Craving cake but short on time? Your Instant Pot is about to become your new best baking buddy! From rich chocolate to zesty lemon, we’ve gathered 29 irresistible recipes that deliver moist, decadent desserts with minimal effort. Perfect for busy weeknights or last-minute celebrations, these cakes prove that effortless baking doesn’t mean sacrificing flavor. Ready to satisfy your sweet tooth? Let’s dive in!
Classic Instant Pot Chocolate Lava Cake
Zesty chocolate cravings hit me every time, especially during busy weeknights when I need a quick dessert fix. That’s why my Instant Pot chocolate lava cake has become my go-to recipe—it’s foolproof and ready in minutes, perfect for satisfying those sudden sweet tooth moments without the oven hassle.
Ingredients
– Unsweetened cocoa powder – ½ cup
– All-purpose flour – ¼ cup
– Granulated sugar – ½ cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Milk – ¼ cup
– Vegetable oil – 2 tbsp
– Vanilla extract – 1 tsp
– Water – 1 cup
Instructions
1. In a medium bowl, whisk together ½ cup unsweetened cocoa powder, ¼ cup all-purpose flour, ½ cup granulated sugar, 1 tsp baking powder, and ¼ tsp salt until fully combined.
2. Add ¼ cup milk, 2 tbsp vegetable oil, and 1 tsp vanilla extract to the dry ingredients, and stir with a spatula until a smooth batter forms without overmixing to avoid a tough texture.
3. Grease a 6-inch round cake pan that fits in your Instant Pot with non-stick cooking spray to prevent sticking.
4. Pour the batter into the prepared pan and spread it evenly with the spatula.
5. Pour 1 cup of water into the inner pot of the Instant Pot to create steam for cooking.
6. Place a trivet in the pot, then carefully set the cake pan on top of the trivet.
7. Secure the lid on the Instant Pot, set the valve to the sealing position, and select high pressure for 15 minutes using the manual setting.
8. Once the cooking cycle completes, allow a natural pressure release for 10 minutes to let the cake set properly, then quick release any remaining pressure by turning the valve to venting.
9. Carefully remove the lid, use oven mitts to lift the pan out of the Instant Pot, and let the cake cool in the pan for 5 minutes.
10. Run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate to reveal the molten center.
Gloriously gooey and rich, this cake boasts a warm, flowing chocolate center that contrasts beautifully with the tender outer layer. Serve it immediately with a dusting of powdered sugar or a scoop of vanilla ice cream for an indulgent treat that feels gourmet yet is effortlessly simple.
Instant Pot Vanilla Yogurt Cake
Diving into my Instant Pot has become my go-weekend ritual, especially when I want something sweet without the fuss. This vanilla yogurt cake is my latest obsession—it’s moist, tender, and comes together in no time, perfect for those lazy afternoons when baking feels like too much effort but a homemade treat is non-negotiable.
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – ¾ cup
– Plain yogurt – ½ cup
– Vegetable oil – ¼ cup
– Eggs – 2 large
– Vanilla extract – 1 tsp
– Baking powder – 1 tsp
– Salt – ¼ tsp
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, and ¼ tsp salt until fully combined.
2. In a separate bowl, beat 2 large eggs with an electric mixer on medium speed for 1 minute until light and frothy.
3. Add ½ cup plain yogurt, ¼ cup vegetable oil, and 1 tsp vanilla extract to the eggs, and mix on low speed for 30 seconds until smooth.
4. Gradually pour the dry ingredients into the wet mixture, folding with a spatula until no flour streaks remain; avoid overmixing to keep the cake tender.
5. Grease a 7-inch round cake pan with non-stick spray and pour the batter into the pan, tapping it gently on the counter to remove air bubbles.
6. Cover the pan tightly with aluminum foil to prevent moisture from dripping into the cake during cooking.
7. Pour 1 cup of water into the Instant Pot inner pot and place a trivet inside.
8. Lower the cake pan onto the trivet using foil slings for easy handling.
9. Secure the Instant Pot lid, set the valve to sealing, and pressure cook on high for 35 minutes.
10. Allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
11. Remove the pan using oven mitts, uncover the foil, and let the cake cool in the pan for 15 minutes.
12. Invert the cake onto a wire rack to cool completely before slicing.
Fluffy and aromatic, this cake has a soft crumb thanks to the yogurt, with a subtle vanilla sweetness that’s not overpowering. I love serving it warm with a dusting of powdered sugar or fresh berries for a simple, comforting dessert that always disappears fast.
Moist Instant Pot Lemon Bundt Cake
Remember that time I promised to bring dessert to the family reunion and completely forgot until the morning of? That’s how this incredibly moist Instant Pot lemon bundt cake became my go-to lifesaver—it’s quick, foolproof, and always gets rave reviews.
Ingredients
– Yellow cake mix – 1 box
– Instant lemon pudding mix – 1 box
– Eggs – 4
– Water – 1 cup
– Vegetable oil – ½ cup
– Powdered sugar – 1 cup
– Lemon juice – 2 tbsp
Instructions
1. Grease a 6-cup bundt pan thoroughly with non-stick spray, making sure to coat all crevices to prevent sticking.
2. In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, eggs, water, and vegetable oil.
3. Use an electric mixer on medium speed for 2 minutes until the batter is smooth and fully incorporated.
4. Pour the batter into the prepared bundt pan, tapping it gently on the counter to remove any air bubbles.
5. Cover the pan tightly with foil to keep moisture from dripping into the cake during cooking.
6. Pour 1 cup of water into the Instant Pot insert, then place a trivet inside.
7. Carefully lower the covered bundt pan onto the trivet using foil slings for easy handling.
8. Secure the Instant Pot lid, set the valve to sealing, and pressure cook on high for 35 minutes.
9. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
10. Remove the pan using oven mitts, uncover, and let the cake cool in the pan for 10 minutes.
11. Invert the cake onto a wire rack to cool completely, about 1 hour.
12. Whisk together powdered sugar and lemon juice until smooth to create a simple glaze.
13. Drizzle the glaze over the cooled cake just before serving.
What makes this cake stand out is its unbelievably tender crumb and bright citrus flavor that never tastes artificial. I love serving it with a dollop of whipped cream and fresh berries for a refreshing twist that turns any day into a celebration.
Instant Pot Red Velvet Cheesecake
My Instant Pot has become my secret weapon for creating decadent desserts without heating up the kitchen, and this red velvet cheesecake is my latest obsession—it’s rich, creamy, and surprisingly simple to whip up even on busy weeknights.
Ingredients
– Graham cracker crumbs – 1 cup
– Unsalted butter – ¼ cup, melted
– Cream cheese – 16 oz, softened
– Granulated sugar – ¾ cup
– Eggs – 2 large
– Sour cream – ½ cup
– Vanilla extract – 1 tsp
– Red food coloring – 1 tbsp
– Unsweetened cocoa powder – 2 tbsp
– Water – 1 cup
Instructions
1. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 7-inch springform pan to form an even crust.
3. In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed for 2 minutes until smooth and creamy. (Tip: Ensure cream cheese is fully softened to avoid lumps in the batter.)
4. Add eggs one at a time, beating on low speed for 30 seconds after each addition until just incorporated.
5. Mix in sour cream, vanilla extract, red food coloring, and cocoa powder on low speed until the batter is uniformly red and smooth.
6. Pour the cheesecake batter over the crust in the springform pan and tap the pan gently on the counter to release any air bubbles.
7. Cover the pan tightly with aluminum foil to prevent water from entering during cooking.
8. Pour 1 cup of water into the inner pot of the Instant Pot.
9. Place a trivet in the pot and carefully set the foil-covered pan on top of the trivet.
10. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
11. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. (Tip: Natural release helps prevent cracking for a smoother surface.)
12. Remove the pan from the Instant Pot using tongs, uncover, and let it cool to room temperature on a wire rack for 1 hour.
13. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely. (Tip: Chilling overnight enhances the flavor and makes slicing cleaner.)
14. Run a knife around the edge of the pan before releasing the springform to serve.
Gorgeously velvety with a tangy cream cheese richness that melts in your mouth, this cheesecake boasts a firm yet creamy texture perfect for slicing. Serve it chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.
Instant Pot Carrot Cake with Cream Cheese Frosting
Never underestimate the power of a classic dessert made easy—this Instant Pot carrot cake has become my go-to for last-minute gatherings, and it always disappears faster than I can slice it! I love how the steam keeps it incredibly moist, and that cream cheese frosting? Pure bliss.
Ingredients
Flour – 1 ½ cups
Baking soda – 1 tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Eggs – 2
Sugar – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Carrots – 1 ½ cups, grated
Cream cheese – 8 oz, softened
Butter – ¼ cup, softened
Powdered sugar – 1 cup
Instructions
1. Grease a 7-inch round cake pan that fits inside your Instant Pot with non-stick spray.
2. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt until fully combined.
3. In a large bowl, beat 2 eggs, 1 cup sugar, ½ cup vegetable oil, and 1 tsp vanilla extract with a mixer on medium speed for 2 minutes until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
5. Fold in 1 ½ cups grated carrots until evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and cover tightly with foil.
7. Pour 1 cup of water into the Instant Pot insert and place a trivet inside.
8. Lower the cake pan onto the trivet using a sling for easy handling.
9. Secure the lid, set the valve to sealing, and pressure cook on high for 35 minutes.
10. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
11. Carefully remove the cake pan using the sling and let it cool completely on a wire rack for 1 hour.
12. While the cake cools, beat 8 oz softened cream cheese and ¼ cup softened butter with a mixer on medium speed for 2 minutes until creamy.
13. Gradually add 1 cup powdered sugar, beating on low speed until smooth and spreadable.
14. Frost the cooled cake with the cream cheese mixture.
You’ll adore the tender, spiced crumb that pairs perfectly with the tangy frosting—try serving it chilled for a firmer texture that holds up beautifully at picnics or potlucks.
Instant Pot Banana Nut Cake
My grandmother’s banana nut cake was always my favorite, but I never had the patience to bake it for hours. Luckily, my Instant Pot changed everything—now I whip up this moist, nutty delight in under an hour! It’s perfect for busy weeknights or last-minute guests, and the aroma fills my kitchen with cozy nostalgia.
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – ¾ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Eggs – 2
– Mashed ripe bananas – 1 cup
– Vegetable oil – ⅓ cup
– Chopped walnuts – ½ cup
Instructions
1. Grease a 7-inch round cake pan with non-stick spray and line the bottom with parchment paper to prevent sticking.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp baking soda, and ½ tsp salt until fully combined.
3. In a separate large bowl, beat 2 eggs with a hand mixer on medium speed for 1 minute until lightly frothy.
4. Add 1 cup mashed ripe bananas and ⅓ cup vegetable oil to the eggs, and mix on low speed for 30 seconds until smooth.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until no flour streaks remain to avoid overmixing.
6. Gently stir in ½ cup chopped walnuts until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with the spatula.
8. Cover the pan tightly with aluminum foil to keep moisture out during cooking.
9. Pour 1 ½ cups of water into the Instant Pot inner pot and place a trivet inside.
10. Carefully lower the covered cake pan onto the trivet using foil slings or handles for easy removal later.
11. Secure the Instant Pot lid, set the valve to sealing, and select high pressure for 35 minutes.
12. Once cooking completes, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
13. Remove the cake pan using oven mitts, uncover it, and let it cool in the pan for 15 minutes on a wire rack.
14. Run a knife around the edges, invert the cake onto the rack, and cool completely for 1 hour before slicing. The cake emerges incredibly moist with a tender crumb, thanks to the steam cooking, and the walnuts add a delightful crunch. I love serving it warm with a dollop of whipped cream or toasting slices for breakfast—it’s a versatile treat that never lasts long!
Rich Instant Pot Marble Cake
Crafting this marble cake in my Instant Pot has become my go-to for impromptu gatherings—it’s surprisingly moist and comes together faster than you’d think, with that nostalgic swirl I loved as a kid. Here’s how I make it effortlessly.
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Unsalted butter – ½ cup
– Eggs – 2 large
– Milk – ½ cup
– Baking powder – 1 tsp
– Vanilla extract – 1 tsp
– Cocoa powder – 2 tbsp
– Salt – ¼ tsp
Instructions
1. In a large bowl, cream together ½ cup unsalted butter and 1 cup granulated sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
2. Add 2 large eggs one at a time, beating well after each addition to incorporate fully.
3. Pour in ½ cup milk and 1 tsp vanilla extract, mixing on low speed until just combined.
4. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until no flour streaks remain—tip: avoid overmixing to keep the cake tender.
6. Divide the batter evenly into two bowls.
7. Stir 2 tbsp cocoa powder into one portion of the batter until fully blended and smooth.
8. Grease a 7-inch round cake pan that fits in your Instant Pot with butter or non-stick spray.
9. Alternately spoon the vanilla and chocolate batters into the prepared pan, creating layers.
10. Use a knife to gently swirl the batters together in a figure-eight pattern for a marbled effect—tip: don’t over-swirl or the colors will muddle.
11. Cover the pan tightly with foil to prevent moisture from dripping onto the cake.
12. Pour 1 cup of water into the inner pot of the Instant Pot.
13. Place a trivet in the pot and set the cake pan on top.
14. Secure the lid, set the valve to sealing, and pressure cook on high for 35 minutes.
15. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure—tip: this gradual release helps the cake set without collapsing.
16. Carefully remove the pan using oven mitts, uncover, and let the cake cool in the pan for 15 minutes.
17. Transfer the cake to a wire rack to cool completely before slicing.
Every bite of this cake boasts a soft, moist crumb with a perfect balance of vanilla and chocolate swirls—it’s ideal warm with a dusting of powdered sugar or served alongside a scoop of vanilla ice cream for a cozy treat.
Instant Pot Pineapple Upside-Down Cake
Wow, I can’t believe how much time this Instant Pot saves me when I’m craving something sweet but don’t want to heat up the whole kitchen. This pineapple upside-down cake has become my go-to dessert for potlucks and family gatherings—it’s always a crowd-pleaser!
Ingredients
– Brown sugar – ½ cup
– Butter – ¼ cup
– Pineapple slices – 1 can (20 oz)
– Maraschino cherries – 6
– All-purpose flour – 1 cup
– Granulated sugar – ¾ cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Milk – ½ cup
– Egg – 1
– Vanilla extract – 1 tsp
Instructions
1. Melt ¼ cup butter in a 7-inch round cake pan by placing it in the preheating oven at 350°F for 2 minutes.
2. Sprinkle ½ cup brown sugar evenly over the melted butter in the pan.
3. Arrange pineapple slices from one 20 oz can in a single layer over the brown sugar mixture.
4. Place one maraschino cherry in the center of each pineapple ring.
5. In a medium bowl, whisk together 1 cup all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, and ¼ tsp salt until well combined.
6. Add ½ cup milk, 1 egg, and 1 tsp vanilla extract to the dry ingredients.
7. Mix the batter with a spatula until just combined—be careful not to overmix to avoid a tough cake.
8. Pour the batter over the pineapple arrangement in the cake pan, spreading it evenly with the spatula.
9. Cover the cake pan tightly with aluminum foil to prevent moisture from entering during cooking.
10. Pour 1 cup water into the Instant Pot inner pot.
11. Place the trivet in the Instant Pot and carefully lower the covered cake pan onto the trivet.
12. Secure the Instant Pot lid and set the valve to sealing position.
13. Select Manual/Pressure Cook mode and set the timer for 35 minutes at high pressure.
14. Once cooking completes, allow natural pressure release for 10 minutes—this helps the cake set properly without collapsing.
15. Carefully release any remaining pressure and open the lid away from your face.
16. Use oven mitts to remove the hot cake pan from the Instant Pot and place it on a wire rack.
17. Let the cake cool in the pan for exactly 5 minutes to allow the caramel to set slightly.
18. Run a knife around the edges of the pan to loosen the cake.
19. Place a serving plate upside down over the cake pan and quickly flip both together.
20. Gently lift the pan to reveal the perfectly caramelized pineapple topping.
Keeping this cake warm makes the caramel sauce extra gooey and delightful. The tender crumb soaks up all that buttery pineapple goodness, creating the perfect balance of sweet and tangy in every bite. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!
Instant Pot Pumpkin Spice Cake
Crisp autumn days always put me in the mood for baking, and this Instant Pot pumpkin spice cake has become my go-to treat when I want something warm and comforting without spending hours in the kitchen. There’s something magical about how the spices fill the house with that classic fall aroma that makes everyone gather in the kitchen asking when it’ll be ready.
Ingredients
– Pumpkin puree – 1 cup
– Flour – 1 cup
– Sugar – ¾ cup
– Eggs – 2
– Vegetable oil – ¼ cup
– Baking powder – 1 tsp
– Pumpkin pie spice – 1 tbsp
– Salt – ½ tsp
– Water – 1 cup
Instructions
1. In a medium bowl, whisk together 1 cup pumpkin puree, 2 eggs, and ¼ cup vegetable oil until fully combined.
2. Add 1 cup flour, ¾ cup sugar, 1 tsp baking powder, 1 tbsp pumpkin pie spice, and ½ tsp salt to the wet ingredients, stirring until just combined (tip: don’t overmix to keep the cake tender).
3. Pour the batter into a 7-inch round cake pan that fits inside your Instant Pot, smoothing the top with a spatula.
4. Cover the pan tightly with aluminum foil to prevent moisture from dripping into the cake.
5. Pour 1 cup water into the Instant Pot inner pot and place the trivet inside.
6. Carefully lower the cake pan onto the trivet using the foil sling method (tip: create foil handles for easy removal later).
7. Secure the lid, set the valve to sealing, and pressure cook on high for 35 minutes.
8. Allow natural pressure release for 10 minutes, then quick release any remaining pressure (tip: this gradual release helps prevent the cake from collapsing).
9. Remove the cake using the foil handles and let cool completely on a wire rack before serving.
This cake emerges incredibly moist with a perfect crumb that just melts in your mouth. The pumpkin spice flavor shines through beautifully, making it ideal served warm with a dollop of whipped cream or even crumbled over morning yogurt for a festive breakfast treat.
Instant Pot Tiramisu Cake
Oh my goodness, you won’t believe how this Instant Pot tiramisu cake changed my dessert game forever! I used to think making tiramisu was a weekend project, but this version comes together so quickly that I’ve started making it for weeknight treats. It’s become my go-to when I need something impressive but don’t want to spend hours in the kitchen.
Ingredients
– Ladyfinger cookies – 24 cookies
– Strong brewed coffee – 1 cup
– Mascarpone cheese – 8 oz
– Heavy cream – 1 cup
– Granulated sugar – ½ cup
– Cocoa powder – 2 tbsp
– Vanilla extract – 1 tsp
– Espresso powder – 1 tsp
Instructions
1. Brew 1 cup of strong coffee and stir in 1 tsp espresso powder until dissolved, then let cool to room temperature (about 15 minutes).
2. In a large bowl, beat 8 oz mascarpone cheese with ½ cup granulated sugar using an electric mixer on medium speed for 2 minutes until smooth.
3. Add 1 tsp vanilla extract to the mascarpone mixture and beat for 30 seconds to incorporate.
4. In a separate bowl, whip 1 cup heavy cream on high speed for 3-4 minutes until stiff peaks form.
5. Gently fold the whipped cream into the mascarpone mixture using a spatula until no white streaks remain.
6. Dip 12 ladyfinger cookies one at a time into the cooled coffee mixture for 2 seconds per side (they should be moist but not soggy).
7. Arrange the dipped cookies in a single layer in a 7-inch round pan that fits inside your Instant Pot.
8. Spread half of the mascarpone cream mixture evenly over the cookie layer.
9. Repeat with another layer of 12 dipped cookies followed by the remaining mascarpone cream.
10. Cover the pan tightly with foil and place on the trivet in your Instant Pot.
11. Pour 1 cup water into the Instant Pot liner, then lower the trivet with the pan into the pot.
12. Secure the lid, set valve to sealing, and pressure cook on high for 25 minutes.
13. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
14. Carefully remove the pan from the Instant Pot and let cool at room temperature for 1 hour.
15. Refrigerate the cake for at least 4 hours or overnight until completely chilled.
16. Dust the top evenly with 2 tbsp cocoa powder using a fine mesh sieve before serving.
Now that irresistible coffee aroma fills your kitchen, you’ll understand why this cake disappears so quickly! The texture is wonderfully creamy with just enough structure from the softened cookies, and the espresso flavor shines through without being overwhelming. Nothing beats serving slices with fresh berries on the side for a beautiful contrast.
Instant Pot S’mores Lava Cake
Believe me when I say this Instant Pot dessert has saved my weeknight cravings more times than I can count—it’s the perfect quick fix when you need something decadent without the fuss. I first tried it during a cozy family camping trip, and now it’s my go-to for impromptu gatherings. There’s just something magical about that molten center and gooey marshmallow topping.
Ingredients
– All-purpose flour – ½ cup
– Granulated sugar – ¼ cup
– Unsweetened cocoa powder – ¼ cup
– Baking powder – ½ tsp
– Salt – ¼ tsp
– Milk – ¼ cup
– Vegetable oil – 2 tbsp
– Vanilla extract – ½ tsp
– Semi-sweet chocolate chips – ½ cup
– Mini marshmallows – 1 cup
– Water – 1 cup
Instructions
1. In a medium bowl, whisk together ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup unsweetened cocoa powder, ½ tsp baking powder, and ¼ tsp salt until fully combined.
2. Add ¼ cup milk, 2 tbsp vegetable oil, and ½ tsp vanilla extract to the dry ingredients, and stir until just incorporated—be careful not to overmix to keep the cake tender.
3. Fold in ½ cup semi-sweet chocolate chips gently with a spatula to distribute them evenly throughout the batter.
4. Grease a 6-inch round cake pan that fits inside your Instant Pot with non-stick cooking spray.
5. Pour the batter into the prepared pan and spread it evenly with the spatula.
6. Sprinkle 1 cup mini marshmallows evenly over the top of the batter, covering it completely.
7. Pour 1 cup water into the inner pot of the Instant Pot.
8. Place a trivet inside the Instant Pot, then carefully set the cake pan on top of the trivet.
9. Secure the lid on the Instant Pot, set the valve to sealing, and select high pressure cook for 15 minutes—allow for a natural pressure release for 10 minutes after cooking to prevent the cake from collapsing.
10. Carefully remove the lid once the pressure has released, and use oven mitts to lift the pan out of the Instant Pot.
11. Let the cake cool in the pan for 5 minutes before serving to allow it to set slightly.
Zesty and indulgent, this cake boasts a rich, molten chocolate center that oozes with every spoonful, complemented by the toasted marshmallow topping. Serve it warm straight from the pan with a scoop of vanilla ice cream for an extra treat, or enjoy it as is for that classic s’mores vibe right at home.
Instant Pot Coconut Tres Leches Cake
Last week, I was craving something sweet but didn’t want to spend hours in the kitchen—enter this magical Instant Pot coconut tres leches cake that comes together in minutes and tastes like a tropical vacation! I love how the pressure cooker creates an incredibly moist crumb that soaks up all that creamy goodness.
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 1½ tsp
– Salt – ¼ tsp
– Eggs – 3 large
– Granulated sugar – ¾ cup
– Vanilla extract – 1 tsp
– Sweetened condensed milk – 1 can (14 oz)
– Evaporated milk – 1 cup
– Coconut milk – 1 cup
– Whipped cream – 1 cup
– Toasted coconut flakes – ½ cup
Instructions
1. Grease a 7-inch round cake pan that fits inside your Instant Pot with non-stick spray.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1½ tsp baking powder, and ¼ tsp salt until fully combined.
3. In a separate large bowl, beat 3 large eggs with an electric mixer on high speed for 2 minutes until pale and frothy.
4. Gradually add ¾ cup granulated sugar to the eggs while continuing to beat for another 2 minutes until thick and ribbon-like.
5. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Add 1 cup of water to the Instant Pot inner pot and place the trivet inside.
8. Lower the cake pan onto the trivet, cover the pan loosely with foil to prevent condensation from dripping, and seal the Instant Pot lid.
9. Set the Instant Pot to high pressure for 30 minutes, then allow a natural pressure release for 10 minutes before quick releasing any remaining pressure.
10. Carefully remove the cake from the Instant Pot using tongs and let it cool in the pan for 10 minutes.
11. While the cake cools, whisk together 1 can sweetened condensed milk, 1 cup evaporated milk, and 1 cup coconut milk in a measuring cup.
12. Poke holes all over the warm cake with a skewer or fork, making sure to reach the bottom.
13. Slowly pour the milk mixture over the cake, allowing it to fully absorb before adding more.
14. Refrigerate the cake for at least 4 hours or overnight to set completely.
15. Before serving, spread 1 cup whipped cream over the top and sprinkle with ½ cup toasted coconut flakes.
What makes this cake special is the incredibly tender texture that melts in your mouth, with the coconut milk adding a subtle tropical twist to the classic tres leches flavor. I love serving it chilled with fresh berries or a drizzle of caramel sauce for an extra indulgent treat—it’s always the first dessert to disappear at potlucks!
Instant Pot Apple Cinnamon Cake
My Instant Pot has become my go-to for quick desserts, especially when I’m craving something warm and cozy like this apple cinnamon cake that reminds me of autumn mornings at my grandma’s house. It’s the perfect treat when you need a sweet fix without spending hours in the kitchen.
Ingredients
– Flour – 1 cup
– Sugar – ¾ cup
– Baking powder – 1 tsp
– Cinnamon – 1 tsp
– Salt – ¼ tsp
– Eggs – 2
– Milk – ½ cup
– Vegetable oil – ¼ cup
– Apples – 2, peeled and diced
– Water – 1 cup
Instructions
1. In a medium bowl, whisk together 1 cup flour, ¾ cup sugar, 1 tsp baking powder, 1 tsp cinnamon, and ¼ tsp salt until fully combined.
2. Add 2 eggs, ½ cup milk, and ¼ cup vegetable oil to the dry ingredients, then mix until just incorporated—be careful not to overmix to keep the cake tender.
3. Gently fold in 2 peeled and diced apples until evenly distributed throughout the batter.
4. Pour the batter into a greased 7-inch round cake pan that fits inside your Instant Pot.
5. Pour 1 cup water into the inner pot of the Instant Pot, then place the trivet inside.
6. Lower the cake pan onto the trivet using the handles for easy placement.
7. Secure the lid, set the valve to sealing, and pressure cook on high for 35 minutes—this longer time ensures the apples soften perfectly and the cake cooks through without drying out.
8. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure before opening the lid.
9. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done—if not, pressure cook for an additional 5 minutes.
10. Carefully remove the cake pan using oven mitts, as it will be hot, and let it cool on a wire rack for 10 minutes before serving.
Rich with warm cinnamon and tender apple chunks, this cake emerges moist and fluffy from the Instant Pot, making it ideal for topping with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent twist.
Conclusion
Now you have 29 amazing cake recipes that make baking effortless in your Instant Pot! We hope you find new favorites to enjoy with family and friends. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
