Easy Red Velvet Cake Recipe Pressure Cooker

Easy instant pot cake recipe! You will like these pressure cooker cake recipes of instant pot chocolate cake, vanilla, and ruby velvet. They are easy to make and delicious.

You tin make dissimilar types of block in your pressure cooker. From instant pot ruddy velvet cake to vanilla, lemon cake, carrot, instant pot chocolate cake, and more.

I would admit I didn't think baking cakes in the instant pot was a good idea until I fix out to test the recipes and was pleasantly surprised with the results.

They came out delicious and the process was easy and straightforward. They didn't come out as light as if I were to make them in the oven only they were moist and delicious and being able to utilize a pressure cooker to bake cake when one does non have access to an oven is ameliorate than none.

Instant Pot Block Recipe

These instant pot cake recipes are easy to make, straightforward and you simply need simple tools to brand them.

I have detailed 3 recipes in this post for you to broil whichever one yous prefer. Like chocolate cake? then become for it. If you don't like chocolate, yous have red velvet recipe and if that too is not your thing then get with vanilla.

If you are trying this recipe but because you love your magic pot and you like cooking most of your foods in information technology or considering you lot don't have admission to an oven or simply just because of the fun of it, this recipe will assistance you brand the best instant pot cake.

Tools you'll need

Mixing bowl - Whatsoever bowl big enough to mix the cake concoction in.

Fork or whisk - To mix the batter.

Cake pan - 6 inch cake pan. I utilise aluminum but you can use spring forms. Make sure you lightly grease and line with parchment newspaper.

Instant Pot

Trivet - To identify the cake pan on in the IP

Parchment paper - To line the cake pan

Cooling rack or Plate - To cool the cakes on.

Ingredients

The detailed ingredient list and directions are in the recipe carte du jour at the lesser of this post.

Instant pot Chocolate Cake

Plain (All-purpose) flour

Blistering powder

Baking soda

Carbohydrate

Cocoa powder - Unsweetened

Eggs

Vegetable Oil

Buttermilk

Boiling H2o

How to Make Block in Instant Pot

Measure out the ingredients.

Lightly grease the cake pan and line with parchment /blistering newspaper. prepare aside.

Add cocoa pulverization, carbohydrate, baking powder, and baking soda into the flour. Mix well.

In another mixing bowl, add the eggs, oil, buttermilk so whisk. Add together in the flour mixture and mix till smoothen and then add the hot boiling water. Mix well till smooth.

Pour the concoction into the prepared block tin and cover with foil.

Add a cup of water in the pot of the instant pot then put a trivet.

Place the pan on the trivet, cover the instant pot with its lid and turn the knob to 'sealing'.

Force per unit area melt on manual high for 35 minutes. After the 35 minutes, exercise a 10 minutes natural release.

When the IP has lost all pressure, open the lid, and bring the block out.

Take off the foil, and turn block onto a cooling rack to cool.

Instant Pot Ruby Velvet Cake

Ingredients

Flour - Plain (all-purpose)

Carbohydrate

Baking powder

Baking Soda

Cocoa powder - Unsweetened.

Eggs

Oil

Red Colouring

Vino Vinegar

Directions

In a bowl, add the flour, sugar, baking powder, baking soda, and cocoa powder. Mix well and set aside.

In another bowl, intermission the eggs and then whisk. Add in the vegetable oil and red coloring, whisk so fold in the flour mixture. Add together the wine vinegar and mix it in the batter.

Pour the batter into a baking paper-lined cake pan so encompass with foil.

Add together a cup of water in the pot of the instant pot and then put in the trivet.

Place the pan on the trivet, encompass the instant pot with its lid and plow the knob to 'sealing'

Force per unit area cook on transmission high for 35 minutes. Later on the 35 minutes, do a 10 minute natural release.

When the IP is depressurized, open up the lid, and bring the cake out.

Accept off the foil, and turn cake onto a plate.

Instant Pot Vanilla Cake

Ingredients

Flour

Baking pulverization

Sugar

Eggs

Butter

Vanilla

Directions

Add all the dry out ingredients (flour, blistering powder, saccharide) in a basin then mix.

In a separate bowl, add the butter and carbohydrate and utilize a paw mixer to mix till low-cal and fluffy. Add the eggs and vanilla excerpt. Whisk to combine then add in the flour mix.

Mix and pour the batter into the lined cake pan.

Add a cup of h2o in the pot of the instant pot then put in the trivet.

Identify the cake pan on the trivet, embrace the instant pot with its chapeau and plow the knob to 'sealing'. Pressure cook on manual high for 35 minutes.

After the 35 minutes, do a ten minutes natural release. When the instant pot is depressurised, open the lid, and bring the block out.

Accept off the foil, and plow block onto a plate.

How to make the frosting

You tin can fill or elevation your pressure cooker cake with foam cheese frosting, buttercream icing, or whatever other filling of your pick. Yous tin can also apply chocolate buttercream frosting (recipe coming presently).

Bank check out this detailed simple homemade buttercream icing recipe that you can make and use to cover the cake. The recipe is suitable to make full and cover the cakes if you make the iii and stack them as I did.

If you want a smaller quantity just to fill up the cake, use this recipe below:

Ingredients

100g Butter

210g Icing sugar (powdered sugar)

¼ teaspoon Vanilla extract - You can use orange, lemon, or whatsoever other flavoring of selection.

1 teaspoon Milk

Directions

Add butter into a mixing basin and whisk with an electric mixer for 1-2 minutes then add half of the icing.

Whisk till information technology combines then add together the remaining half of the icing, vanilla extract, and milk.

Whisk for five minutes until light and fluffy

It's ready to utilize.

Serving Suggestion

You can serve as dessert with ice cream, cream cheese, whipped cream. Yous tin can as well serve as tea and with drinks such every bit:

Whipped coffee

Instant pot infused h2o

Strawberry lemonade

Carrot juice

Storage Information

To shop, allow the cakes to absurd completely then wrap tightly in clingfilm or foil. Place in freezer bags and store in the fridge for up to three days or in the freezer for up to 3 months.

Tips

• Sift flour before use. This will help with a lighter cake.

• Bring eggs to room temperature before employ.

• Do not overmix batter once the flour has gone in.

• Place cake pan on the trivet and non direct in the water.

• Let the cake completely cool before adding frosting.

More easy instant pot recipes on the blog

Instant pot beef back-scratch

Best instant pot steak

Instant pot chili

Piece of cake instant pot baked potatoes

I promise you love this recipe. If you find this post helpful, rate it five stars and leave me a comment below. I love reading from yous.

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Instant Pot Block (Chocolate, Ruby Velvet, Vanilla)

Easy instant pot cake recipe! Yous will like these pressure cooker block recipes of instant pot chocolate cake, vanilla, and red velvet. They are easy to make and delicious.

Prep Time 10 mins

Cook Time 35 mins

natural pressure release 10 mins

Grade: Dessert

Cuisine: American, British, Canadian

Keyword: how to brand cake in instant pot, instant pot block, instant pot cake recipe, instant pot chocolate block, pressure cooker cake

Servings: 8

Calories: 189 kcal

Author: Kemi

• Instant Pot

• Trivet

• Mixing basin

• Cake Pan- 6 inch

• Mixer or Fork

Instant Pot Chocolate Cake

• 90 g All purpose flour
• ¾ teaspoon Baking powder
• ½ teaspoon Blistering Soda
• 135 k Saccharide caster or granulated
• 20 g Unsweetened Cocoa pulverisation
• ii small Eggs
• ¼ cup Oil
• twenty ml Buttermilk
• 30 ml Boiling Water

Instant Pot Cherry-red Velvet Cake

• 90 yard Plain flour (All purpose)
• ½ teaspoon Baking powder
• ½ teaspoon Baking soda
• 120 g Carbohydrate caster or granulated
• ane tablespoon Unsweetened cocoa powder
• 2 modest Eggs
• ⅓ cup Oil Vegetable or sunflower oil
• three tablespoon Buttermilk or 2 tablespoon milk + one teaspoon vino vinegar or lemon juice
• Cerise food Colouring

Vanilla

• 100 g Self raising flour
• ⅛ teaspoon Baking pulverisation
• 90 g Butter
• 85 k Sugar Caster or Granulated
• ii small Eggs
• ½ teaspoon Vanilla extract

• Lightly grease the cake pan and line with parchment /baking newspaper. set up bated.

  Add together cocoa powder, sugar, baking powder and baking soda into the flour. Mix well.

  

• In another mixing basin, add together the eggs, oil, buttermilk then whisk. Add in the flour mix and mix till smooth then add together the hot humid water. Mix well till smooth.

  

• Pour the batter into the prepared cake tin and cover with foil.

  Add together a cup of water in the pot of the instant pot then put a trivet. Place the block pan on the trivet, cover the instant pot with its lid and turn the knob to 'sealing'.

  Pressure melt on manual high for 35 minutes. After the 35 minutes, do a ten minute natural release.

  

• When the instant pot has lost all pressure, open the lid and bring the cake out.

  Take off the foil, and turn cake onto a cooling rack to absurd.

  

FOR RED VELVET

• In a bowl, add the flour, sugar, baking pulverisation, baking soda, and cocoa powder. Mix well and set aside.

  In another bowl, break the eggs then whisk. Add in the vegetable oil and red coloring, whisk then fold in the flour mixture. Add the wine vinegar and mix it in the batter.

  Pour the concoction into a baking paper-lined cake pan then cover with foil.

  Add together a loving cup of water in the pot of the instant pot so put in the trivet.

  Place the pan on the trivet, embrace the instant pot with its lid and plow the knob to 'sealing' Pressure melt on manual loftier for 35 minutes.

  Later the 35 minutes, practice a ten minute natural release. When the IP is depressurised, open up the lid, and bring the block out. Take off the foil, and plough cake onto a plate.

  

FOR VANILLA

• Add all the dry out ingredients (flour, baking pulverisation, sugar) in a bowl then mix. In a carve up bowl, add together the butter and sugar and use a mitt mixer to mix till light and fluffy.

  Add the eggs and vanilla extract. Whisk to combine and so add in the flour mix. Mix and cascade the batter into the lined block pan.

  Add a loving cup of water in the pot of the instant pot then put in the trivet. Identify the cake pan on the trivet, cover the instant pot with its hat and turn the knob to 'sealing'. Pressure cook on manual high for 35 minutes.

  After the 35 minutes, practise x infinitesimal natural release. When the instant pot is depressurised, open the lid, and bring the cake out. Take off the foil, and turn cake onto a plate.

  

• Sift flour before utilize. This will assistance with lighter block.
• Bring eggs to room temperature before utilise.
• Practice non overmix batter in one case the flour has gone in.
• Place block pan on the trivet and not directly in the h2o.
• Let the block completely cool before adding frosting.

Nutrition Adding is for the chocolate cake simply without frosting.

Calories: 189 kcal | Carbohydrates: 27 g | Poly peptide: 3 g | Fat: eight g | Saturated Fatty: i g | Cholesterol: 36 mg | Sodium: 112 mg | Potassium: 63 mg | Cobweb: one g | Sugar: 17 g | Vitamin A: 51 IU | Calcium: 28 mg | Iron: 1 mg

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Source: https://www.recipevibes.com/instant-pot-cake-chocolate-red-velvet-vanilla/

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