Instant Pot Cake Recipe Using a Box Mix
This dependable Instant Pot cake recipe transforms a boxed cake mix into an exceptionally moist two-layer cake with a dense, tender crumb. Use any cake flavor and your favorite frosting for an easy no-oven dessert.
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Servings: 12
Calories: 384kcal
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.
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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
Calories: 384kcal | Carbohydrates: 60g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 26mg | Sodium: 330mg | Potassium: 219mg | Fiber: 1g | Sugar: 43g | Vitamin A: 91IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2mg
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