From the Cook

1/23

Instant Pot Cake

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Instant Pot Cake

Chocolate Cake

1 ½ cups floursee 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 eggs

2 teaspoons vanilla extract

¾ cup hot water

nonstick spray

Frosting

½ cup unsalted buttersoftened

2 cups powdered sugar

¼ cup cocoa powder

2 tablespoons milk

1 tsp vanilla extract

Instructions

Visit Blog

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!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring eggs, buttermilk, and butter to room temperature before mixing to ensure even incorporation and a smoother, more tender crumb structure in your Instant Pot cake.
Water Bath Perfection 💧
Use a trivet and add exactly 1 cup of water to the Instant Pot base to create proper steam circulation; this prevents the bottom from overcooking while keeping the cake moist throughout.
Don't Skip the Natural Release ⏱️
Allow 10 minutes of natural pressure release before opening the valve to prevent the cake from collapsing and cracking due to sudden pressure changes.
Cocoa Bloom Technique ☕
Dissolve cocoa powder in hot water before adding to the batter to activate its flavor compounds and eliminate any bitter, raw cocoa taste for richer chocolate depth.
Nonstick Spray Application 🛢️
Spray your baking pan generously, then dust with flour or cocoa powder to create a barrier that prevents sticking while adding subtle flavor and ensuring easy cake release.