- Both all-purpose and gluten-free flours work well in this recipe; avoid overmixing the batter for best texture.
- Cooking times can vary depending on Instant Pot model; refer to your manufacturer's instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 213mg | 9% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 313IU | 6% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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