Instant Pot Chocolate Cake fans, listen up: ever get a late-night craving for homemade chocolate cake and realize you can’t stand the thought of waiting an hour for the oven? Or, be honest, maybe your oven is packed with dinner. Not to mention the times the outside gets hard and the middle is still doughy. Been there, done that. Seriously, if you haven’t tried baking a cake in your Instant Pot, you’re missing out on something gloriously easy. Today, I’m spilling all my secrets for a moist, sticky-in-a-good-way Instant Pot Chocolate Cake that’s borderline five-star restaurant stuff. Let’s fix that cake rut for good, shall we?
No Fail Tips for the PERFECT Easy Instant Pot Chocolate Cake
Let’s have some real talk. Cakes sometimes flop. Like, really flop. With Instant Pot Chocolate Cake, that frustration goes out the window. I’ve tested this about a million times (maybe more on stressful Mondays).
First, the Instant Pot makes the cake crazy moist. More so than my grandma’s method, sorry Grandma. Oil works better than butter for this one – yeah, I said it. Oh, and do NOT overmix! I did once, and it was as dense as a hockey puck. Prep everything before you start, so you aren’t scrambling. Cover your cake pan tightly with foil to keep water out, unless you like watery chocolate sponges (I sure don’t).
“This cake came out so fudgy and tender, and it was my first time using the Instant Pot for baking. Even my picky teenager wanted more. Total win!” – Grace S.
How to Make Instant Pot Chocolate Cake
Here’s the thing – I used to get intimidated by new gadgets, but this really is foolproof. Start with your typical cake ingredients: flour, sugar, cocoa powder, eggs, oil, milk, baking powder, a splash of vanilla, and I sometimes toss in chocolate chips (guilty!). Mix your wet stuff and dry stuff separately, then fold them together until just combined. Always, always grease your cake tin well – trust me, I’ve spent hours scraping cake bits before. Pour in the batter, maybe bang the pan on the counter once or twice to pop air bubbles (just like Mom used to do). Set up your Instant Pot with that rack insert and add a cup of water. Drop the cake tin inside. Pressure cook on high for around 35 minutes, release naturally for 15, then suffer through the endless wait for it to cool.
Honestly, the moment you open the pot and catch a whiff—wow. It’s super rich, perfectly gooey, never dry.
What if my Instant Pot doesn’t have a Bake Function?
Join the club! You actually don’t need it. Just use the “Pressure Cook” or “Manual” setting. Don’t overthink it. There’s almost zero difference, I promise. The bake function is…well, just a regular cycle in disguise. Main difference is usually timing or temperature tweaking, but 35 minutes on pressure mode with a natural release always works for me. So skip any urge to Google for specialty settings—you’ll waste time. Oh, and if your Instant Pot is older like mine, it’ll still work. Cake’s not picky. Honestly, too many gadgets pretend to be fancier than they really are!
More Tricks and Tips
Let’s get creative (but not too wild). I like to add a pinch of espresso powder if I’ve got it – makes the chocolate flavor louder, somehow. If you love spice, a shake of cinnamon is wild but good. It’s all about attitude. Don’t peek before it’s time or you’ll lose that lovely steam. If you want to dress up your Instant Pot Chocolate Cake, sift extra cocoa powder or powdered sugar on top.
Serving warm is basically a life upgrade. Also, leftovers – IF there are any – stay moist for days. These random hacks really make a difference, trust me.
Which cake tin should I use?
Here’s where I got it wrong at first: not every pan works in the Instant Pot. You want a 7-inch round cake pan or a springform pan. No, your giant square pan DOESN’T fit, and neither do most novelty pans (I tried, it got weird). Silicone pans work in a pinch but can be harder to get out without some acrobatics. Just make sure it fits with a little space around. Otherwise you’ll be saying some words your grandma wouldn’t approve of when you try and cram it in. Grease the living daylights out of it and line if possible.
If you’re feeling especially brave, mini bundt pans work too. Wow your friends, or just enjoy the extra crispy edges for yourself.
Serving Suggestions
- Drizzle with store-bought fudge sauce (shortcut city)
- Add a scoop of vanilla ice cream while still warm
- Top with fresh raspberries—tangy meets chocolate, so good
- For “breakfast,” try a dollop of Greek yogurt (yes really, don’t judge)
Common Questions
Can I make Instant Pot Chocolate Cake gluten-free?
For sure. Use a good 1-to-1 gluten-free flour blend. It’s not much different from usual, but check the middle is fully set.
How do I store leftovers?
Cool the cake first, then keep it in a sealed box at room temp for two days. For longer, pop it in the fridge.
Can I freeze slices for later?
Absolutely! Wrap pieces in plastic, freeze, and just thaw on the counter. Tastes amazing even days after.
What if my cake looks wet on top?
That’s normal with steam baking. Let it cool uncovered, extra moisture will set or evaporate.
Can I double the recipe?
Short answer, it’s tough. The pan might get crowded. Try two cakes back-to-back instead.
A Cake You Might Make On Repeat
There you have it, my honest love letter to Instant Pot Chocolate Cake. It saves the day every time I need fast, foolproof chocolate cake without complicated moves or dry texture. Best part is, you can change it up—simple, gourmet, or family-friendly. If you want a spin with another take, check out Easy Instant Pot Chocolate Cake – The Busy Baker or maybe Instant Pot Chocolate Cake – My Kitchen Love for even more options. Don’t wait forever to try this—just get in that kitchen, plug in your Instant Pot, and make something sweet happen. Next thing you know, you’ll wonder why you ever baked cake the old way.
Instant Pot Chocolate Cake
Ingredients
Method
- Grease a 7-inch round cake pan or springform pan thoroughly.
- In a bowl, mix all dry ingredients together.
- In a separate bowl, combine wet ingredients and whisk together.
- Fold wet ingredients into dry ingredients until just combined. Be careful not to overmix.
- If using chocolate chips or espresso powder, fold them in carefully.
- Pour the batter into the prepared cake pan and bang the pan on the counter to release air bubbles.
- Set up the Instant Pot with the rack insert and add 1 cup of water.
- Place the cake pan inside the Instant Pot.
- Seal the lid and set to ‘Pressure Cook’ on high for 35 minutes. Allow natural release for 15 minutes.
- Open the Instant Pot and let the cake cool before serving.
