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 have used this technique several times now. I have a rack and can stack two round covered cake pans in the instant pot. Perfect cake every time.
Love to hear that, Virginia.
Is the cake supposed rise? I’ve baked cakes 3 times using the cake setting at different lengths of time. I followed you instructions carefully with the same result–a thick, heavy pancake. I am an experienced baker and cook.
Hi Victoria – I’m sorry you’re not seeing the cake turn out. That’s frustrating! This cake box recipe bakes a little more dense than it would in the oven but it should not be a pancake, it turns out delicious.
Where you live can make a difference. If you live at sea level or are at a higher altitude. Our extension office was helpful.
I literally live at sea level
So I don’t have experience with this since I’m not near it but I do know that you more than likely have to lower the temperature and bake longer to account for baking at sea level.
What if I just wanted to make one cake? Couldn’t I just pour all the batter into one spring foam pan? Does cooking time change?
Hi Jess,
The smaller 6 inch pan that fit into my IP only used about half of the batter so I was able to make 2 smaller cakes. But if you have a spring form pan that uses up the batter in one and can fit inside your pot, then yes, you could cook one cake. I have not tested the time. I assume it might need a few more minutes. Let me know if you try!
Hi! What size of instapot did you make this in?
I use a 6qt Instant pot. Thanks for asking!
Hi… can we place two cake trays at once? one in the bottom part and one on the steam plate and bake both at once?
Yes! That’s exactly what I did Deshi. Thanks for clarifying!
What is the steam plate?
Hi Eric, you can buy accessories for your instant pot so you can layer things in it or steam vegetables but so the food isn’t on the bottom of the pot with the potential to create a burn notice. Hope that helps!
I made this for the first time and am hooked! It turned out beautifully and is just too cute.
So glad you enjoyed it! Such an easy way to make a dessert.
Making your cake right now and I’m just curious to know if it must be refrigerated or does it depend on the frosting type or if frosted or not. Thanks! Sorry about the anonymous e-mail addy 😊
Great question! If you are going to eat it within a day or two, you can leave it on the counter in an airtight container. If you want it to last a few more days, you can tuck that container in the fridge. We don’t have a lot of humidity right now so it won’t impact your food as much as in the summer.
I will never bake a cake in the oven again.
Isn’t it amazing what the Instant Pot can do?
My favorite share! I also use my egg bites for individual cakes – freeze them and pop out put in freezer bag reheat at 30 seconds in microwave for quick end if evening treat (I live alone) without wasting or having guilt.
Cover the egg bite also w/foil cook as usual
That’s a smart way to put your Instant Pot to use. I’m sure someone else needs that tip to transform mornings and easy meal prep. Thank you for sharing Robyn!
I have IP stacking pans that have silicone lids. I’ve used them very little because there was no instructions with it.
Do you know if that will work like foil? And can I use both at the same time to make a layer cake?
Hi Nola – great question! I don’t have these but I was able to look them up and they look like the perfect use for them to inaugurate your IP stacking pans with this cake recipe. I would give it a shot with both of them. Be sure to let us know how they turned out!
I have a metal stacking and stacking silicone- I haven’t gotten great results from stacking. Form pan with foil or 1 pan at a time with foil. They keep coming out under done. I have had beautiful results with.
This was the first recipe I’ve tried since getting my Instant Pot. This was the moistest cake I have ever tasted. I will definitely keep this recipe when I’m making a cake!
Kathy, I love that this was your introduction to the glorious Instant Pot! Thank you for sharing.
Curious as to why you split the batter into 2, it seems easy enough to halve the cake after it cools?
I like having two full cakes! You certainly could make your cake that way. Thanks for asking!
This turned out Perfect! Made a wonderful birthday cake for myself shared with my two beautiful daughters who helped with every step!!!
Happy birthday Jay! I’m so glad it turned out and was enjoyed by all.
just tasted the top i cut off of the first layer and oh my it is amazing thank you for sharing. i will be saving this one.
So glad to hear it Gina! I agree, it’s worth making more than once.
I have a 6 qt IP and a 6-cup bundt pan. Will all of the batter fit in it without overflowing when it’s cooking?
Hi Gim, I use a 6qt IP and have a 6 cup pan so that will be fine. Up to 7 cup pan should fit well.
How long do you cook it?
Hi Harold,
If you don’t have a cake button, you can 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.
This is THE only way I will bake cakes again! I have made several since discovering your site at the beginning of October of this year. We have ‘game night’ with friends and I always bake a cake or 2 (or more!) and I get nothing but raves! Trying marble cakes this week!
Hi Karen – I love hearing you’re enjoying cake making way this style too! I am such a fun. Thank you for sharing and let me know how amazing marble cakes turn out!
The marble cakes came out PERFECT!! I did triple chocolate and yellow cake swirled in the pan and they came out amazing! I also changed out the oil for butter and I used whole milk instead of water on the cake box, and they came out so moist and yummy! I think I am going to do white and strawberry mixes next! I was also thinking that with how moist these are, I think this would be the perfect way to make cake for cake pops too!
Thank you for letting us know and sharing the details! I can see cake pops being great with this turnout.
Hi Karen,
Would you be willing to share which brand box cake mix you used? I’d love to try to do the marble cake – sounds perfect! 👌🏾
FYI: An 8″ cake pan WILL fit in an Instant Pot. I bake a Fat Daddio 8X3 cake pan in my 8 QT Instant Pot. I use a trivet with handles to lift the cake pan out of the Pot. I bought the 8X3 so I can bake all my (oven) cake recipes that call for an 8X8X2 pan.
That’s great! Thanks for letting us know. I have a 6 qt so I haven’t tested it.
Can I make this in a 3 quart with a 6″ pan?
Hi Lauren, great question. If you are using a smaller IP, as long as you can fit the water and the 6″ pan in, it should work just fine. I haven’t tested it myself but I think you’ll enjoy a great cake still.
I’m going to try this! I have totally neglected my ip lately, but with cooler weather coming, I really look forward to steaming up the house!
Yes, it’s Instant Pot weather!!
I’ve made this 2x now. The first I forgot to cover with foil. The top looks like brain creases. Perfect for Halloween! The second I foiled the top and while it came out smooth and moist, the center collapsed. How do you prevent collapse?
Oh man, I”m sorry that happened. So frustrating! I’m not sure what would cause this to happen. Without knowing too much about your situation, in generals cakes can have that happen if they don’t bake long enough, if they moved during baking, or if the heat didn’t get up to temperature when you started baking them (which could happen if you don’t preheat an oven but you were using an IP so not relevant). Also, you want to make sure your box cake mix isn’t old because if the leavening agents are old, they could affect the cake rising. Not something we think of too often but it could be related.