This Instant Pot cake transforms a boxed cake mix into an incredibly moist, dense cake with a smooth, less porous crumb than the same cake baked in the oven. You can use any cake flavor you love, add your favorite mix-ins and turn one box of cake mix into a beautiful two-layer cake without ever turning on the oven.
I’ve made this recipe close to a hundred times, and it has never failed me. Through all that testing, I’ve learned that covering the pan tightly with foil, cooking each layer for 35 minutes and allowing a 10-minute natural release are the details that produce a dependable cake without a wet or undercooked center.
You will need a 6-inch round cake pan that fits inside your Instant Pot, but once you have one, this is such a fun and surprisingly practical way to make cake. It remains one of my favorite Instant Pot recipes because the method is simple, the texture is consistently wonderful and nobody ever guesses it started with a box mix.
Looking for more sweet treats? Check out my collection of the best Instant Pot desserts.
Why This Instant Pot Cake Recipe Works
This is one of the most dependable Instant Pot desserts I’ve ever made. Here is why it continues to be my go-to cake recipe:
- It starts with a boxed cake mix. Prepare the batter using the ingredients listed on the package, then let the pressure cooker handle the baking. Any cake flavor works.
- The texture is exceptionally moist. Steam creates a dense, tender cake with a smoother, less porous crumb than the same mix typically produces in the oven.
- The method has been thoroughly tested. Covering the pan with foil prevents condensation from dripping onto the batter, while the 35-minute cook time and 10-minute natural release help the center cook through evenly.
- It is easy to customize. Add up to 1 cup of chocolate chips, sprinkles, M&M’s, caramel bits or another favorite mix-in before cooking.
- You do not need an oven. This is especially helpful in warm weather, when your oven is occupied or anytime you want to bake a cake in an Instant Pot instead.
- One box makes a two-layer cake. The batter is divided and pressure-cooked in two batches, then the cooled layers are trimmed, stacked and covered with your favorite buttercream.
- It is worth buying the right pan. A 6- or 7-inch round Instant Pot cake pan gives the batter enough room to cook evenly and makes it easy to remove each finished layer.
Recipe Ingredients
Cake mix: Use one 15.25-ounce box of any flavor, along with the eggs, oil and water called for on the package. Chocolate, vanilla, yellow and funfetti cake mixes all work well.
Mix-ins: Add up to 1 cup of chocolate chips, sprinkles, M&M’s, caramel bits or butterscotch chips. These are completely optional, and the cake is wonderful without them.
Frosting: Use approximately 4 cups of chocolate buttercream or your favorite frosting. Homemade buttercream and store-bought frosting both work.
You’ll also need: A 6-inch round cake pan (7-inch will work, too) that fits inside your Instant Pot, aluminum foil and the trivet that came with your pressure cooker.
How To Make Instant Pot Cake
- Prepare the Instant Pot. Pour 1 1/2 cups of water into the inner pot and place the trivet inside. Coat a 6- or 7-inch round cake pan with cooking spray.
- Make the batter. Prepare the cake batter according to the package directions. Fold in up to 1 cup of optional mix-ins.
- Divide the batter. Divide the batter evenly between two same-size bowls. If you own two cake pans, you can divide the batter between the two prepared pans instead.
- Cover and lower the pan. Pour half of the batter into the prepared pan and cover it tightly with aluminum foil. Use the trivet handles to lower the pan into the Instant Pot.
- Pressure cook the first layer. Secure the lid, set the steam release valve to the sealing position and cook on high pressure for 35 minutes. The Instant Pot will take approximately 6 minutes to build pressure.
- Release the pressure. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully turn the steam release valve to the venting position to release any remaining pressure. Wait for the float valve to drop before removing the lid.
- Check and cool the cake. Remove the foil and insert a toothpick into the center. It should come out clean or with a few moist crumbs attached. Carefully lift the pan out of the Instant Pot and allow the cake to cool in the pan for 5 minutes.
- Remove the first layer. Carefully invert the cake onto a wire rack and remove the pan. Let the cake cool completely, then use a serrated knife to trim off the rounded top so the layer sits flat.
- Cook the second layer. Coat the cake pan with cooking spray again and pour in the remaining batter. Cover tightly with foil and repeat the cooking process, reusing the water already in the inner pot. There is no need to replace or add more water.
- Assemble and frost. Once both cake layers are completely cool, spread frosting over the top of one layer. Place the second layer on top, then frost the top and sides of the cake.
- Slice or store. Slice and serve the finished cake, or cover and store it according to the type of frosting used.
Recipe Notes
- Use the trivet handles. The trivet that comes with the Instant Pot makes it easy to lower the foil-covered cake pan into the inner pot and lift it out after cooking. There is no need to make a separate foil sling or purchase a bakeware sling.
- Use the correct pressure setting. Some Instant Pot models include a Cake button. If yours does, set it for 35 minutes. Otherwise, select Pressure Cook or Manual and cook on high pressure for the same amount of time.
- Choose the proper pan size. Use a 6- or 7-inch round cake pan that fits comfortably inside your pressure cooker. Place the empty pan inside the pot before beginning to confirm that it fits on the trivet with room for steam to circulate.
- Expect a soft top. An Instant Pot cake will not develop the deeply browned, slightly crisp surface that an oven-baked cake does. The top remains soft because the cake cooks in a moist, steamy environment. This is completely normal, and the layers will be trimmed, stacked and covered with frosting.
- Limit the mix-ins. I have tested this cake with and without chocolate chips, M&M’s and other additions, and it turns out beautifully both ways. Use no more than 1 cup of mix-ins so the cake cooks evenly.
- Reuse the cooking water. When pressure cooking the second cake layer, reuse the water remaining in the inner pot. There is no need to replace it or add more.
- Cool the layers completely. Allow both layers to cool completely before trimming, stacking and frosting them. Warm cake can cause buttercream to soften or melt.
- Consider separate sealing rings. Silicone sealing rings can absorb food odors. If you regularly make both savory meals and Instant Pot desserts, consider keeping one ring for each.
Can You Use a Regular Cake Pan in an Instant Pot?
Yes, you can use a regular round cake pan in an Instant Pot as long as it fits inside the inner pot. Standard 8- or 9-inch cake pans are too large for most models, so you will need a 6- or 7-inch round cake pan for this recipe.
I also sometimes use a 6-inch cake pan with a removable bottom, which makes it especially easy to release the cake after cooking. Before preparing the batter, place your empty pan inside the Instant Pot to make sure it fits comfortably on the trivet with enough room around the sides for steam to circulate. Both styles work well and produce evenly cooked cake layers.
Frequently Asked Questions
Can You Bake a Cake in an Instant Pot?
Yes. To bake a cake in an Instant Pot, pour water into the inner pot, place the cake pan on the trivet and cook it using high pressure. The cake cooks in the moist, pressurized environment rather than with the dry heat of an oven, producing an exceptionally moist cake with a tight, tender crumb.
Can You Make Instant Pot Cake Without a Pan?
You need a separate oven-safe pan or baking dish that fits inside the Instant Pot. Do not pour cake batter directly into the inner pot. For this recipe, I recommend a 6- or 7-inch round cake pan because it fits on the trivet and allows steam to circulate around it.
What Is the Difference Between Instant Pot Cake and Oven-Baked Cake?
Instant Pot cake has a moister, denser texture and a smoother, less porous crumb than oven-baked cake. The top will not become golden or slightly crisp because it cooks with steam rather than dry heat. I trim the rounded top from each layer before stacking and frosting the cake.
Cake Mix Flavors To Try
This Instant Pot cake recipe works with nearly any standard 15.25-ounce boxed cake mix. Prepare the batter using the ingredients listed on the package, then follow the same pressure-cooking instructions.
Try any of these combinations:
- Chocolate cake: Add chocolate chips and frost with chocolate buttercream.
- Vanilla or white cake: Pair with vanilla buttercream or chocolate frosting.
- Funfetti cake: Add extra sprinkles and top with vanilla buttercream.
- Strawberry cake: Frost with vanilla or cream cheese frosting.
- Lemon cake: Pair with lemon buttercream and garnish with fresh lemon zest.
- Carrot cake: Finish with cream cheese frosting and chopped pecans, if desired.
Keep the total amount of mix-ins to 1 cup or less so the cake cooks evenly.
Best Frostings for Instant Pot Cake
Choose a frosting that complements the flavor of cake mix you use. These are a few of my favorites:
- Vanilla Buttercream
- Chocolate Buttercream
- Cream Cheese Frosting
- Chocolate Ganache Frosting
- Lemon Buttercream Frosting
How Long Does Cake Last?
Instant Pot cake lasts up to 2 days at room temperature or 5 days in the refrigerator when stored in an airtight container. If the cake is covered with cream cheese frosting or another frosting that requires refrigeration, do not leave it at room temperature.
For longer storage, wrap unfrosted cake layers tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months, then thaw overnight in the refrigerator before assembling and frosting.
More Instant Pot Dessert Recipes
If you loved making a cake in your pressure cooker, there are plenty of other unexpected Instant Pot dessert recipes to try. These are a few of my favorites:
- Instant Pot Chocolate Pudding: Rich, creamy homemade pudding made right in the pressure cooker.
- Instant Pot Cheesecake: A dependable way to make smooth, creamy cheesecake without using the oven.
- Instant Pot Fudge: An easy, indulgent treat that is perfect for holidays and gifting.
- Instant Pot Berry Crisp: Juicy berries topped with a sweet, crumbly topping.
- Instant Pot Cherry Dump Cake: A wonderfully simple dessert made with cherry pie filling and cake mix.
You can also browse my complete collection of Instant Pot desserts for even more no-oven treats.
Instant Pot Cake Recipe Using a Box Mix
Ingredients
- 1 1/2 cups water for the Instant Pot
- Nonstick cooking spray
- 15.25 oz cake mix any flavor, plus any ingredients required from package
- 1 cup mix-ins such as chocolate chips, sprinkles, M&Ms, caramel bits, optional
- 4 cups chocolate buttercream frosting or frosting of choice
Instructions
- Prepare the pot and pan. Pour 1 1/2 cups water into the Instant Pot and place the trivet inside. Coat a 6- or 7-inch round cake pan with cooking spray.
- Make the batter. Prepare the cake batter using the eggs, oil, water and other ingredients called for on the package. Fold in up to 1 cup of optional mix-ins.
- Divide the batter. Divide the batter evenly between two same-size bowls. Pour one bowl of batter into the prepared cake pan and cover the pan tightly with aluminum foil.
- Pressure cook the first layer. Use the trivet handles to lower the covered pan into the Instant Pot. Secure the lid and set the steam release valve to the sealing position. Cook on high pressure for 35 minutes. The Instant Pot will take approximately 6 minutes to build pressure before the cooking time begins.
- Release the pressure. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully turn the valve to the venting position to release the remaining pressure. Wait for the float valve to drop before opening the lid.
- Check and cool the cake. Carefully remove the pan and foil. Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached. Let the cake cool in the pan for 5 minutes, then carefully invert it onto a wire rack to cool completely.
- Cook the second layer. Coat the cake pan with cooking spray again and add the remaining batter. Cover tightly with foil and repeat the cooking and pressure-release process, reusing the water already in the inner pot. There is no need to replace or add more water.
- Level the layers. Once both layers are completely cool, use a serrated knife to trim off the rounded tops so the layers sit flat.
- Assemble the cake. Place one cake layer on a serving plate and spread frosting over the top. Add the second layer, then frost the top and sides of the cake. Slice and serve, or cover and store according to the type of frosting used.
Video
Notes
- Use a 6- or 7-inch round cake pan that fits comfortably on the trivet with room for steam to circulate around it. A 6-inch pan with a removable bottom also works well.
- Cover the cake pan tightly with foil to prevent condensation from dripping onto the batter and leaving the top wet.
- Some Instant Pot models include a Cake button. Set it for 35 minutes, or use Pressure Cook/Manual on high pressure for the same amount of time.
- Use no more than 1 cup of optional mix-ins so the cake cooks evenly.
- The top of the cake will remain soft rather than becoming deeply browned or slightly crisp. This is normal for a cake cooked in a moist, steamy environment.
- Reuse the water remaining in the inner pot when cooking the second layer. There is no need to replace it or add more.
- Cool both cake layers completely before trimming, stacking and frosting them.
- Silicone sealing rings can absorb odors, so consider keeping separate rings for savory recipes and Instant Pot desserts.Cover the cake pan tightly with foil before pressure cooking. This keeps condensation off the batter and is the key to preventing a wet cake top.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Hi. I am so excited to try this cake but I have a question. In the video it shows your instant pot set for 30 minutes, but your recipe says 35 minutes. I don’t have a cake setting on my instant pot so how long is the correct time; 30 or 35 minutes. Thank you for your help and Otherwise, I love your video and detailed instructions! -Jeanne 🙂
35 minutes is perfect. Thank you for asking!
Hello! So for people with older instant pots ( no cake setting), it’s 35 minutes on manual ( high pressure ) mode? Is it venting or dealing?
Hi Ana! Good question- yes, you will set your IP for 35 minutes at high pressure. After the timer goes off, you will naturally vent it for 10 minutes, then you can release the remaining pressure.
Used a Bundt Pan in the IP for 35 minutes and it came out great!
Thank you for sharing!
I just made it and it turned out great. I used the double-stacked stainless steel pans with the locking trivet (Amazon). It fits the 6qt IP-just. You may have to turn it so the handle doesn’t interfere with the cage on the underside of the lid, but it will fit. Anyway, the cake was moist and dense, like an old-fashioned cake from scratch, (or the better commercial mixes), like a good wedding cake. I’m not a fan of how fluffy cake mixes usually are so for my taste this was perfect. We don’t have kids and plain cake is just fine for us.
Thanks for sharing. The method is fast, fuss-free, and forgiving. I left mine in for 45 minutes after the cycle was done and it was just fine. Try that in an oven. And on a 90 degree day it didn’t heat up the kitchen.
Glad you enjoyed it! Thank you for sharing
I am making an Insta Pot cake with fruit on the top (on the bottom to bake) and I only have a 9″ pan instead of 6″. It says to bake a 6″ pan for 25 minutes on high so how long would I bake in a 9″? It fits in the Duo model with 3 cups of water on the bottom in a sling.
Thanks
Cindy
Hi Cindy, I can’t speak to how long it would need to bake. A 9″ pan wouldn’t fit in my IP but I imagine that you can try adding 10 minutes on and see if that gives you the perfect cake. I’m sorry I can’t help with this specific question.
What is the reasoning to wrap the pan in foil? I understand to cover it, but what does wrapping it do?
It seals the batter in better. I like to do it as my pans don’t lock into place.
Wrapping or covering the top in foil stops the cake from getting wet.
Mine came out only 2 inches as well. I covered whole thing in foil, I cooked for 30 minutes and followed all other instructions, Any clues?
They shouldn’t be as big as a cake made in the oven because of using pressure and not heat to bake them. You lose the porous cake from the oven but gain a delicious dense cake that in my opinion, is way better. You didn’t do anything wrong!
Can I use both cake pans at the same time to make a cake? (They came in my Asscessories box). Stack on each other. If yes, do I just cover the top pan with foil? Or is it better to do one at a time?
Gloria, good question! You can do two at a time! Make sure they are both sealed or covered with foil if they aren’t made to cover one another with a seal. I would also recommend allowing the cakes to naturally release pressure instead of a QR after 10 minutes.
I did something wrong! The layers were under 2 inches and the cake was so dense it was rubbery!! Almost inedible. What did I do?
Sharon I think I know what I did wrong. I only covered the top of the cake not the whole. Watched the video and discovered that you covered the whole cake b pan.
I’ll try again another day. It was a fun but not fruitful experience 🥴
Hi Sharon, I’m sorry that it didn’t turn out. That’s so frustrating when you’re excited to taste it. Thank you for commenting!
Are the layers about 2inches?
What size of cake pan do you use for that cake?
There are IP cake pans that are about 7in.
I have had my Instant Pot Duo 60 for a little more than a month now. I LOVE using it and have made several recipes so far.
I’m going to try this cake recipe next. Thank you for sharing it 😊
I hope you love it like I do – it’s a simple recipe but tastes like you’ve done something really special to get it that way. Enjoy!!
This was SO GOOD. Thank you for posting all the detailed instructions. A newbie to InstaPot, I was excited to try this. Omg I can’t believe the crumb of this cake. So good – dense and almost spongy at the same time! Thanks again!
I know, right? Completely transforms a cake box. I’m so glad you tried it out for your IP journey! Thank you for sharing!
I made a sugar free boxed devils food cake, I added a teaspoon of orange extract, it made the batter divine! I used a metal two quart bowl to make my boxed cake, I added two cups of water to the bottom and set it for minutes. It worked like a charm! I served with fresh homemade whip cream (Thank you Joanna Gaines!) It was a easy and delicious desert!
I should have proof read the above post before hitting submit but I was so excited I didn’t I set my instant pot on pressure cooker for 45 minutes. If you follow these instructions make sure you cover the pan with foil, I forgot (again out of sheer excitement!) my cake cracked on top. Enjoy! We did 🙂
I’m so glad you enjoyed it! I love that you added a little orange to the cake. Others will appreciate that tip. And you are right, homemade whipped cream is perfect for a cake like this.
https://pipandebby.com/pip-ebby/homemade-whipped-cream/
I only have one 7” springform pan…. If I have to run the Insta pot two times to cook both layers, do I still cook it at 35 minutes?
I would do it that way. I haven’t tried it to confirm otherwise but this should work. Let me know!
If the cake isn’t completely cooked when i test it, what are the next steps to finishing it?
Christina,
This is a good question but not an issue I’ve run into. As your pressure cooker builds up pressure, it’s already beginning the process of cooking your dessert. If you felt that the cake was underdone and needed just a little more time, you could put the top back on and add a few minutes to the time. But remember that as the pot has to begin building pressure up again which can take 10-15 minutes, that time is against the clock too, not just the actual cooking minutes you set it for. You don’t want to overcook it either. Sorry I don’t have a firm answer but with the tested recipes, I feel confident you’ll have a great dessert!
Can you cook this cake in one go instead of splitting it?
The size of the pans that fit into the IP typically fit into two small rounds. I haven’t found one pot that’s deeper for it and tested it. But I’m sure it could be done! Let me know if you try it!
I have 2 6″ pans from my years on making kids Birthday cakes. Can I put both in at the same time with a 2nd trivet dividing them? I also wondered if I could do one round flat & 1 Bundt pan in the IP at the same time with the trivet between. I thought stacking them would make an unusual cake! I just have low energy because of MS & use the IP to save time & steps so baking 2 layers separate is counterproductive!
I’m sorry that you are dealing with that Amy. But I love that you don’t let it stop you from cooking and baking! I haven’t tried this technique but I know I’ve seen that people have done it so it’s possible!!
Why do you wrap the outside of the cake pan in foil?? I understand covering the top, but why the sides??
Thank you for asking! It is just an easy way to keep the cheesecake in place and when I remove it from the springform pan it’s easy to transfer. You don’t have to do it.
I have a 7" springform pan and a 6.3in diameter fluted tube pan are these ok to use?
Sounds great!
Is the instant pot Bundt plan too small for a one later box cake?
Good question! I haven’t’ used a bundt pan in the IP but my spring form pans are 7 in and I know the store I purchased them at had bundt pans that looked mini, much like the spring form pan did in comparison to my regular cheesecake pan. I used the box mix for two cakes in this recipe so I imagine that one box cake mix would require 2 bundt pans or cooking them individually.
Do you have a recommendation of a cake pan for the instapot? 2” or 4” deep? Thanks!
I think the deeper the better. 3-4" is ideal, but 2" would probably be fine, too.