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.
I didn’t want to make the whole box and my mix calls for 3 eggs so I split it into 3 equal portions and just baked one of them. It came out great! I reduced the time to 25 minutes since it was a smaller quantity. I added about 1/3 cup of chocolate chips. Now I can fix a small cake any time and not have a whole one staring at me! The 1/3 size makes 2 to 3 servings depending on your cake craving.
That sounds great! Thank you for sharing that. I’m sure others will find that beneficial too.
Hello, thank you for sharing! If I make a cake using box mix would I follow the time listed on there?
I would use the cake button on your Instant Pot. If you don’t have a cake button, then set your timer to high pressure for 35 minutes. I figured out how to use my box cake mix in my IP and it’s really really good. Enjoy!
This was terrific! I made 2 smsll cakes using one Devils Food cake mix and a 6 inch spring form pan. I followed the directions exactly, except where the box instructions said to use 1 1/2 cups water I used 1 cup water and 1/2?cup sour cream. The flavour was outstanding. I chose to finish the cakes with a simple icing sugar and water glaze, applied with a brush while the cake was still hot. The cakes had the look and the taste of a chocolate glazed doughnut. Thank you so much for sharing your techniques.
Great job! I love the addition of sour cream – greek yogurt is another option. Sounds delicious and I like the description you came up with – it is! Thank you for sharing.
Followed your excellent directions and created a moist tasty Carrot Cake with Cream Cheese Frosting. Used my 6qt Duo Plus and the spring form pan-hit the Cake setting and set time at 38 min….perfect results. I ordered a 7″ Fat Daddio’s pan so next time I can cook two at once. Looking to make a Key Lime Cheese Cake next. Instant Pot Duo Plus is Magical.
Kevin
That sounds so delicious! Thank you for sharing your success and making a variation of this recipe. I think Key Lime sounds so good and it’s fun once you see what this amazing pot can do for you, right!?
This turned out perfect. I wanted to make chocolate cupcakes using the Devils Food cake mix, but I only have one cupcake pan and usually have to make them in two lots. This time I decided to try making a cake in the Instant Pot with the remaining batter. I kept it in for 40 minutes after some comments mentioned that it may not be cooked after 35. I used a six inch pyrex bowl and it was filled half way to the top. It naturally released completely and the pin came down after 14 minutes. I had covered it well with foil so there was no dampness at all. It’s not even as dense as I expected it to be after reading the comments. Maybe I will try 35 minutes next time just to see if it makes a difference in the moistness. I can’t say enough good things about this recipe! Thank you so much and will definitely be making it in the Instant Pot again.
That’s fun testing and getting so many great desserts. I appreciate you sharing your results and letting us know how to navigate cake in the Instant Pot!
I made this today! I received a 120 piece accessory set via amazon today and it came with a spring form pan. I used it to bake the cake in the instant pot. It took all the batter from the mix to just fill it 2/3 of the way from the top. After cooling and cutting off the top I tasted it. OMG! Chocolate cake never tasted so good. I didn’t care that it wasn’t spongy. I did however need to bake it a little longer probably because it was 1 pan instead of 2.
Exciting on getting all those accessories! I hope you have fun using your IP to the fullest! I’m so glad you gave the chocolate cake a whirl and loved it – it’s amazing what the pressure cooking can do – even to bake! Thanks for sharing!
I have the Duo Plus and tried this and followed the instructions, but my cake was disappointingly still very underbaked and runny, I’m not sure if I didn’t seal them well enough with foil or? I used my cake setting too.
Weird – I’m so sorry that happened! Yes, keeping the foil tight over the cake helps and if I’ve ever had something undercooked, put it back on, set the pot to 3-5 minutes because the time that the pressure builds back up it’s still working on cooking. Frustrating when you’re looking forward to it coming out!
Have you made this recipe in one of the flower silicone molds? If you have how long to make it? Also have you made a swirl version adding melted chocolate or cocoa to part of the batter and swirling in before baking?
Those are great questions! I have not tried it personally in a silicone mold but it should work exactly the same. You shouldn’t have to change a thing. I love your idea of creating a swirl – so fun and won’t take much more than a minute or two. Please be sure to let us know how it comes out!
Did you add any water to the pot before placing the cake pan inside?
Great question. Yes, in step 1 I outline “Pour 1 1/2 cups water into the Instant Pot and place trivet in pot. Coat a round 6- or 7-inch cake pan with cooking spray and set aside.” You can’t use the pressure cooker without that addition of water. Thanks for asking!
My IP doesn’t have a cake button, what should I use?
Set timer to 35 minutes on high pressure (cake setting). It will take the IP around 6 minutes to build up pressure before it begins cooking.
Instead of metal cake pans, will a 7 ” pyrex bowl work?
Definitely! If something can be baked in the oven, it’s safe in the Instant Pot. Great idea!
So you stated that it would be ok to cook both pans at the same time…stacked. First, do I place anything inbetween them? Second, do I add more time to cook?
Since you are covering the pan with foil, each pan will be covered and they will nestle on top of each other without falling into the other as they are stacked. They will cook beautifully nestled in there and you can enjoy both!
Can you make cake bites with this recipe using different variety of cake mixes using the same cook time.
I haven’t made cake bites with this but you can substitute any box mix with this recipe. They will bake up nicely and be a great dense cake option!
I made this and the cake was very dense. It wasn’t spongy like cake should be. It seemed like it wasn’t able to rise the way it should, what did I do wrong?
That’s a great question. Baking in a pressure cooker is not going to have the same airy result in the cake. That is one of the things that I liked about making my cake in the IP, it’s dense, more rich. If you don’t know that’s the result, you might think something is wrong, but it just is a different version of a yummy cake.
How many quart IP did you use? If I have 8 inch pan that fit in my 8qt IP duo crisp is there any reason I can’t use them?
Thank you,
Beth
I use a 6qt and I’ve made this recipe many times. I’ve heard that a larger IP can require a little more time but I haven’t tested it out. There’s no reason this recipe wouldn’t work with an 8qt IP at all though. Enjoy!
My instant pot cake settings says 40min on tv people are manually setting at 55min what should I do my pot has the cake setting
I would use the cake setting if you have one!
Do you have it set to seal or vent?
When you cook with the Instant pot you want to set the valve to seal so it holds the pressure and begins to cook. Once it’s done cooking, let it naturally vent for 10 min, then release the remaining pressure. Thank you
I bought some stacking pans and would like to cook both layers at the same time. Would that work?
It should be just fine! Thanks for asking!
I made this today. I will admit, I was very skeptical about how it would turn out….I mean HOW is a full box mix going to fit into two 6×2″ pans and not overflow while cooking? Well, imagine my surprise when I took the lid off and my first cake was perfectly formed and no spillage! So in went the other half, same results. After it cooled, I cut the dome off the shorter of the 2 and took a bite of the dome. So good, better then an oven baked cake! Absolutely perfect! Thank you so much for taking the time to post this. I have been without an oven for over 7 years now and have missed cake the most I think. Again, thank you!
I’m so glad you gave it a shot – I agree it is magical but so worth it!
You say to insert toothpick and see if cake is done. If by chance it didn’t seem completely cooked through, how would you do to finish cooking it?
Hi Gail – I can’t speak from experience on this because when I used the Instant Pot, my cake came out perfectly each time I made this recipe. However, in my opinion, there are two options. You could put the cake back into the Instant Pot, set it to 0 and let the pressure continue to cook it because it’ll cook with the pressure building but you won’t need a lot of time. Or you can put it into your oven for a few minutes.