Instant Pot Vanilla Cake

Slice of vanilla cake on a small white plate near a whole cake with yellow flowers on side

Taste a slice of your favorite cake without even using your oven! But how?!

Your Instant Pot can help you enjoy fluffy baked goods even in summer when you don’t feel like staying in a hot and stuffy kitchen.

Slice of vanilla cake on a small white plate near a whole cake with yellow flowers on side

Just like the Instant Pot cheesecake, this cake has a really tender crumb and just the right amount of sweetness.

The best part – this simple yet delicious Instant Pot Vanilla Cake recipe has a short list of ingredients that you probably already have in your pantry and fridge! So you can easily whip this cake together whenever the craving strikes.

Instant Pot sponge cake in only 30 minutes using super simple ingredients!

Can I Make the Batter Using Only One Bowl?

Yes! I recommend following the instructions and using two bowls for the best results. However, if you want to save yourself from too many dishes, you can start with step #2—mixing the butter and sugar together, then adding vanilla and egg. Then add baking powder and mix to combine and then finally, incorporate the flour.

Can I Use Brown Sugar?

Yes, you can substitute the sugar with an equal amount of light or dark brown sugar. Using brown sugar will give a bit of a nutty, caramelized flavor and also make the cake a little darker in color.

The difference between sugar and brown sugar is simply the presence of molasses. Dark brown sugar contains more molasses than light brown sugar, so the difference will be even more noticeable with dark brown sugar.

Can I Use Self-Rising Flour?

Yes. Self-rising flour is just regular all-purpose flour with leavening agents already mixed in. It contains about 1.5 teaspoons baking powder for every cup of flour, plus a little salt. The small difference in proportion shouldn’t make a huge difference.

If you are using self-rising flour, you should omit the baking powder in this recipe.

Does it Matter What Size Cake Pan I Use?

Not really. Most instant pot models can accommodate pans no larger than 7 inches in diameter, and the majority of cake pans are at least 5.5-6 inches in diameter. The small difference in diameter shouldn’t make a difference for the cooking time here.

How Should I Serve it?

I actually love this cake just as is! It’s so simple, and yet so satisfying. Sometimes I’ll serve it alongside fresh fruit and whipped cream for a light summer dessert.

For a little something extra though, this cake can be topped with chocolate glaze or this delicious Instant Pot Lemon Curd. Perfect for special occasions!

More Instant Pot Dessert Recipes, Please!

If you liked this Instant Pot Vanilla Cake recipe, check out these dessert recipes, all made using your pressure cooker!

Instant Pot Banana Bread

Instant Pot Oreo Cheesecake

Instant Pot Flan

Instant Pot Pineapple Upside Down Cake

Instant Pot Cinnamon Rolls

Instant Pot Yellow Cake

Slice of vanilla cake on a small white plate near a whole cake with yellow flowers on side

Instant Pot Vanilla Cake

An outstanding and delicious vanilla flavored cake with soft fluffy texture…
4.67 from 100 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: all-purpose flour, butter, egg, Vanilla Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Corrie


  • 1 cup all-purpose flour
  • ½ cup butter
  • ½ cup sugar
  • ¼ cup milk or buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 cup water for the Instant Pot


  • In a bowl, mix flour and baking powder.
  • In another bowl, mix butter and sugar, then add the whisked egg and vanilla extract.
  • Slowly add the flour mix to the second bowl while stirring constantly.
  • Add milk the the mix and keep stirring.
  • Grease a pan (that fit your Instant Pot) with some butter, and pour your mixture inside.
  • Pour 1 cup of water into the Instant Pot and place the trivet.
  • Cover the pan with foil and place it on the trivet.
  • Close the lid and cook at high pressure for 30 minutes.
  • When to cook time is complete, wait for a natural pressure release (or for at least 20 minutes).
  • Open the lid, let the cake cool a little, and remove it from the pan.
  • Serve and enjoy 🙂


Calories: 258kcal Carbohydrates: 52g Protein: 6g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 46mg Sodium: 164mg Potassium: 111mg Fiber: 1g Sugar: 27g Vitamin A: 134IU Calcium: 123mg Iron: 2mg
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38 thoughts on “Instant Pot Vanilla Cake

  1. Can milk with added vinegar be used in place of buttermilk? If so, can baking soda be sub for baking powder? I did not see salt added in the ingredient list can that be added, if so, how much. Thanks.

    1. You can sub milk with vinegar for the buttermilk, yes, but you cannot substitute baking soda for baking powder. It will turn out differently. And yes, you can add a pinch of salt if you'd like!

  2. Does this work with gluten-free flour? I haven't made anything like this in my pressure cooker...mostly meats.

    1. Although I haven't tried it, it should work with a gluten-free all-purpose flour blend. If you decide to try it, let us know how it turns out!

  3. Hi Abigail. As I live in the UK, I find it frustrating to use cups. I have memorised some, (1 cup of water is 8oz). Good luck

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