The Instant Pot brings Southern desserts into the fast lane, delivering slow-cooked flavor with set-it-and-forget-it convenience. It’s an ideal tool for dishes that usually need lots of hands-on time—like a moist, flavorful Southern red velvet cake that looks and tastes impressive.
Can you make cake in the Instant Pot?
Yes. Instant Pot baking is convenient and efficient for desserts. The pressure cooker delivers consistent, even heat and retains moisture, which helps produce very tender, moist cakes. For home bakers who want great results without long oven times or babysitting, the Instant Pot is a game-changer—especially for Southern recipes that benefit from extra moisture.
How to make cake in the Instant Pot
Baking a cake in the Instant Pot is straightforward and well suited to busy cooks. The basic process for a red velvet cake is the same as for oven baking, with a few adjustments for the pressure cooker: prepare your batter, place it in a pan that fits the inner pot, add water to the pot, and steam-bake under pressure.
- Choose single or layered cakes. If you plan a layered cake, bake multiple pans. Grease and prepare the pan(s).
- Mix wet ingredients. Combine wet ingredients in one bowl and set aside.
- Mix dry ingredients. Combine flour, cocoa, baking soda, and salt in another bowl and set aside.
- Combine remaining ingredients. In a separate bowl, cream butter and sugar, then add eggs, mayonnaise, sour cream, oil, vanilla, food coloring, and the buttermilk-vinegar mixture.
- Assemble the batter. Gradually fold the dry mixture into the wet until just combined.
- Prepare the pan. Pour batter into a pan that fits inside your Instant Pot. Cover the pan with a paper towel and aluminum foil to prevent condensation from dripping onto the cake.
- Set up the pot. Add water to the inner pot and lower the pan using a baking sling or trivet for easy handling.
- Pressure cook and cool. Pressure cook, perform a natural release, then test for doneness. If needed, cook a bit longer. Chill briefly before frosting, or cool completely depending on your recipe.
For a traditional oven method, you can follow a standard Southern red velvet recipe to compare textures and flavors.
Checking for doneness
After the cook time and a natural pressure release, open the Instant Pot and carefully remove the cake using the sling handles. Insert a toothpick in the center: if it comes out clean, the cake is done. If there’s wet batter, re-cover the pan and pressure-cook for an additional 10 minutes, then allow a 10-minute natural release before testing again.
Decorating a red velvet cake
Use the baking sling handles to lift the pan from the Instant Pot and transfer it to a cooling rack. For a layered cake, frost the first layer lightly, place the second layer on top (bottom side up for a flat surface), then frost the outside. A cake scraper makes smoothing the icing easier.
Pro tips: trim a thin layer from the bottom of each cake to create even layers and use those crumbs for a decorative crumb coat. Chill the frosted cake for at least 15 minutes so the frosting firms, then apply the final coating or decorations. Refrigerating a cream cheese–frosted cake for a few hours improves slicing and presentation.
More Instant Pot desserts
The Instant Pot shines for many Southern-style desserts. If you enjoy the convenience and moist results, try other pressure-cooker favorites like sweet potato pie, banana pudding made from scratch, or banana bread adapted for the Instant Pot.
Instant Pot Southern Red Velvet Cake
Equipment
- Instant Pot electric pressure cooker
- 7.7-inch round pan (or pan that fits your pot)
- Instant Pot baking sling or trivet
- Stand mixer or handheld mixer
- Aluminum foil and paper towel
- Cooling rack
- Cake scraper (optional)
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 teaspoon salt
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/3 cup softened butter
- 1/4 cup mayonnaise
- 3/4 cup sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2/3 cup buttermilk
- 1 tablespoon white vinegar
- 4 tablespoons red food coloring (liquid or gel)
- 3/4 cup water (for the Instant Pot)
For the frosting
- 8 oz cream cheese, softened (or whipped)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Instructions for the cake
- Grease a cake pan and set aside.
- Mix buttermilk and vinegar in a medium bowl and set aside.
- Whisk flour, cocoa powder, baking soda, and salt in another bowl; set aside.
- Cream butter and sugar with an electric mixer for 2–3 minutes until light and fluffy.
- Add vegetable oil and mix to combine.
- Add eggs one at a time, beating after each addition.
- Stir in mayonnaise and sour cream until combined.
- Add red food coloring and mix until the batter is a deep red.
- Pour in the buttermilk-vinegar mixture and mix gently.
- Gradually add the dry ingredients and mix until uniform.
- Pour batter into the prepared pan and cover with a paper towel and foil.
- Pour 3/4 cup water into the Instant Pot inner pot.
- Place the pan on a sling or trivet and lower it into the pot.
- Seal the lid and pressure cook on high for 50 minutes.
- Allow a natural pressure release for at least 25 minutes when finished.
- Move the valve to venting to release any remaining pressure, then open the lid.
- Use the sling to lift the pan out of the pot and test doneness with a toothpick. If wet batter remains, re-wrap and cook 10 more minutes, then allow a 10-minute natural release.
- Cool the pan on a rack for 10 minutes, then turn the cake out onto the rack.
- Let the cake cool to room temperature for at least 2 hours before frosting.
Instructions for the cream cheese frosting
- Add softened cream cheese to a mixing bowl and beat on medium speed for 2 minutes.
- Reduce to low, add powdered sugar and vanilla, then increase to medium and beat 2 more minutes until smooth.
- Spread frosting over the cooled cake. Optionally garnish with chopped pecans or cake crumbs.
- Refrigerate a few hours for firmer slicing. Slice and serve.
Video
Nutrition
| Carbohydrates: 66 g
| Protein: 6 g
| Fat: 18 g
❤️ Shaunda’s Soul Food Standard
This recipe was created and tested by a real cook in a real kitchen, rooted in Southern and African American culinary traditions. Measurements, timings, and techniques have been verified to deliver consistent results with modern shortcuts that keep flavor and heritage intact.
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