18 Delicious Instant Pot Cake Recipes Easy

Just when you thought your Instant Pot couldn’t get any more versatile, here we are with 18 delicious cake recipes that’ll make your dessert dreams come true! Perfect for busy home cooks across North America, these easy-to-follow recipes promise to deliver moist, flavorful cakes with minimal fuss. Whether you’re craving chocolate, vanilla, or something fruity, we’ve got you covered. Keep reading to find your next sweet adventure!

Instant Pot Chocolate Lava Cake

This Instant Pot Chocolate Lava Cake is a decadent dessert that combines the richness of molten chocolate with the convenience of pressure cooking, perfect for those moments when you crave something indulgent yet effortless.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup granulated sugar (for that perfect sweetness balance)
• 1/4 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 tsp baking powder (the secret to that rise)
• 1/2 tsp salt (just a pinch to enhance all flavors)
• 1/2 cup whole milk (room temperature blends smoother)
• 1/4 cup unsalted butter, melted (I prefer European-style for its richness)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup semi-sweet chocolate chips (because more chocolate is always better)
• 1 cup water (for the Instant Pot)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
2. Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the cake tender.
3. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
4. Grease a 7-inch round cake pan that fits inside your Instant Pot. Pour the batter into the pan, smoothing the top with a spatula.
5. Pour 1 cup of water into the Instant Pot insert. Place the trivet inside, then lower the cake pan onto the trivet.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the cake pan from the Instant Pot. Let it cool for 5 minutes before inverting onto a plate.

Unbelievably moist and rich, this lava cake boasts a gooey chocolate center that oozes beautifully when sliced. Serve it warm with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra touch of elegance.

Instant Pot Cheesecake

Gracefully blending tradition with modern convenience, this Instant Pot Cheesecake recipe delivers a decadent dessert that’s as effortless to make as it is impressive to serve. Perfect for those who cherish the creamy, rich texture of classic cheesecake but crave the simplicity of pressure cooking.

Ingredients

• 1 1/2 cups graham cracker crumbs (I love the subtle sweetness of honey grahams for this base)
• 1/4 cup unsalted butter, melted (opt for high-quality butter for a richer flavor)
• 16 oz cream cheese, room temperature (this ensures a smooth, lump-free filling)
• 1/2 cup granulated sugar (I find this amount perfectly balances the tanginess of the cream cheese)
• 2 large eggs, room temperature (they incorporate more evenly when not cold)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/2 cup sour cream (for that irresistible creamy texture)

Instructions

1. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Tip: Press the crumbs firmly into the bottom of a 7-inch springform pan to create a compact, even layer.
2. Using an electric mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Gradually add the sugar, continuing to beat until fully incorporated.
3. Add the eggs one at a time, beating well after each addition. Tip: Scrape down the sides of the bowl to ensure all ingredients are evenly mixed.
4. Mix in the vanilla extract and sour cream until the batter is smooth and homogenous. Pour the filling over the prepared crust.
5. Cover the springform pan tightly with aluminum foil. Pour 1 cup of water into the Instant Pot and place the trivet inside. Lower the pan onto the trivet.
6. Secure the lid and set the Instant Pot to manual high pressure for 35 minutes. Tip: Allow the pressure to release naturally for 10 minutes before performing a quick release.
7. Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving.

This cheesecake emerges with a velvety texture that melts in your mouth, complemented by the crisp graham cracker crust. Try garnishing with fresh berries or a drizzle of caramel for an extra touch of elegance.

Instant Pot Lemon Drizzle Cake

Moist, tangy, and effortlessly chic, this Instant Pot Lemon Drizzle Cake is a testament to the magic of modern pressure cooking. Perfect for those who adore a dessert that balances the zest of citrus with the sweetness of a tender crumb, it’s a recipe that promises delight with every bite.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup granulated sugar (for that just-right sweetness)
• 1/2 cup unsalted butter, softened (room temp is key for a smooth batter)
• 2 large eggs (I prefer room temp eggs here for better incorporation)
• 1/4 cup fresh lemon juice (about 2 lemons, zest them first!)
• 1 tbsp lemon zest (for that vibrant lemon flavor)
• 1/2 tsp baking powder (aluminum-free gives a cleaner taste)
• 1/4 tsp salt (I use fine sea salt for even distribution)
• 1/2 cup water (for the Instant Pot)

Instructions

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
2. Beat in the eggs one at a time, then stir in the lemon juice and zest. The mixture may look curdled, but don’t worry—it’ll come together with the dry ingredients.
3. Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients, mixing just until combined. Overmixing can lead to a tough cake.
4. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Cover the pan tightly with foil to prevent moisture from getting in.
5. Add 1/2 cup water to the Instant Pot, then place the trivet inside. Lower the cake pan onto the trivet.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Tip: Allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the cake from the Instant Pot and let it cool slightly before drizzling with additional lemon juice or a simple glaze if desired.

Creating a cake that’s both fluffy and moist, this Instant Pot Lemon Drizzle Cake is a delightful contradiction. The lemon zest not only adds a burst of flavor but also a subtle fragrance that makes this cake irresistible. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.

Instant Pot Carrot Cake

Venturing into the realm of effortless desserts, this Instant Pot Carrot Cake marries convenience with the timeless appeal of a spiced, moist cake, all while ensuring your kitchen remains a haven of simplicity.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 1/2 cups granulated sugar (for that perfect sweetness level)
• 2 tsp baking powder (the fresher, the better)
• 1 tsp baking soda (a must for the right rise)
• 1 tsp ground cinnamon (Saigon cinnamon adds a lovely warmth)
• 1/2 tsp ground nutmeg (freshly grated makes all the difference)
• 1/2 tsp salt (I prefer fine sea salt for even distribution)
• 3 large eggs (room temperature eggs blend more smoothly)
• 3/4 cup vegetable oil (or melted coconut oil for a subtle twist)
• 2 tsp pure vanilla extract (the real deal, please)
• 3 cups finely grated carrots (about 4 medium, peeled first)
• 1/2 cup crushed pineapple, drained (adds moisture and a hint of tropical flair)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
2. In another bowl, beat the eggs lightly, then mix in the vegetable oil and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring just until incorporated—overmixing leads to a tough cake.
4. Fold in the grated carrots, crushed pineapple, and chopped walnuts until evenly distributed throughout the batter.
5. Pour the batter into a greased 7-inch round cake pan that fits inside your Instant Pot. Cover the pan tightly with foil to prevent moisture from seeping in.
6. Pour 1 1/2 cups of water into the Instant Pot, then place the trivet inside. Carefully lower the cake pan onto the trivet.
7. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Remove the cake from the Instant Pot and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cake emerges from the Instant Pot incredibly moist, with a tender crumb that’s speckled with sweet carrots and crunchy walnuts. The spices whisper rather than shout, creating a harmonious blend that’s perfect for a spring afternoon tea or dressed up with a dollop of cream cheese frosting for a more decadent treat.

Instant Pot Red Velvet Cake

Perfect for those moments when you crave something decadently sweet yet surprisingly simple to make, this Instant Pot Red Velvet Cake combines the richness of traditional flavors with the convenience of modern cooking. Its velvety texture and vibrant hue promise to elevate any occasion, from casual gatherings to celebratory feasts.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for that extra lightness)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/4 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 tsp baking soda (a must for that rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup buttermilk, room temperature (it makes all the difference in tenderness)
• 1/2 cup vegetable oil (I find it keeps the cake moist without being heavy)
• 2 large eggs, room temperature (they blend more smoothly when not cold)
• 1 tbsp red food coloring (go for the gel kind for a vibrant color)
• 2 tsp pure vanilla extract (the real deal elevates the flavor)
• 1 tsp white vinegar (a secret for that slight tang)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
2. Add the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
3. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Cover the pan with foil to prevent moisture from dripping onto the cake.
4. Pour 1 cup of water into the Instant Pot, then place the trivet inside. Carefully lower the cake pan onto the trivet.
5. Secure the lid and set the Instant Pot to manual high pressure for 35 minutes. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the cake pan from the Instant Pot and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

With its moist crumb and rich cocoa flavor accentuated by the subtle tang of buttermilk, this cake is a showstopper. Serve it dusted with powdered sugar or topped with a dollop of whipped cream for an extra touch of elegance.

Instant Pot Banana Bread Cake

Moist, tender, and bursting with banana flavor, this Instant Pot Banana Bread Cake is a modern twist on a classic favorite, offering a quicker path to indulgence without sacrificing the homemade taste we all cherish.

Ingredients

• 3 ripe bananas (the spottier, the better for natural sweetness)
• 1/2 cup unsalted butter, melted (I find it blends more smoothly when slightly cooled)
• 2 large eggs, room temperature (they incorporate better into the batter)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar (adjust to taste if your bananas are very ripe)
• 1 tsp baking soda (freshness is key for the perfect rise)
• 1/2 tsp salt (I prefer sea salt for its subtle minerality)
• 1/2 cup chopped walnuts (toast them lightly for extra crunch and flavor)

Instructions

1. In a large mixing bowl, mash the bananas until smooth, leaving a few small chunks for texture.
2. Whisk in the melted butter, eggs, and vanilla extract until fully combined.
3. Sift together the flour, sugar, baking soda, and salt directly into the wet ingredients to ensure a lump-free batter.
4. Gently fold in the chopped walnuts, being careful not to overmix.
5. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot.
6. Add 1 cup of water to the Instant Pot, then place the trivet inside. Carefully lower the cake pan onto the trivet.
7. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
8. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
9. Remove the cake pan using oven mitts and let it cool on a wire rack for at least 15 minutes before slicing.

Fluffy and fragrant, this banana bread cake boasts a moist crumb and a golden exterior, perfect for serving warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra decadent touch.

Instant Pot Pineapple Upside Down Cake

Flourishing with the sweet, caramelized charm of pineapple and the buttery richness of cake, this Instant Pot Pineapple Upside Down Cake is a modern twist on a classic dessert that promises to dazzle your taste buds and simplify your baking routine.

Ingredients

• 1/2 cup unsalted butter, melted (I find using melted butter here creates a more even caramelization)
• 1/2 cup packed light brown sugar (the deep flavor of light brown sugar is my secret to a richer topping)
• 1 can (20 oz) pineapple slices in juice, drained (reserve the juice for an extra moist cake)
• Maraschino cherries, for garnish (a nostalgic touch that never fails to delight)
• 1 1/2 cups all-purpose flour (sifted for a lighter cake texture)
• 1 cup granulated sugar (I prefer cane sugar for its subtle molasses notes)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 2 tsp baking powder (the fresher, the better for maximum rise)
• 1/2 cup milk (whole milk lends a luxurious richness)
• 1/4 cup reserved pineapple juice (this is where the magic happens for moisture)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 large egg, room temperature (room temp eggs incorporate more smoothly)

Instructions

1. Prepare a 7-inch round cake pan by greasing it lightly with some of the melted butter.
2. In the prepared pan, combine the remaining melted butter and brown sugar, spreading evenly to form the base.
3. Arrange the pineapple slices over the sugar mixture and place a cherry in the center of each slice.
4. In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder.
5. Add the milk, reserved pineapple juice, vanilla extract, and egg to the dry ingredients, mixing just until combined.
6. Pour the batter over the pineapple arrangement in the pan, smoothing the top with a spatula.
7. Cover the pan tightly with foil to prevent moisture from entering.
8. Pour 1 cup of water into the Instant Pot and place the trivet inside.
9. Lower the cake pan onto the trivet, securing the lid and setting the valve to sealing.
10. Cook on high pressure for 35 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
11. Carefully remove the pan from the Instant Pot and let it cool for 5 minutes before inverting onto a serving plate.

Kaleidoscopic in its presentation, this cake boasts a moist, tender crumb contrasted by the sticky, golden topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience, making each bite a harmonious blend of textures and flavors.

Instant Pot Sponge Cake

Mastering the art of baking a sponge cake in an Instant Pot might just revolutionize your dessert game, offering a moist, fluffy texture that rivals traditional oven-baked versions. This method not only saves time but also ensures a consistently perfect cake every time, making it a must-try for both novice bakers and seasoned pros.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1 cup granulated sugar (for that just-right sweetness)
• 4 large eggs, room temperature (they blend more smoothly)
• 1/2 cup whole milk (the richness makes a difference)
• 1/4 cup unsalted butter, melted (I prefer European-style for its creaminess)
• 1 tsp vanilla extract (pure extract elevates the flavor)
• 1 tsp baking powder (the secret to the perfect rise)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, and salt until well combined.
2. In another bowl, beat the eggs and sugar on high speed for 5 minutes, or until the mixture is pale and has doubled in volume.
3. Gently fold in the melted butter, milk, and vanilla extract into the egg mixture, being careful not to deflate the air you’ve incorporated.
4. Gradually add the dry ingredients to the wet, folding gently until just combined. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Cover the pan loosely with foil to prevent moisture from dripping onto the cake.
6. Add 1 cup of water to the Instant Pot, then place the trivet inside. Carefully lower the cake pan onto the trivet.
7. Secure the lid and set the Instant Pot to manual high pressure for 30 minutes. Tip: Ensure the valve is set to sealing.
8. Once the cooking time is up, allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Tip: This gradual release helps prevent the cake from sinking.
9. Carefully remove the cake pan from the Instant Pot and let it cool on a wire rack for 10 minutes before inverting it onto a plate.

Light as air with a delicate crumb, this Instant Pot sponge cake is a testament to the magic of modern baking. Serve it dusted with powdered sugar and fresh berries for a simple yet elegant dessert, or layer it with whipped cream and jam for a decadent treat.

Instant Pot Coffee Cake

Unveiling the perfect blend of convenience and comfort, our Instant Pot Coffee Cake marries the rich, aromatic flavors of cinnamon and brown sugar with the moist, tender crumb that only pressure cooking can achieve. Ideal for those leisurely weekend brunches or a sweet midday treat, this recipe promises to delight with every forkful.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 2 tsp baking powder (the fresher, the better)
• 1/2 tsp salt (I swear by fine sea salt)
• 1/2 cup milk (whole milk lends the best richness)
• 1/4 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 large egg (room temperature eggs blend more smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup brown sugar (packed for that deep molasses flavor)
• 1 tbsp ground cinnamon (the heart of the coffee cake’s spice)
• 1 cup water (for the Instant Pot’s cooking environment)

Instructions

1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
2. Add the milk, melted butter, egg, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the cake tender.
3. Pour the batter into a greased 7-inch round cake pan that fits inside your Instant Pot.
4. In a small bowl, mix the brown sugar and cinnamon for the topping. Sprinkle evenly over the batter.
5. Pour 1 cup of water into the Instant Pot, then place the trivet inside. Lower the cake pan onto the trivet.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes. A quick release is best to prevent overbaking.
7. Carefully remove the cake pan from the Instant Pot. Let it cool for 10 minutes before serving.

Every bite of this coffee cake offers a delightful contrast between the moist, fluffy base and the crispy, cinnamon-sugar topping. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.

Instant Pot Vanilla Cake

Kindly imagine a dessert that marries the convenience of modern cooking with the timeless appeal of vanilla cake. Our Instant Pot Vanilla Cake is a testament to how technology can elevate traditional baking, yielding a moist, fluffy delight that’s as effortless as it is elegant.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup granulated sugar (for that perfect sweetness level)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 2 large eggs (room temperature eggs incorporate better)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/2 cup whole milk (for richness, though 2% works in a pinch)
• 1 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (just a pinch to balance the flavors)

Instructions

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
2. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one by one prevents the mixture from curdling.
3. Alternately add the flour mixture (flour, baking powder, salt) and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing leads to a dense cake, so fold gently.
4. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Cover the pan with foil to prevent moisture from dripping onto the cake.
5. Add 1 cup of water to the Instant Pot, then place the trivet inside. Lower the cake pan onto the trivet.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the cake from the Instant Pot and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Zesty yet tender, this Instant Pot Vanilla Cake boasts a delicate crumb and a buttery vanilla flavor that’s irresistible. Serve it dusted with powdered sugar and fresh berries for a simple yet sophisticated dessert that’s sure to impress.

Instant Pot Strawberry Shortcake

Yielded by the season’s finest, this Instant Pot Strawberry Shortcake marries the lush sweetness of strawberries with the tender crumb of classic shortcake, all achieved with the modern convenience of your pressure cooker.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 1 tbsp baking powder (the fresher, the better—check the date!)
• 1/2 tsp salt (I prefer fine sea salt for its delicate texture)
• 1/2 cup unsalted butter, cold and cubed (European-style butter elevates the flavor)
• 3/4 cup heavy cream (plus extra for brushing, because why not?)
• 1 tsp vanilla extract (pure, always—imitation just won’t do)
• 1 lb fresh strawberries, hulled and sliced (look for berries that are fragrant and firm)
• 1/4 cup powdered sugar (for dusting, because presentation matters)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
2. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
3. Pour in the heavy cream and vanilla extract, stirring just until the dough comes together. Tip: Overmixing leads to tough shortcake—stop when you see no dry flour.
4. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a 2.5-inch round cutter to stamp out shortcakes, re-rolling scraps as needed.
5. Place a trivet in the Instant Pot and add 1 cup of water. Arrange the shortcakes on a greased baking dish that fits inside the pot, brushing the tops with heavy cream for a golden finish.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 15 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: This ensures your shortcakes are perfectly steamed and fluffy.
7. While the shortcakes cook, toss the sliced strawberries with powdered sugar in a bowl, letting them macerate until juicy and sweet.
8. Serve the warm shortcakes topped with the strawberries and their juices. Tip: A dollop of whipped cream or a scoop of vanilla ice cream makes this dessert even more indulgent.

Sumptuously tender and bursting with berry goodness, this Instant Pot Strawberry Shortcake is a testament to the magic of simple ingredients coming together. The contrast of the warm, buttery cake against the cool, juicy strawberries is nothing short of divine. For an extra touch of elegance, garnish with fresh mint leaves or a drizzle of balsamic reduction.

Instant Pot Blueberry Lemon Cake

Sumptuously moist and bursting with the vibrant flavors of summer, this Instant Pot Blueberry Lemon Cake is a delightful twist on the classic dessert, combining the tangy zest of lemon with the sweet juiciness of blueberries for a truly irresistible treat.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1/4 cup unsalted butter, melted (I find it blends better when slightly cooled)
• 1/2 cup fresh blueberries (frozen works too, but fresh gives a better pop)
• 2 large eggs, room temperature (they incorporate more smoothly)
• 1 tbsp lemon zest (the brighter, the better for flavor)
• 1/4 cup lemon juice (freshly squeezed makes all the difference)
• 1 tsp vanilla extract (pure vanilla is my secret weapon)
• 1/2 tsp baking powder (for that perfect rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
2. Add the melted butter, room temperature eggs, lemon zest, lemon juice, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
3. Gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
4. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Cover the pan loosely with aluminum foil to prevent moisture from dripping onto the cake.
5. Pour 1 cup of water into the Instant Pot, then place the trivet inside. Carefully lower the cake pan onto the trivet.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Remove the cake from the Instant Pot and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Velvety in texture with a bright, citrusy aroma, this cake is a celebration of flavors. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.

Instant Pot Coconut Cake

Our Instant Pot Coconut Cake is a sublime dessert that marries the rich, tropical flavors of coconut with the convenience of modern pressure cooking, resulting in a moist, fluffy cake that’s as effortless to make as it is delightful to savor.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsweetened shredded coconut (toasted, for an extra layer of flavor)
• 1/2 cup coconut milk (full-fat is my preference for richness)
• 1/4 cup vegetable oil (a neutral oil ensures the coconut flavor shines)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 tsp vanilla extract (pure vanilla elevates the cake)
• 1 tsp baking powder (the secret to our cake’s rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Begin by greasing a 7-inch round cake pan that fits inside your Instant Pot with a light coating of vegetable oil.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, toasted shredded coconut, baking powder, and salt until well combined.
3. In a separate bowl, beat the room temperature eggs lightly before adding the coconut milk, vegetable oil, and vanilla extract, whisking until the mixture is homogenous.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the cake tender.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
6. Add 1 cup of water to the Instant Pot, then place the trivet inside. Carefully lower the cake pan onto the trivet.
7. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. A quick release is recommended to prevent overbaking.
8. Once done, carefully remove the cake pan from the Instant Pot and let it cool on a wire rack for 10 minutes before inverting onto a serving plate.

Rich in coconut flavor with a moist, tender crumb, this cake is a tropical dream. Serve it warm with a dollop of whipped cream or a drizzle of coconut glaze for an extra indulgent treat.

Instant Pot Pumpkin Spice Cake

Amidst the crisp embrace of autumn, the Instant Pot Pumpkin Spice Cake emerges as a sublime fusion of warmth and spice, a dessert that effortlessly marries convenience with the indulgent flavors of the season.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 tsp baking soda (the backbone of our cake’s rise)
• 1/2 tsp salt (just a pinch to balance the flavors)
• 1 tsp ground cinnamon (the soul of pumpkin spice)
• 1/2 tsp ground nutmeg (for a hint of warmth)
• 1/4 tsp ground cloves (a little goes a long way)
• 1/2 cup pumpkin puree (I swear by the organic kind)
• 1/2 cup water (room temperature blends better)
• 1/4 cup vegetable oil (extra virgin olive oil is my go-to for moisture)
• 1 tbsp apple cider vinegar (for a subtle tang)
• 1 tsp vanilla extract (pure, for the best flavor)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
2. Add the pumpkin puree, water, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
3. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Cover the pan loosely with aluminum foil to prevent moisture from dripping onto the cake.
4. Pour 1 cup of water into the Instant Pot, then place the trivet inside. Carefully lower the cake pan onto the trivet.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the cake from the Instant Pot and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Fluffy and moist, this cake is a celebration of autumn’s bounty, with each bite offering a harmonious blend of spices. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra touch of indulgence.

Instant Pot Apple Cinnamon Cake

Our Instant Pot Apple Cinnamon Cake is a delightful twist on a classic dessert, combining the warmth of cinnamon with the sweet tang of apples for a perfectly balanced treat. This recipe promises a moist, flavorful cake that’s as easy to make as it is delicious, thanks to the magic of the Instant Pot.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that just-right sweetness)
• 1/2 cup unsalted butter, melted (I find it blends more smoothly when slightly cooled)
• 2 large eggs (room temperature eggs incorporate better, in my experience)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 tbsp baking powder (the fresher, the better for maximum rise)
• 1 tsp ground cinnamon (I love a little extra for more spice)
• 1/2 tsp salt (to balance the sweetness)
• 2 medium apples, peeled and diced (I prefer Honeycrisp for their sweetness and texture)
• 1 cup water (for the Instant Pot)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
2. Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
3. Gently fold in the diced apples, ensuring they’re evenly distributed throughout the batter.
4. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Cover the pan loosely with aluminum foil to prevent moisture from dripping onto the cake.
5. Pour 1 cup of water into the Instant Pot, then place the trivet inside. Lower the cake pan onto the trivet.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the cake pan from the Instant Pot. Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.

Creating this cake in the Instant Pot ensures a moist, dense texture that’s packed with apple and cinnamon flavors. For an extra special touch, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, letting the flavors meld beautifully.

Instant Pot Peanut Butter Chocolate Cake

Yearning for a dessert that combines the rich, comforting flavors of peanut butter and chocolate in a fuss-free manner? This Instant Pot Peanut Butter Chocolate Cake is your answer, blending decadence with the convenience of modern cooking.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup granulated sugar (for that perfect sweetness balance)
• 1/4 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1/2 teaspoon baking soda (a little goes a long way)
• 1/4 teaspoon salt (to enhance all the flavors)
• 1/2 cup creamy peanut butter (I swear by the natural kind for its pure taste)
• 1/2 cup water (room temperature blends better)
• 1/4 cup vegetable oil (a neutral oil keeps the focus on the main flavors)
• 1 teaspoon vanilla extract (pure extract makes all the difference)
• 1/2 cup semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
2. Add the peanut butter, water, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can lead to a dense cake.
3. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
4. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Cover the pan with aluminum foil to prevent moisture from dripping onto the cake.
5. Pour 1 cup of water into the Instant Pot, then place the trivet inside. Carefully lower the cake pan onto the trivet.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Remove the cake from the Instant Pot and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Best enjoyed slightly warm, this cake boasts a moist, tender crumb with pockets of melted chocolate chips. For an extra indulgent touch, serve with a dollop of whipped cream or a drizzle of melted peanut butter.

Instant Pot Marble Cake

How delightful it is to blend the simplicity of a classic marble cake with the modern convenience of an Instant Pot, creating a dessert that’s as visually appealing as it is delicious. This Instant Pot Marble Cake marries the rich flavors of vanilla and chocolate in a moist, tender crumb that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 2 large eggs (room temperature eggs incorporate better)
• 1/2 cup whole milk (the richness makes a difference)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1/4 cup cocoa powder (I use Dutch-processed for a deeper chocolate taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness perfectly)

Instructions

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
2. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
3. Alternately add the sifted flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing just until combined.
4. Divide the batter in half. Stir cocoa powder into one half until fully incorporated.
5. Grease a 7-inch cake pan that fits into your Instant Pot. Spoon the vanilla and chocolate batters alternately into the pan, then swirl with a knife for a marbled effect.
6. Pour 1 cup of water into the Instant Pot, then place the trivet inside. Lower the cake pan onto the trivet.
7. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
8. Carefully remove the cake from the Instant Pot and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Instant Pot Marble Cake boasts a moist, dense texture with the perfect balance of vanilla and chocolate flavors. Try serving it with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.

Instant Pot Almond Flour Cake

Unveiling the simplicity and elegance of baking with almond flour, this Instant Pot Almond Flour Cake is a testament to how modern convenience can meet traditional dessert sophistication. Perfect for those seeking a gluten-free option without compromising on texture or taste, this cake is a delightful surprise that comes together with minimal effort.

Ingredients

• 1 1/2 cups almond flour – for a nutty, rich base that’s naturally gluten-free.
• 1/4 cup honey – I love the subtle floral notes it adds, but maple syrup works beautifully too.
• 3 large eggs, room temperature – they blend more smoothly when not cold.
• 1 tsp vanilla extract – pure extract makes all the difference here.
• 1/2 tsp baking soda – the key to a light, airy texture.
• A pinch of salt – to balance the sweetness.

Instructions

1. In a large mixing bowl, whisk together the almond flour, baking soda, and salt until well combined.
2. Add the eggs, honey, and vanilla extract to the dry ingredients. Mix until the batter is smooth and homogenous. Tip: A hand mixer on low speed can help achieve a lump-free batter in seconds.
3. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Tip: Lining the bottom with parchment paper ensures easy removal after cooking.
4. Add 1 cup of water to the Instant Pot, then place the trivet inside. Carefully lower the cake pan onto the trivet.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes. Tip: Allow a natural release for 10 minutes before quick releasing any remaining pressure to prevent the cake from sinking.
6. Once done, carefully remove the cake pan from the Instant Pot and let it cool on a wire rack for at least 10 minutes before slicing.

Yielded is a moist, tender cake with a delicate crumb and a subtly sweet flavor profile that pairs wonderfully with fresh berries or a dollop of whipped cream. For an extra touch of elegance, dust with powdered sugar or drizzle with a light glaze before serving.

Conclusion

Mouthwatering and effortless, these 18 Instant Pot cake recipes are a game-changer for home cooks. Whether you’re craving chocolate, vanilla, or something fruity, there’s a cake here to satisfy every sweet tooth. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your baking triumphs and this article on Pinterest for fellow dessert lovers to discover. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.