Instant Pot Red Velvet Cake

There is nothing better for dessert than a homemade cake. Today I made a special treat for my family, and used my Instant Pot, and prepared an Instant Pot Red Velvet Cake, with Cream Cheese Frosting and all. It was fabulous.

If you have never prepared an Instant Pot Cake, they are simple and absolutely delicious, and you end up with a nice moist, rich, and tasty cake. Toady, because Valentine’s Day is coming up, I made a homemade red velvet cake smeared with homemade cream cheese frosting.

If you are looking for a rich deep piece of cake with buttery, vanilla, and cocoa powder, this is a perfect dessert anytime, whether Valentine’s Day or just a regular day. However, I did promise that I would make this or my oldest son again for his birthday!

Instant Pot Red Velvet Cake

How to Make Instant Pot Red Velvet Cake

Ingredients Needed-

For The Cake:

• All-Purpose Flour
• Granulated Sugar
• Unsalted Butter
• Eggs
• Vegetable Oil
• Cocoa Powder
• Pure Vanilla Extract
• Baking Soda
• Salt
• Buttermilk
• White Vinegar
• Red Food Coloring

Combine buttermilk and vinegar and stir. Set aside. In a bowl combine all-purpose flour, cocoa powder, baking soda and salt. Stir very well to blend.

In a large mixing bowl, beat together with an electric mixer butter and sugar for 2-3 minutes, until creamy. Add oil and beat again to combine. Add the eggs one by one, beating after each addition until combined. Scrape well the sides of the bowl.

Add some food coloring and mix gently with a rubber spatula. The batter should have an intensive red or magenta color.

Gradually add the dry ingredients, alternating with the buttermilk, mixed with vinegar. Mix gently with the rubber spatula until both are absorbed, and the batter is uniform.

Pour the batter into the prepared pan.

Cover the top of the pan with a piece of paper towel and wrap it tightly with aluminium foil. Make sure there is room for the cake to raise, so keep the foil and the paper loose.

Pour 3/4 cup water into the Instant Pot. Use the trivet with the handles up to place the cake pan into the Pot.

Close the lid and make sure the valve is on Seal position. Select the “Manual” setting and dial 40 minutes on high pressure.

When the program is over, let the pressure release naturally for 15 minutes. Release any remaining pressure manually and open the lid. Remove the pan from the Instant Pot, holding the trivet handles with kitchen mittens. Test the cake for doneness by inserting a toothpick in the middle: if it comes out clean, the cake is done. If it comes out with some dough, wrap the pan again with a paper towel and aluminum foil and cook for another 10 minutes. Let the pressure release naturally for 10 minutes.

Remove the cake from the pan and let it cool until room temperature, before assembling it.

Some Pro Tips About Assembling The Cake–

Using a large serrated knife first trim the top of the cake so it becomes even. 

Cut the cake base horizontally in two equal layers. 

Invert the top layer and place it on a serving plate. Spread about half of the frosting on it. Place the second layer (with the side that has been at the bottom of the pan upwards). Spread the remaining frosting around the cake.

Refrigerate for at least 3-4 hours before serving. Decorate with the crumbs from the trimmed parts. Optionally draw hearts with a toothpick, using edible food coloring.

Notes:

For this cake, choose a food coloring with a pinkish shade, rather than with orange shade. Very red works perfectly as well. 

Store this cake for 2-3 days in the fridge, covered with plastic wrap.

SOME HELPFUL PRODUCTS USE IN MAKING THIS RECIPE–

Affiliate links are included in this post–

INSTANT POT SMART DU060

SOME OTHER GREAT INSTANT POT DESSSERT RECIPES-

• INSTANT POT MONKEY BREAD
• INSTANT POT DINNER ROLLS
• EASY INSTANT POT APPLE CRISP
• INSTANT POT STRAWBERRY CHEESECAKE
• INSTANT POT PECAN CHEESECAKE

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