Instant Pot Chocolate Bundt Cake–the most moist chocolate bundt cake ever! This cake is cooked using steam in your Instant Pot and then covered in a rich chocolate glaze. Just try to eat one piece!
Instant Pot Chocolate Bundt Cake (Video)
I’ve said it before and I’ll probably say it again. Cake isn’t my thing. I like it okay but it doesn’t usually move the needle for me. I’m more of a cookie girl or a brownie person. Having said that, this cake was the ultimate dessert experience! I am so pleased with this moist, dense, chocolatey instant pot chocolate bundt cake. Good thing it just makes a half size bundt or else I’d be really sick right now! I could not stop myself from eating this cake.
You’ll need a half size bundt pan* to make this cake. I ordered mine on Amazon for $11. It fits perfectly into your 6 or 8 quart Instant Pot*. I’ve used it for this cake and the pumpkin chocolate chip breakfast cake too. This size is actually perfect for a family like mine. It makes enough cake for all of us but not so much that we have a bunch of leftovers.
Try out this cake soon! If you’re a chocolate lover like me you’re sure to love it.
National Chocolate Day
Today is National Chocolate Day and I’m celebrating by sharing a few amazing chocolate recipes from some of my food blogger friends. You’re going to love these chocolate recipes!
Thick Chocolate Chip Cookies with Pecans from Ashlee Marie
Chocolate Pudding from Creations by Kara
Mexican Hot Chocolate Pudding Cake by Crumb Blog
Small Batch Chocolate Cupcakes by Savory Experiments
Mexican Hot Chocolate by Real Mom Kitchen
Chocolate Cupcakes with a Nutella Mascarpone Frosting by an Italian in my Kitchen
Fudge Cookies by Simply Stacie
Homemade Chocolate Syrup by The Baker Upstairs
Instant Pot Chocolate Molten Lava Cakes by Super Golden Bakes
Just look at all that chocolate!!!
What Pressure Cooker Did You Use?
To make Instant Pot Chocolate Bundt Cake I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Chocolate Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 27 minutes (plus 10 minute NPR)
- Total Time: 47 minutes
- Yield: 6 servings 1x
Description
The most moist chocolate bundt cake ever! This cake is cooked using steam in your Instant Pot and then covered in a rich chocolate glaze. Just try to eat one piece!
Ingredients
For the cake batter:
- 3/4 cup water
- 1/3 cup cocoa powder
- 1 1/4 cup white sugar
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 2 eggs
- 1/2 cup greek yogurt (I make my own) or sour cream
- 1/2 cup canola or vegetable oil
- 1 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 1 cup mini semi sweet chocolate chips (optional)
For bringing to pressure:
- 1 1/2 cups water
For the ganache:
- 1/3 cup heavy cream
- 1/3 cup semi sweet chocolate chips
Instructions
- Bring 3/4 cup water to a boil (I used my microwave) and then stir in the cocoa powder until smooth. Set aside.
- In a large bowl use a whisk to stir together the sugar, salt, baking soda and eggs. Add in the yogurt, oil and vanilla. Whisk until smooth. Stir in the flour and mix for 2 minutes. Add in the cocoa mixture and mix for 3 minutes. Fold in the semi sweet chocolate chips, if desired.
- Spray a half size bundt cake pan* with non-stick cooking spray. Pour the cake batter into the pan.
- Pour 1 1/2 cups water into the bottom of your Instant Pot insert. Place the bundt cake pan on a trivet with handles* and lower the cake into the bottom of the Instant Pot. You can also use a sling if you don’t have a trivet with handles.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 27 minutes. When the time is up let the pot sit for 10 minutes (display will say L0:10) and then move the valve to venting. Note: Several people who have made this cake have mentioned that 27 minutes was not enough time. The times that I’ve made the cake 27 minutes has been perfect. You may want to increase the time to 32 minutes.
- Remove the lid and use hot pads to carefully remove the trivet and cake. Let it sit on the counter for 10 minutes. Loosen the sides of the cake from the pan and gently turn over onto a plate.
- Make your ganache by heating your heavy cream until almost boiling. I used my microwave on high for 1 minute. Then pour the chocolate chips into the cream. Let it sit for 4-5 minutes and then whisk the chocolate into the cream until smooth. Pour the ganache over the surface of the cake, letting it drip down the sides and middle.
- Let the ganache set for a few minutes (as long as you can stand) and then slice and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
The original recipe had a different glaze. I changed it to a simple ganache because it’s easier and I think it actually tastes better. If you’re interested in the original glaze here are the instructions: 1/2 cup semi sweet chocolate chips or dark chocolate chips, 6 Tbsp unsalted butter, 1 1/2 cups powdered sugar and 1/4 cup sour cream. Make your glaze by melting the chocolate chips and butter together. You can do this in 20 second increments in the microwave or on the stove top in a saucepan over low heat. Whisk in the powdered sugar and sour cream until the glaze is smooth and shiny. Pour the glaze over the surface of the cake, letting it drip down the sides and middle.
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I made this yesterday, after eyeing it for a long time, and it came out great, no liquid centers, etc. It did stick a little to the pan, but I got that stuck part out of the pan and put it back on the top. The ganache covered it up pretty well, so no big deal. It tasted great when I ate a little tiny test piece and it was delicious, but it really hit me this morning when I cut a slice to go with my coffee that I really appreciated how yummy it is! I love the texture…no crumbs, but a nice dense chocolate-y hunk of heaven! I’m not a frosting fan, but the ganache was good…mine was a little runny so there was only a thin layer on the cake. My husband and son consumed most of it (they inhaled it) so I was lucky to get what I did. Better than regular oven baked cake IMHO. This was my first time making anything in the IP besides main dishes! 😋
So glad you enjoyed it and had success with your first Instant Pot dessert. Thanks for sharing!!!
I’ve made this a couple of times before and it’s amazing, I prefer the original glaze believe it or not! My question is, since I want to make this for my bestie’s birthday this weekend and she has become lactose intolerant since the last time we indulged in it, is there anything I can substitute for the dairy on short notice, perhaps coconut milk or something?
I think coconut milk is a good bet!
I cooked this cake 32 minutes and followed all other instructions, but it broke after I placed it on a plate. Thick chocolate “filling” leaked out of the tear. I’ve made many other bundt cakes successfully but this one was a disappointment.
Well, I don’t see my comment from a couple of days before; short version – cooked in the IP cake pan just as directed ( I didn’t have IP Bundt cake pan). Turned out so bad that I had to throw it out. I tried it again today, as I now have the IP Bundt pan. I cooked it for 36 min, 10 min NR, 10 min on counter. I waited about 1 hour before turning over onto plate. I let it sit to cool thoroughly. It was MUCH better. I think I will up the cook time to 40 min. next time though. My husband and I really liked it. I didn’t bother with the glaze, that would have been chocolate overkill for me. Just sayin’ !
So glad that it worked with the bundt pan. I think that makes a difference in baking in the IP
I’ve had my eye on this recipe for a while and I did a test run with a box cake using the “bake” and “cake” setting in my IP which set the time to 35mins. Comes out perfect. I tried this recipe and it tastes so much better, I think the chocolate sauce is what puts it over the top. The problem is that my nephews ate it all and I only had a small piece.
I’ll definitely make this again it was so good.
those darn nephews 🤣🤣🤣
I just don’t get it. I just tried making this cake. I cooked it 32 minutes, NP 10; rested on counter 10 minutes. Then I turned it over onto a plate. OMG the cake had cracked horizontal….still so raw. Even to raw to call it a lava cake. What could I have done wrong. I used the 6 qt Instant Pot and the instant pot bundt cake pan. This machine is becoming a very expensive yogurt maker.
I’m sorry to hear it. Baking in the IP sometimes doesn’t get great results. When I make this cake it turns out great but others have had mixed reviews. I would concentrate on dinner recipes instead of “baking” in the IP. I think you’ll really like it if you do that. Try these recipes: https://www.365daysofcrockpot.com/10-instant-pot-recipes-beginners/
I have made this recipe twice. On low pressure 35 minutes and it was raw and runny in the center. Second time I cooked on high pressure for 35 minutes and the very center was cooked. I finished both in the microwave. The taste is good. I am going to try it again us steam on the IP, but maybe cook for close to an hour. I have been using the IP bundt cake, it coated, no spray needed. The pan you use is not coated, that is why you use non-stick spray with.
I had the exact same experience. Chocolate soup was not what I was hoping for.
This cake was very easy to make and absolutely delicious! I did not have a half Bundt pan, so I used a small flat cake pan, which worked very well. I sifted powdered sugar over the top of the cake after I put on the ganache, which made it look fantastic! The only problem that I had was that the ganache was very runny and ended up running all over the counter when I put in on. 27 minutes actually was the perfect cook time; a toothpick came out clean and set up well. This cake also reminded me of a soufflé. Thank you so much for this recipe!
I’m so glad you liked it Majesta!
I’m going to make this cake today, but I have a question: what gloves do you wear when cooking in the Instant Pot, and where did you get them ?? Thanks.
Janice
27 minutes was perfect. (I live 100ft above sea level) and delicious. Moist and dense. My problem was tha ganache. It was pretty runny. I’ll try a little more chocolate next time. (i.e. tomorrow )
Glad it cooked well for you. And yum ganache!!!
Karen love this cake. It takes longer in my iP but I have it mastered. Had it as one dessert at Xmas and what a hit! Can you PLEASE calculate the recipe for the MINI, I have one for RV travel and a new mini pan but this is seriously the best cake ever. Thank you ever so much! Merry Christmas.
Glad you like it Diane. I need to get a mini pan for the 3 quart pot.
Karen I now make this cake in my mini, a couple trial and error cutting this recipe in half but I have mastered it. This is the best cake instant pot recipe. I even have a couple in my freezer.
Love many many of your recipes!
Thank you sooooo much !
YAY! I’d love to have you write our your recipe and I will include it in the notes of the recipe card for others using the 3 quart mini
How long did you cook the cake? Did you use pressure or just steam? Thank you!
I want to try this recipe. I have a parrot and cannot use aerosols around him ( could kill him). Can you suggest something else to use as a release agent?
I would use a paper towel with butter or crisco on in and rub the pan well.
Thank you. I tried the butter wipe. It worked! No leftover sticky bits.
GOOD!!!
The picture looks better than it tasted. My cake was dense. I expected that. What I didn’t expect was that it had too intense of a chocolate flavor and was very bitter. It did look pretty.
Darn! It is very chocolatey but shouldn’t have been bitter. I’m not sure if it was the cocoa powder you used??
I used Hershey’s Cocoa powder.
Wow…I spend a lot of time perusing recipe websites and have seen a lot of people ask what they can use instead of normal everyday ingredients…can’t say I’ve ever seen this, though!
Karen, I’ve made this delicious chocolate bundt cake several times now. It’s so damned delicious, I can’t stop raving about it! I love the size of the cake too, as it’s perfect for my boyfriend and I to polish off in a weekend, without that chocolatey deliciousness hanging around to tempt me for too long. I do have one request. I want to make a Chocolate Cream Cheese Bundt Cake, you know, the kind of filling that tastes like a chocolate cake and a cheesecake got married and had a baby?? Please please…can you convert one of those to make in my Instant Pot? I’d forever be in your debt.
🤎🤍🤎
Give me the traditional recipe and I’ll have a look at it!!!
Sounds delicious!
Hi, I am going to make this cake …. looks good. Can i use 5% cream not heavy cream as that’s what I have? Thx
Sure!! Should work great!
Can you provide nutritional info for this recipe – most of your recipes do so, but this one did not. Thanks.
I am a huge fan of your recipes and ideas. Can’t wait for the cookbook in the fall.
I’m not sure you want to know 🙈 but I just added it in.
Bummer, but I really did want to know. Thanks for your rapid response.
mwv
OMG how I wish you hadn’t done that! LOL. I’ve made your chocolate cake recently for my boyfriend and I and I have to say, it was freaking delicious! It’s the perfect sized cake for the two of us and we finished off that weekend. I highly recommend this cake!
😂😂😂
I’ve made this 3 times while sheltering in place due to COVID-19 and it’s been a hit with the family each time. The only downside…it hardly lasts! 🙂
Sounds like a perfect thing to make while sheltering in place!!! Chocolate makes everything better 😊
Made it for my hubby and he absolutely loved it and gave it a 5 stars. Will make again and again. See photo:
https://shared-assets.adobe.com/link/fbf6d112-faa0-4f4a-447c-634a4abe1c02
Helene! That looks so good!!! Thanks for sharing 😊
Is the picture with the original icing? Mine doesnt look that shiny
Yes it was. Maybe it was the lighting?
Do you let the cake cool on the plate before adding the ganache?
I let it NPR for 10 then sit for 10. Then I did the ganache. There would be however no downside to letting it cool completely. I just can’t wait that long usually! 😂
I’m confused by your responses in the comments – Did you cover this pan with foil while cooking or Not?
And – do you have a substitute for a recommendation for heavy cream?
Thank you!
I’ve done it both ways. I like it loosely covered best.
Not sure if anyone has figured out that elevation plays a part in how well things “bake ” in an instant pot . I live at 1000 ft. elevation & tried a recipe that was posted by someone who lives at 450 ft. elevation. I had the same issue with the lava cake experience! Looked done on top after cooking for 32 mins. I figured it out AFTER i dumped it onto cake plate! So what was cooked tasted good & I tried again the next day & cooked it for 50 mins. It came out beautifully! I wish people would post their location or elevation. I used the instant pot brand bundt pan in a 6 qt instant pot.
Thanks for the tip Stephanie! I am at 4000 elevation 🙂
I have a Bundt pan for my 6qt. Just wondering if this cake needs to be covered with foil for the cooking process or left uncovered. TIA
I like it covered for texture I used foil.
Hello Karen, I have tried this bundt cake several times and my wife and I live it. One thing though: we are both diabetics, so anything involving surgar is substituted with Splenda. Now to tell how I do it, anything that calls for surgar is doubled with Splenda. As this recipe calls for 1 1/4 cup surgar I use 2 1/2 cups Splenda. Using this much makes it all way to dry. Because milk is fill of surgar we use unsweetened Silk. So while mixing ingredients I add silk a little at a time till it is about the right consistency. I do this with all recipes calling for surgar and have never had a complaint. Try it, all around better for you as well, Allie
Thanks for sharing your experience Allie! I’ve never tried splenda before!
On the Splenda package, it says one for one. That would be if it calls for one cup of sugar, then you would use one cup of Splenda. That cake had to be SUPER SWEET if you used 2.5 cups of sugar. Just saying.
I followed the directions to the letter and this cake rose just fine. However, the texture was rubbery and not cake-like. I beat it by hand and used a timer to avoid over or underbeating. It was disappointing as it looked fantastic, and was done after 27 minutes.
I’ve read other IP cake recipes that say to cover the pan tightly with aluminum foil. Would that have created a cake-like texture?
I’d love to use my 6 qt IP for more cakes but now I’m skeptical.
If you didn’t like it I bet you won’t like any cakes from the Instant Pot. They are much more dense and moist. Not like the oven. I’d stick with the oven if I were you.
I just got a half size bundt pan and was eager to try an Instant Pot cake. I randomly picked this recipe. I think that it probably turned out correctly but it’s just wasn’t to my liking. The flavor was sort of flat and eggy and the texture was very rubbery. Sort of confirms my thinking that the INstant Pot isn’t for everything.
I made this cake tonight and it was delicious. Followed recipe exactly. The texture is like a pudding cake which makes sense as it is steamed. If you are looking for a traditional baked cake this isn’t for you. The instant pot doe not ‘bake’ per se.
Yes you’re right. I do like the pudding cake texture and that’s why I love this recipe so much.
After 27 minutes and a 10 minute NPR, my cake tester indicated it was not quite done, I put it back in the IP for an additional 5 minutes with a 10 minute NPR and it was perfect! Will definitely add this to our favorites!
What is your cake tester? I want one!
A small metal wire thing about 6 inches long. Or you can use a thin bamboo skewer, or even a piece of spaghetti. Srick it in the middle of the cake or brownie. If it comes out clean, it is done!
I made this cake tonight! Perfect! Came out like a pudding cake. Delicious. Thanks for the recipe
You’re welcome!
https://www.amazon.com/Bakerpan-Silicone-Mini-Fluted-Cake/product-reviews/B06XXY45ZD/ref=cm_cr_dp_d_show_all_btm?ie=UTF8&reviewerType=all_reviews
This would work great for the 3 quart, and purple, my fave. color!!
Would not recommend. I used mini chocolate chips in cake and cooked for 27 minutes. Chocolate chip part of cake very runny. Cake part very dense. Ganache very thin.
What kind of pan did you use?
Is the picture with the original icing? Mine doesnt look that shiny
I’m making this cake now. I’m serving tomorrow for Easter. Should I add the topping today or tomorrow? Should I put in the fridge tonight? Thanks much!!!
Sorry I’m late to this comment. I would put in the fridge, wrapped. And then add ganache in the morning.
Hello Karen
I made the cake again without the gluten-free flour. I did it just like you.
The texture is better and so is the taste.
Probably not the best recipe for a gluten-free cake.
My daughter says it’s delicious, she loves it very much! I can’t wait for my husband to taste it!
Thank you Karen!
cool! thanks for letting me know!
Hello Karen
Do you use a mixer to beat the ingredients or simply the whisk? I used the mixer since I used gluten-free flour, I didn’t see any problem with beating too much. I saw in the video that you were using the whip. I thought it was to avoid the noise.
As my flour is gluten-free, I have no reference for the texture. I’ll do it again with regular flour to see the difference.
In addition, I can’t use any dairy products, so I used soy cream and added vinegar. This replaces yogurt and sour cream in all my recipes and it works very well.
The ganache with this soy cream was perfect and very good!
When I do it again, I will follow the recipe in its entirety, so I will see the difference!
My family still enjoyed the cake, it was just in the texture that you had to get used to it. The taste is very good. I had added chocolate chips to the dough. I have a Duo-8 and 27 mts, it’s perfect! I’ll come back and tell you if there’s a difference between the two cakes!
Yes let me know the difference!
I made this cake and followed the directions to a “T”. Measured and cooked exactly as directed. The cake was underdone – very runny in the inside, like a lava cake. Was able to salvage the top and bottom, which was delicious!
Used a bundt pan in my IP Duo Plus, 6qt.
Would like to try again – should I reduce the quantity of batter, or cook longer? Thoughts?
Either way. I would cook longer and see how it goes.
Same thing happened to me it was really runny. Not happy with the turn out.
What kind of pan did you use?
What kind of pan did you use?
Carbon steel 7″ 4 cup. (I prefer not to use pans that have aluminum.) Didn’t quite use all the batter – filled to about 1cm of the rim.
I wonder if that had anything to do with it? If the heat didn’t go through the carbon steel as easily??
That’s quite possible. It’s quite thick and heavy – moreso than a traditional aluminum pan. I’ll try again in the coming weeks and post the results. (The parts that did cook were yummy!)
Okay yes, let me know.
Tried this again and increased the time to 42 minutes – came out perfectly! I think the thickness of the carbon steel pan really affected the cooking time.
ohhhh. this is so good to know. thanks for sharing your experience. hopefully it will help others.
Mine also came out runny. I did the exact 27 minutes . I wish I would of thought to test it with something before pulling it out. The taste is wonderful, but the shape of the Bundt pan was destroyed! My bundt pan is relatively thick. I didn’t make the glaze because the cake is a mess! I will do it again , but cook it longer. My pan was filled to the rim, so perhaps the pan is just smaller and so the cook time needs adjustment.
I am using an 8qt IP and notice you are using the 6qt. Do you think that matters? Should I change the cook time?
keep it the same
Loved this cake! Made it in a 7in bundt springform pan and it turned out great. I did have some batter left over but put it in a small ramiken and had a smaller cake for me. I took the cake to a family get-together and everyone loved it! Will definitely be making again.
So glad you liked it Debbie!
Made this cake today, followed the directions, but when I took the cake out of I.P the center was not totally cooked. Should I have cooked it longer? Put in oven for fifteen more minutes to finish cooking. Flavor was great!
What size IP did you use?
6qt.
I had similar problem as Lorraine. Though I am not sure if it wasn’t cooked or just gooey like fudge. I was hoping to have it be flakey like a cake. I want to prepare again for some friends in 2 days and would love a suggestion or two. I used an 8qt IP and a 7” bundt pan. I had enough dough for 2 of the pans. I have ordered the pan you used and use that for the next time. Perhaps my pan was just too small? Do I need to beat the batter longer? Do I need to use more baking soda? Or should I cook longer? I am open to all suggestions…Thanks, Linda
I tried this bundt Cake andthought the flavor was wonderful. However, the cake was not flakey. I was wondering about cooking it on high pressure for more than 27 minutes. What are your thoughts on that? I have tried many of your recipes and they have all been a success!!!! I will be trying this again and would just like to know what changes would help the cake be more like cake.
I don’t think that would help for flakiness. You may want to try it on low pressure for longer. Or you could just bake it in the oven 🙂
How much longer on low pressure?
I would add 15 minutes.
Just got this out of my IP and let it set 10 min, tried to put it on cake plate and it was not done! It still held most of its shape but the top (after turning over) was not done. Managed to get it back in the 1/2 bundt pan and it’s in the 350 degree oven for 25 min, will ck often. Flavor is *amazing*. Glaze turned out weird, will thicken with Powdered Sugar. I hope it sets in the oven. But I wonder now how long I *should * have cooked it in the IP. I used yogurt and followed recipe exactly, except I did use choc chips in batter, not mini but regular ones. They did not melt, I noticed, but they will probably melt in the oven on the second baking. will see. Would appreciate any suggestions and I plan to comment and lyk how it turns out in the oven. Fingers crossed.
Ok, i baked the cake it at 350 degrees for 25 min more and it seems to be perfect. I cut into it and it’s very dense, almost like a lava cake, but solid. Very moist. Very chocolaty. What i do not know is how long to bake it next time in the IP? At least I was able to save this cake, because making a cake from scratch is something I rarely do, and I’m glad it ended up being delicious. For those who said it was not chocolaty enough, I would recommend using the chocolate chips in the batter. Please advise on how long to bake in IP.
Does the red sling sit on top of the trivet, or does it also act as the trivet?
It also acts as a trivet. It is very handy!
I was wondering if this could be made in egg bite molds, so you could have individual servings. If so, how long would you cook it for. Looking forward to trying this.
Susan that is a good thought. I really have no idea though because I’ve never used egg bite molds before.
Such a good recipe .. Thank you !! Made this for our Valentines weekend meal ,, married 46 years .. nice to learn a new way of cooking ..
Wish I could post a picture . It was a beautiful dessert
Awesome Peggy and congrats on 46 years!
This was not a cake texture at all. It was like eating an eraser. And very bland. Not sure what would have helped it. Perhaps it should not have been “cooked” using an Instant Pot. Cheese cake is one thing, it is supposed to be dense, but not what you would expect of a chocolate cake.
Followed the instructions exactly but the cake tasted egg-y and the icing was mediocre. It’s not a cake I plan on remaking.
I just made this (it’s in the IP now) and had quite a bit of batter leftover after filling the 1/2 bundt to the top. Should I have had to use all of the batter?
It’s okay it will just be a little smaller. The cake doesn’t rise much so you can fill it closer to 3/4 full.
Just made this choc. bundt cake! Turned out terrific! Had great texture; the only thing it didn’t have enough chocolate flavor for my taste (I LOVE CHOC.) Maybe next time I’ll try to put some choc. chips in batter. Any other suggestions? You are a genius to figure out this easy beautiful cake recipe. Thanks, I”ve made so many of your recipes and each one has been delicious, easy and fast.
we could be best friends…there is never enough chocolate!
Made this tonight in my 7-inch springform bundt pan. yummy!!
I came out moist and super dense. I substituted coconut sugar for half of the white sugar to see what that would do to the taste.
What’s the calorie breakdown?
Ummm, I made this in an 8qt Instant Pot. It was nowhere near done. 27 min High Pressure 10 min NP release. It was cracked on the top and it was gooey in the cracks. I’m new to the IP please tell what I did wrong.
Really? Interesting. Was it on high pressure? Did you use a bundt pan?
Best cake I have ever made! Thank you!
The glaze came out very thick using sour cream. Not sure what I did wrong. What do you suggest to thin the glaze in the future?
Just a tablespoon of milk at a time will work great!
I don’t think it called for the sour cream to be added to the ganache
Do our fill the bunds pan to the top? Filling it halfway, I seem to have a lot of left over batter.
If you have the same size pan as me then you just use all the batter. It doesn’t seem to rise much in the IP.
OMG it’s the best!!!! So moist, so easy! Sooooooo delish!!!
HOORAY!!! I’m so glad you liked it Karen 🙂
can this recipe be made in a crockpot? if so, what changed need to be made
I haven’t tried this in a crockpot. I bet you could make the batter as directed and then pour it directly into a greased crockpot. If it was a 6 quart crockpot I would try cooking it for 2 hours on high. Let me know how it goes!
Wow, this was really good. I used sour cream instead of yogurt since I didn’t have any on hand and added semi-sweet chocolate chips on top. Kids loved it. Serve with vanilla ice cream. I didn’t make the icing.
Glad you liked it and your changes sound great!
I’ve made a couple of cakes in my IP, but I totally needs to buy a mini bundt pan! Genius!
I just made this cake and it worked!!!! I have only used my Instant Pot to make hard boiled eggs and didn’t think it would really do a cake! But, it looks so good and smells wonderful. I don’t have any sour cream, so can’t make the glaze, but it looks moist anyway. Maybe some whipped cream will do. Thank you so much for this recipe!!!
Awesome Nancy! It is kind of magical isn’t it?
High pressure for 27 minutes?
yep!
I am totally obsessed with my Instant Pot, but so far I’ve mostly been sticking to soups and stews and such. I have to admit that I’m very intrigued by the idea of using to make desserts, though… sounds like I need to get my hands on one of these mini bundt pans ASAP, because that cake looks like the perfect recipe to start off my dessert experiments!
I’ve been using it a lot since I got mine!
What is a half bunny pan? I see a tiny one on Amazon. Is that it? Can’t find one in local stores. Can you be more specific about size please. This cake looks awesome! Thanks
Hi Lois, it’s a 6 cup bundt cake pan and it fits perfectly in a 6 or 8 quart. It’s also known as a half size bundt cake pan. Here is the one I bought: https://amzn.to/2OgItAD
This looks delicious! Do you have any suggestions what I could substitute for the sour cream in the icing? I can’t use it because of lactose intolerance.
So no dairy?
Right, I don’t cook with dairy. The Greek yogurt in the cake will be fine because I make my own yogurt with lactose free milk.
I would use some of your homemade yogurt in the icing.
I’ll give that a try. Thanks!
I made your cake tonight, using homemade yogurt in the icing instead of sour cream, as you suggested. That way I could make it lactose free. Wow! It was delicious. I’m Going to make it again next week for dinner guests.
So glad you tried it and liked it. I really want to make it again soon. I am craving it right now.
Do you cover the cake with foil while it is in the Instant Pot?
I did not, but you definitely could to prevent drippage
Sounds wonderful…….can this be successfully made in the mini? Thank you…..
No, I don’t think the bundt cake pan would fit in the mini.
I don’t have a bundt cake pan so wondering if I can use a spring form?
I am not sure if the cake would cook in the middle with a springform pan. I’ve had issues with other recipes in the past. It seems that the hole in the middle of the bundt cake helps for an even bake. You could definitely try it but I would bump up the time by 5 minutes.
She could use some aluminum foil to form a false or fake middle like the bundt pan has. After baking just remove the aluminum foil and continue to next step like frosting the cake.
I’ve done this before I had the pans I wanted. No problems at all. Will remove very easy.