This Instant Pot Chocolate cake is the easiest cake I have ever made!
To make sure we’re no all going to succumb to our cravings and go live in a house made of cake, I decided that we’re only going to eat sweets we cook in the house.
This rule allows me to limit the sweets in our diet, but it’s also a bit of a nuisance given that the kids keep asking for this Instant Pot cake again and again.
Definitely use this Instant Pot chocolate cake recipe for a quick and easy dessert. I know I sure do!
This recipe is also perfect for when you don’t want to use your oven, like in the summer.
Just mix all the ingredients, place inside the Instant Pot and get an amazing cake!
Table of Contents
Recipe video
What if my Instant Pot doesn’t have a Bake Function?
Don’t be disappointed if you can’t find the Bake function on your Instant Pot – some models don’t have it. As you can see from my instructions, I use the pressure cook mode to make this cake, and the result is a soft cake that basically melts in your mouth.
The steam from the pressure cooker setting helps keeps the cake from drying out (which can happen in the oven). So, steam is the main secret behind the softness and luxuriousness of this cake!
More Tricks and Tips
If you haven’t used the Instant Pot for baking before, check out these tips:
- Don’t forget the liquid - for ALL instant pot recipes, including baking, your pot needs enough liquid to build up pressure. Otherwise, you’ll either get an error message or you’ll wait forever to see the pot build pressure.
- Let the pressure release naturally - I know it’s difficult to wait when you can already feel the smell of chocolate goodness but, believe me, it’s worth it! If you release the steam too quickly (using the Quick Release function), you may end up with a flat cake. This can happen because the pot uses steam to heat up and raise the batter.
- Let the cake cool down - I’m sure you already know this, but the cake needs to cool down before you can add frosting or any other topping. Otherwise it will melt and slide right off!
Which cake tin should I use?
Use a 6-inch cake form lined with parchment paper.
If you don’t have a 6-inch pan, you can easily find one online. The cake pan is placed on the trivet (one of the IP standard accessories) which will be placed in the inner pot. The trivet is important because it keeps the cake pan from touching the liquid directly and it will allow you to get the pan out easily once the cooking is done (without burning your fingers).
Cover the cake form with the tin lid or simply with aluminium foil.
Adjustments
If you don’t have a 6-inch cake pan, a 7-inch cake pan can be used as long as it fits in your pressure cooker. A bundt pan can also be used. You should not need to adjust the time for any of these options.
If you have a smaller Instant Pot, you should still be able to make this recipe, as long as you find a cake pan that fits your model. You may need to adjust the amount of water.
If you’d like to make this recipe gluten-free, you can substitute a gluten free all-purpose cup-for-cup flour blend. You could also use almond flour, though it may change the texture a bit.
To take this cake up a notch, I like to add a dash of espresso powder to the batter. It brings out the richness of the chocolate. However, make sure to not overdo it if you’re baking this for kids!
If you really want to diversify, try this delicious Instant Pot brownies recipe.
Serving
Personally, I like to alternate between chocolate frosting and whipped cream with pieces of fruit at the top. But that’s the beauty of this cake! Anyone can do it their own way and you can even employ the help of the kids for this step (although be prepared to lose half of the frosting in the process).
This time I simply sprinkled powdered sugar over it and served it. It was just as delicious as if it had frosting on top!
How to make
Gather the necessary ingredients.
In a large bowl, mix together all dry ingredients: flour, cocoa powder, baking soda, baking powder, sugar, salt.
Add melted butter, eggs, milk, and vanilla extract and mix.
Place parchment paper or butter paper into the cake tin.
Pour the batter into your cake tin.
Pour 2 cups of water into your Instant Pot and place the trivet correctly.
Place your cake tin onto the trivet.
Cook at high pressure for 30 minutes.
When cooking time is complete, wait for a natural pressure release and then open the lid.
Take out the cake.
Remove the cover and let your cake cool for about 20 minutes before slicing it.
Sprinkle each slice with icing sugar and enjoy!
Feel free to add your favorite toppings as well 🙂
You can use chocolate chip, sprinkles or anything you like.
Instant Pot Cake Recipes
Instant Pot Japanese Cheesecake (4 ingredients)
Instant Pot Chocolate Cake
Ingredients
- ¾ cup flour
- ¾ cup cocoa powder
- ½ cup sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ cup melted butter
- ½ cup milk
- 3 eggs
- icing sugar
Instructions
- In a large bowl, mix together all dry ingredients: flour, cocoa powder, baking soda, baking powder, sugar and salt.
- Add melted butter, eggs, milk, and vanilla extract and mix well.
- Place parchment paper or butter paper into a cake tin.
- Pour the cake mix into the cake tin and cover with the tin lid or aluminium foil.
- Pour 2 cups of water into the Instant Pot and place the trivet on the bottom.
- Place the cake tin onto the trivet and close the Instant Pot lid.
- Cook at high pressure for 30 minutes.
- When cooking time is complete, wait for a natural pressure release.
- Take out the cake and remove the cover (lid or foil).
- Let your cake cool for about 20 minutes.
- Slice the cake, sprinkle with icing sugar and enjoy!
Nutrition
Video
Does the foil cover the cake when cookin?
Yes.
Is it plain flour or SR please
Plain flour is used in this recipe.
Has anyone tried this using 1 to 1 gluten free flour?
Is there a time adjustment for a 7" pan?
Same time.
Does the foil cover the cake while it is cooking?
Sounds delicious! I will make on this weekend. I made a cheesecake for Morher’s Day in my instant pot! Wow! I was impressed if I have to say so myself. lol My family said it was delicious.
I made this cake! Wonderful! It will be so handy to do baked goods like this in my RV instant Pot, which I have yet to buy. Thank you for this recipe!
You are welcome Ellen!
Ellen, I've made Pillsbury's Cinnamon Rolls with Icing in my Instant Pot. They are delicious
I have seen recipes where the pan is cover with alumin foil, do you know the difference
I mean - with pressurization time, cook time, and natural release time, this actually takes longer than in the oven, for a relatively small cake - no? Am i missing something? Is the quality of the cake itself better, making it worth it? I might try it just as an experiment, so I'm confident in it, in case the oven is in use (nice to have the option). But is it really faster?
Hi Dave
You are right it’s not that faster, but it’s a great alternative for someone who doesn’t have an oven or don’t want to use it.
Thank you
I currently don't have an oven and with the world wide epidemic stores are closed where I reside. So I'm unable to get it fixed or get a new one. This will work for me, thank you!
Like me I have no oven.
Learning how to cook in a Instant Pot
Yes! I have a dodgy oven and need to invest in a new one so thank you for this recipe!
I bought a Frigidaire Gallery fridge and have nothing but problems. Just saying. I bought it for the air fryer function and now regret the purchase. At this writing, I am waiting to hear back as to when a tech will be out for a 2nd repair.
Or sometimes, on very hot sticky days, you just don’t want to heat up your house with your oven. Great alternative, thanks for the recipe
It comes out much moister than an oven bake.
No heating of kitchen.
Yes, the quality is worth the extra time (in my opinion). Your cake will always rise nicely and will always be moist and springy. If that's the texture of cake you enjoy then you'll find yourself using the pressure cooker instead of the oven to make your cakes and you may find yourself adapting other cake recipes to pressure cooking (as I do).
Doubt it's faster as 30 min cooking plus 10-15 min. natural release (up to 45 minutes!). It is supposed to be wonderfully moist though. As I have a tendency to forget when I'm baking this might work for me 😉
I don’t have an instant pot but I do use a stove top pressure cooker. Can I do the chocolate cake in that?
Many thanks
Jo
I'm trying this recipe now, so I can't vouch for it -- but as with all things pressure cooked, the steam must make a difference in the moistness of the cake. Additionally, I put it in and don't have to worry about it again... It's more time, but also more hands off while you do other things around the house...
Using the IP allows you to bake a cake without heating up your whole kitchen or house by using your large oven. Also, it is dump and go with the IP = no need to stay nearby while it bakes.
It’s my birthday on Saturday and my oven is out of commission for the inability to get out two screws from the bottom. I want chocolate cake! 🙂 thanks for making a poor birthday week more joyful.
Happy birthday! I'm so glad you still get to enjoy chocolate cake thanks to the Instant Pot 🙂
What other cake and dessert recipes have you adjusted for the IP?
There are a lot of IP dessert recipes on the site! If you go to the top of the page under recipes by category, you will be able to find a whole section of "Desserts"
It likely uses a lot less electricity. If nothing else, that would be a good reason to use the instant pot instead of the oven, unless you have a small countertop oven.
Can a bundt pan be used . Time adjustment?
Yes I did today and it was amazing. Did spray with conola oil