Description
This Instant Pot cake recipe makes a soft, moist cake using steam pressure. Perfect for when you don’t want to use the oven, it’s beginner-friendly, versatile, and ideal for small kitchens or warm days.
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/3 cup milk
1/4 cup melted butter or neutral oil
1 tsp vanilla extract
1 cup water for Instant Pot
Nonstick spray or butter (for greasing pan)
Foil for covering the pan
Instructions
1. Grease a 7-inch round cake pan and line the bottom with parchment.
2. In one bowl, mix flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
4. Combine wet and dry mixtures just until blended—do not overmix.
5. Pour batter into prepared pan and tap gently to level.
6. Cover the top tightly with foil (double layer if preferred).
7. Pour 1¼ cups of water into Instant Pot and set in the trivet.
8. Place pan on trivet using a foil sling for easy removal.
9. Seal Instant Pot lid and cook on high pressure for 40 minutes.
10. Let pressure release naturally for 10–15 minutes.
11. Carefully lift out the pan and remove foil.
12. Cool cake in pan for 10 minutes, then turn onto a rack to cool fully.
Notes
Add-ins like lemon zest, cocoa powder, or berries can be folded into the batter.
Top with powdered sugar, whipped cream, or frosting of your choice.
To firm the top, broil for 2 minutes after cooking (optional).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Pressure Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg