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Instant Pot Chocolate Cake Recipe

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4.4 from 15 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This Instant Pot Chocolate Cake is a moist, tender, and rich dessert that’s easy to make using your pressure cooker. Combining cocoa, flour, and a touch of coffee powder to enhance flavor, this cake is cooked to perfection in just under an hour. Topped with fresh berries and whipped cream, it’s a delightful treat for any occasion.

Ingredients

Dry Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp instant coffee powder, optional
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar

Wet Ingredients

  • 1 egg
  • 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

For Decoration and Serving

  • 1/4 cup mixed berries
  • 1/4 cup whipped cream

Instructions

  1. Prepare the Instant Pot and Cake Pan: Add one cup of water to the Instant Pot. Place the trivet inside it. Create a sling using aluminum foil to help lift the cake later, and set it inside the pot. Grease a 6-inch cake pan on all sides and bottom, then set it aside.
  2. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, instant coffee powder (optional), and salt. Stir until evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, beat together the sugar, egg, buttermilk, vegetable oil, and vanilla extract until smooth and well combined.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently but thoroughly until you achieve a smooth, homogenous batter.
  5. Fill the Cake Pan: Pour the batter into the prepared cake pan. Cover the top with aluminum foil to prevent moisture from dripping onto the cake.
  6. Pressure Cook the Cake: Place the cake pan on the trivet inside the Instant Pot. Close the lid and set the valve to the “sealing” position. Select the “manual” or “pressure cook” function and set the timer for 35 minutes.
  7. Release Pressure: Once cooking is complete, allow the Instant Pot to naturally release pressure for 15 minutes before carefully performing a quick release to let out any remaining pressure.
  8. Cool and Remove Cake: Carefully lift the cake out of the Instant Pot using the aluminum foil sling. Let it cool in the pan briefly, then remove the cake from the pan and place it on a wire rack to cool completely.
  9. Decorate and Serve: Dust the top of the cake with cocoa powder. Arrange mixed berries over the top for a fresh, vibrant touch. Serve slices with whipped cream on the side or dolloped on top.

Notes

  • Using instant coffee powder is optional but enhances the chocolate flavor.
  • Ensure the cake pan fits comfortably inside your Instant Pot—typically a 6-inch round pan works best.
  • Covering the cake batter with foil prevents condensation from dripping and making the cake soggy.
  • Natural pressure release helps the cake finish cooking gently and prevents collapse.
  • Let the cake cool completely before slicing for clean cuts.
  • Use fresh or frozen berries for decoration according to preference.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes (plus 15 minutes natural release)
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://sarabaking.com/instant-pot-chocolate-cake-recipe/