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!
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 aluminum foil.
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.
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 Lava Cake
Instant Pot Oreo Cheesecake
Instant Pot Japanese Cheesecake
Instant Pot Carrot Cake
Instant Pot Lemon Cake
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 aluminum 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!
Calories: 246kcal Carbohydrates: 27g Protein: 5g Fat: 15thg Saturated Fat: 9g Polyunsaturated Fat: 1g Monnounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 93mg Sodium: 532mg Potassium: 183mg Fiber: 3g Sugar: 14g Vitamin A: 468IU Calcium: 64mg Iron: 2mg
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂