Instant Pot Vanilla Cake

Taste a slice of your favorite cake without even using your oven! Your Instant Pot can help you enjoy fluffy baking products even in summer when you don’t feel like staying in a hot and stuffy kitchen.

This cake is really soft and sweet and can be topped with fresh fruits, cream cheese or even chocolate glaze, according to your preferences.

Instant Pot Vanilla Cake
4.68 from 65 votes
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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
Ingredients
  • 1 cup all-purpose flour
  • 1 cup water
  • ½ cup butter
  • ½ cup sugar
  • ¼ cup milk or buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
Instructions
  • 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 water into the Instant Pot and correctly 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.
  • Once done, white for a natural steam release.
  • Let the cake cool a little, and then remove it from the pan.

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

Instant Pot Recipes? Corrie Cooks

9 thoughts on “Instant Pot Vanilla Cake

    1. You can use a round cake pan that will fit in your instant pot. For best result, cover the pan with piece of foil.

  1. Can we use self raising flour instead of plain flour ? If yes , do we need to add baking powder in that?Also do we need to sauté water in instant pot before putting the cake pan or jus put water and trivet and put on high pressure ? Please advise ?

    1. You can use same amount of self raising flour instead of plain flour without adding baking powder. There is no need to sauté water before putting the pan in Instant Pot.

  2. Has anyone tried baking these in ramekins instead of one round pan, and if so, how should the cook time be adjusted? I would like to try this as individual desert cups topped with fresh fruit and custard cream.

    Thank you so much for this recipe! I hate running my oven in the summer because it fights with the A/C, so I use my IP even more during warm weather because I can put it on the back porch or in the garage. 🙂

  3. Is there a mistake in the amount of flour to use? (1cup)
    Mine would not get done, cooked it way longer than necessary and it was really mushy. Not even formed as well as a custard pie. I thought it seemed like a lot of liquid verses dry ingredients and was really runny but I followed the recipe anyway.

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