This is one of my easy recipes, but I’m all about real recipes, and if you have been reading my site for a while, or just started, I am a real mom, with two kids, a full-time job and I’m a hockey mom too. And if you know the world of hockey, I’m rarely home between August and February. After that, I slow down just enough for spring hockey and then there are camps, and so you know, when I heard about the Instant Pot, I was all over it.
Now, I blog at ForkToSpoon.com, and while I am about using products that you can easily find in the grocery store, I also love to whip up homemade dishes as well, so I hope that you will check them out as well.
Today, was back to school for my kids, and I will be honest with you all, I have tried making a cake in the Instant Pot (Pressure Cooker) before and I wasn’t crazy about it, they were dense and not at all light and fluffy. But, today, since I was kid free (yeah!!) I decided to try it again. This time, I did change a few things up and I would love to share them with you, the cake this time, was light and fluffy!
I did use a chocolate frosting, because who doesn’t like vanilla cake with chocolate frosting? It’s just yummy!
After the holidays, can anyone believe that they snuck up on us again? But, after the holidays, I am going to try to make homemade cake mixes and keeping them on hand, I will post them when I do them. So, remember to check back often, follow my blog, Pinterest and Instagram Accounts. I promise, I will always have yummy stuff, for you to try.
The recipe that you use will be dependent on the cake mix that you purchase, so make sure you read your own cake mix directions. You will always follow them because that’s the way that the cake was intended to be prepared. You can always add in some extra chocolate chips, maybe some grated carrots for a carrot cake mix, maybe some dried fruit, if you are doing a plain vanilla cake. I do not think that you would need extra time, but always check and let me know. If you do use this recipe. I love to hear from all of you!
Start by pouring the cake mix (dried) into a large mixing bowl or mixer bowl.
I use my Kitchenaid Mixer, I have had it forever and it always works like a charge.
Then add all of the ingredients found on the instructions of your cake mix into the mixing bowl.
Mix until well blended and all of the cake mix has been mixed into the liquid.
Remember to scrape the bottom.
Spray the pan (7 inches for the 8 quarts Instant Pot) with non-stick cooking spray.
Fill the pan with the prepared batter.
Cover the cake pan TIGHT with the foil. After I covered it, I took out the sides (the extra) which allowed it to fit.
After you pour 1 cup of water into the Instant Pot, add the trivet (that came with the Instant Pot) and then
Set the manual high pressure for 30 minutes. MAKE SURE THE VENT IS SEALED
This is what the cake looks after I removed the foil. Notice it’s cooked.
With the exception of the part that stuck to the pan, notice it’s golden brown, fully cooked. I
was able to slide it out of the pan and it’s cooked all the way through. (Wanted to show you all that)
Flipped onto a plate.